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Samosa

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Samosa

Features:
  • Veg
Cuisine:
  • 50 mins
  • Serves 12
  • Easy

Ingredients

  • Ingredients for Outer Layer :

  • Ingredients for stuffing :

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When considering a light snack on the roadside, samosa is simply the inevitable choice. The humble samosa has indeed stolen the hearts and souls of the people of India as a crunchy, savoury, and extremely delightful snack, making it the favorite delicacy for eating on the run, anytime, anywhere.

It is common to see people enjoying a regular samosa, especially those from North India. These convenient snackscome in different textures, shapes, fillings, and crusts. They can be made from wheat flour or white flour (Maida), deep friend in ghee or in oil, stuffed with anything from potato and peas to vegetables and cheese. The “Chinese” samosa filled with noodles is also a popular snack amongst today’s youth.

Health Benefits

A typical potato filled samosa contains about 300 calories, and is comprised of 18g of fat, 32g carbohydrate, 2g dietary fibre, and 5g protein.

The samosa is packed with energy, it forms part of a healthy, balanced diet. The veggies counter the bad effects of cholesterol in deep-fried foods. Craving a hot samosa in the morning? Worry not! Grab yourself a Vaya Tyffyn and fill it with tasty samosas to enjoy as you like later in the day.

Every true Indian samosa lover enjoys the unlimited variety and options available; let your taste buds indulge in this most versatile treat!

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How to make Samosa

  1. Boil the potatoes in a pressure cook.
  2. Mix maida and ajwain with a little salt and ghee.
  3. Knead using water as required, and cover with a wet muslin cloth.
  4. Add 2tbs of oil to a hot pan and shallow fry the cumin seeds and ginger paste for a minute.
  5. Add green peas and sauté.
  6. Add red chili powder, turmeric powder, and salt to taste.
  7. Add the boiled and peeled potatoes and stir fry for 2-3 minutes, mashing the potatoes while stirring.
  8. Turn off the heat and add the coriander and mint leaves.
  9. Allow to coolat room temperature.
  10. Knead the dough again and divide it into 12 parts.
  11. Using a rolling pin, roll the dough into flat oval shapes and cut each one in half.
  12. Shape this into a cone using water. Fill the cone with the mixture and seal the edges.
  13. Repeat until all the dough cones are filled.
  14. Heat the oil in a frying pan, and deep fry 2 – 3 samosas at a time.
  15. Cook until golden brown.
  16. Serve hot with homemade chutney or sauce.

Trivia

The samosa or ‘Sambosa’ is said to have originated in the Middle East, and was introduced to the Indian Subcontinentby merchants from Central Asia in the 13th or 14th century. This traditional Indian snack seems to have an international history! We wholeheartedly welcomed the samosa and introduced our own variations, which are now widely appreciated and popular the world over.

In some parts of the world, samosas are filled with minced lamb or beef. Lentils, potatoes, onions, vegetables and dry fruits are the main components in samosas of North India. ‘Shingaras’ are the Eastern states’ answer to the North Indian samosa.

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