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Samosa Recipe: How To Make Samosa
Today we will make Samosa recipe We will discuss the hurdles we face while making it Come, let us start the cooking Firstly,
Samosa Recipe: How To Make Samosa Dough
we will make the dough for it
We took 2 cups of refined flour in a bowl We will add a 1/2 teaspoon of salt to it Add a 1/2 teaspoon of carom seeds to it after crushing it Add 1/4 cup of oil to it. It is 4 tablespoons of oil.
Mix the ingredients well Why do we add Moyan in the flour? It helps to make the covering crispy and tasty Use lukewarm water to knead the dough It is more preferable We are using the lukewarm water How much quantity of Moyan is required? If you have a cup of refined flour then, add 2 tablespoons of oil to it. If you have 125 gms of refined flour then, add 30 gms of oil to it. You can use the any variety of oil for the Moyan You can use clarified butter too You can use Vanaspati clarified butter You can use anything according to your taste All the ingredients has mixed well Now,
we will knead the dough It helps to knead it easily and provides soothingness to our hands too. Add the water in intervals and knead the stiffer dough. The stiff is required to make the Samosa It shouldn’t be stiffer. We kneaded the dough We won’t knead the soft dough for Samosa It will provide the bubbles over it You will face issues while flattening it if you will knead the dough stiffer. It will won’t expand well Its covering would be thick We kneaded the dough for Samosa We took a 1/2 cup of knead this amount of dough still, 1.5 to 2 tablespoons of water is remaining from it. Cover and keep it aside to set for half an hour Why do we set the dough? The dough has to absorb the water and expand well to get into its shape. If you won’t keep to set If you will start flattening it without setting the dough then, it will split. It won’t be perfect We usually set the dough for 15-20 minutes We can set it for 4 hours too. There is no issue with that. later on, make the Samosa You can store the dough in refrigerator and utilize later on. In the meantime, we will make its stuffing.
Samosa Recipe: How To Make Samosa In English
Preheat a pan for it Add a tablespoon of oil in it Heat it The oil has heated Add 2 to 3 finely chopped green chillies to it Add an inch of grated ginger to it You can use ginger paste instead of it Saute it Add a 1/2 cup of green peas to it Saute it It is fresh peas so we have to slightly cook it If you are using frozen or boiled peas then you don’t have to cook it Add a tablespoon of water to it Cover and cook for 2 minutes to make it soft 2 minutes have passed The water has evaporated well and it has become soft.
Now. we will add potatoes to it We are using 4 boiled potatoes after peeling it We will crush and add them Potatoes are added after breaking only for the Samosa Do not grate them If you will grate it then, it will become mashy The stuffing won’t be perfect Add 3/4 teaspoon of salt to it Add a teaspoon of coriander powder to it Add a 1/2 teaspoon of cumin powder to it Add a 1/2 teaspoon of Garam Masala to it Add a 1/2 teaspoon of red chilli powder to it Add 1/4 teaspoon of mango powder to it
Now, we will stir and roast it Roast until it becomes dry and there is a soothing fragrance from it You can increase or decrease the quantity of spices according to your taste If you want to eat spicier then, add a teaspoon of red chilli powder to it You can increase the quantity of Garam Masala The stuffing which is available in the market is darker because the excessive amount of spices is added to it. We fried and made the crispy Samosa but, they become soggy after 2 or 3 hours. What is the reason behind it? It happens because we did not roasted the stuffing well. It had moisture in it The moisture from the stuffing is absorbed by the covering then, it became soggy.
If you will roast the stuffing well then there will be the lesser amount of moisture in it. The Samosa won’t become soggy so soon We roasted it well for 5 to 6 minutes It has become dry There is a soothing fragrance from it Switch off the flame Add some finely chopped green coriander to it Pour the stuffing in a bowl Let it cool 20 minutes have passed too. The dough has set We will mash it to make it smooth Now, we will divide it into smaller parts We will lift a lump and mash it Roll it into a round shaped ball Now, we will expand it We will expand it vertically into a oval shaped dough While expanding it, its not contracting We are not even applying a larger amount of pressure on it. We are flattening it easily Flatten it from the corners Do not keep it thinner from the center and thicker from the corners We won’t flatten it thickly or thinly Keep it thinner as compared to Chappati As shown We flattened it We will chop it into two equal halves from the center Lift a portion and place it as shown Apply some water on its straight portion It is an important process Samosa split because we don’t apply water to it We will place a layer on another to stick them while giving it a shape of a cone and press it using your finger with thumb. Stick it till the bottom to avoid it from splitting We paste it into a cone shaped samosa Now, we will add stuffing in it Keep it empty from the top. Do not fill it excessively Again, apply water over it Apply water on all of its corners Now, we will add a plate behind it to make it perfect as shown Stick front portion with the back portion + Press to make it thinner It sticked well and appear thin too. The Samosa is ready Prepare and stuff all the Samosa likewise We prepared all the Samosas Now, we will leave them to rest for half an hour We will fry them once they set We will meet after a break The Samosas has set Preheat oil to fry them Why there are bubbles over the Samosa?
Samosas are humid When we fry them the moisture tries to escape by evaporating that’s why bubbles forms over it There are 3 ways to avoid the formation of bubbles Firstly, knead the stiff dough Secondly, set them for an hour after assembling because the upper covering will become less humid Thirdly, fry them in the lesser heated oil. Fry them in the lesser heated oil for 5-6 minutes It will help to form the lesser amount of steam Its upper layer will become crispy It means that there will be no bubbles over it If you will be attentive these 3 factors then there will be no bubbles over it Check the temperature of oil Add a mini dough in the oil There are bubbles over it because, it is frying The lesser heated oil is required to fry the Samosa Turn the flame to low Add the Samosas to fry Fry on the low flame for 5-6 minutes In the meantime, do not touch them We fried them on the low flame for 6 minutes Now,
Aloo Samosa recipe
we will flip them They are floating too Keep the flame from low to medium They have become golden brown We will drain them out Stop the ladle on the corners of wok so that extra oil moves back in it We fried the first round of Samosas Now, we will cool down the oil to fry the second round of it. The oil is very hot If we will fry it in the excessive heated oil then, the bubbles might appear Switch off the flame and wait for 2 minutes The oil has cooled down Add the second round to fry We have kept the flame off Now, turn on the flame and keep it low Fry them for 5-6 minutes We fried them for 6 minutes They have fried, we will flip them Flip and fry until they appear become brown Now, we will increase the flame Keep it from low to medium Which oil is more preferable to fry the Samosas? You can use any variety of refined oil for it Peanut oil or mustard oil can also be used You can fry them in the clarified butter too. We made the stuffing of potato and peas You can make any variety of stuffing Make sure you roast them in the same manner.
The Samosas has cooked They are crispier and tastier You can serve it along with sweet tamarind dip or green coriander dip. Let’s revise the factors which are required to make the Perfect Samosas. Add Moyan in the flour before kneading it It will help to make the covering crispier and tastier It wouldn’t be hard To avoid the bubbles formation over it, For that, knead the stiffer dough Rest it for half or one hour after assembling to make it humid Firstly, fry it on the low flame for 5-6 minutes Samosas become soggy Roast the stuffing well to make it dry The Samosas will not become soggy They split while frying To avoid such issue, apply water on its edges. Do not touch them with the ladle while frying in the beginning Let them fry then, they won’t split So you cook it and eat it Share your experience with me Let me know which latest recipe you want me to post Do like our Facebook page
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