How To make Gobhi Samosa (Cauliflower Pastry)
Ghee, as necessary 1 ts White cumin seeds
1 tb Onion, chopped
4 tb Cauliflower, grated
1 tb Green peas
1 pn Asafetida
1 ts Green mango powder
1 pn Garam masala
1/2 ts Salt, or to taste
1/2 ts Cayenne
1 ea Recipe pastry dough
Water to bind Heat 1 tb ghee in a skillet. Saute the cumin seeds until golden. Add onion, cauliflower & peas & mix well. Mix in asafetida & mango powder, stir. Add garam masala, salt & cayenne. Cover the pan & cook over a moderate heat for 10 minutes. Remove pan from heat & cool. Divide mixture into 8 equal portions. Take one half-moon of pastry & brush the edges with water. Fold into a cone. Fill pastry with 1 portion of cauliflower mixture & seal the top. Repeat with the rest of the pastry. Heat sufficient ghee (or vegetable oil) in a wok or large skillet to deep fry 4 samosas at a time. When very hot, deep-fry each samosa for a few minutes, until golden brown, flipping once to cook both sides. Drain on paper towels. **MARK'S NOTE: To avoid excess fat I like to deep-fry the samosas, drain them very well & then reheat them in a toaster oven at 350F for 5 minutes or so. If you place them on a grill while re-heating them,
extra oil can also drain off.
How To make Gobhi Samosa (Cauliflower Pastry)'s Videos
Aloo Gobi Patti Samosa | Potato Cauliflower Samosa | Perfect with hot tea!
When cauliflowers are in season, the samosa loves them too! In this video watch how to make aloo gobi patti samosa that is crispy and delicious.
For more such recipes, subscribe & check out my channel:
This phool gobi patti samosa recipe uses precooked strips for the samosa covering. So, the samosa is less oily that the regular ones.
The strips can be made ahead and stored in the fridge for upto 4 days or in the freezer for upto 2 weeks.
ALOO GOBI PATTI SAMOSA Makes 16 regular
Ingredients
For the patti or the covering strips
All purpose flour – 2 cups + for rolling
Salt – ¼ tsp
Oil – 4 tblsp
Water – about ½ cup or as needed
For the filling
Cauliflour / Gobi – 1 ½ cup (small florets)
Boiled mashed potatoes – 3 medium
Cumin seeds – ½ tsp
Asafoetida/Hing – ¼ tsp
Onion – 2 tblsp (chopped finely)
Green chili – 1 or 2 (chopped finely)
Grated ginger – 1 tsp
Coriander pdr – 1 tsp
Garam masala pdr – ½ tsp
Boiled /Frozen peas – ½ cup
Coriander leaves and stalk – 3 to 4 tblsp (chopped finely)
Lemon – ½
Oil – 2 tblsp
Salt – to taste
Mix to a thick paste (Slurry)
All purpose flour – 2 tblsp
Water – about 3 tblsp
Full recipe:
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Channel page link: (Rinki Mukerjee)
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Let me know how it turned out in your kitchen(Comment). I would love to hear from you.
Till the next post …
Rinki Mukerjee
aloo gobi patti samosa / phool gobi patti samosa recipe
# fulkopi singara # Gobi ka samosa # cauliflower samosa # singara recipe # samosa recipe
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Keto Samosa - Low Carb and Grain free Fathead Puff Pastry/ Curry Puff with Cauliflower Filling
Cauliflower, like I mentioned before, is gaining momentum in the low card world and Samosas are undoubtedly the king of Indian snacks, together they will make an ultimate combo. These baked triangular savory pastries, crispy from outside and flaky from inside after getting filled with spiced cauliflower are going to rock your world. Here’s my recipe for low carb keto friendly samosa ????
Fathead Samosa Dough:
170 gms of mozzarella
100 gms almond flour
30 gms cream cheese
1 egg
Salt to taste
1/3 tsp black pepper powder
1/2 tsp of cayenne pepper powder
1/3 tsp garam masala
1 tsp garlic powder
Instructions:
Mix almond flour, cream cheese and mozzarella cheese in a microwave safe bow and microwave for a minute.
Add egg and all other spices and mix it gently until it forms dough. Yes this is what we call FatHead dough:)
Place the ball of dough between parchment papers and roll that into a big rectangle (shape doesn’t matter really), now cut the rectangle in a way that you are left with 5-6 small rectangles/squares. These smaller rectangles will form the base of your samosa.
Cauliflower filling:
30 ml olive oil
1/2 riced/grated head of Cauli
1/2 chooped red onion
2 green chillies
Chopped garlic - 3 cloves
1 tsp cumin seeds
1/3 tsp turmeric powder
Salt to taste
1/3 tsp garam masala
1/3 tsp cayenne peppr powder
Instructions:
Heat oil in a pan and add cumin seeds and chopped garlic.
Let the cumin seeds splutter and then add chopped onion and green chilies.
Sauté onion until they start to turn golden brown and then add all spice mixes. Sauté for another minute and add the grated cauli, mix it well.
Cover the lid and let the cauli cook on low heat for around 12-15 mins (until almost done). Let it cool and keep aside.
Finally:
Gently add cooked cauli into each of the samosa pastry you prepared. With the help of parchment paper, gently roll the rectangular pastries in a way that one end of it completely covers the other with the filling inside (forming a triangle like curry puff’s. Again, shape really doesn’t matter much so feel free to play around)
Gently brush up the pastries with the beaten egg (the pastries being filled with cauli will be very delicate to lift so do not try to turn them upside down, brushing them up just from one side is good) before throwing them in the oven.
Bake for about 20 minutes or until they are rich golden brown.
Gobhi Samosa Recipe - How to Make Cauliflower Samosa Recipe
Gobhi Samosa Recipe - How to Make Cauliflower Samosa Recipe -
A Delicious Cauliflower And Peas Samosa. Delicious evening snack, Gobi Matar Mini Samosa is delicious and can be served with Dhaniya Pudina Chutney, Date Tamarind Chutney and a cup of Masala Chai.
Preparation Time & Serving Size
Prep Time : 15 mins
Cook Time : 30 mins
Serves : 10 People
Ingredients to make Gobhi Samosa
200 gm refined Flour
Salt to taste
1/2 tsp carrom seeds
40 gm Oil
Chilled Water as required
For stuffing-
2 tbsp Oil
2 tbsp Onion
1 tbsp Ginger
1 green chili
Salt to taste
1 tsp Red Chilli
1/2 tsp Cumin powder
1/2 tsp Fennel powder
1 tsp Coriander powder
1 tsp amchoor powder
1/2 tsp garam Masala
1/4 tsp Turmeric powder
1/4 cup green Peas
2 cups Cauliflower chopped
2 tbsp fresh Coriander
1 tbsp Cashews
Preparation method: Steps to Make Gobhi Samosa
Step 1 : Take 200 gms flour, add salt, 1/2 tsp carom seeds, 40 ml oil, mix well
Step 2 : Add chilled water & just collect the dough, do not knead
Step 3 : Cover & set aside for 30 mins
Step 4 : For the stuffing - heat 2 tbsp oil, add 2 tbsp onion, 1 tbsp ginger, 1 green chilli
Step 5 : Add salt, 1/2 tsp each of fennel, coriander & garam masala powders
Step 6 : Add 1/2 tsp each of cumin & red chilli powders, 1/4 tsp turmeric powder, 1 tsp amchoor powder
Step 7 : Add 1 tbsp cashews, cook for 2 mins
Step 8 : Add 1/4 cup green peas, 2 cups cauliflower
Step 9 : Add 1/4 cup water, cover & cook until mushy
Step 10: Allow it to cool, add 1/4 cup fresh coriander, transfer to a bowl
Step 11 : Knead the flour dough for 1-2 mins
Step 12 : Take small balls of dough, roll into ovals
Step 13 : Cut each one into 2 halves
Step 14 : Take one half, apply water to the edges, fold & join the ends like this to make a cone
Step 15 : Add 2 tbsp stuffing, apply water on the edges
Step 16 : Seal the ends like this to shape into samosas
Step 17 : Prepare all the samosas like this
Step 18 : Deep fry in hot oil on medium heat
Step 19 : Take off heat when golden brown & crisp
Try them, they're delicious
Cooked By - Rita Arora
Check Out More Recipes by Rita Arora
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How To Make Samosa |Aloo Gobi Samosa - Bengali Fulkopir Shingara recipe
In this video you will learn How to make bengali Shingara/Samosa. Bengali samosa can be a great hearty snack! Cauliflower samosa or phulkopir Shingara is a winter special Kolkata street food where you can get the crisp and flaky crust outside with spicy cauliflower and potato filling inside. It is accented with bits of crushed peanuts and absolutely flavorful bhaja masala. In this video I have shown the folding techniques of samosas as well.
Ingredients
* For the Dough
* 2 cup all purpose flour
* 3/4 teaspoon salt
* 2 1/2 tablespoons oil or ghee
* 1/2 cup water
* Sugar
* For the filling
* 1 tablespoon oil
* 1/2 teaspoon panchphoron
* 1 tsp freshly grated ginger
* 3 potatoes
* 2 cups head of cauliflower, cut into small pieces
* 1/2 teaspoon turmeric
* 1 teaspoon cumin seeds
* 1 tsp coriander seeds
* 1/2 teaspoon fennel seeds (optional)
* 1 or 2 dried red chilies
* 1/4 cup dry toasted blanched unsalted raw peanuts
* Whole Garam masala
* Oil for Frying
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