How To make Samosas
VEGETABLE FILLING:
4 tb Ghee*
1 lb Potatoes; peeled & diced in
-1/4" dice 2 Garlic cloves; peeled &
-minced 1 c Onion, yellow; peeled &
-finely chopped 1 ts Ginger, fresh;grated
2 ts Garam Masala (see recipe)
1 tb Coriander, fresh; chopped
1 pn Cayenne pepper
1/2 ts Tumeric
2 ts Lemon juice
1 c Peas, frozen; thawed
-salt to taste MEAT FILLING:
1 tb Ghee*
2 Garlic cloves; peeled &
-minced 1 Onion,yellow;medium, peeled
-& finely chopped 1/2 lb Ground lamb; finely
1/2 lb Ground beef; finely
1 ts Ginger, fresh; grated
2 tb Garam Masala (see recipe)
1 tb Coriander, fresh; chopped
1/2 ts Tumeric
1 pn Cayenne pepper
1/4 ts Cinnamon;ground
2 ts Lemon juice,; fresh
-salt to taste DOUGH:
2 c Flour; all purpose sifted
6 tb Vegetable oil
1 ts Salt
1/2 c -water
-oil for frying *GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids on the bottom of the pan are browned but not burned. Turn it off and allow it to cool a bit and separate. Strain it through several layers of cheesecloth. Seal in plastic containers. It will keep several weeks in the fridge. USE EITHER THE VEGETABLE OR MEAT FILLING, Vegetable Filling: Heat a large frying pan and add the ghee, potatoes, garlic, onion, and ginger. Cover and cook on low for 10 minutes, to sweat the potatoes down. Stir a few times. Don't brown. Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender, 5 minutes. Set aside to cool. Meat Filling: Saute all ingredients until they are crumbly and most of the liquid is absorbed. Set aside to cool. Dough: Using a fork, blend the flour, oil and salt. Add the water and knead to form smooth dough. Wrap in plastic and refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7" circles using additional flour. Cut each circle in half. Roll sides together to make a cone. Hold the cone in your hands, with the fingers wrapped around it. Fill and seal with water into triangle. Fry in 2 inches of oil at 375F for 2-3 minutes per side. Drain. MAKES: 48 Samosas
How To make Samosas's Videos
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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Chicken Samosas Recipe By Food Fusion
The perfect Chicken Samosa Recipe. Also make bite-size samosas & Cheese Samosas with this simple and detailed video. You can freeze these for up to 2 months. #HappyCookingToYou
Written Recipe:
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00:00 Chicken Samosa
00:03 Prepare Chicken Filling
00:33 Prepare Flour Slurry
00:38 Assembling
01:30 Aray waah
Recipe in English:
Ingredients:
-Oil 2-3 tbs
-Zeera (Cumin seeds) 1 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken boiled & shredded 250 gms
-Kali mirch powder (Black pepper powder) ½ tsp
-Garam masala powder (Whole spice powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Hara pyaz (Green onion) chopped 4 tbs
-Hara dhania (Coriander) chopped 4 tbs
-Hari mirch (Green chilies) chopped 2
-Maida (All-purpose flour) 2-3 tbs
-Pani (Water) as required
-Samosa sheets 12-15
-Mozzarella cheese (optional)
-Oil for frying
Directions:
-In wok,add oil,cumin seeds,onion and mix until translucent.
-Add chicken,black pepper powder,whole spice powder,red chili powde,salt and mix well.
-Add green onion,coriander,green chilies,mix well and let it cool.
-In all-purpose flour,add water and mix well to make a smooth paste,set aside.
-Take samosa sheet,make a pocket,add chicken stuffing in the center and roll into the shape of samosa and seal corners with all-purpose flour & water mixture.
-Take samosa sheet and make pocket,add chicken stuffing in the center,add mozzarella cheese & chicken stuffing and roll into the shape of samosa and seal corners with all-purpose flour & water mixture.
-Similarly make other samosas (yields: 10-12 samosas).
-Follow the same process and make bite size samosa.
-In wok,add oil and fry samosa until golden brown.
Recipe in Urdu:
Ajza:
-Oil 2-3 tbs
-Zeera (Cumin seeds) 1 tbs
-Pyaz (Onion) chopped 1 medium
-Chicken boiled & shredded 250 gms
-Kali mirch powder (Black pepper powder) ½ tsp
-Garam masala powder (Whole spice powder) ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Hara pyaz (Green onion) chopped 4 tbs
-Hara dhania (Coriander) chopped 4 tbs
-Hari mirch (Green chilies) chopped 2
-Maida (All-purpose flour) 2-3 tbs
-Pani (Water) as required
-Samosa sheets 12-15
-Mozzarella cheese (optional)
-Oil for frying
Directions:
-Karhai mein oil,zeera aur pyaz dal ker translucent hunay tak mix ker lein.
-Chicken,kali mirch powder,garam malasa powder,lal mirch powder aur namak ache tarhan mix ker lein.
-Hara pyaz,hara dhania aur hari mirch dal ker ache tarhan mix karein aur thanda ker lein.
-Maida mein pani dal ker mix karein aur smooth paste tayyar ker lein,side per rakh dein.
-Samosa sheet la ker pocket bana lein aur chicken stuffing ko center mein bhar dein aur samosa ki shape bana lein,corners ko maida & pani ka mixture sa seal ker lein.
-Samosa sheet la ker pocket bana lein aur chicken stuffing ko center mein bhar dein,mozzarella cheese aur chicken stuffing dal ker samosa ki shape bana lein,corners ko maida & pani ka mixture sa seal ker lein.
-Is he tarhan baqi samosay tayyar ker lein (yields: 10-12 samosas).
-Yehe produce follow karein aur bite size samosay tayyar ker lein.
-Karhai mein oil dal dein aur samosa ko golden brown fry ker lein.
1000 SAMOSA RECIPE BY MY GRANNY | STREET FOOD | INDIAN RECIPES | PERFECT SAMOSA | POTATO RECIPES
1000 SAMOSA RECIPE BY MY GRANNY | STREET FOOD | INDIAN RECIPES | PUNJABI SAMOSA | POTATO RECIPES
samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa
full recipe:
Music:
samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with detailed photo and video recipe. an ultra-popular deep fried snack recipe made with spiced potatoes and plain flour. it is a popular entree, appetizers or even as a street food snack with an extension as chaat recipe to it. as a snack, it can be consumed as it with wide a range of chutney recipes like dahi chutney, imli chutney & green chutney.
samosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with step by step photo and video recipe. there are myriad deep fried snack recipes across indian cuisine, but samosa is an undisputed king of it. there are different types or extension recipe to the traditional potato stuffed samosa. but this recipe post sticks back to the traditional punjabi aloo stuffed deep fried samosa recipe.
Aloo Samosa Recipe • How To Make Samosa • Potato Samosa Recipe • Vegetable Samosa Recipe • Somosa
Learn how to make this classic street food starter in the comfort of your own home. Crispy, flaky, and delicious pastry filled with a spiced potato and pea mixture. Perfect for Ramadan and iftar parties or even for a sneaky treat for yourself. Try this deep-fried potato stuffed snack that is perfect for vegans and meat lovers alike!
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Full Recipe Here:
This aloo samosa recipe, sometimes known as a somoso, is perfect to add to your book of Iftar recipes. This easy samosa recipe is perfect for vegetarians as well as vegans.
This video shows you how to make the samosa dough, how to make the samosa filling, how to fold samosa and how to fry samosa. This Indian potato recipe makes a crispy samosa with an onion that can also be put in the freezer to make frozen recipes ready for all your Ramadan recipes.
This potato samosa filling can also be used in an onion samosa recipe. A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint green chutney.
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#cookwithnabeela #aloosamosa #potatosamosa #samosa #recipes #appetiser #food #cooking #recipe
Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria
Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria
If you have ever tried making Samosa Recipe at home and they don’t turn out to be perfect like the halwai’s Samosa Recipe, don’t worry because I am sharing with you today 5 tips to make perfect halwai style Samosa Recipe a at home.
These 5 tips will help you make crispy samosa recipe with the most delicious spicy filling ever.
Samosa is by far the most popular street food across India. But did you know that samosa is not native to India and that the samosa recipe was brought to us by the middle eastern traders centuries ago.
So, you will find some similar samosa recipe not only in Indian subcontinent but in Egypt, Somalia, Middle East too!
Just follow my 5 tips to make perfect Samosa recipe always!
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Recipe :
Samosa
Preparation Time: 40 minutes + resting time
Cooking Time: 20 minutes
Serves: 4-5
Ingredients:
For the dough:
2 cups flour
½ tsp salt
¼ cup ghee
½ tsp carom seeds
For the stuffing:
6 large, boiled potatoes
3 tbsp oil
¼ tsp hing
1 tsp cumin seeds
2 tbsp crushed coriander seeds
2 tbsp crushed fennel seeds
2 tbsp chopped ginger
2 tbsp chopped green chilies
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp dry mango powder
Salt to taste
2 tbsp chopped coriander leaves
2 tbsp mint leaves
Method:
Add salt, crushed caron seeds and melted ghee to the flour and rub well to resemble breadcrumbs. Add little water at a time to bind to a smooth dough. Rest the dough for 20 minutes.
Chop potatoes into small cubes. Meanwhile, heat the oil in a pan. add the hing, cumin seeds, crushed coriander seeds, fennel seeds and sauté till fragrant. Add the chopped green chilies and ginger and sauté till fragrant. Add chopped potato cubes and mix well. Allow to crisp on one side and flip to turn golden on the other side too.
When crisp, add the powdered spices, salt to taste and mix well.
Crush lightly and mix in the chopped coriander and mint leaves. Remove from heat and allow to cool down.
Knead the dough for 2 minutes and break into tennis ball sized balls.
Roll the balls to a puri of 7” diameter. Divide into half.
Apply flour slurry on the edges and fold the half puri into a cone. Fill at least 3 tbs filling in the cone and pinch the open side to seal.
Fry in low to medium heat oil till golden and crisp. Remove, serve with chutney.
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