Sun. Sep 25th, 2022
how to make samosa

How to make Samosa recipe

Samosa 

One of the most popular snacks in India is the samosa. Everyone loves them, and they are quite popular. Samosas are a popular snack that may be found at cafes, restaurants, bars, and even on the streets. They are highly special and served as iftaar snacks throughout the month of Ramadan. Complete detail is given below that how to make samosa recipe.

History

The samosa has a Central Asian origin. Ishaq al-Mawsili, a poet of the Abbasid era, praised the sanbusaj and made the first reference to the samosa in his work. Arab cookery books from the 10th to the 13th centuries contain recipes with the titles sanbusak, sanbusaq, and sanbusaj, all of which are derived from the Persian term sanbosag. The dish was well-liked in Iran up to the 16th century, but by the 20th century, only a few areas continued to enjoy its popularity (such as the sambusas of Larestan). In his history Tarikh-e Beyhaghi, Iranian historian Abolfazl Beyhaqi (995–1077 CE) made reference to it.

Types of Samosas

Samosa recipe step by step

ingredients

Preparation of Samosa recipe

Step 1: Toast the cumin seeds for the potato stuffing.

Create the filling first if you want to make tasty samosas at home. 2 teaspoons of oil should be added to a medium-sized pan. Add the cumin seeds and wait for them to start to crackling once the oil is heated enough.

samosa recipe

Step 2: Cook for a while after adding spices and cooked potatoes.

Add the ginger, green chilli, and entire coriander seeds at this point. Add the mashed and cooked potatoes, chopped cashews and raisins, salt to taste, kasoori methi leaves, and coriander leaves after frying for one minute. You may also add peanuts if you choose. Stir well and cook for two minutes. The stuffing is prepared!

samosa recipe

Step 3: Prepare the Samosa dough.

Take all-purpose flour, carom seeds, and salt in a mixing basin and combine them to make the dough. Mix, then add ghee and begin mixing by adding a little amount of water at a time. Make careful to gradually add water while forming a hard dough. Your samosas won’t be crispy if your dough is mushy. For around 30 minutes, cover the dough with a moist muslin towel and set aside.

samosa recipe

Step 4: Cut the dough in half after rolling it into little puris.

Once finished, use the dough to make a few little balls. Use your hands to further flatten them, and then a rolling pin. Cut them in half and give them a spherical shape. Fold the corners of the semi-circle to form a cone by dipping your hands in water.

samosa recipe

Step 5: Add potato filling to the semi-circle and deep-fry.

With the use of a spoon, take the filling and place it into the cone. By softly pressing the edges with your fingers, you may properly seal the ends. The samosas should next be deep fried in hot oil over low heat until they are golden brown and crispy.

how to make samosa

Step 6: Completion of Samosa recipe

Serve with green chutney and tomato ketchup. As a teatime snack, enjoy it!

samosa recipe

Tips

  • Make careful to make a tight or stiff dough since soft dough will not produce the greatest results for crispier samosas. Remember not to overwork the dough as you combine the oil and flour at least five to six times before beginning to knead it. This will guarantee that your samosas are crispy.

  • For optimal results, set the dough alone for at least 40 to 60 minutes.

  • Keep the dough ball thin and avoid using any flour when rolling it. To roll the ball evenly, you can use a little oil.

Regardless of how long they take to cook, always fry the samosas on a low burner.

I hope that you have understand my samosa recipe

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