DIFFERENT TYPES OF SAMOSA ALMOST ABOUT 20 SAMOSA
CHOLE SAMOSA RECIPE//
Prep time: 5 hours Cooking time: 30 mins Serves: 6 To make chole Ingredients: • Chickpeas 1 cup (raw) • Water 1 litre • Salt 1 tsp • Ghee 2 tbsp • Bay leaves 2-3 nos. • Black cardamom 3-4 nos. • Cloves 4-5 nos. • Black peppercorns 4-5 nos. • Onions 2-3 medium size (chopped) • Ginger garlic paste 2 tbsp • Green chillies 2-3 nos. (slit) • Tomato puree 1 cup • Powdered spices: 1. Red chilli powder 1 tbsp 2. Turmeric powder ½ tsp 3. Coriander powder 1 tbsp 4. Anardana powder 1 tbsp 5. Aamchur powder 1 tsp • Salt to taste • Fresh coriander leaves 1 tbsp (chopped) • Kasuri methi 1 tsp • Garam masala ½ tsp Methods: • Wash the chickpeas with water and soak them in fresh water for 4 hours or overnight, after soaking drain the excess water. • Set a cooker on medium heat and add the soaked chickpeas, further add more water in the cooker and cover 1 inch above the chickpea surface, add salt and pressure cook the chickpeas for 4 whistles. • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir and check that the chickpeas are cooked completely by smashing it with fork, if not pressure cook them for 1 or 2 more whistle, check for salt and add accordingly if less. • Set a deep pan or wok on medium heat, add ghee, bay leaves, black cardamom, cloves and peppercorns, sauté them for a minute. • Add onions and cook them until they turn golden brown, further add ginger garlic paste and green chillies, continue to sauté them on medium flame for a minute. • Add the tomato puree, powdered spices and salt to taste, mix well and cook for 5-6 minutes, further cover and cook until the ghee separates. • Add the boiled or cooked chickpea along with its water, to the masala, mix well and cook for 5-7 minutes until the gravy thickens. • Further add freshly chopped coriander leaves, kasuri methi and garam masala, mix and stir well and cook for few more minutes and keep aside to serve it with the hot crispy samosas. For making samosa covering Ingredients: • Refined flour 2 cups • Salt 1 tsp • Ajwain 1 tsp • Ghee 4 tbsp • Water as required Methods: • Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well, *Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन). • Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes. • After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling. For potato filling Ingredients: • Ghee 2 tbsp • Jeera 1 tsp • Hing (asafoetida) 1 tsp • Saunf 1 tbsp • Ginger garlic paste 1 tbsp • Potatoes 5-6 medium size (boiled) • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Green chillies 1-2 nos. (chopped) • Salt to taste • Green peas ½ cup • Jeera powder 1 tsp • Black salt ½ tsp • Anardana powder 1 tbsp • Amchur powder ½ tsp • Fresh coriander leaves 1 tbsp (chopped) Methods: • Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute. • Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier. • Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes. • Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down. To make samosa follow the step: • To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding). • Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa. • Make as many samosas you wish to, and rest them for 10-15 minutes before frying. • Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown. • Your hot and crispy samosa are ready to be served, break the samosas and pour the freshly prepared chole over it, serve this unique yet tasty dish with some khatti methi or theeki chutney and some chopped onions on side.
KEEMA SAMOSA TASTY RECIPE\\
Ingredients For Patti 1 cup All purpose flour 2 tbsp Semolina / rava 4 tsp Ghee 1/4 tsp Baking soda 1 tsp sugar 1 tsp Salt 1/2 cup Water For mutton kheema 400 gms Mutton kheema 2 no medium onions chopped 2 no green chillies chopped 100 gms green peas fresh or frozen 1 tsp chilli powder 1/2 tsp haldi 1 tsp garam masala powder Salt to taste 1/4 cup mint leaves 1/4 cup Handful dill leaves 1/4 cup Handful coriander leaves Method For Keema - In a pan heat some oil on moderate flame, then add ghee and onions and let the onions cook until they turn brown and for speeding up the cooking process add some salt. - Add the mutton mince and fry it nicely and evenly. Cook it on a high flame. - Add green chillies,tomatoes.red chilli powder,turmeric and garam masala. - Once it is half cooked add green peas ( pre boiled ), coriander leaves, mint leaves and dill leaves - Cook it well and keep it aside and let it cool For Dough - In a bowl add refined flour, semolina, salt, castor sugar, baking soda and ghee - Mix it all together until it turns into a bread like texture then add water - Mix well and knead it properly till it becomes soft - Cover it with damp cloth and keep it aside for 12-15 minutes For Samosas - Knead the dough again and roll it into long cylinder - Cut it into center and divide it into two parts then cut into equal portions - Take one of the roll and keep the others aside in the bowl - Apply oil and roll the dough portion into nice round shape then pull it till it becomes elongated - Cut it in between. Take the first part of it and apply water on it - Turn it into and cone shape and place the meat filling in it. - Cover the opening by pressing on the dough - Rest the samosas in refrigerator for 10 minutes For Frying - In a low to moderately hot oil add the samosas - After 30-40 seconds start turning the samosas - Once the samosas turned brown. - Transfer them into a absorbent paper - Keema Samosa are ready to be served.
YUMMY CHOCOLATE RECIPE//
Ingredients required and making process: - 2 cup Maida (All-purpose flour) in 200ml measuring cup - Sieve Maida before using - Add salt per taste - 2 tbsp. oil - Mix the ingredients and knead the dough - Add 1 spoon oil on the dough and knead lightly - Cover the dough and let it rest for 30 minutes - Make small dough balls to make thin flatbreads (roti) - Brush some oil on the puri (flatbread) and sprinkle Maida on top - Place another puri on the first one and similarly add 3rd puri (see video) - Make the thin flatbread of the 3 puris - Transfer the flatbread (roti) on a tava and cook on low flame - Prepare all Rotis similarly - Once the Roti cools down separate the layers (check video) - You can store the Roti sheets in a zip-lock bag for 2-3 months - Fold the sheets in half and cut them - The crust of the Samosa is ready Binding Paste (slurry) to stick Samosa - 2 tbsp. Maida in a bowl - Water to make slurry Stuffing for chocolate Samosa - Take 3 pieces of available cake and crumble them - 2 tbsp. cashew (kaju) pieces - 2 tbsp. almond (badaam) - 2 tbsp. pistachio - 3 tbsp. chocolate flakes or grated chocolate - Add 1/2 tbsp. milk and mix well - Add another 1/2 tbsp. milk to maintain consistency - 1 tbsp. powdered sugar - The chocolate stuffing is ready! Samosa making - Make a rectangle from the prepared sheets - Use slurry to bind the ends and edges (check video) - Add the chocolate stuffing and bind the samosa - Pack the Samosa - Fry the samosas in oil on low flame - Our sweet and delicious chocolate Samosa is ready to be served
CRISPY CHINESE SAMOSA RECIPE//
For vegetable filling Ingredients: • Cabbage 1 cup (shredded) • Capsicum ½ cup (juliennes) • Carrots ½ cup (juliennes) • Oil 2 tbsp • Garlic 2 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • French Beans ½ cup (chopped) • Corn kernels ½ cup • Salt & pepper to taste • Sugar 1 tsp • Sauces: 1. Schezwan sauce 2 tbsp 2. Red chilli sauce 1 tbsp 3. Ketchup 1 tbsp 4. Soy sauce 1 tsp 5. Vinegar 1 tsp • Spring onion greens 2 tbsp (chopped) Methods: • In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later. • Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt & pepper to taste and sauté them too for a minute. • Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling. Sweet & sour Dipping sauce Ingredients: • Water 4 tbsp • Sugar 2 tbsp • Ketchup 4 tbsp • Vinegar 2 tbsp • Soy sauce 1 tsp • Red chilli sauce 1 tbsp • Salt & pepper to taste Methods: • Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week. For making samosa: Ingredients: • Samosa Patti (readymade) • Vegetable filling • Oil for frying • Refined flour slurry (refined flour 4 tbsp + water 4 tbsp) Methods: • Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to. • Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side. • Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.
CHOLE SAMOSA RECIPE//
Prep time: 5 hours Cooking time: 30 mins Serves: 6 To make chole Ingredients: • Chickpeas 1 cup (raw) • Water 1 litre • Salt 1 tsp • Ghee 2 tbsp • Bay leaves 2-3 nos. • Black cardamom 3-4 nos. • Cloves 4-5 nos. • Black peppercorns 4-5 nos. • Onions 2-3 medium size (chopped) • Ginger garlic paste 2 tbsp • Green chillies 2-3 nos. (slit) • Tomato puree 1 cup • Powdered spices: 1. Red chilli powder 1 tbsp 2. Turmeric powder ½ tsp 3. Coriander powder 1 tbsp 4. Anardana powder 1 tbsp 5. Aamchur powder 1 tsp • Salt to taste • Fresh coriander leaves 1 tbsp (chopped) • Kasuri methi 1 tsp • Garam masala ½ tsp Methods: • Wash the chickpeas with water and soak them in fresh water for 4 hours or overnight, after soaking drain the excess water. • Set a cooker on medium heat and add the soaked chickpeas, further add more water in the cooker and cover 1 inch above the chickpea surface, add salt and pressure cook the chickpeas for 4 whistles. • Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir and check that the chickpeas are cooked completely by smashing it with fork, if not pressure cook them for 1 or 2 more whistle, check for salt and add accordingly if less. • Set a deep pan or wok on medium heat, add ghee, bay leaves, black cardamom, cloves and peppercorns, sauté them for a minute. • Add onions and cook them until they turn golden brown, further add ginger garlic paste and green chillies, continue to sauté them on medium flame for a minute. • Add the tomato puree, powdered spices and salt to taste, mix well and cook for 5-6 minutes, further cover and cook until the ghee separates. • Add the boiled or cooked chickpea along with its water, to the masala, mix well and cook for 5-7 minutes until the gravy thickens. • Further add freshly chopped coriander leaves, kasuri methi and garam masala, mix and stir well and cook for few more minutes and keep aside to serve it with the hot crispy samosas. For making samosa covering Ingredients: • Refined flour 2 cups • Salt 1 tsp • Ajwain 1 tsp • Ghee 4 tbsp • Water as required Methods: • Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well, *Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन). • Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes. • After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling. For potato filling Ingredients: • Ghee 2 tbsp • Jeera 1 tsp • Hing (asafoetida) 1 tsp • Saunf 1 tbsp • Ginger garlic paste 1 tbsp • Potatoes 5-6 medium size (boiled) • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Green chillies 1-2 nos. (chopped) • Salt to taste • Green peas ½ cup • Jeera powder 1 tsp • Black salt ½ tsp • Anardana powder 1 tbsp • Amchur powder ½ tsp • Fresh coriander leaves 1 tbsp (chopped) Methods: • Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute. • Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier. • Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes. • Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down. To make samosa follow the step: • To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding). • Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa. • Make as many samosas you wish to, and rest them for 10-15 minutes before frying. • Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown. • Your hot and crispy samosa are ready to be served, break the samosas and pour the freshly prepared chole over it, serve this unique yet tasty dish with some khatti methi or theeki chutney and some chopped onions on side.
KEEMA SAMOSA TASTY RECIPE\\
Ingredients For Patti 1 cup All purpose flour 2 tbsp Semolina / rava 4 tsp Ghee 1/4 tsp Baking soda 1 tsp sugar 1 tsp Salt 1/2 cup Water For mutton kheema 400 gms Mutton kheema 2 no medium onions chopped 2 no green chillies chopped 100 gms green peas fresh or frozen 1 tsp chilli powder 1/2 tsp haldi 1 tsp garam masala powder Salt to taste 1/4 cup mint leaves 1/4 cup Handful dill leaves 1/4 cup Handful coriander leaves Method For Keema - In a pan heat some oil on moderate flame, then add ghee and onions and let the onions cook until they turn brown and for speeding up the cooking process add some salt. - Add the mutton mince and fry it nicely and evenly. Cook it on a high flame. - Add green chillies,tomatoes.red chilli powder,turmeric and garam masala. - Once it is half cooked add green peas ( pre boiled ), coriander leaves, mint leaves and dill leaves - Cook it well and keep it aside and let it cool For Dough - In a bowl add refined flour, semolina, salt, castor sugar, baking soda and ghee - Mix it all together until it turns into a bread like texture then add water - Mix well and knead it properly till it becomes soft - Cover it with damp cloth and keep it aside for 12-15 minutes For Samosas - Knead the dough again and roll it into long cylinder - Cut it into center and divide it into two parts then cut into equal portions - Take one of the roll and keep the others aside in the bowl - Apply oil and roll the dough portion into nice round shape then pull it till it becomes elongated - Cut it in between. Take the first part of it and apply water on it - Turn it into and cone shape and place the meat filling in it. - Cover the opening by pressing on the dough - Rest the samosas in refrigerator for 10 minutes For Frying - In a low to moderately hot oil add the samosas - After 30-40 seconds start turning the samosas - Once the samosas turned brown. - Transfer them into a absorbent paper - Keema Samosa are ready to be served.
Ingredients required and making process: - 2 cup Maida (All-purpose flour) in 200ml measuring cup - Sieve Maida before using - Add salt per taste - 2 tbsp. oil - Mix the ingredients and knead the dough - Add 1 spoon oil on the dough and knead lightly - Cover the dough and let it rest for 30 minutes - Make small dough balls to make thin flatbreads (roti) - Brush some oil on the puri (flatbread) and sprinkle Maida on top - Place another puri on the first one and similarly add 3rd puri (see video) - Make the thin flatbread of the 3 puris - Transfer the flatbread (roti) on a tava and cook on low flame - Prepare all Rotis similarly - Once the Roti cools down separate the layers (check video) - You can store the Roti sheets in a zip-lock bag for 2-3 months - Fold the sheets in half and cut them - The crust of the Samosa is ready Binding Paste (slurry) to stick Samosa - 2 tbsp. Maida in a bowl - Water to make slurry Stuffing for chocolate Samosa - Take 3 pieces of available cake and crumble them - 2 tbsp. cashew (kaju) pieces - 2 tbsp. almond (badaam) - 2 tbsp. pistachio - 3 tbsp. chocolate flakes or grated chocolate - Add 1/2 tbsp. milk and mix well - Add another 1/2 tbsp. milk to maintain consistency - 1 tbsp. powdered sugar - The chocolate stuffing is ready! Samosa making - Make a rectangle from the prepared sheets - Use slurry to bind the ends and edges (check video) - Add the chocolate stuffing and bind the samosa - Pack the Samosa - Fry the samosas in oil on low flame - Our sweet and delicious chocolate Samosa is ready to be served
CRISPY CHINESE SAMOSA RECIPE//
For vegetable filling Ingredients: • Cabbage 1 cup (shredded) • Capsicum ½ cup (juliennes) • Carrots ½ cup (juliennes) • Oil 2 tbsp • Garlic 2 tbsp (chopped) • Ginger 1 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • French Beans ½ cup (chopped) • Corn kernels ½ cup • Salt & pepper to taste • Sugar 1 tsp • Sauces: 1. Schezwan sauce 2 tbsp 2. Red chilli sauce 1 tbsp 3. Ketchup 1 tbsp 4. Soy sauce 1 tsp 5. Vinegar 1 tsp • Spring onion greens 2 tbsp (chopped) Methods: • In a bowl add the cabbage, capsicum, carrots and salt a pinch, mix well and rest it for 2 minutes, later transfer it to a muslin cloth and squeeze out excess moisture, keep aside to be used later. • Set a wok high heat, add the oil, garlic, ginger and chillies, sauté them for a minute, add the squeezed veggies, beans corn kernels, sugar salt & pepper to taste and sauté them too for a minute. • Add the sauces and sauté it for a minute, finish it spring onion greens and keep aside to be used as a filling. Sweet & sour Dipping sauce Ingredients: • Water 4 tbsp • Sugar 2 tbsp • Ketchup 4 tbsp • Vinegar 2 tbsp • Soy sauce 1 tsp • Red chilli sauce 1 tbsp • Salt & pepper to taste Methods: • Set a pan on medium heat, add all the ingredients one by one and cook for 2-3 minutes. Your sauce is ready to be used, use accordingly, you can also store them in fridge for a week. For making samosa: Ingredients: • Samosa Patti (readymade) • Vegetable filling • Oil for frying • Refined flour slurry (refined flour 4 tbsp + water 4 tbsp) Methods: • Divide the samosa patti in 4 long strips, apply a drop of refined flour slurry in the centre of the strip and place another strip making a plus sign, add a spoonful amount of cooked vegetable filling and fold one side over the filling, again apply a drop of refined flour over the sheet, fold and seal the another one, continue the step of spreading the refined flour slurry and seal every strip tightly to make a square shape, if in case the corners are open just dip them in the slurry to seal . Make as many as you wish to. • Set oil for frying on medium high heat, fry these samosa squares in hot oil until crisp & golden brown from all side. • Remove it on absorbent paper, your crispy chines pocket samosas are ready to be served, serve hot with freshly made sweet & sour dipping sauce.
DELICIOUS FISH SAMOSA RECIPE\\
CRISPY MACRONI SAMOSA RECIPE//
Ingredients of dough:
3 cup All purpose flour
1/2 tsp Salt
2-3 tbsp Oil
Water as required
Ingredients of filling:
2 cup Macaroni (boiled)
3/4 cup Peas (boiled & mashed)
1 ½ cup Potatoes (boiled & mashed)
1/2 cup bread crumbs
Salt to taste
1 tsp Black pepper
1 tsp White pepper
2 tsp Chili sauce
1 tbsp Soya sauce
Direction for samosa:
In a bowl add flour, salt, oil and mix it well.
Gradually add water and knead a medium soft dough.
Rest it for 15 to 20 minutes.
In a separate bowl add macaroni, potatoes, peas, salt, black pepper, white pepper, chili sauce, bread crumbs and mix everything well.
Roll out the dough and make your desire shape.
Add filling, apply water on the edges to seal the samosa.
Heat oil in a pan and fry until golden brown.
Your macaroni samosas are ready to serve.
Preparation time: 30 minutes
Cooking time: 12-15 minutes
Serving: 5-6 persons
CRISPY PUNJABI SAMOSA RECIPE//
PUNJABI STYLE SAMOSA
Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 4
Ingredients
For Dough
1 cup Maida , मैदा
Salt to taste , नमक स्वादानुसार
½ tsp Carom seeds , अजवाइन
2 tbsp Ghee , घी
Cold water as required , ठंडा पानी
For Samosa Masala
1 tbsp Coriander seeds , धनिया के बीज
1 tbsp Fennel seeds , सौंफ़
½ tbsp Cumin seeds , जीरा
For Samosa Filling
1 tbsp Ghee , घी
1 inch Ginger, chopped , अदरक
2 fresh Green chillies, chopped , हरी मिर्च
10-12 Raisins , किशमिश
1 tsp Turmeric powder , हल्दी पाउडर
½ tsp Degi red chilli powder , देगी लाल मिर्च पाउडर
¼ tsp Asafoetida , हींग
4-5 Potatoes, boiled & slightly mashed , आलू
¼ cup Green peas , हरे मटर
1 ½ tbsp Prepared Masala , तैयार किया हुआ मसाला
½ tsp Black pepper powder , काली मिर्च पाउडर
1 tsp Dry Mango powder , आमचूर
Salt to taste , नमक स्वादानुसार
Process
For Dough
In a bowl add maida, salt, carom seeds, ghee and mix everything properly until it resembles bread crumb consistency.
Now add cold water and knead a hard dough. Cover and keep aside for resting at least for 15-20 minutes.
For Samosa Masala
In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.
Transfer them into a motor-pastel and crush them coarsely and keep aside for further use.
For Samosa Filling
In a pan add ghee, ginger, garlic, green chillies and saute for a minute.
Now add raisins, turmeric powder, degi red chilli powder, asafoetida, potatoes, green peas and mash it coarsely, mix everything properly and cover and cook for 4-5 minutes on medium heat.
Now remove the cover and cook on high flames for 3-4 minutes or until light charred.
Add the prepared masala, black pepper powder, dry Mango powder, salt and mix everything properly. And keep aside for further use.
For Assembling Samosa.
Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.
Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.
Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with tomato ketchup.
YUMMM GOBI SAMOSA RECIPE//
Prep Time : 15 mins
Cook Time : 30 mins
Serves : 10 People
Ingredients to make Gobhi Samosa
200 gm refined Flour
Salt to taste
1/2 tsp carrom seeds
40 gm Oil
Chilled Water as required
For stuffing-
2 tbsp Oil
2 tbsp Onion
1 tbsp Ginger
1 green chili
Salt to taste
1 tsp Red Chilli
1/2 tsp Cumin powder
1/2 tsp Fennel powder
1 tsp Coriander powder
1 tsp amchoor powder
1/2 tsp garam Masala
1/4 tsp Turmeric powder
1/4 cup green Peas
2 cups Cauliflower chopped
2 tbsp fresh Coriander
1 tbsp Cashews
Preparation method: Steps to Make Gobhi Samosa
Step 1 : Take 200 gms flour, add salt, 1/2 tsp carom seeds, 40 ml oil, mix well
Step 2 : Add chilled water & just collect the dough, do not knead
Step 3 : Cover & set aside for 30 mins
Step 4 : For the stuffing - heat 2 tbsp oil, add 2 tbsp onion, 1 tbsp ginger, 1 green chilli
Step 5 : Add salt, 1/2 tsp each of fennel, coriander & garam masala powders
Step 6 : Add 1/2 tsp each of cumin & red chilli powders, 1/4 tsp turmeric powder, 1 tsp amchoor powder
Step 7 : Add 1 tbsp cashews, cook for 2 mins
Step 8 : Add 1/4 cup green peas, 2 cups cauliflower
Step 9 : Add 1/4 cup water, cover & cook until mushy
Step 10: Allow it to cool, add 1/4 cup fresh coriander, transfer to a bowl
Step 11 : Knead the flour dough for 1-2 mins
Step 12 : Take small balls of dough, roll into ovals
Step 13 : Cut each one into 2 halves
Step 14 : Take one half, apply water to the edges, fold & join the ends like this to make a cone
Step 15 : Add 2 tbsp stuffing, apply water on the edges
Step 16 : Seal the ends like this to shape into samosas
Step 17 : Prepare all the samosas like this
Step 18 : Deep fry in hot oil on medium heat
Step 19 : Take off heat when golden brown & crisp
Try them, they're delicious
FROZEN CHEESE SAMOSA RECIPE//
Ingredients
Refined flour (मैदा ) - 1 cup (125 gms)
Semolina (सूजी ) - 1/4 cup (50 gms)
Oil (तेल ) - 2 tbsp
Carom seeds (अजवायन ) - 1/4 tsp
Paneer (पनीर ) - 150 gms
Grated processed cheese/Mozarella cheese (पिज़्ज़ा चीज़) - 1/2 cup (50 gms)
Green chili (हरी मिर्च ) - 1 (finely chopped)
Black pepper (काली मिर्च ) - 1/4 tsp (coarsely ground )
Salt (नमक ) - 1/2 tsp (or to taste)
Oil (तेल ) - for frying
How to make Frozen Mini cheese samosa
1. To make samosa take 150 gms paneer,crumble the paneer, grated add processed cheese to it.
Making :
2.Take 1 cup refined flour in a mixing bowl also take 1/4 cup semolina,Mix well. Also add 1/4 tsp salt. Crush and add 1/4 tsp carom seeds, 2 tbsp oil.Mix all ingredients well. Knead a stiff dough same as that for usual samosas.We have used 1/4 cup water. Cover and keep the dough to set for 20 minutes.
3.Take crumbled paneer and grated processed cheese, add 1/4 tsp salt, add 1/4 tsp coarsely ground black pepper, 1 green chilli finely chopped with seeds removed.Mix all ingredients well.
4. When 20 minutes are done, dough is set and ready. Squash and smoothen it, break small lumps from it.Give shape of peda, roll out in oval shape from the edges.
5. Once rolled out, Divide it into two parts i.e cut with a knife,Lift a part, Flip the side. Grease edges with some water. Then give it a shape of cone.
6. When cone is ready, Put 1 tsp stuffing, and press it nicely.Eave some place on the edges to stick. Join the edges, press with hands and stick it.Fill all samosa likewise.Press and mark the edges of samosa with fork. 24 samosas can be made from this quantity of dough.These samosas are fried and ready in
4 to 5 minutes.
7. Place all the prepares samosas in a plate. Put some oil in a wok to heat. When sufficiently hot i.e medium hot oil check the oil, put as many samosa to fry as they fit in the wok, Flip and fry the samosas until golden brown.
8. When golden brown, Lift the samosas in a ladle, hold it on the edge of the wok, so that extra oil drains back to the wok.
9. To freeze these samosas these mini cheese samosas, stuff the samosa, arranged them in a plate with gaps in between. If much place butter paper over samosa and arrange more samosa.Put the thali in freezer for 5 to 6 hours, when they turn hard, then put samosas in a plastic or steel container, close it nicely and place it back in the freezer.
Serving :
10. Serve steaming hot mini cheese samosa anytime.serve these with tomato sauce, green coriander chutney,
or any chutney of your choice.
CRISPY AND DELICIOUS ONION SAMOSA RECIPE//
Prep time: 45 mins
Cook time: 30 mins
Number of servings: 5-6 persons
Ingredients
To Make Samosa Sheets
Maida - 2 Cups
Salt - 1/2 Tsp
Oil - 2 Tbsp
Gradually Add Water
To Make Filling
Onion - 1 Cup Finely Chopped
Green Chili - 2 Nos Finely Chopped
Salt - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Chili Powder - 1/4 Tsp
Coriander Powder - 1/4 Tsp
A Pinch Of Garam Masala
Poha - 1/4 Cup
To Make Maida Paste
Maida - 3 Tsp
Water
Oil For Deep Frying
Method
1. In a large bowl, mix maida, oil, salt, water
2. Mix everything well, knead it into a smooth dough
3. Let the dough rest for 30 mins
4. To make the filling, in a bowl, add onions, green chilies, poha, spice powders, salt
5. Mix everything well and keep it aside
6. Take a small portion of the dough and roll it out thin
7. Heat a tawa and place the rolled out the roti onto it
8. Cook the roti for 2-3 secs on each side
9. Take it out and cut it into wide rectangular strips
10. Fold the rectangular strips into a cone, fill it with the onion filling
11. Seal the cone to make a triangular samosa, mix maida and water to make a maida paste and seal the edges using this maida paste
12. Heat some oil for deep frying, add the samosas into the hot oil
13. Fry them till they are golden brown in color
14. Serve them hot with ketchup or mint chutney
CRISPY CARROT SAMOSA RECIPE//
Ingredients:
Sugar - pinch
Salt - pinch
Oil - 1 tsp
All-purpose flour - 1 cup
Whole wheat flour - ¼ cup
Water - as required
Onion, chopped - 1 no
Green chillies, finely chopped - 2-3 nos
Carrot, grated - 1 tbps
Red chilli powder - 1 tsp
Mint leaves, finely chopped - ½ tsp
Coriander leaves, finely chopped - 1 tbsp
Garam masala powder - pinch
Salt - to taste
Pressed rice (Poha) - 1 cup
Directions:
1. Take a bowl, add a pinch of sugar, salt, little water and mix well till the sugar is dissolved. Take little oil and mix.
2. Add all-purpose flour and wheat flour in the above mixture and knead to make soft dough. Cover and rest the dough for about 15 to 20 minutes.
3. For the stuffing: Take a mixing bowl, add in chopped onions, green chillies, grated carrot, red chilli powder, finely chopped mint and coriander leaves, pinch of garam masala powder, salt to taste and pressed rice (poha). Mix all the ingredients well.
4. Take some dough, dust some flour on the table and with help of a rolling pin roll the dough into a thin chapatti.
5. On a hot grill, lightly fry the thin chapatti on both sides, remove, trim the edges and cut them into long strips.
6. Cut the long sheet into two. Fold the sheet in triangle shape and stuff the mixture inside.
7. Apply some maida paste on one side of the sheet and seal the edges well.
8. Brush the cocktail samosas with very little oil before putting them in the airfryer.
9. Preheat the Philips airfryer at 180 degree C for 3 mins.
10. Pull out the basket and put in the samosas and air fry for 4 mins at 180 degree C.
11. After 4 mins, pull the basket out, turn them and again re-fry for another 3-4 mins.
12. After some time, remove and add in some slit green chillies and air-fry them for 2 mins.
13. Remove and serve hot.
CHICKEN SAMOSA RECIPE//
Ingredients for dough:
2 cups All-purpose flour
1 tsp Salt
2 tbsp Cooking oil
1/2 tsp Carom seeds
Water as required
Ingredients for Filling:
1 kg chicken mince
1 tsp Red chili powder
1 tsp Whole spices powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tbsp Ginger garlic paste
1/4 cup Coriander leaves
1 tsp Turmeric powder
1/4 cup Onion (chopped)
1 cup Cream
1/4 cup Green capsicum (chopped)
1/4 cup Red capsicum (chopped)
1/4 cup Orange capsicum (chopped)
Oil as required
Directions for dough:
Take a bowl add flour, salt, carom seeds, oil and mix well.
Add water as required and knead dough. Rest it for 10 to 15 minutes.
In a pan heat oil, add onion and cook until translucent.
Then add ginger garlic paste, chicken mince and cook for 15 to 20 minutes until it water dries out.
Then add salt, red chili powder, garam masala, cumin powder, coriander powder, turmeric and cook for 5 to 10 minutes.
Then add coriander leaves, capsicum, bell peppers and mix well.
In last add cream and cook it for 2 to 3 minutes. And your filling is ready.
Take the dough gives it chatai shape and fill it with chicken filling.
Heat oil in a pan and shallow fry it until light golden brown.
Your chatai samosas are ready to serve.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serving: 3-4
KHASTA SAMOSA RECIPE WITH YUMMY IMLI AUR PYAAZ KI RECIPE\\
Prep time: 1 hour
Cooking time: 30 mins
Serves: 6
For making samosa dough
Ingredients:
• Refined flour 2 cups
• Salt 1 tsp
• Ajwain 1 tsp
• Ghee 4 tsp
• Water as required
Methods:
• Add the refined flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
*Tip for making a crispy samosa layer: when you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan (मोयन).
• Add water as required to knead a semi stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
• After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile you can make the potato filling.
• Do knead it once after the rest and divide into equal size dough balls.
For potato filling
Ingredients:
• Ghee 2 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Saunf 1 tbsp
• Ginger garlic paste 1 tbsp
• Potatoes 5-6 medium size (boiled)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green chillies 1-2 nos. (chopped)
• Salt to taste
• Green peas ½ cup
• Jeera powder 1 tsp
• Black salt ½ tsp
• Anardana powder 1 tbsp
• Amchur powder ½ tsp
• Fresh coriander leaves 1 tbsp (chopped)
Methods:
• Set a pan on medium heat, add ghee, jeera, hing and saunf, sauté it for a minute, further add ginger garlic paste and continue to sauté for a minute.
• Add the boiled potatoes and mash it with spoon, don’t mash it completely, keep little potato chunkier.
• Further add red chilli powder, coriander powder, chopped green chillies and salt to taste, mix and cook, further add green peas, mix and cook until the moisture in potatoes evaporates, this will take about 5-6 minutes.
• Add jeera powder, black salt, anardana powder, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.
To make samosa:
Ingredients:
• Samosa dough
• Potato filling
• Oil for frying
Methods:
• To make samosa, flatten the dough balls with rolling pin in a thin chapati, divide in two halves by cutting it from the centre, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly, (please refer the video for better understanding).
• Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
• Make as many samosas you wish to, and rest them for 10-15 minutes before frying.
• Set a wok filled with oil on medium heat, deep fry the samosa until they turn crisp and golden brown.
• Your hot and crispy samosa are ready to be eaten, serve with imli pyaaz ki chutney or mint chutney or any dip of your choice.
For imli pyaaz ki chutney
Ingredients:
• Tamarind (imli) 1 cup
• Boiling water 500ml
• Salt 2 tsp
• Red chilli powder 1 tbsp
• Black salt ½ tsp
• Ginger powder 1 tbsp
• Jeera powder 1 tbsp
• Sugar 1/4th cup
Methods:
• Soak the imli in boiling water for at least 2 hours.
• Transfer the soaked imli in grinding jar, add salt, red chilli powder, black salt, ginger powder, jeera powder and sugar, grind it well to a fine puree.
• Strain the tamarind puree through a sieve, your imli ki chutney is ready, you can store them in freezer for up to 60 days.
• Serve this along with hot and crispy samosa by adding little water and some chopped onions before serving, you can adjust the quantity of water according to your preference.
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