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Samosa, the most famous street snack and probably the most popular Indian tea time snack, it is a crispy pastry with spicy and zesty potato savory filling.
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 vepudu, Uralaikilangu varuval, Aloo Bhaja |
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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.
Sumeet Patil Posted on Thu Sep 25 2014
Thanks chef always wanted to try this this recipie thanks a lot:)?
Reply 0 - Replieshoundjog Posted on Thu Sep 25 2014
I'm going to try this one! Can I make a lot of them and freeze them? Thank you!?
Reply 0 - RepliesDCARA06 Posted on Thu Sep 25 2014
Fantastic! A great video!What was the spice added to the dough??
Reply 0 - RepliesShamima Akter Posted on Fri Sep 26 2014
Very nice to learn the simplest folding of samusa. Can I use black cumin seeds instead of ajwain?
Reply 0 - Replies
unnes Posted on Thu Sep 25 2014
I get these samosas regularly at Indian stores here in southern California for only a couple bucks, but it's great to learn how to make them from scratch. Great recipe as usual, chef!?
Reply 0 - Replies