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
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How to Cook Popular Punjabi Bread - Madhur Jaffrey's Flavours Of India - BBC Food
Travelling around the Indian subcontinent, Madhur Jaffrey samples the distinctive flavour, character and traditions of each region she visits. Mahdur is making a popular Punjabi bread that takes no time at all to cook.
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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.
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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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10,000 SAMOSA | Street Samosa recipe | Indian Recipes | Perfect Samosa | Potato Recipes
Samosa is a potato stuffed deep fried snack very popular in india,middle east and Asian countries.Flaky and crunchy fried samosa are one of the most popular street food snack in North Indian cuisine. They feature a pastry-like crust but are filled with savory potatoes and peas for a hearty
The Best Crispy Samosas | Zainab Shah | NYT Cooking
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Qeema Samosas (Chicken Samosas):
Aloo Samosas (Potato Samosas):
Mint Chutney:
The food writer Zainab Shah is here showing us how she makes gorgeously crispy samosas two ways: One combines spiced ground chicken with cilantro and green chiles for freshness, and the other is a Punjabi-spiced mixture of potato and peas. In Pakistan, home cooks have varied takes on samosa fillings, but most agree on using store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime.
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Samosa recipe | samosa banavani rit | Switz samosa sheets
Ingredients :
1kg beef
1 /2kg potatoes
1 carrot
Salt as per your taste /pepper
Samosa sheets ready made
Some seasoning
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