Three Cheese Samosa | Sanjeev Kapoor Khazana
Filled with 3 types of your favourite cheese makes these samosas a super duper hit.
THREE CHEESE SAMOSA
Ingredients
¾ cup grated processed cheese
¾ cup grated cheddar cheese
¾ cup grated mozzarella cheese
12-16 samosa pattis
1 teaspoon red chilli flakes
1 tablespoon chopped fresh coriander leaves
Refined flour (maida) slurry as required
Oil for deep-frying
Method
1. Mix together processed cheese, cheddar cheese, mozzarella cheese, chilli flakes and coriander leaves in a bowl.
2. Shape samosa pattis into cones, fill with a portion of cheese mixture and shape into samosas sealing with flour slurry.
3. Heat sufficient oil in a kadai. Deep-fry samosas till golden brown and crisp. Drain on absorbent paper.
4. Serve hot with tomato ketchup.
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How To Make 5 Dozen Samosas For Beginners And First Time Samosa Makers In Detail.(Tutorial)
How to make 5 Dozen Samosas For Beginners And First Time Samosa Makers In Detail. Tutorial.
List Of Ingredients
THE DOUGH
3 Cups All Purpose Wheat Flour
2 flat teaspoon Salt
300ml of Tap Water
vegetable oil for oiling Rotis
THE FILLING
4 Medium onions
ginger/garlic/chilli paste
1 Bunch Corriander
1 Bunch Springonion
handful of Mint Leaves
1 tablespoon Saleem's Kitchen Kashmiri Masala
1 teaspoon Salt
500grams Mutton mince meat
1 tablespoon vegetable oil
3 tablespoons of Flour and water as required for sticking paste
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KEEMA SAMOSA | MUTTON SAMOSA RECIPE | CRISPY KEEMA SAMOSA RECIPE
Keema Samosa | Mutton Samosa Recipe | Crispy Keema Samosa Recipe | Mutton Keema Samosa | Make Mutton Samosa at Home | How to Make Mutton Samosa | Samosa Recipe
Ingredients for Keema Samosa:
(Makes around 20 samosas)
- Mutton Keema - 500 gms (lamb or goat meat mince)
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 3 tsp
- Garlic, fine chopped- 3 tsp
- Green chillies, fine chopped- 4
- Coriander leaves, chopped- 5-6 tbsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1.5 tsp
Other Ingredients:
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.
Process:
Keema filling-
- To make the Mutton Keema (mince) filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Add the chopped green chillies, give a mix and continue frying for 30 secs.
- Now add the mutton mince (keema) and fry on high heat for 3-4 mins till the colour changes and the water has mostly dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 3-4 mins till oil separates.
- Now add 75 ml water, give a mix and cook on low heat for around 20 mins till meat is tender. Remove the lid and give a mix midway.
- After 20 mins, remove lid and garnish with chopped coriander leaves.
- Give a mix and fry it till absolutely dry.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of keema filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
#keemasamosa #muttonsamosarecipe #crispykeemasamosa #samosarecipe #muttonnkeemasamosa #simplemuttonsamosa #spiceeats #spiceeatsrecipes #spiceeatsmutton
CHICKEN SAMOSA | MAKE CHICKEN SAMOSA AT HOME | CRISPY CHICKEN SAMOSA
Chicken Samosa | Make Chicken Samosa at Home | Crispy Chicken Samosa | Chicken Keema Samosa | Chicken Samosa Recipe | How to Make Chicken Samosa | Samosa Recipe
Ingredients for Chicken Samosa:
- Chicken Mince (Keema)- 500 gms
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 2 tsp
- Garlic, fine chopped- 2 tsp
- Green chillies, fine chopped- 2-3
- Coriander leaves, chopped- 5-6 tbsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Tomato Sauce- 2 tbsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
- Wash & drain the Chicken Mince.
- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.
Process:
Chicken filling-
- To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender.
- Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
#chickensamosa #crispychickensamosa #samosarecipe #chickenkeemasamosa #simplechickensamosa #spiceeats #spiceeatsrecipes #spiceeatschicken
How To Fold Samosa Using Spring Roll Sheets | How to Fold Samosas | Quick and Easy Technique
This video is for people who don't know how to make and fold samosa with spring roll shell. This video describes how to handle spring roll sheets. Samosa Recipe. Please Like & Subscribe.
#samosafoldingtechniques
#howtofoldsamosa
#easysamosafoldingtechniques
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Homemade Samosa Patti and Roll Patti recipes by Food Fusion (Ramzan Recipe)
Problem solved. Now you can make the best roll and samosa patti at home with this simple yet detailed recipe. Also dont waste the cut outs make papdi for your channa chaat. #HappyCookingToYou #Ramzan #FoodFusion #Recipes
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Homemade Samosa & Roll Patti
Recipe in English:
Ingredients:
-Safed atta (White flour) sifted 1 & ½ Cups
-Namak (Salt) ¼ tsp
-Oil 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-In bowl,add white flour,salt,oil and mix well.
-Gradually add water and knead until soft dough is formed.
-Cover and let it rest for 30 minutes.
-Knead dough again with oil,sprinkle flour on working surface and roll out dough with the help of rolling pin.
-Now cut the dough with cutter,grease with oil and sprinkle flour on 3 rolled dough.
-On one rolled dough,place other rolled dough over it (makes 4 layers in this way) and roll out with the help of the rolling pin.
-Heat griddle and cook on low flame for 30 seconds each side then separates the 4 layers & let it cool down.
-Cut it in roll and samosa patti size with cutter and can be freeze in zip lock bag for up to 3 weeks.
-Cut the remaining edges with cutter.
-In wok,heat cooking oil and fry until golden & crispy.
Recipe in Urdu:
Ajza:
-Safed atta (White flour) sifted 1 & ½ Cups
-Namak (Salt) ¼ tsp
-Oil 2 tbs
-Pani (Water) ½ Cup or as required
-Cooking oil for frying
Directions:
-Bowl mein safed atta,namak aur oil dal ker ache tarhan mix ker lein.
-Thora thora ker ka pani shamil karein aur ghond ker naram dough tayyar ker lein.
-Dhak ker 30 minutes kliya rakh dein.
-Dough ko dubara oil laga ker ghond lein aur working surface per atta chirak ker dough ko rolling pin ki madad sa bail lein.
-Dough ko cutter ki madad sa cut ker lein aur oil sa grease ker lein aur 3 rolled dough per atta chirak dein.
-Ek rolled dough per baqi tamam rolled dough rakh dein (4 layers bana lein) aur rolling pin ki madad sa bail lein.
-Tawa garam karein aur halki ancch per 30 seconds kliya dono sides sa paka lein phir 4 layers ko alag alag ker lein & thanda ker lein.
-Roll aur samosa patti ka sizes mein cutter ki madad sa cut ker lein aur zip lock bag mein rakh ker 3 weeks kliya freeze ker saktay han.
-Baqi remaining edges ko cutter sa cut ker lein.
-Karhai mein cooking oil garam karein aur golden & crispy hunay tak fry ker lein.