Indias most known appetizer
1 number potato
For samosa sheets
3 cup maida or all purpose flour
3 tsp of oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough
For the stuffing
2nu potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
red chillie powder
2tbsp cashew nuts
1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 lime
• For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well every flour grain will be coated with the oil and it gives the cruncy
texture to the samosas.Run adding water tiny by tiny and kneading properly
create a stiff dough and allow it rest for 15 to 20 minutes.
• Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashewsand turmeric mix well and allow cook for several minutes.the add the red chillie pwdr
coriander pwdr and cumin pwdr.add tiny water so the masalas don't burn.
then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can create any stuffing of ur choice with any variations.
create rolls of the dough depending on the size of samsosa you wish.
roll the dough in circle first and then create them oval in shape.slash that
oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking another end overlap it on the first edge making it
a triangle or cone.fill the cone with the stuffing and seal the edges as shown
in the video to obtain a triangular shape for the samosa.
• Samosa using spring roll sheet
take 2 spring roll sheet and slash them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and create a cone of it,equipment it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.
• Actually fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
• Enjoy the samosas with ur favored chutney
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I don’t have those seeds for the dough
wow it looks really great and tasty.thanks for teaching us.
No. 1 !!! thank you for your nice demonstrations and delightful meal!!!
This is the most successful samosa dough I have ever tried, it doesn’t taste oily, and it’s very light and crispy. I’m so glad because my husband likes it to.🇱🇾🇱🇾
what is the difference between chat masala and garam masala
So informative and entertaining to watch
Sir i create many meal following ur recipe today im going to create samosas for my daughter school party tomorrow her teacher especially mentioned about samosas iam from canada
u r eating style was like pig only
It's lovely snake plus your entertainment also nice.👍
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