vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Steamed Samosa

SESAME SEEDS MANGO PICKLE

Sesame Seeds Mango Pickle

Avakaya or mango pickle is a dish that has been made for over hundreds of years in almost...

BANANA PEANUT BUTTER SANDWICH

Banana Peanut Butter Sandwich

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nu...

RAJMA AND MUSHROOM BURGER

Rajma And Mushroom Burger

Choose the rajma and mushroom burger when you want to ensure a unique menu for your part...

SAGO PUDDING

Sago Pudding

Sago pudding is a sweet pudding made by boiled sago with either water or milk and adding ...

Horlicks Oats Prawns Masala

Horlicks Oats Prawns Masala

Horlicks Oats Prawns Masala turns out to be a super healthy and tasty delight for non-veg...

Stuffed Bhindi Bajji

Stuffed Bhindi Bajji

This delicious crispy crunchy snack can also be served with sambar or dal as a side dish....

Steamed Samosa Recipe, aloo Pakoda , How To Make Steamed Samosa Recipe

Steamed samosa is healthy compared to oil fried samosa and it is also delicious Indian recipe served 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..

About Recipe

Bangaldumpa pakodi, Potatos , Aloo samuka

How to make STEAMED SAMOSA

(59 ratings)
1 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
STEAMED SAMOSA
Author : Vahchef
Main Ingredient : Potato
Servings : 2 persons
Published date : January 10, 2019


Ingredients used in STEAMED SAMOSA
• All purpose flour - 1 cup.
• Carom seeds - 1/2 tea spoon.
• Yeast - 2-3 grams.
• Sugar - 1 tea spoon.
• Oil - 2 teaspoons.
• Green chillies(chopped) - 2 numbers.
• Salt - to taste.
• Coriander leaves(chopped) - 2 teaspoons.
• Green peas - 1/4 cup.
• Potato - 1 number.
• Cumin powder - 1/2 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Chat masala - 1/2 tea spoon.
• Lime juice - 1 tea spoon.
• Cabbage leaves - 6-8 numbers.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Lime juice - 1 tea spoon.
• Sugar - 1/2 tea spoon.
Method:
  • Take a bowl and add all purpose flour, carom seeds, yeast, sugar, little water, oil and mix nicely to make dough, later rest it for 15 minutes.
  • Heat oil in a pan and add green chillies, salt, coriander leaves, green peas, boiled potato, cumin powder, red chili powder, chat masala, mix nicely and add lime juice.
  • Divide the dough into small portion and roll into oval shape, cut into two halfs.
  • Apply little water on the edges and roll into cone shape and stuff the mixture, apply little water and fold into samosa shape and keep aside.
  • Line steamer bowl with cabbage leaves and place samosa, steam it for 15 minutes.
  • Heat oil in a pan and add mustard seeds, cumin seeds, turmeric powder, coriander leaves, steamed samosa, little water and allow it to boil.
  • While boiling add lime juice, sugar, salt.
  • Once the water evaporate transfer into serving bowl.

Now the steam samosa is ready to serve.






Cooking with images Batate bhajjiya , Potatos , Aalugadde bajji





Articles


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.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

candidcritic Posted on Fri Jul 10 2015

Great videos. Can you share quantities of the ingredients with your recipes? Thanks.?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter