How To make Samosas (Frugal)
Ingredients
VEGETABLE FILLING:
4
tablespoon
ghee*
1
pound
potatoes, peeled, 1/4 inch dice
2
each
garlic cloves, peeled, minced
1
cup
onion, yellow, peeled, finely chopped
1
teaspoon
ginger, fresh, grated
2
teaspoon
garam masala
1
tablespoon
coriander, fresh, chopped
1
pn
cayenne pepper
1/2
teaspoon
tumeric
2
teaspoon
lemon juice
1
cup
peas, frozen, thawed
1
salt, to taste
MEAT FILLING:
1
tablespoon
ghee*
2
each
garlic cloves, peeled, minced
1
each
onion, yellow, peeled, finely chopped
1/2
pound
ground lamb, fine
1/2
pound
ground beef, fine
1
teaspoon
ginger, fresh, grated
2
tablespoon
garam masala
1
tablespoon
coriander, fresh, chopped
1/2
teaspoon
tumeric
1
pn
cayenne pepper
1/4
teaspoon
cinnamon
2
teaspoon
lemon juice, fresh
1
salt, to taste
DOUGH:
2
cup
flour, all purpose, sifted
6
tablespoon
vegetable oil
1
teaspoon
salt
1/2
cup
water
1
oil for frying
Directions:
*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 amd 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. Knead the dough for 1 minute. Cut in half. Cut each half into 12 pieces. Roll in 7 inch 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 with either the vegetable or meat filling 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 (Frugal)'s Videos
BAKED VS FRIED SAMOSAS | HOMEMADE RECIPE
We’re looking for the perfect crispy flaky samosa recipe. We decided to swap our traditional dough for puff pastry! Although both baked and fried samosas were delicious, we preferred the baked! Find list of ingredients and method bellow :)
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Ingredients (approx. 16 samosas):
Olive Oil - 1/3 cup for filling
Vegetable Oil - to fry
Cumin Seeds - 1 TSP
Brown Mustard Seeds - 1/2 TSP
Chilli Flakes - 1/2 TSP
Bouillon Cube - 1/2 cube
Dried Curry Leaves - 1/2 TSP
Whole Coriander Seeds - 1/2 TSP
Red Onions - 1/2 medium size
Green Chilli - 2 peppers
Ginger - 1 TBSP grated
Garam Masala - 1/8 TSP
Frozen Peas - 1/2 cup
Turmeric Powder - 1/8 TSP
Coriander Powder - 1/8 TSP
Chaat Masala - 1/2 TSP
Potatoes - 4 large
Salt - to taste
Dried Fenugreek Leaves - 1 TBSP
Tenderflakes Puff Pastry - 397g 1 box
All Purpose Flour - flour surface & make glue
Method:
Potato Filling
1. Boil, peal and mash with a fork 4 large POTATOES. Set aside.
2. On medium heat add 1/3 cup OLIVE OIL
3. Add CUMIN SEED (1 TSP), BROWN MUSTARD SEEDS (1/2 TSP), CHILLI FLAKES (1/2 TSP), BOUILLON CUBE (1/2 CUBE), DRIED CURRY LEAVES (1/2 TSP), WHOLE CORIANDER SEEDS (1/2 TSP), RED ONION (1/2 MEDIUM), GREEN CHILLI (2), grated GINGER (1 TBSP)
4. Sauté Onions until soft
5. Add GARAM MASALA (1/8 TSP) & FROZEN PEAS (1/3 CUP)
6. Cook PEAS
7. Add TURMERIC POWDER (1/8 TSP), CORIANDER POWDER (1/8 TSP), CHAAT MASALA (1/2 TSP)
8. Now add your mashed POTATOES
9. Mix well, make sure there are no large chunks of potatoes.
10. Add salt to taste & DRIED FENUGREEK LEAVES (1 TBSP)
11. Set filling aside to cool down.
Dough / Preparation
1. Follow instructions on PUFF PASTRY box. We used TENDERFLAKE (1 box = 397g)
2. Flour surfaces well (puff pastry best handled cold)
3. Roll out dough into desired size (keep it thin)
4. Cut the circle into half with a knife
5. Apply flour paste “glue” to edges
6. Add potato filling in centre
7. Fold into samosa shape
8. Pinch corners to insure proper seal
9. This recipe will make approximately 16 medium sized samosas
Baked Samosas
1. Oil surface of baking sheet
2. Baked samosas 400 degree F* for 20 minutes
3. Turn halfway
Fried Samosas
1. On medium heat, add oil to deep fry.
2. Fry samosas until golden brown.
Do you prefer baked or fried samosas? Leave a comment for us bellow!
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It tastes amazing???? My mum said she prefers my samosas because the rice flour made it more crispy????
Samosa Folding Hack | How to make 8 samosas in one go ????
Samosa Folding Hack | How to make 8 samosas in one go ????
#howtofoldsamosa #samosafolding #ramadanrecipes #samosa
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Street Style Aloo Samosa Recipe | Simple Samosa Folding Technique |Patato Samosa | BaBa Food RRC
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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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