Do you want to learn how to cook samosa at home? Here's how to make Samosa, Pakistan's most popular snack, which is best served with tart tamarind and green chutney. It's a delicious tea-time snack that's also a great treat for intimate gatherings. This easy samosa recipe, along with step-by-step Method will help you to make this wonderful snack at home!
If you're having trouble making flaky, savory, and crispy samosas at home, try this simple samosa recipe. You'll have a platter of this wonderful Pakistani food in no time if you follow our step-by-step method for samosa. This aloo samosa dish, stuffed with a delicious and savory potato filling, will make for fantastic evening munchies! Samosa can be found practically anywhere, from street vendors to five-star hotels. The majority of us, though, like the street-side samosa. They are, however, not made in a sanitary manner. Roadside samosas, which are high in transfat and unhealthy filling, might induce stomach distress.
So why risk it when you can create this delectable snack at home? And believe us when we say that preparing Samosa at home is straightforward if you follow our simple step-by-step recipe. When making a samosa, there are a few things to keep in mind. You don't have to go crazy with the spices because the potatoes should keep their natural flavor. You should also follow the recommendations in the recipe below to make the exterior crispy and crunchy. A few fried peanuts added to the samosa adds crunch. You can also add cashews, paneer, or raisins to the filling, but don't go overboard. Make the greatest samosas in town by following the step-by-step method below and using the samosa components.
|Prep Time: 25 mins||Cook Time: 10 mins||Total Time: 35 mins|
|Cuisine: Pakistani||Calories: 575||Serving: 6|
1 cup, 3 tablespoons, and 1/4 teaspoon all-purpose flour
a quarter teaspoon of cumin seeds
a half teaspoon of ginger
a half teaspoon of raisins
3 pound potatoes
1/2 teaspoon powdered coriander
1/2 teaspoon powdered red chili
1/2 teaspoon methi leaves (Kasoori)
carom seeds, 1/2 teaspoon
2 1/2 tablespoons of water
1 cup plus 3 tablespoons refined oil
a quarter teaspoon of coriander seeds
a half teaspoon of green chili
a half-teaspoon of cashews
a quarter teaspoon of cumin powder
a quarter teaspoon of garam masala
salt as necessary
a quarter teaspoon of coriander leaves
1 and 1/4 cup ghee
1 pound of raw peanuts
First step Cumin seeds should be sautéed for the potato filling.
Make the filling first if you want to make great samosas at home. 2 tsp oil, 2 tsp heat, 2 tsp oil, 2 tsp heat, 2 tsp heat, 2 tsp heat, 2 When the oil is hot enough, toss in the cumin seeds and let them crackle.
2nd Step Cook for a while with the spices and cooked potatoes.
Add the whole coriander seeds, ginger, and green chili at this point. Add the chopped cashews and raisins, peanuts if desired, boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, and kasoori methi leaves and cook for another minute. After thoroughly mixing, cook for 2 minutes.
Step 3: Make the dough for the Samosas.
To make the dough, whisk together all-purpose flour, carom seeds, and salt in a mixing dish. After mixing, add the ghee and start kneading with a tiny bit of water at a time. Make sure to add water in small increments to produce a solid dough. If the dough is soft, your samosas will not be crispy. Cover the dough with a damp muslin towel for about 30 minutes.
Step 4: Cut the dough into halves and roll it out into small puris.
Roll out a few little balls from the dough after it's done. Flatten them out even more with your palms and then a rolling pin. Cut them in half and give them a spherical shape. After dipping your hands in water, fold the edges of the semi-circle to form a cone.
Step 5: Fill the semi-circle with potato filling and fry it in the deep fryer.
With the help of a spoon, insert the filling into the cone. By lightly pressing the edges with your fingers, you can properly seal the ends. Then, in a pan with low heat, heat the oil and deep fried the samosas till golden brown and crispy.
To make cripsy samosas, knead a tight or stiff dough, as a soft dough will not produce the greatest results.
Remember not to overwork the dough and to incorporate the oil and flour at least 5-6 times before kneading it. Your samosas will be crispy as a result of this.
For optimal results, set aside the dough for at least 40-60 minutes.
When rolling the dough ball, keep it thin and avoid using any flour. A small amount of oil may be used to roll the ball uniformly.
Regardless matter how long it takes to fry the samosas, always do so on a low flame. This will help prevent blisters and guarantee that your samosas are cooked from the inside out.
Serve with green chutney and tomato ketchup. It's perfect for a teatime snack!
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