Samosa recipe RecipeTin Eats
Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about ½ cup. In a large mixing bowl, add the flour, salt, ajwain. Add oil and crumble and combine the flour and oil for a crumbly texture. Add the water, little by little. Mix well.Check the dough.
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Samosa recipe RecipeTin Eats
Apply little water on the inner edges and make one pleat at the centre of the circled edge. Seal the edges very well to form the shape of the samosa. Repeat the same for the rest of dough and filling. Heat the oil in a deep pan or kadhai. Once the oil is just a little hot, gently drop in the samosas one by one.
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Preparation. 1. Peel, halve and boil 500 grams (3 to 4 medium) potatoes in a pot of water, until fork tender (not mushy). Or pressure cook unpeeled and halved potatoes for 2 to 3 whistles on a medium flame or in the instant pot for 5 mins, placed over a trivet with 1 cup water. Peel them after cooling.
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Once done, allow it to cool down and then, blend it to a smooth puree. Heat 1 tablespoon of ghee in a non-stick pan and drop the pureed lentil. Cook in low heat for a couple of minutes and then add honey along with cardamom powder. Give it a mix and continue cooking until the lentil turns mildly brown in shade.
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Fill to about one-third capacity with vegetable oil and place over medium-high heat. Heat oil to 180°C (350°F), or until a wooden spoon dipped into the oil produces lots of bubbles. Working in two batches, carefully add the samosas into the hot oil and cook for about 10 minutes or until golden brown and crispy.
Potato Mini Samosa RecipeFast and Easy B20masala
Make the samosa dough. 1- Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well. 2- Add the oil and then start mixing with your fingers. 3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step.
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These measurements are perfect for getting crispy and flaky samosa. For this dough, 500 grams of potato is sufficient to make the filling. This recipe makes 12 samosas. Maintain a balanced amount of ghee or oil in the dough to achieve the right texture. Too little fat results in dry and hard samosas, while excessive fat may lead to cracks in.
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Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone. Fill the cone with dry stuffing. Seal the round edge again by brushing little water on the edges and seal the samosa firmly. Prepare all the samosas in the same way.
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Mini Dry Samosa Food Fusion
Mini dry samosa is a deep-fried triangle/cone of all purpose flour/maida stuffed with dry mixture of crushed boondi/sev, dry fruits and few spices. It is a perfect light, yummy, spicy and crispy teatime snack. These samosas have long shelf life, so they can be taken during journey. They are typically prepared during festivals like Diwali, Holi or Janamashtami. Here is the recipe with some tips.
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Saute for 30-40 seconds or until the raw smell of ginger goes away. 5) Add chopped potatoes, green peas, salt, and spices (red chili powder, amchur, garam masala, and prepared coriander-anardana powder). 6) Mix everything well and cook for 2-3 minutes. Turn off the stove and mix in freshly chopped cilantro.
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In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside. Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes. Meanwhile, prepare the dough.
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Samosa Filling Ingredients: Olive Oil: A few tablespoons of olive oil is a good starting point to potato samosas. Cumin Seeds: Slightly savory and smokey, the samosa filling wouldn't be complete without it. Ginger: I like to finely chop fresh ginger root rather than grate it. A 1-inch piece of ginger will give you approx 2 teaspoons chopped. Garam Masala: This traditional and warmly scented.
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Part 2: Samosa dough. A key feature of the Samosa pastry is how flaky it is. This is achieved by rubbing ghee or oil into the flour until it resembles breadcrumbs, just like we do with Western shortcrust pastry!. Mix dry ingredients, add ghee - Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;. Rub fat in - Use your fingers to rub the ghee in until it resembles coarse.
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Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together. Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes.