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This Punjabi Samosa recipe is an excellent Indian traditional style samosa recipe with aloo mutter.
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..
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.
Crystal IslandGirl Posted on Mon Oct 06 2014
This is the best version so far can't wait to try this ?????Reply 0 - Replies
jkesar13 Posted on Mon Oct 06 2014
N all the samosa's just for vah chef .. Hmmmmmm?Reply 0 - Replies
Cherita Md Posted on Tue Oct 07 2014
So glad you (re)did this video Chef! These are one of our favorites at home! Can't wait to make them! Mmmmmmm yummy!?Reply 0 - Replies
Meghna Peddiraju Posted on Tue Oct 07 2014
Hello Vahchef, love this recipe! Whenever I make dough with maida, my dough shrinks back every time I try to roll it. What am I doing wrong??Reply 0 - Replies
Suneel K Posted on Tue Oct 07 2014
Excellent Sanjay sir.....You make everything look simple and achievable. ...Love ur attitude and keep up the good work. ?Reply 0 - Replies
Ron Posted on Wed Oct 08 2014
Not impress with Ur samosa buddy.... go back to India and check it out .... what's real samosa and color?Reply 0 - Replies
Madhu Agrawal Posted on Thu Oct 09 2014
I like ur all videos I love them iam a big fan chef?Reply 0 - Replies
Nicholas Posted on Mon Aug 24 2015
What type of oil do you use in India for deep frying? Canola, coconut, olive, or something else?Reply 0 - Replies
Janice Brillinger Posted on Mon Oct 06 2014
mmmmmmmmmmmmmmmmmmm?Reply 0 - Replies