Add the salt to the flour, and rub the oil into it. Add water and knead into a stiff dough It is important for the dough to be stiff. Leave to rest for 15 minutes or so. Shape dough into smooth balls, and roll the balls into thin rounds. Grab a portion of dough, and fold in one corner.
Then, moisten the open edges of the dough with water and seal it closed. Preheat the oven to degrees. Place the samosas on a lined baking sheet, and bake for 10 minutes, or until golden to your liking. Remove from the oven and while still hot and lightly brush both sides with tablespoons of melted butter, ghee or olive oil. Let cool slightly; enjoy warm. Note: Does brushing the finished samosas with butter or oil seem against the whole point of baking versus frying?
Lay paper towels on top of a wire rack. Heat the oil to F, monitoring the heat using an instant-read thermometer. With the seam side facing down, place a few samosas at a time in the hot oil and cook until golden on the first side.
Flip, then cook the second side to match. This takes minutes in total. Remove the cooked samosas using a slotted spoon and place them on the paper towels to blot any excess oil. Note: Keep monitoring the heat of the oil as you fry the samosas; adjust as needed to keep it around F.
How you fill your samosas is up to you. Pudina chutney M Vegetable pakora Naan Recipe How Jalebi recipe H Dahi vada recipe. Samosa recipe How to make samosa. Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. Serve these with green chutney or mint chutney. Prep Time 30 minutes. Cook Time 25 minutes.
Total Time 55 minutes. Servings 10 samosa. Author Swasthi. You can either boil them in a steamer, pot or a cooker. Crumble them, do not mash them up. Set aside. Rub the flour well for 2 to 3 mins in between the palms to incorporate the oil or ghee well. Take handful of flour and press down with your fingers.
It must hold shape and not crumble. Add water little by little and mix the flour to form a stiff dough. It should be stiff and not soft dough. Cover and rest for 25 to 30 mins. Add cumin seeds. Next add green peas and saute for 2 mins. Saute for 30 seconds. Next add potatoes and sprinkle salt. Mix and saute for 2 to 3 mins. Taste and add more salt if needed. If using lemon juice, add it now. Make 5 portions and roll to balls.
Cover the dough. Grease the rolling area and then flatten a ball. Drizzle some oil. Begin to roll to oval shape of 8. It should be neither too thick or too thin. Cut it to two parts. The 2 parts make 2 samosas. If the edges are too thick, gently roll it to thin down. Take one part and apply water over the straight edge towards the cut side.
Join the edges to make a cone. Press down gently to seal the cone from inside as well. Fill the cone with potato masala and press down with your finger to push it inside the cone. Smear water generously on both the other edges. Bring the edges together and seal them by pinching off the edges together.
If you prefer to make a standing samosa, make a pleat on one side. Bring back the pleat and seal it by pinching off the edges together. Make sure the samosa has been sealed well. Cover them with a cloth to prevent drying. Oil has to be medium hot and not very hot. A piece of dough dropped in the oil should not sizzle or rise immediately.
Gently add as many samosas as you can to the oil and fry them on a low flame undisturbed for few minutes about 10 to 12 mins. When the crust becomes firm, increase the flame to medium. Rotate them to the other side and fry until crispy and golden.
While the first batch of samosas fry, make the rest of them. Remove the golden fried ones on to a colander. Let the temperature of oil come down slightly before you fry the next batch. Serve samosa with mint chutney sweet tamarind chutney or tomato sauce. Brush each samosa generously with oil all over and place them on a prepared tray. Bake these for about 35 to 40 mins.
Notes Crushed spices: In punjabi samosas, usually crushed coriander seeds and fennel seeds are used in the stuffing. Add them to the initial tempering along with cumin. Boiling potatoes : They should not be soggy but firm and fully cooked. If cooking in a stovetop pressure cooker, cook for 4 to 5 whistles. If cooking in instant pot, I pressure cooked for 8 minutes as I used medium sized potatoes. You may add 1 medium onion to the stuffing.
But it is not at all needed. After tempering the spices you can add the fine chopped onions and saute until light brown. Nutrition Facts. Calories Calories from Fat Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 15K. Pin 22K. Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe. Drain and mash. Meanwhile, toast the ingredients for the masala together in a hot pan until fragrant, then allow to cool and grind until you have a smooth powder.
Mash the ginger and chilli together into a paste. Heat the oil in a large frying pan over a medium heat and fry the onion until soft and golden, then stir in the carrot, turn down the heat a little and cook for five minutes, then stir in the cabbage and cook until beginning to soften.
Turn up the heat to medium-high and salt the paneer well, then add to the pan along with the peas. Cook for a couple of minutes, then stir in the ginger chilli paste and half a teaspoon of the masala and cook for another couple of minutes, stirring. Stir in the potato and lemon juice and season to taste. Divide the pastry into 12 balls of about 18g each for small samosas, or 6 balls of about 35g for slightly larger ones, and put all but one under a damp cloth.
Roll the ball out on a lightly greased surface to a circle about 18cm 10cm for small in diameter and cut in half. Pick up one half, wet the round edge with water and form into a cone shape, overlapping the wet edge and pressing together to seal. Stir the coriander into the mixture, then fill the cones.
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