Samosa is a popular street food in the northern part of the country. Samosas are very popular because of their enormous size and authentic taste. Many different fillings are made with extra masala and ingredients. It is used to fill the samosa. Make a lot of different types of samosas, but nothing can compare to the original Punjabi style of potato samosa in terms of taste.
Every state in India has its unique twist on the filling
You use spices cooked in the oven to add flavor to the potato filling and make the big samosa. Some people even make a samosa with cauliflower and lentils, like this one. It’s just that the potato and pea samosa are the most popular and easy samosas.
You can also count raisins and cashew nuts to create additional riches for a party. When making the dough, add the right amount of oil or Ghee, or moan. This is the main thing that makes the samosas crispy: Dough should be hard enough to hold its shape. It will make it easier to fill, and the fried samosas will stay crispy for a long time. The soft dough won’t make crispy samosas.
- It takes 30 minutes to get ready for class.
- Serve Size 120g Energy 225 cal. 6 Plates.
- Boiling Time 40 min Total Time 1 hr 10 min Yield 6 Plates Serving Size 120g
- 2 cup Refined Flour
- 4 tbsp Cooking Oil
- 1/4 tsp Lemon Juice
- 1/4 tsp Carom Seeds
- Five medium-size Potatoes
- 3/4 cup Green Peas
- 1 tsp Green Chillies
- 5 tsp Ginger
- 5 tsp Cooking Oil
- 1 tsp Cumin Seeds
- 5 tsp Red Chili powder
- 5 tsp Mango Powder
- 1 tsp Coriander Powder
- 1/4 tsp Garam Masala Powder
- to taste Salt
- 3 tbsp Fresh Coriander / Cilantro
- 1 tbsp Coriander Seeds
- 5 TSP Dried Pomegranate seeds powder
- 1/4 tsp Cumin Seeds
When it comes to putting in the stuffing,
- Dry roast the coriander seeds, anardana, and cumin seeds. Then, grind them into a fine powder.
- Peel and mash potatoes a little bit.
- There’s no need to make a paste.
- When the oil is sizzling, count cumin grains.
- After the cumin is golden, add ginger, green chilies, and boiled peas and cook for 1 minute.
- Add chili powder, coriander powder, salt, and mango powder to the chicken before cooking the chicken.
- Then stir to mix.
- Add mashed potatoes, crushed and roasted powder, and garam masala on medium heat. Sauté for two minutes on this heat before adding the milk and salt.
- You can put it in a bowl and add chopped fresh coriander.
For the dough for the samosa
- Combine the spices, flour, and salt into a big bowl of flour, ajwain, and salt.
- Rub some cooking oil on your fingers and then spread it around your palms.
- Add lemon juice and mix it in.
- Then, add cold water and make a dough for poori.
- Cover the dough and let it rest for 1 to 2 hours.
- To make it smooth, mash it a lot.
- A moist muslin cloth should be used to cover the dough balls. Make balls of the same size and keep them protected.
- Roll the ball to make a slightly oval-shaped poori/disc with the same thickness as a piece of paper.
- Cut it in two from the middle.
- Water the sides and fold them into a cone.
- Give the poori a fold on the other side to keep the shape and stand.
- At this point, fill the cone 3/4 of the way with the potato mixture.
- When you put water on your fingertip, spread it all over the opening.
- Press the two sides together to make it shut.
- Make all the samosas and put them away.
- In a deep pan, warm enough oil to fry.
- Add some samosa to the pan.
- Fry them on low heat until they’re crispy and golden.
- Drain and do the same thing with the rest of the samosas.
- Ensure to serve the khajur imli chutney and the green mint chutney with the food.
- The samosa pastry dough should be stiff so that the samosas are crispy when baking.
- You don’t like them to flare up while boiling and get all the filling and oil mixed up.
- Deep fry on a low flame.
- They become golden outside, but they won’t be crispy or cook inside. Samosas are made on a high flame.
- You can add raisins and chopped cashews to your oatmeal.
- Make the dough with cold water.
- Not too thick or too thin.
- If mango powder isn’t available, you can use lemon juice to make the drink.
- You can make and fry them a little, then keep them in the fridge for a few days, and then deep fry them again when you serve them.
- At 180 degrees, you can bake the samosa for about 30 to 35 minutes. This is a healthy, low-fat way to make them.
- Mixing the flour with the Ghee is very important. For at least five minutes, rub it between your hands to ensure the Ghee and flour are well mixed.
- Add a trace of salt and little water to make your dough. Then, mix it. Remember that your dough should be stiff. The soft dough won’t make a crispy samosa.
- Wait an hour before moving on.
- Roll the dough out thin and evenly, then cut it into squares that are the same size so that it can be filled.
- Oil should be heated in a pan. Add onion and garlic; mix in spices. Fry for about 10 minutes until they’re soft. When you’re done, add the boiled potatoes and peas. Add the seasoning and stir well until it’s all mixed in a bowl. Leave to cool down.
- Add the mixture to the thinly rolled out dough and seal the edges with a bit of water to ensure it doesn’t come apart.
- Important: Always fry the samosa on low heat, not high or medium. That way, they will be crispy. After about 10 minutes or so, they should be light brown. You can then turn up the heat and fry them on medium heat.