An Indian food in Sydney is so appreciated for its Samosa varieties, that the chefs of this restaurant keep on coming across with the different fillings. Earlier, people used to love the filling made of mashed potatoes and peas, but nowadays, anything and everything can be used as the filling. The master chefs of Indian Restaurant In Warners Bay also presented Samosas filled with noodles and pasta. So, the tiny appetizer has a whole lot of space to get fused with any possible filling.
Why is SAMOSA famous even today despite it being deep-fried?
Nowadays, people are very conscious about their health. They usually avoid fried or junk food. Samosa is no doubt tasty but is deep-fried. But still, you can maintain the health aspect of this by considering consuming the baked version. You can even cook the samosa in the oxy-fryer which uses quintessentially less oil.
Do you know?
A samosa can be best enjoyed when consumed with tamarind or mint chutney.
RECIPE
For the brilliant version of the samosa, you should not miss any of the subsequently mentioned ingredients:
Required Ingredients
- All-purpose flour
- Boiled potatoes
- Carom seeds
- Kitchen King Masala
- Coriander Powder
- Garam masala powder
- Garlic
- Salt to taste
- Desi ghee
- Coriander Seeds
- Ginger-garlic paste
- Green peas
- Green chilli
- Turmeric
- Fresh coriander leaves
STEP 1: Dough Preparation
To make the rightly textured samosa dough, you will need the following ingredients:
- All-purpose flour
- Salt
- Carom Seeds
- Desi Ghee
- Water
First of all, mix all the dry ingredients. After that, add the desi ghee. Once added, then keep on adding the water in small amounts.
TIP
Desi ghee helps make the samosa crispy and crunchy.
STEP 2: Preparation of the stuffing
First of all, put the pan on medium flame. After it is completely heated, then add 4 to 5 tablespoons of the desi ghee. Let it be heated. Add the coriander seeds, cumin seeds and asafoetida to it. After adding the flavour enhancing ginger and garlic paste, add the green peas. Keep on stirring until the peas get nicely cooked and absorb the flavours. Then add the following items to it:
- Green chillies
- Kitchen King Masala
- Salt
- Coriander and Garam Masala Powder
- Turmeric
Now it’s time to add the hero ingredient ‘POTATO’. You are supposed to use the mashed potatoes. For the refreshing effect, add the coriander leaves.
YEAH! You are ready with your stuffing.
STEP 3: Prepare the Wrap
Take small portions of dough, roll them with your hand and flatten them with the rolling pin. Once rolled, then fold them in a tent-like shape.
STEP 4: Put in the stuffing
The stuffing which you have prepared should be placed in the wraps.
TIP
Do not overfill the other side; the samosa may get broken when fried.
STEP 5: Sealing
After you have put the stuffing in, then seal the samosa in the upward direction. This will ensure that stuffing has no place to come out of the wrap.
STEP 6: Frying
Now fry the samosa in medium heated oil at the medium flame. It will allow the warp to be crunchy and crispy and the filling to be nicely cooked.
Which filling are you using?
I know you are experimental, so please tell us about your invention. We shall be glad to publish our next article on that recipe.
Keep it clear!
Make sure to cook the stuffing at the right temperature. If you do not do so, then your samosa may taste bad and will result in a failed experiment.
