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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
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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 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.
houndjog Posted on Wed Sep 17 2014
Dear Sanjay .... I tried to find the recipe at your website - but it is not posted. Some of the spices used in the recipe I didn't quite understand with your beautiful Indian accent, perhaps you might type them in the "more" section?
Reply 0 - RepliesTheScouseassassin Posted on Thu Sep 18 2014
Mmm look great chef, definitely be trying these.?
Reply 0 - RepliesSambaran Mondal Posted on Fri Sep 19 2014
Current Affairs & Tasty Samosa mix really Well ! :-P Awesome Combinations .... ?
Reply 0 - Repliescountroshculla Posted on Sun Sep 21 2014
They look great Sanjay. I want to try them out soon.?
Reply 0 - RepliesDiana Gu Posted on Tue Oct 07 2014
What is the name of the seeds you added to the flour to make the dough??
Reply 0 - Replies
Sayooj Eruvangai Posted on Wed Sep 17 2014
Sanjay Thumma sir, ur recepies are sooo amazing ^_^?
Reply 0 - Replies