Dry Fruit Samosa Playful Cooking

Samosa Recipe How to Make Samosa Easy Samosa Recipe

Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone. Fill the cone with dry stuffing. Seal the round edge again by brushing little water on the edges and seal the samosa firmly. Prepare all the samosas in the same way.

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Apply little water on the inner edges and make one pleat at the centre of the circled edge. Seal the edges very well to form the shape of the samosa. Repeat the same for the rest of dough and filling. Heat the oil in a deep pan or kadhai. Once the oil is just a little hot, gently drop in the samosas one by one.

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These measurements are perfect for getting crispy and flaky samosa. For this dough, 500 grams of potato is sufficient to make the filling. This recipe makes 12 samosas. Maintain a balanced amount of ghee or oil in the dough to achieve the right texture. Too little fat results in dry and hard samosas, while excessive fat may lead to cracks in.

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Once done, allow it to cool down and then, blend it to a smooth puree. Heat 1 tablespoon of ghee in a non-stick pan and drop the pureed lentil. Cook in low heat for a couple of minutes and then add honey along with cardamom powder. Give it a mix and continue cooking until the lentil turns mildly brown in shade.

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Mini dry samosa is a deep-fried triangle/cone of all purpose flour/maida stuffed with dry mixture of crushed boondi/sev, dry fruits and few spices. It is a perfect light, yummy, spicy and crispy teatime snack. These samosas have long shelf life, so they can be taken during journey. They are typically prepared during festivals like Diwali, Holi or Janamashtami. Here is the recipe with some tips.

Potato Mini Samosa RecipeFast and Easy B20masala

Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together. Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes.

Dry Fruit Samosa Playful Cooking

This mini samosa is not only tasty but you can make it easily and this can be stored for more than a week. This samosa taste amazing with a cup of tea or coffee. 4 from 1 vote. Print Pin Rate. Prep Time: 10 minutes. Cook Time: 10 minutes. Total Time: 20 minutes. Servings: 15 small samosa. Author: Aarthi.

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Dry Fruit Samosa DIWALI TREAT Playful Cooking

Make the samosa dough. 1- Start by making the samosa dough. To a large bowl, add flour, ajwain, salt and mix well. 2- Add the oil and then start mixing with your fingers. 3- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don't want to rush this step.

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Remove the cooker from heat and let the pressure release naturally before opening the lid. Instant Pot - To boil the potatoes in an instant pot, wash the potatoes. Keep a trivet in the pot and arrange the potatoes on the trivet. Add 1 cup of water to the pot and close the lid. Set the valve to the sealing position.

Dry Fruit Samosa DIWALI TREAT Playful Cooking

Cocktail samosa is a small sized samosa stuffed with a dry filling of spices, nuts and dry fruits. Expert Tips. So you must be wondering what should be the perfect proportions of ingredients in the pastry dough and the correct frying method - to get that flaky and crispy crust in the aloo samosa recipe. I break it down for you in detail.

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Add crushed gathiya, sugar and salt. Mix and roast dry stuffing mixture for a minute. Turn off flame and transfer it to a bowl. Let it cool for 5 minutes. Dry fruit mixed stuffing for dry samosa is ready. Mix maida, salt and 3 tablespoons oil in a large bowl. Knead a semi-stiff dough (like paratha dough) by adding lukewarm water as needed.

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In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside. Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes. Meanwhile, prepare the dough.

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Samosa Filling Ingredients: Olive Oil: A few tablespoons of olive oil is a good starting point to potato samosas. Cumin Seeds: Slightly savory and smokey, the samosa filling wouldn't be complete without it. Ginger: I like to finely chop fresh ginger root rather than grate it. A 1-inch piece of ginger will give you approx 2 teaspoons chopped. Garam Masala: This traditional and warmly scented.

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Preparation. 1. Peel, halve and boil 500 grams (3 to 4 medium) potatoes in a pot of water, until fork tender (not mushy). Or pressure cook unpeeled and halved potatoes for 2 to 3 whistles on a medium flame or in the instant pot for 5 mins, placed over a trivet with 1 cup water. Peel them after cooling.