How To make Samosas (Jaffrey)
2 c Whole wheat flour
3 tb Vegetable oil
1/2 ts Salt
Vegetable oil to deep fry 7 md Boiled potatoes
10 tb Vegetable oil
1/8 ts Asafetida
1 ts Whole fennel seeds
1 ts Whole cumin seeds
1 ts Whole black mustard seeds
12 Whole fenugreek seeds
3 Whole dried red chilies
1/2 ts Turmeric
1 1/2 ts Salt
1 tb Lemon juice
To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover with a damp towel & set aside. To make the filling: Boil the potatoes & let them cool. You may peel them if you like,I choose not to. Dice them into bite-sized pieces. In a wok or very large skillet, heat oil over medium heat. When very hot, drop in the asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds later add in rapid succession the mustard seeds & fenugreek. As they begin to change colour & pop, add the chilies. As soon as the chilies swell & darken, add the potatoes, turmeric & salt. Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes until the potatoes are unevenly browned. Add lemon juice & mix well. Check the salt. Remove potatoes from the wok, place in a serving dish & crush coarsely with the back of a slotted spoon. Divide the dough into 28 to 30 equal balls. Flatten each ball & roll it out on a floured surface until it is approximately 4 inches in diameter. Cut each round in half. Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water. Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch & hold it closed. Fill samosa 3/4 full with stuffing. Moisten the inside edges of the opening & press it
shut. Seal this end by pressing down on it with a fork as you would a pie crust. Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are ready to fry. (I find that I save a lot of time & anguish by frying them as I go). Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd. Fry until the samosas are brown on
all sides, about 2 or 3 minutes. Remove with a slotted spoon & drain on paper towels. Repeat until you have 60 samosas. The oil should be hot, but do not use a high heat otherwise they will burn. Serve samosas hot with a sweet chutney or tamarind paste. They can be frozen & re-heated in a 300F oven. Madhur Jaffrey, "An Invitation to Indian Cooking"
How To make Samosas (Jaffrey)'s Videos
2023 Lifetime Achievement Award Winner: Madhur Jaffrey CBE
Indian Breads (feat. Floyd Cardoz) | Basics with Babish
Chef Floyd Cardoz joins me on Basics with Babish as we make 3 different Indian breads: naan, roti, and lachha paratha.
Recipe:
Basics of Curry with Floyd:
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Ingredients & Shopping List:
+ For the naan:
5 cups all purpose flour
1 tsp active dry yeast (with a little warm water)
1/2 Tbsp sugar (for yeast)
1 tsp sugar
1 tsp salt
1 cup water (and more as needed)
Vegetable oil
Ghee
Flaky sea salt
+ For the roti and lachha paratha:
Whole wheat flour
Salt
Oil or ghee
Water
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Aloo chicken samosa recipe| chicken samosa |ramzan recipe 2020| chicken samosa recipe |
Mashed potatoes
Shredded chicken
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Chat masala
Salt as per your taste
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Freash coriander
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Thanks for watching the video
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چکن سموسہ | Ramzan speshal recipes | chiken samosa | made samosa |
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Madhur Jaffrey Teaches Indian Cooking | Official Trailer | MasterClass
With more than 30 award-winning cookbooks and a James Beard Foundation Cookbook Hall of Fame Award, Madhur Jaffrey may be the greatest living authority on Indian cuisine. Now she shares those vast and storied traditions with you. Learn 30 authentic recipes: vegetables, breads, South Asian meats, street foods, and more. Blend and layer spices and bring it all together—from the perfect bite to full menus of vibrant flavor.
Learn more about Madhur Jaffrey on MasterClass at
Madhur Jaffrey grew up absorbing the sights, sounds, and flavors of India’s deep culinary traditions with her family and as she ventured to the country’s unique and diverse villages and regions. She’s spent the past five decades sharing those stories and recipes with a global audience, crafting more than 30 cookbooks, seven of which are James Beard Award winners. Her debut, “An Invitation to Indian Cooking,” published in 1973, was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.
Now she’s sharing her experience and India’s vast culinary traditions with you on MasterClass. Explore a world of flavor and spices, learn 35 authentic recipes—step by step—and experience the cultures and culinary traditions of one of the world’s largest countries.
Lessons in this online class include:
• Staple Spices: Roasted Cumin and Garam Masala
• Exploring Spices: Potato a Thousand Ways
• Demystifying Curry: Goan Shrimp
• South Asian Meats: Aloo Gosht
• Essential Indian Vegetables: Cauliflower With Asafetida and Cumin
• The Magic of Rice: Basmati and Biryani
• Indian Breads: Chapati
• Comforting Legumes: Dal
• Embellishing Every Morsel: Tamarind Chutney
• Lip-Smacking Savory Street Food: Dahi Aloo Puri Chaat
• An Indian Feast: Sample Menus
More from MasterClass:
• Yotam Ottolenghi Teaches Modern Middle Eastern Cooking: masterclass.com/yo
• Thomas Keller Teaches Cooking Techniques: masterclass.com/tk
• Apollonia Poilâne Teaches Bread Baking: masterclass.com/apo
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Madhur Jaffrey's Flavours of India - Episode 2 Gujarat (S01E02)
Indian cookery expert Madhur Jaffrey shows how to prepare delectable dishes from six Indian states.