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A triangular shaped fried or baked crispy pastry is popularly known as samosa, with a savory filling of spiced potatoes, onions, peas.
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..
Bangaldumpa samosa, Uralaikilangu varuval, Chatpata and Spicy Samosa
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.
Kimberly Winston Posted on Sat Mar 29 2014
your a wonderful chef watching, makes us want to get up and cook!!?Reply 0 - Replies
MM Mithaiwala Posted on Tue May 06 2014
Thanks VahChef for sharing this samosa recipe.?Reply 0 - Replies
Appu Don Posted on Sat May 31 2014
I made the samosa today..It was awesome Chef!!!!!thanks for the recipe.. I used All purpose Flour.. Thanks Chef?Reply 0 - Replies
Annie Chou Posted on Sat Jun 28 2014
LOL you're expressions are the best.. "Now one big samosa..for me!" Hahaa?Reply 0 - Replies
qtpatootiebunny Posted on Tue Jul 01 2014
Can i mak samosas n freeze them n when i want to use it i can tak them out of tha freezer n fry aftr 1 hour?????Reply 0 - Replies
AhmedIrfan00 Posted on Thu Jul 31 2014
Hi Vahchef,I have 2 questions:1 - I want to make 25 samosa.How do I calculate how much ingredients I need?2 - Should I fry samosa little before I freeze them???Reply 0 - Replies
Tina2tu Posted on Wed Mar 19 2014
I loovvveee samosas...and I love watching him cook ?Reply 0 - Replies