Samosa recipe :
how to make samosa
Easy samosa recipe
Samosa is a popular street food in India, with its outer crunchy crust made of fine flour and a mixture of boiled potato peas and spices, it is liked by people of all ages and it is spiced with tamarind chutney and mint. Is usually served in the evening breakfast with chutney. You can make it more or less spicy and sour as per your liking, so let us know below step by step With the help of the recipe, learn to make samosas at home and if you want to make samosas for the guests in advance, do not forget to give suggestion section.
Samosa Recipe Ingredients
• 1 tsp turmeric powder
• 1 tsp garam masala powder
Salt as per taste
2 cups of peas
• 2 inch ginger
• 2 tsp cumin seeds
Black pepper as per taste
• 1 cup finely chopped coriander leaves
• 2 tsp coriander powder
• 4 cups all purpose flour
4 tbsp ghee
• 4 boiled potatoes
• 2 Green Chillies
• 5 Jaw Garlic
• 2 tsp chilli powder
• 2 tsp dry mango powder
Boil the green peas and potatoes in a pressure cooker by adding salt and water until they become soft or cook until they are soft in steam. After boiling, drain it in a large sieve to remove excess water from it. Peel the potatoes and mash them lightly or cut into small pieces.
While the potatoes are cooking, knead the dough for the outer layer of the samosas. Take refined flour, celery, 3 tbsp ghee (or oil) and salt in a bowl.
Mix them well. After that you add a little water in the mixture and knead a little hard dough. To set the dough, cover it with a wet muslin cloth or a plate for 15:20 minutes.
Now start making spices for filling in samosa, heat two tablespoons oil in a pan on low heat. Add cumin and green chili ginger paste and fry for 1 minute.
Add boiled green peas and fry for 1 minute. Add red chili powder, coriander powder, garam masala powder, mango powder and fennel powder. Fry for 1 minute.
Add chopped, mashed potatoes and salt. If you have not added salt at the time of potato, add salt.
Mix it well and let it cook for 2-3 minutes. Add green coriander and mint leaves and mix well.
Turn off the gas and drain the spices in a bowl. Let it cool for a while.
Remove the wet cloth after 15:20 minutes and knead the dough until it becomes soft. Divide it into 6 parts and make balls.
Take a dough ball and press it lightly between your palms to flatten it and place it on top of a chakra and roll it into a circular circle about 6 inches in diameter. Cut it with a knife from the middle.
To wet the edge power on the side from which it is cut, wet the finger with either a brush or apply water.
Take a sliced section and bend it with both sides to give it a cone shape, and press both sides to seal it so that its car becomes complete.
Add two to three tablespoons of spice to it. Do not add more spices or else you will not be able to close the top edges in the next step.
Wet the edges above the moist finger or 1 year and press them firmly with your thumb and finger to seal them. Likewise make all the samosas.
Heat oil in a frying pan for frying on medium heat. When oil is medium hot, add 2-3 samosas to it.
If you want to prepare them in advance for the guest, then they start to turn light brown then remove them and fry them again at the time of serving until they turn golden brown, if you do not want to double fry them then add oil to this step Do not remove from
Fry them on medium low heat till they turn golden brown. Take out the fried samosas in a plate and serve with green chutney and tomato ketchup.