Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria
Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria
If you have ever tried making Samosa Recipe at home and they don’t turn out to be perfect like the halwai’s Samosa Recipe, don’t worry because I am sharing with you today 5 tips to make perfect halwai style Samosa Recipe a at home.
These 5 tips will help you make crispy samosa recipe with the most delicious spicy filling ever.
Samosa is by far the most popular street food across India. But did you know that samosa is not native to India and that the samosa recipe was brought to us by the middle eastern traders centuries ago.
So, you will find some similar samosa recipe not only in Indian subcontinent but in Egypt, Somalia, Middle East too!
Just follow my 5 tips to make perfect Samosa recipe always!
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Recipe :
Samosa
Preparation Time: 40 minutes + resting time
Cooking Time: 20 minutes
Serves: 4-5
Ingredients:
For the dough:
2 cups flour
½ tsp salt
¼ cup ghee
½ tsp carom seeds
For the stuffing:
6 large, boiled potatoes
3 tbsp oil
¼ tsp hing
1 tsp cumin seeds
2 tbsp crushed coriander seeds
2 tbsp crushed fennel seeds
2 tbsp chopped ginger
2 tbsp chopped green chilies
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp dry mango powder
Salt to taste
2 tbsp chopped coriander leaves
2 tbsp mint leaves
Method:
Add salt, crushed caron seeds and melted ghee to the flour and rub well to resemble breadcrumbs. Add little water at a time to bind to a smooth dough. Rest the dough for 20 minutes.
Chop potatoes into small cubes. Meanwhile, heat the oil in a pan. add the hing, cumin seeds, crushed coriander seeds, fennel seeds and sauté till fragrant. Add the chopped green chilies and ginger and sauté till fragrant. Add chopped potato cubes and mix well. Allow to crisp on one side and flip to turn golden on the other side too.
When crisp, add the powdered spices, salt to taste and mix well.
Crush lightly and mix in the chopped coriander and mint leaves. Remove from heat and allow to cool down.
Knead the dough for 2 minutes and break into tennis ball sized balls.
Roll the balls to a puri of 7” diameter. Divide into half.
Apply flour slurry on the edges and fold the half puri into a cone. Fill at least 3 tbs filling in the cone and pinch the open side to seal.
Fry in low to medium heat oil till golden and crisp. Remove, serve with chutney.
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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