How to Make Samosas with an Authentic Indian Recipe
Ami’s authentic Samosas have everything you’d expect from this classic Indian recipe — a crispy crunchy outside, and a savory vegan filling (that you can remix however you’d like!). Get the Recipe:
Perfectly flaky and crispy samosas, stuffed with savory and spicy veggies, are a filling snack, easy to transport, and always a crowd-pleaser! Plus, you won't have to worry about accommodating anyone's diet — these Homemade Samosas are vegan.
Samosas are often deep-fried, but if deep-frying at home intimidates you, you can still enjoy these homemade samosas! Instead of frying, these are easily baked.
Everything in this recipe is made from scratch, including the dough. It was taught to me by my dear friend, who happens to be our culinary assistant here, Ami. Her mum taught her how to make authentic samosas, a popular treat in India, and I'm so happy Ami shared this recipe with me because they are incredible!
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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.
One Bite Aloo Samosa Recipe With Easy Folding Techinque | Samosa Folding Ramazan Recipe #ytshorts
One Bite Aloo Samosa Recipe With Easy Folding Techinque | Mini Samosa Recipe Alo Ka Samosa #ytshorts #viral #ramazan #iftarrecipe #trending #saniyasfood #foodie
WELCOME SANIYAS FOOD
ASSALAMO ALAIKUM FRIENDS
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chicken samosa
4 Levels of Samosas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and professional chef Dalia David - to make us their best samosa recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which samosa are you reaching for between sips of mango lassi?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Rinku Bhattacharya
Level 3 - Chef Dalia David
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: JC Scruggs
Video Copy ad Recipe Editor: Vivian Jao
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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
Samosa Recipe
Hindustan ka sawad humare sath