Agree, it will take less time to fry. Thanks also for the lovely review on the recipe. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. A soft samosa dough will make air pockets happen on the crust.
Yes as you said fried samosas are the best! I do that in the air fryer all the time for a lot of snacks. Instead of double frying, deep fry first, cool down and air fry next. The second time frying in air fryer works like a charm.
Easy Microwave Recipes
Add the punjabi samosa in hot oil and remove them when the crust has become opaque and creamish white. Fry until lightly fried so that when you remove them they will not break. Then lower the heat of oil and fry the aloo samosa again until they are golden.
Do not disturb them for few minutes. Later when they come up, keep stirring occasionally and fry them evenly until golden. Bring the pleat to a side and stick it up. Make sure your samosa is sealed well.
Ingredients for the Filling:
Optional – You can also add some chopped cashews and roast until golden. Mix in the rest of the ingredients, including the potatoes and mix well. The oil for deep frying can be a neutral flavored oil like sunflower, safflower, canola oil or any good vegetable oil. Serve samosa hot or warm with coriander chutney, tamarind chutney or tomato ketchup. If the dough looks dry or floury, then add 1 to 2 tablespoons more water and knead.
Next seal the edges using very little water to stick the ends. Here I have shown you both the covers, you can choose the perfect one for you. For me, the best Indian Punjabi samosa cover crust with 4tbsp of oil works better.
Paneer Butter Masala Recipe
Once nice and golden, put these samosas in a tray or plate to cool down. Cut the rolled oval shapes to make two parts of the dough. First of all, peel and dice your potatoes into small pieces of cubes and wash the diced potatoes. Do not over work on the dough and the consistency should be tight and firm.
When the oil is barely hot, drop the samosas one by one. I usually try to fry 3-4 pieces in a go keeping enough space for each piece. They are aleady cooked and tender. Serve it with green chutney, sweet chutney, and some finely chopped onions on top.
The results were fine but not as good as the fried ones. Saute for 30 seconds and then add green peas. Steam or boil the potatoes and peas till are cooked completely.
Add water 1 tablespoon at a time while kneading to avoid soft dough. You want it to just come together. Make sure that the oil is not too hot, otherwise, the samosas will have blisters on the surface. If the dough turns golden brown; the oil has become to hot and you should cool it down. Make crispy and flaky Punjabi samosa at home using my simple recipe .
Samosa is a potato stuffed deep fried snack very popular in India, Middle East & Asian countries. They originated from the middle east and was brought to India by the Merchants. Today Samosa is one of the most eaten snack in the South Asian Countries. Frying – Always fry the samosa on medium-low heat to make sure they turn out perfectly crispy. Once they are cooked well, increase the heat for the last 2-3 minutes to give them a lovely brown color.
For spring roll wrappers, you can either fry or bake them. Cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits. In some variations, raisins are also added which gives the samosa a sweet-sour taste. Sometimes cashews are also added for some crunch. This way you will have to turn a couple of times for even cooking. Be gentle and careful while turning them as they are heavy and oil can spill out.
Knead to form a tight dough. 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.
You'll be surprised to know how innovative you can be with Samosa! Here we have different and unique 10 best samosa recipes that you can try at home. Apply water on the straight edge of the semi-circle.
Then, add it to grinder and grind it to a coarse powder. This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
Fill the cone with two teaspoons of chickpea and potato masala. This time, divide the dough into six equal parts and roll them with your hand into balls. If dry mango powder is not available with you, replace it with a teaspoon full of lemon juice. Serve hot and crisp samosas with your favorite chutneys and chai. Seal the edges very well to form the shape of the samosa. Take one semicircle in hand, apply little water on the straight edge.
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