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Papdis are deep fried, crisp, small flour crackers or pooris laced with either carom or cumin seeds or both. They are used in most chat snacks like papdi chaat, sev puri,dahi papdi chaat or bhel puri. They can also be had just plain or with a cup of tea as a snack.
Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa recipe you will find that the dish came from middle east before 10th century. It came to Central Asia with rise... Read More..
Samosa is probably the ideal Indian snacks to enjoy in the evening with tea. Though it may be eaten and loved in many ways in India therefore we consider it as the part of our culture now but the originally this very amazing delicacy is not Indian. When you search for the origin of samosa recipe you will find that the dish came from middle east before 10th century. It came to Central Asia with rise in trade after 13th century.
The potato stuffing for samosa generally consists of spiced potatoes, onion, peas, cilantro, lentils, cauliflower, often chopped meat or fish (however vegetable version generally consumed in India), or sometimes fresh paneer.
The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy. The meat samosa is made up of chopped meat (lamb, beef or chicken) and they are very well liked as snack food in Pakistan.
Samosas are also known as singadas in Eastern Zone of Nepal, remaining of the country calls it Samosa.
Different types of Samosa:
Samosa is traditionally filled up with potatoes, spices and peas but due to exciting experiments with food nowadays. There are several variations of answering available Samosa recipe:
Aloo samosa, Beetroot and prawn samosa, Boondi paneer and peanut samosa, Chatpata sev cocktail samosa, Chicken samosa, Chilakada dumpa samosa, Chinese noodle samosa, and crazy Chocolate samosa
Steps to make samosa:
Make small balls of dough and roll it. Grease the rolling area and after that flatten a ball. Continue to roll into an oval shape. Cut it two. In case the sides are too thick, carefully roll it too thin down. Apply water on the straight side and join the sides to make a cone. Press delicately to seal the cone. Fill the cone with potato masala and apply water on the sides. Bring the sides jointly and make a pleat on the reds. Take back the pleat and close it. Be sure the samosa has been sealed perfectly. Fry the samosas until golden brown on medium flame.
Serve sizzling samosa with ketchup or mint chutney or tea.
Mukta Sriram Posted on Wed Jul 08 2009
yes, you can have it just like that we used do it all the while when mom used to be making itReply 0 - Replies
shailshri Posted on Wed Jul 08 2009
Thank you for the recipe Chef, i was desperately waiting for this recipe :-)Reply 0 - Replies
Dirty Rights???? Posted on Wed Jul 08 2009
OMG i had this at a fair in New York, there was a lot of food there and one of the stands was an Indian food stand, i had this and it was delicious. I had 4! lolReply 0 - Replies
Christie N Posted on Wed Jul 08 2009
How come the Indians I see are so slender? They use a lot of oil in their cooking...maybe they eat in small amounts....hmmm Anyway, this recipes looks really great and easy to make.Reply 0 - Replies
Ryder Holmes Wilson Posted on Thu Jul 09 2009
Maybe it's because they don't eat constant massive streams of food without excercising.Reply 0 - Replies
Julumkana Posted on Thu Jul 09 2009
They taste like fresh fried crispy natchos and have a licorice like flavor from the ajawain seeds.Reply 0 - Replies
Sadin15 Posted on Wed Aug 11 2010
@humairap I think you need to fry it more... or fry at a higher temperatureReply 0 - Replies
Sagarika Dev Mitra Posted on Fri Sep 10 2010
Thanks Chef for this wonderful recipe.. though my papdi was lil soft.. however I guess its because of lack of practice.. nyways I am nt tht gud at making besan and maida food.. but will try again :)Reply 0 - Replies
Nehal hingu Posted on Mon Oct 25 2010
here is one secrete tips for all who face problem of getting soft papdi. if ur papdi,panipuri's puri or any other snacks getting soft after making it then just turn on oven on 350 to 400 and put this papdi or any other snacks into it for about 5Reply 0 - Replies
Geronimo Jurg Posted on Wed Jul 08 2009
what does it taste like when you eat it just like that? looks kinda tasty :3Reply 0 - Replies