Hello everybody, it’s Carrillo, welcome to our recipe page. Today, we’re going to prepare a special dish, homemade samosa. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Homemade samosa is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Homemade samosa is something which I have loved my entire life. They’re nice and they look wonderful.
Samosa recipe - Learn to make perfect crispy, flaky & delicious samosas at home with this easy video & step by step recipe post. 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.
To begin with this particular recipe, we must prepare a few ingredients. You can have homemade samosa using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Homemade samosa:
- Get For dough:
- Make ready 4 c all purpose flour
- Prepare 1 tsp salt
- Get 4 tbsp liquid oil
- Take 1 and 1/2 c of warm water
- Make ready Flour for rolling.
- Take For filling:
- Make ready 1/2 kg beef
- Get 2 red onions finely chopped
- Get 3 garlic cloves grated
- Prepare 1 inch fresh ginger
- Get 1 green chillies (finely chopped)
- Get 1 bunch cumin seeds
- Get 1/2 lemon(lemon juice)
- Prepare to taste Salt and ground pepper
More like an obsessive samosa lover with an irresistible need to have samosas every week because I think they are the most epic Indian snack ever invented! Homemade samosa if made correctly are always the best. This Punjabi samosa recipe will give you one of the best samosa you can make at home. These fried samosa are flaky and crispy from outside with a tasty potato and peas stuffing.
Step by Step to make Homemade samosa:
- Cook the minced meat while stirring constantly to break all the lumps. Before water evaporates completely add in onions, ginger, garlic, chillies spices, salt and ground pepper to taste.
- Remove from heat and stir in coriander and abit of lemon juice. Then allow to cool completely.
- For the dough, mix together in a bowl; flour,salt, vegetable oil until it becomes crumbly. Add water little by little while kneading until it becomes soft and smooth and doesn't stick in your hands. (Knead for 15 mins.)Then let it rest for 30 minutes.
- Afterwards divide the dough into 4 to 5 equal balls. Roll out a ball in a 6 inch diameter circle brush oil on it and lightly sprinkle some flour…. Repeat for the remaining balls.
- Using rolling pin, roll out the dough into a diameter of 10 to inches. preheat a pan on medium heat then place out the rolled out dough on top and let it cook for 1 minute in each side
- On a clean surface place your half cooked wraps on clean surface. And divide it into 4 equal parts, each part being triangular in shape.
- To make glue, mix a half a cup of flour with water, making a thick paste for sealing samosa.
- Fold the samosa into a cone shape then fill them with cooled meat ensure you don't over fill them seal using the glue you prepared.
- Heat oil for deep frying, when hot enough deep fry the samosas until golden brown on each side.
- Dry with a paper towel then serve.
If you have time and patience to make samosa at home then you won't feel like buying them from outside after trying this recipe. To make samosas, mix the flour, salt, oil, and water together. Knead the dough, then cover the bowl and set it aside. To make the pastry, mix flour and salt into a bowl. Serve samosas with an Indian meal, or pack them in your lunchbox.
So that is going to wrap this up with this special food homemade samosa recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to homemade samosa cooking. Go on get cooking!
