Samosa - समोसे - Quick Easy To Make Monsoon Snacks Recipe
- 10 years ago
Ingredients:
1 tbsp. घी
1 tsp. जीरा
1 tsp. सौंफ
1 tsp. अदरक मिर्ची की पेस्ट
2 मसले हुए आलू
2 उबले हुए मटर
1/2 cup धनिया पत्ता
1 tsp. गरम मसाला
1/2 tsp. आमचूर पउडर
1/2 tsp चाट मसाला
नमक
लोई बनाने के लिए:
घी
1 1/2 tbsp. मैदा
1 cup रवा
नमक
पानी
Method:
To make the filling:
- Heat the clarified butter (ghee) in a round bottom pan. Add cumin seeds, fennel seeds and ginger chilli paste. Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit.
- Add coriander leaves, garam masala, raw mango powder and chaat masala. Mix it well. Add salt as per taste.
- Turn off the flame and keep the filling aside for cooling.
For the covering:
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add semolina, salt and hot ghee. Add some water in the flour making a well.
- Mix the flour well and knead a medium consistency dough. Keep it aside for 10 minutes.
To make samosa:
- With the help of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough.
- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.
- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.
- Apply a little bit of water to the edges and stick them well.
- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.
Director: Narayan Thakur
Camera: Jay Nayak, Kawaldeep Singh Jangwal
Editing: Sagar Bamnolikar
Script: Zeal Dhruna
Voice Over: Prerna Srivastava
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
1 tbsp. घी
1 tsp. जीरा
1 tsp. सौंफ
1 tsp. अदरक मिर्ची की पेस्ट
2 मसले हुए आलू
2 उबले हुए मटर
1/2 cup धनिया पत्ता
1 tsp. गरम मसाला
1/2 tsp. आमचूर पउडर
1/2 tsp चाट मसाला
नमक
लोई बनाने के लिए:
घी
1 1/2 tbsp. मैदा
1 cup रवा
नमक
पानी
Method:
To make the filling:
- Heat the clarified butter (ghee) in a round bottom pan. Add cumin seeds, fennel seeds and ginger chilli paste. Add chopped potatoes. Add green peas and mix well. Mash the mixture a little bit.
- Add coriander leaves, garam masala, raw mango powder and chaat masala. Mix it well. Add salt as per taste.
- Turn off the flame and keep the filling aside for cooling.
For the covering:
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add semolina, salt and hot ghee. Add some water in the flour making a well.
- Mix the flour well and knead a medium consistency dough. Keep it aside for 10 minutes.
To make samosa:
- With the help of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of the small pieces of the dough.
- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.
- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.
- Apply a little bit of water to the edges and stick them well.
- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them again.
Director: Narayan Thakur
Camera: Jay Nayak, Kawaldeep Singh Jangwal
Editing: Sagar Bamnolikar
Script: Zeal Dhruna
Voice Over: Prerna Srivastava
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited