Making samosas at home doesn't have to cause you torment.
Our 2 easy samosa recipes plus our simple homemade samosa patties are here to the rescue.
Let's start with the samosa patties.
These are made with refined flour or maida.
To this we'll just add in some salt and mix that through.
Then we need a little oil to help with flavour and texture.
Work that through before adding the water Add water only a little at a time as you knead.
You want a smooth and firm dough. Make sure you knead it properly with your hands.
Alternatively, you could also use a food processor.
There are many varieties of samosa made across India, most of which are vegetarian.
It is known as Shingara in Bengali, Singoda in Urdu and Sing-ra in Assamese
If you can then let this dough rest for 30 minutes under a damp cloth
Now to make the samosa patti you'll separate a small piece of dough and start to roll
it out thin.
Use some flour to keep it from sticking to the rolling surface
Once you have a fairly even circle
Then you can cut it in half
Now focus on one half at a time.
Stretch it out a little with you rolling pin, it'll pull back a bit.
To make your samosa cone hold the strip in both hands, like so.
Now using your thumb as an anchor turn the Patti inwards, straighten it upwards and you've
got yourself a cone
Then you use this little pocket to stuff your filling.
Seal it shut by pressing these sides down.
You can use some water to seal it shut many people use egg wash as well
While it's fairly straightforward to make
your own samosa patties there's
no harm in using the frozen ones that are available in the market.
These are high on value and convenience and will make perfect looking samosas
Starting off with a total crowd pleaser, the cheese samosa.
For this we start with a good amount of grated cheese.
Pizza cheese works best for this.
To this will add in some spring onions for freshness.
Some green chillies
Some Semi Crushed carom seeds or ajwain.
Now we'll add in some crumbled paneer for more body.
Then we generously sprinkle with salt, a good helping of pepper powder for a kick and some
tangy amchoor.
This will cut right through all that fatty cheese
Just mix them all up in a bowl and your filling is all ready.
As shown before, just hold you samosa pattis in both hands, then turn the patti
inwards and make a cone.
Now it's time to stuff our samosas with the prepared filling
We're fill up this cone with the cheese filling, and seal the edges with water.
Many people also use egg or a flour water mixture to seal this.
But water works just as well.
The second scrumptious samosa filling is the classic potato!
All your movie theatres dreams come true
we start with a little oil in pan.
Then we'll add some lightly crushed cumin seeds and gently crushed coriander seeds.
These add a ton of flavour and depth.
Now add a tiny pinch of turmeric powder.
And a spoonful of chilli flakes for some heat.
And off course some salt to season
Now add in your potatoes.
These are boiled and only gently crushed.
Don't mash them completely
Just mix the potatoes in properly so everything gets coated.
The masala is the most important part of the samosa
Now add in some chopped green chillies, some freshly chopped coriander.
And add in some chopped raw onions.
You don't need to cook these completely.
We want them to add a little bit of a crunch
some freshly chopped coriander
Make sure everything is incorporated well and have a taste to check for seasoning.
Take it off the heat and let it come to room temperature.
We need it to cool completely before we stuff it in our samosa cones
Fill the cone in with your aloo mixture and seal it shut
Do this for all your samosas
cover in saran wrap and refrigerate your sealed samosas for 30 minutes to avoid the samosa from breaking
in the oil.
To deep fry, heat some oil in a pan.
Add one samosa to check if the oil is hot.
If hot, add in the rest of the samosas and cook until they are crispy and turn a beautiful
golden-brown colour.
Remove your golden brown samosas and place
them on paper towels to drain the excess oil.
Your crispy party samosas 2 ways, fresh from the glamrs kitchen
are ready to be served with your favourite mint green chutney or ketchup
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