How to make samosa in easy way
(Cook with Harish)
History Of Samosa
samosa is very popular food in India, Who is the real heir of Samosa’s legacy? If you ask a Mumbai, he will leave saying that, Samosa was first made in Dombivli. If a Punjabi is sitting next to him, he will immediately object and tell how the story of this started from Ludhiana. Samosa is very difficult to make if you try to make, because its come in different taste every time, so make sure your recipe is every time same.As you can see in the picture what spices i am going to use to make samosa, so if you try to make samosa from these spices, so you got same taste every time.
how to make samosa in easy way
- 150 gram Plain Flour
- Salt to taste
- 20 gram Desi Ghee/ Purified Butter
- 03 gram Carrom Seeds
- Warm Water As per required
- 120 gram Potato
- 20 gram Green Peas
- 15 gram Casewnuts Broken
- 3 ltr Cooking Oil For Frying Also
- 25 gram Raisins
- 10 gram Coriander Seed
- 05 gram Cumin Seed
- 05 gram Red Chilly Flakes
- 03 gram Green Chilli finely Chopped
- Salt to taste
- 05 gram Red chilly Powder (Kashmiri)
- 10 gram Turmeric Powder
- 10 gram Mango Powder
- 05 gram Coriander powder
- 60 gram Tamarind Chutney
- For the Dough mix the flour, Salt, Carrom Seed in a bowl then pour in the Desi Ghee and mix together.
- Gradually stir in enough warm water to form a smooth dough.
- Cover the dough and leave it aside for 01 hour.
- Boiled Potato and cut into a very small cubes.
- Heat 50ml of oil in a pan then add Coriander seed, Cumin Seed cook on slow fire until it starts crackled.
- Add Cashewnut and roast until it gets brown then add Green Peas and saute that.
- After that add all the remaining ingredients except Cooking oil.
- Remove the mixture from heat and let it to get cool down.
- To make the Samosa cut the dough into small even sized pieces and roll into balls.
- Use a rolling pin to roll each ball into a thin circle,cut each circle in half to form two semicircles.
- Take a semicircle and fold into a cone, brushing the edges with water to seal.
- Fill the cone about half full with the Samosa filling then brush the top edges with water and press lightly to seal.
- Deep fried the Samosa on medium fire.
- Served with Tamarind Chutney.