Mini Samosa || Potato stuffed mini Samosa || Indian Street Food Tea Time Snacks || @HomeCookingShow
Mini Samosa | Vegetable Samosa | Snacks Recipes | Indian Street Food | Tea Time Snacks
#MiniSamosa #vegsamosa #snacks #streetfood #teatimesnacks #homecooking #snacksrecipes #indianstreetfood #streetstylesamosa
Prep Time: 25 mins
Cook Time: 1 hour
Servings: 10
Ingredients
To Make Dough
Maida/all-purpose flour - 1 1/2 Cups
Salt - 1/2 Tsp
Ajwain - 1/2 Tsp
Oil - 3 Tbsp
Water
To Make Filling
Oil - 3 Tsp
Cumin Seeds - 1/2 Tsp
Onion - 1 No. Chopped
Ginger Paste - 1/2 Tsp
Chopped Capsicum
Chopped Carrot - 1/4 Cup
Chopped Beans - 1/4 Cup
Potato - 3 Nos
Turmeric Powder - 1/4 Tsp
Chilli Powder - 2 Tsp
Cumin Powder - 1 Tsp
Chaat Masala - 1 Tsp
Garam Masala - 1 Tsp
Salt
Water
Chopped Coriander Leaves
Today we are going to see how to make Mini Vegetable Samosa which is very tasty and healthy. Making of this potato stuffed vegetable samosa is very yummy and best taste guaranteed if you follow the tips mentioned in this video. This crispy mini samosa is favourite to all people and love eating with evening Chai. Making of this involves preparing potato filling curry with mixed veggies ,making the samosa covering dough and fill the curry in small dough balls and deep fry it . This mini samosa is very simple easy and quick and best evening snack that all kids will ask for more and more. Hope you try this yummy recipe at your home and enjoy.
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Method
For the Dough:
1. Take maida, salt, ajwain in a large bowl and mix well.
2. Add oil and mix to make sure the mixture has crumbly texture and hold-able consistency.
3. Gradually add water and mix the dough.
4. Knead the dough ball for 3-4 mins to make sure it is soft.
5. Cover it with a cloth and let it rest for 30 mins.
For the Filling:
1. Wash the potatoes and cut them into halves.
2. Add them to a pressure cooker along with some salt and water.
3. Cook the potatoes till 3-4 whistles to make sure they are soft.
4. Peel off the skin and chop them roughly. Keep them aside.
5. Put oil in a pan and add the cumin seeds. Saute.
6. Add the chopped onions and fry until they are transparent.
7. Add ginger paste, mix and add capsicum, carrot, beans. Mix and saute for 5 mins.
8. To this, add turmeric powder, red chili powder, cumin powder, chaat masala powder, garam masala powder, salt and mix well.
9. Add the boiled potatoes, mix with the masala and mash the potatoes.
10. Add a little water to keep the masala going. Add more water if required to makes sure the masala is soft.
11. Lastly, add the chopped coriander and mix. Check for seasoning and add salt if only required.
12. Filling is ready, turn off the stove and keep it aside.
For making the Samosas:
1. Mix maida and water in a bowl to make a thick paste for sealing the samosas.
2. Divide the well rested dough into equal sized small portions.
3. Place each ball on the rolling surface and roll them out evenly and a little vertically.
4. Divide the rolled out dough into half and fold it as shown in the video.
5. Apply the maida paste and fold the other half of the dough and press it to form a cone.
6. Put the filling inside the cone and apply some maida paste around the opening.
7. Gently press both the ends of the opening and seal the samosas.
8. Prepare all the samosas in a similar way and keep them aside.
9. Pour oil for deep frying in a kadai.
10. Drop in the prepared dough samosas gently and fry them on a low flame for about 20-25 mins per a batch.
11. Once the samosas turn golden brown on all sides, take them out into a kitchen towel to absorb the excess oil.
12. Mini Samosas are ready to be served hot with mint chutney or tomato ketchup and some piping hot chai or coffee by the side.
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4 Levels of Samosas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and professional chef Dalia David - to make us their best samosa recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which samosa are you reaching for between sips of mango lassi?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Rinku Bhattacharya
Level 3 - Chef Dalia David
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: JC Scruggs
Video Copy ad Recipe Editor: Vivian Jao
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Crispy Punjabi Samosa | हलवाई जैसे crispy समोसे घर पर | How to make Samosas | Chef Ranveer Brar
PUNJABI SAMOSA - Heard this one? Never say no to Samosas, it has fillings too? :) Well, who would say no to a Samosa, right?
So here's my recipe for a 'Cripsy-karari' Halwai Jaise Khasta Samosa at home. Do try and let me know how you like it.
#Samosa #PunjabiSamosa #Ranveerbrar
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PUNJABI STYLE SAMOSA
Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 4
Ingredients
For Dough
1 cup Maida , मैदा
Salt to taste , नमक स्वादानुसार
½ tsp Carom seeds , अजवाइन
2 tbsp Ghee , घी
Cold water as required , ठंडा पानी
For Samosa Masala
1 tbsp Coriander seeds , धनिया के बीज
1 tbsp Fennel seeds , सौंफ़
½ tbsp Cumin seeds , जीरा
For Samosa Filling
1 tbsp Ghee , घी
1 inch Ginger, chopped , अदरक
2 fresh Green chillies, chopped , हरी मिर्च
10-12 Raisins , किशमिश
1 tsp Turmeric powder , हल्दी पाउडर
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Asafoetida , हींग
4-5 Potatoes, boiled & slightly mashed , आलू
¼ cup Green peas , हरे मटर
1 ½ tbsp Prepared Masala , तैयार किया हुआ मसाला
½ tsp Black pepper powder , काली मिर्च पाउडर
1 tsp Dry Mango powder , आमचूर
Salt to taste , नमक स्वादानुसार
Process
For Dough
In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.
For Samosa Masala
In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
Transfer them into a motor-pastel and crush them coarsely and keep aside for further use.
For Samosa Filling
In a pan add ghee, ginger, garlic, green chillies and saute for a minute.
Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat.
Now remove the cover and cook on high flames for 3-4 minutes or until light charred.
Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.
For Assembling Samosa.
Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.
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#Halwaijaisekhastasamosa #Punjabisamosa #Samosafilling #easysamosarecipe #Bestsamosarecipe