why samosa is Indian favorite snacks?
Samosa is crunchy and Taste of masala! its taste is very good.
How to make Samosa?
Ingredients (for Makes 25 pcs.)
Method of Making:
Sieve the for Samosa Dough and add ajwain and salt.
Heat dalda and water together and add to the maida mix.
Knead the maida into a tight dough and keep aside covered with a wet cloth.
For the samosa filling, heat oil in a pan and add the cumin, fennel and coriander seeds.
After they crackle, add the ginger paste, garlic paste and the green chilli paste and saute well.
Next add all the powdered spices – turmeric, garam masala, coriander, cumin and red chilli powders – and saute until the masalas are cooked well.
To this mix, add boiled and crushed potato, boiled green peas, black salt, salt and lastly, the chopped coriander leaves.
Make even-sized balls of the samosa dough.
Roll them out in an oval shape and cut into halves.
Fold two halves to make samosa patties and stuff the filling into it.
Seal them tightly, taking care that they don't break while frying.
Deep fry until golden brown.
Ingredients (for Makes 25 pcs.)
- 250 gm – Maida
- 40 gm – Dalda
- 3 gm – Ajwain
- 20 gm – Salt
- 50 ml – Water
- For samosa filling
- 125 gm – Boiled potato
- 60 gm – Boiled green peas
- 5 gm – Green chilli paste
- 15 gm – Ginger paste
- 15 gm – Garlic paste
- 3 gm – Whole coriander seeds
- 2 gm – Fennel seeds
- 2 gm – Cumin seeds
- 3 gm – Garam masala powder
- 3 gm – Coriander seed powder
- 3 gm – Cumin seed powder
- 3 gm – Turmeric powder
- 3 gm – Red chilli powder
- Salt to taste
- Black salt to taste
- 20 gm – Chopped coriander
- Sufficient cooking oil to deep fry
Method of Making:
Sieve the for Samosa Dough and add ajwain and salt.
Heat dalda and water together and add to the maida mix.
Knead the maida into a tight dough and keep aside covered with a wet cloth.
For the samosa filling, heat oil in a pan and add the cumin, fennel and coriander seeds.
After they crackle, add the ginger paste, garlic paste and the green chilli paste and saute well.
Next add all the powdered spices – turmeric, garam masala, coriander, cumin and red chilli powders – and saute until the masalas are cooked well.
To this mix, add boiled and crushed potato, boiled green peas, black salt, salt and lastly, the chopped coriander leaves.
Make even-sized balls of the samosa dough.
Roll them out in an oval shape and cut into halves.
Fold two halves to make samosa patties and stuff the filling into it.
Seal them tightly, taking care that they don't break while frying.
Deep fry until golden brown.
Now your favorite Samosa Ready to serve.
