How to make khasta / Crispy Samosa Recipe. Market Style Samosa recipe in full details.
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4 سال پیش
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Samosa is one of the
Samosa is one of the super-popular Indian deep fried snack or appetizer recipes which has its huge fanbase all over the world. Homemade samosas are the best compared to the market ones if made correctly.
Total Time 1 hr 25 mins
Course: Appetizer, Snacks
Cuisine: North Indian
Keyword: khasta samosa recipe
Servings: 20 Samosas
Calories: 185kcal
Ingredients
For making dough:
400 gm Maida/ All-pupose flour
2 tsp Salt
2 tsp Ajwain/ Carom seeds
100 ml ghee
Water- to knead
For aloo masala stuffing:
4 big size Potatoes boiled & mashed
1 tbsp Roasted Cumin powder
1 tsp Coriander powder
3 tsp Red chilli powder
1 tsp Amchur powder
Regular white salt as per taste
1 tsp cumin seeds
3 chopped onion
4 green chilli
1 tsp ginger
Other Ingredients:
Oil for frying
2 to 3 tbsp Water for sealing the corners of samosa
Instructions
For kneading samosa dough:
In a large mixing bowl add 400 gm maida.
Add carom seeds, salt and 100 ml ghee in the flour. Do not skimp on using oil for kneading the dough. It is the key ingredient to achieve the flaky texture of samosa.
Now, crumble & mix the flour and ghee together. With your fingertips rub the mixture till the perfect texture of moyan is achieved.
Crumble the flour with ghee until it holds the firm shape.
Add water in small portions and start kneading the tight dough.
Knead a tight & firm dough by adding water as required.
Cover & let it rest for 30 mins.
For aloo matar masala stuffing:
1. For aloo masala stuffing, heat 4 tbsp oil in a wide thick bottom kadhai.
2. Add 1 tsp whole jeera, 4 chopped green chilli, 3 onion chopped then fry for 2 - 3 minutes.
3. Then add mashed boiled potatoes. After that add red chilli, coriander, jeera, amchoor powder and mix well together together cook for just 2 minutes.
4. Samosa stuffing is ready and let it cool down completely before stuffing it in the samosas.
Rolling samosa sheets, Folding & stuffing samosa:
After 30 minutes, slightly knead the dough again for 2 to 3 minutes.
Divide the dough into 10 equal portions.
Take 1 portion and roll with your palms to form a smooth ball.
Roll the dough ball with the rolling pin in an oval shape. Keeping the thickness not too thin nor too thick. Kind of semi-thick sheet.
Cut the rolled sheet horizontally in 2 equal portions with the knife or pizza cutter.
Now, take 1 cut portion and rub the straight side of pastry with some water with your fingertip.
Now, join both the ends to form a cone shape. Gently press the edges to seal it properly.
Stuff 1 to 2 tbsp of aloo masala stuffing in the samosa cone.
Again rub some water with your fingertips on the round circumference of the cone.
Now comes the most important part, pinch a part from behind and form a pleat shape. This will create a backbone for samosa, helping it to stand.
Finally, close & seal the corners by pressing it gently. And your samosas are ready in perfect shape ready to be fried.
Frying samosas:
Firstly, heat the oil for frying samosas on medium flame. Oil should be moderately hot and not smoking hot. Smoking hot oil will make the samosas very hard crisp from outside leaving uncooked from inside.
When the oil is moderately hot, slide 5 to 6 samosas at a time in the kadhai. The flame should be on low-medium.
Stir occasionally with the slotted spoon and flip and fry from both the sides evenly.
Fry for 10 to 12 mins, until the outer layer of samosas, turn golden brown and crisp.
When it's done, drain the samosas and place it on a kitchen towel.
Similarly, fry the remaining samosas in batches on low flame.
Finally, Serve and Enjoy the hot or warm aloo samosa with green coriander chutney and tomato ketchup
Video link :- • How to make khasta / Crispy Samosa Re...
4 سال پیش
در تاریخ 1399/05/01 منتشر شده
است.
114
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