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Aloo Samosa Stuff Sandwich

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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... Read More..

About Recipe

How to make ALOO SAMOSA STUFF SANDWICH

(5 ratings)
2 reviews so far
Prep time
10 mins
Cook time
6 mins
Total time
16 mins
ALOO SAMOSA STUFF SANDWICH
Author : Vahchef
Main Ingredient : Bread
Servings : 2 persons
Published date : March 18, 2019


Ingredients used in ALOO SAMOSA STUFF SANDWICH
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Green chillies - 2 numbers.
• Potato(boiled and mashed) - 1 cup.
• Amchoor - half tea spoon.
• Coriander powder - half tea spoon.
• Turmeric - 1 tea spoon.
• Red chilly powder - 1 tea spoon.
• Black salt - 1 tea spoon.
• Citric acid - 1 tea spoon.
• Curry leaves - 1 spring.
• Salt - to taste.
• Butter - 4 teaspoons.
• Bread slice - 4 numbers.
• Mozzarella cheese - 1 tablespoon.
Method:
  • Take some oil in a hot pan then add mustard seeds, green chillies, potato, amchoor, coriander powder, turmeric, red chilly powder, black salt, citric acid, curry leaves, salt and mix well.
  • Apply butter to bread slice and add the mixture on it.
  • Grate mozzarella cheese on it and cover it with another bread slice.
  • Apply some butter on bread and keep it in toaster cum grill for grilling.
  • After 2-3 minutes take it out and cut in to pieces before serving.

Plain Sandwich:

  • Take a bread slice and just roast it.
  • Apply butter on bread slice and add the mixture on it.
  • Now apply butter to other bread slice and cover the mixture with this.
  • Cut it into half and serve.





Cooking with images





Articles


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.

You may also like bandhakobi kophta curry 1 , bandle akki rotti 1 , banga 3 , bangaladumpa iguru 1 , bangalore biriyani 1 ,

 

Comments & Reviews

 

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Recent comments

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Eworld Cooking Posted on Sun Nov 18 2018

First of all thanks to introducing this dish with us. Very tasty I made it two times, all of my family members loved it. Your explanations are very good, all the steps give me a clear idea to made this dish E-World Cooking

Reply 0 - Replies
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Mrs.Vahchef Posted on Tue Feb 24 2015

Reply 1 - Replies

 


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