This Samosa Recipe is recipe of famous traditional snack of India. This Indian Cooking Recipe is loved by many and today I am sharing with you. By this recipe of samosa you can learn how to make samosa at home easily. In this samosa recipe I will tell you everything step by step so that you can make these yummy samosa at home perfectly.But one thing you also have to do for me, you have to share my recipe surely with your friends on Facebook
Ingredients For Samosa Recipe
Boiled Aloo (Potato)- 4
Paneer (Cottage Cheese)-20gm
Matar (Peas)- 20gm
Cumin Seeds (Jeera) – 1TSpoon
Coriander Seeds (Dhaniya Beej)- 1TSpoon
Raisins (Kishmish) – 10-15
Cashew (Kaju) – 10-15
Coriander Powder (dhaniya) -1TSpoon
Refined Oil- 2 tbs
Red Chilli Powder-1TSpoon
Salt- 1.5T Spoon
Aamchur (Mango Powder)- 1/2 T Spoon
Dhaniya (Green Coriander)-handful
Maida (All Purpose Flour)- 1 Bowl/150gm
Desi Ghee (Clarified Butter)- 1.5tbs
Ajwain(Carom seeds)- 1/2 T Spoon
Firstly we will knead dough for Outer Crust of samosa
For that put all purpose flour (maida), ghee (clarified butter), and salt (half spoon) in a big bowl and mix them all. Now start adding water to it and knead the dough properly. We have to knead it tight. After that put a wet kitchen cloth on it and keep it for 10 minutes to get set.
Now we will prepare stuffing for samosa
Mash boiled potatoes, if you are a beginner and don’t know how to boil potatoes then here you can check .
Now on the gas and put pan on it, roast cumin seeds (jeera) and coriander seeds (dhaniya) in pan. This will enhance flavors of both cumin and coriander seeds. Now grind them littel bit not fine grinned, we just want to break them.
After that put refined oil in pan and heat it. Put peas (matar) in it. Now add salt (1 tea spoon), coriander powder (dhaniya powder), red chilli powder and mango powder (amchur). Now mix them all and put mashed boiled potatoes in it and mix them all well. Cook them for 2-3 minutes so that spices get mixed into it.
In last we will mix roasted cumin seeds, coriander seeds, cottage cheese (paneer) and coriander leaves in it.
Take this stuffing out in a plate to cool it, don’t fill hot filling in samosa otherwise it can break it while frying.
Last but most import step for samosa “Give it a Shape”
I will try to tell you how to give a shape to samosa but to understand better you can watch my video of Samosa Recipe.
Firstly make balls (peda/loi) of dough. Now flatten it with a roller pin (belan). Don’t flatten it too thin or too thick.
Now cut down it in two equal pieces and take a piece in hand.
Now apply water on straight side and give it a cone shape. Press the corners properly.
After that fill stuffing it cone, press it lightly from top.
Apply water on boundary of cone, now you have to fold a cone from the opposite side of joint. In last meet both joint portion and folded part and seal the opening of cone to give a perfect samosa shape.
Again I am saying if you can’t understand it by text and picture then Here is Video of Samosa Recipe
Before frying samosa heat up refined in a pan or kadhai. Now put samosa in kadhai and fry them till they turn golden brown. Fry them on medium flame so that they get proper cooked.
After they turn golden brown take them out on a kitchen napkin so that it soak extra oil.
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