Samosas tell that how spicy food Indians like. It all depends upon the recipe you develop. The right quantity of salt, chillies and other masalas matter a lot. One should particular about the spices.\u00a0 If it is on the higher side nobody would like to eat these samosas. Paneer and dry fruit make samosas very yummy.<\/p><\/blockquote>\n
Samosa is one of the most famous snacks in the streets of India and is available in all the places. The sight of hot samosa anywhere is mouthwatering. Samosa is one of the favorite snacks and this delicacy has now spread across the globe. Whenever it rains, we always remember hot samosas or pakodas with steaming masala tea. \u201cSamosa time\u201d was like the whole family getting together and having tea and samosa. There was always one person who would get that extra samosa and I would feel bad. Thinking of Samosa certainly, makes me nostalgic and brings back all the memories of childhood. Even in school, all my friends and I used to go and have samosa during recess. Though I cried then to get that last samosa, I certainly smile thinking about those moments now.<\/p>\n
You can check out following video and can prepare Crispy Samosas at home very easily.<\/p>\n
<\/div>\n
Get plenty of Coupons, Offers for Food and Dining Products.<\/h3>\n
As I travel so often, I realized that I can\u2019t always get the best samosa anywhere I go, so I learned to make my own samosa. Now whenever I feel like having it and go back to the memory lane, I prepare the delicious samosa and masala tea and enjoy the moment and memories.<\/p>\n
I want to share this recipe that I learned from a cook near my old house before I left the city. You may have a different memory attached to samosa or none at all but you may definitely create new ones.<\/p>\n
So this recipe for 12 pieces samosas will take around 1 hour (30 minutes to prepare and 30 to cook).<\/p>\n
For Samosa filling you need:<\/h3>\n
3 potatoes (medium size), 1 onion, 1 green chilly, half-inch piece of ginger (you may take a spoon of ginger paste), few coriander leaves, 1 teaspoon red chilli powder, \u00bc teaspoon of turmeric powder, 1 teaspoon coriander powder, \u00bd teaspoon cumin powder, a pinch of black pepper and lemon juice (I use a whole lemon, you may add according to your preference) and of course salt to taste.<\/p>\n
For Samosa outer cover:<\/h3>\n
You will need 1 cup flour (all-purpose), carom seeds (Ajwain) \u00bc teaspoon, 1 tablespoon oil and salt to taste ( I use half teaspoon)
\nKeep 1 tablespoon oil and 1 teaspoon jeera (cumin) seeds aside for seasoning.
\nPoints to prepare the outer cover for Samosa:
\nTo get crispy samosa you need to make sure your flour is perfectly mixed with the oil.
\nAdd salt, oil, and flour in a bowl and mix it well. Add Ajwain and water (little) and make your dough stiff enough to make the cover.
\nKeep the dough aside for 20 minutes. Make sure you cover it well so that the dough doesn\u2019t dry.<\/p>\n
Steps to prepare the Samosa filling:<\/h3>\n
Boil the potatoes. Once they are soft, keep them in cold water so that you can easily peel the potatoes. Mash the potatoes in a bowl.<\/p>\n
Heat a little oil in a pan and add cumin seeds. Once it sizzles add chopped onions, ginger and green chilly (all finely chopped). Once the onions are transparent and slightly golden, add coriander powder, turmeric powder, chili powder, cumin powder and salt to taste. Cook for 2-3 minutes and make sure you mix them well. Add the mashed potatoes and coriander leaves and mix them well along with the lemon juice (switch off the gas).<\/p>\n
Keep enough oil in a pan to deep fry the samosa.<\/p>\n
Now, take your dough and divide it into 6 equal balls of dough. (You can also make them smaller or bigger)Take each ball of dough and roll them into a nice thin circular shape. Cut this into two halves. Take one half and fold it into a cone sealing the overlapped flaps with water. (Dip a finger in water and wet the sides). Once you have your cone, stuff in the potato filling we made (divide that also into 12 equal parts). Seal the cone using water as before.<\/p>\n
Once you have all 12 pieces of stuffed samosas ready, start heating the pan with oil to deep fry the samosa. To check if the oil is ready, put a small piece of dough in the oil if it rises immediately over the oil that means it\u2019s ready for the samosas. In medium flame, put 2-3 samosas in the pan and fry both the side gently until its golden brown. Keep the same temperature for all the samosas and repeat this frying procedure for all the samosas.<\/p>\n
Once done, you may serve the samosa with green chutney or tomato ketchup.<\/p>\n
A quick recipe for green chutney:<\/h3>\n
Take some sprigs of coriander leaves 2 green chilies, half inch ginger piece and wash them and finely chop them. Put them in the blender with 1 teaspoon of lemon juice, \u00bd spoon cumin powder, \u00bd spoon chat masala, \u00bd spoon salt (you can increase or decrease the amount as per your taste) and add 1-2 tablespoon of water and blend this mix. Don\u2019t make it too thin (watery). Put it in a small bowl and serve with the hot samosas.<\/p>\n
Some of the people serve Samosas with gravy chana masala.<\/p>\n
I hope you try this recipe and have a great time with your friends and family having these delicious samosas. \u00a0You can also order Samosas online with\u00a0Swiggy Coupon Code for Old User<\/a>\u00a0at discounted prices. Also, you can try Hyderabadi Dum Biryani Recipe<\/a>.<\/p>\n\n\n\n \n
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