Hi Friends,
On one of my regular reader's request today I will share the recipe of most popular Indian fast food/snack which has crossed the boundaries and has become popular in so many western countries too...you guessed it right...Samosa it is and here is the recipe...
SAMOSA:
INGREDIENTS:
Maida (Refined flour)
Salt
Mirchi (Red chili) powder
Oil
Potato
Saunf (Aniseed)
Kalonji (Onion seeds)
Whole Red chilies
Garam Masala
Aamchur (dry mango) powder
Coriander leaves
METHOD:
Add salt and enough oil to maida to give it a texture of bread crumbs. Knead this maida with enough water and keep aside for at least 10 minutes.
For filling cut the potatoes (no need to peel) in small pieces. Heat little oil in a pan and add saunf , kalonji,pieces of red chilies in oil and then add potatoes in it. Fry for 2 minutes and add salt & mirchi powder and let it cook. Now add garam masala, aamchur powder and chopped coriander leaves in it and your filling is ready.
Now take small balls of maida and roll into oval puris which are thicker than normal puris, Cut it into half -take the half cut piece in your palm and fold into a cone-seal it with a little water. Now put the filling in this cone and seal the open end. Make rest of the samosas same way and deep fry on medium heat.
Serve hot with chutney of your choice.
TIP: You can add some cashew nut pieces and raisins in filling to give it richer taste.You can also try adding green peas in the filling.
TRICK: To give perfect shape to samosas, put a pleat on outer side of open end- the one away from vertical seam, after filling and before sealing.This takes care of that extra width at open end and gives samosas a professional look.
Happy cooking...
On one of my regular reader's request today I will share the recipe of most popular Indian fast food/snack which has crossed the boundaries and has become popular in so many western countries too...you guessed it right...Samosa it is and here is the recipe...
SAMOSA:
INGREDIENTS:
Maida (Refined flour)
Salt
Mirchi (Red chili) powder
Oil
Potato
Saunf (Aniseed)
Kalonji (Onion seeds)
Whole Red chilies
Garam Masala
Aamchur (dry mango) powder
Coriander leaves
METHOD:
Add salt and enough oil to maida to give it a texture of bread crumbs. Knead this maida with enough water and keep aside for at least 10 minutes.
For filling cut the potatoes (no need to peel) in small pieces. Heat little oil in a pan and add saunf , kalonji,pieces of red chilies in oil and then add potatoes in it. Fry for 2 minutes and add salt & mirchi powder and let it cook. Now add garam masala, aamchur powder and chopped coriander leaves in it and your filling is ready.
Now take small balls of maida and roll into oval puris which are thicker than normal puris, Cut it into half -take the half cut piece in your palm and fold into a cone-seal it with a little water. Now put the filling in this cone and seal the open end. Make rest of the samosas same way and deep fry on medium heat.
Serve hot with chutney of your choice.
TIP: You can add some cashew nut pieces and raisins in filling to give it richer taste.You can also try adding green peas in the filling.
TRICK: To give perfect shape to samosas, put a pleat on outer side of open end- the one away from vertical seam, after filling and before sealing.This takes care of that extra width at open end and gives samosas a professional look.
Happy cooking...
A lot of my non-Indian friends in US love samosa and will be excited to try out this simple recipe :) Thanks for sharing !
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