How to Make Samosa

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, samosa. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Samosa is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Samosa is something which I’ve loved my entire life.

Samosa Pastry (Burka Sambuuska) Pâte à Samosa عجينة السمبوسه. 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.

Steps to Make Samosa

To get started with this recipe, we have to first prepare a few ingredients. You can cook samosa using 12 ingredients and 12 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Samosa:

1. Get Dough recipe:
2. Make ready 500 g flour
3. Take Salt(as per taste)
4. Take Stuffing:
5. Take 1 kg Mince meat
6. Take Scotch bonnet (as you need)
7. Make ready Onion 5 (can use more)
8. Take Taste and spice
9. Make ready Oil
10. Get Batter
11. Take Flour
12. Prepare Water

Don't forget to try these Butter Chicken Potli Samoas this ramzan. A samosa is a common snack in countries such as India, Pakistan, Nepal and Bangladesh.https How to Make Samosas. Samosa recipe with quick video, step by step detailed picture on how to get that perfect cone shape. Samosa is usually stuffed with potato stuffing.

Instructions

Steps to make Samosa:

1. Sieve your flour add salt add water and knead into a stiff dough, cover and leave to rest for 15mins
2. Add oil in a pan add your slice onion, scotch bonnet,add spices and taste…in a diff. pot add oil,alittle onion then mince meat, when begin to boil add your spices and taste after the excess water excreted has absorbed then bring your fried ingredients and add to your meat stir evenly and leave to cook for 2 more mins. NB: I dont cook mince meat along with all the fried ingredients because their aroma tends to fade away when the mincemeat takes long to absorb the water it excreted.
3. Re knead your dough and cut into 10 pieces,roll each into a ball
4. Flatten all the balls, take two then grease with oil and dust flour. NB: you can do 6 at a time but if you're not a professional it's better you go for 2 or even one by one to avoid damaged papers
5. Top one over the other then using your fingers press from the edges to middle
6. Roll thinly into a wide circle.
7. Heat your pan on meduim heat and place your rolled dough on top, after some seconds flip the other side,you will begin to see bubbles sometimes even form a balloon so it's ready you can separate it.
8. Cut into 2, horizontal and vertical you will get eight papers
9. Add flour in a container add water and make a thick batter for sealing
10. Take a paper fold one side and apply your batter,fold the other side on top of it,when you open it will look like a pipebag.
11. Put your stuffing and fold in the excess paper, apply your batter again and fold down the upper part.
12. Your samosa is ready fry in deep oil.

I always wanted to make the samosas that are big and. Find samosa stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Serve samosas with an Indian meal, or pack them in your lunchbox. For the Nicaraguan dictator(s), see Somoza Samosa Samosa with chutney from Raipur, Chhattisgarh, India Origin Alternative name(s) Samsa, somsa, sambos.

As simple as that Steps to Make Samosa

So that is going to wrap it up for this special food samosa recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

Print this page