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If you are curious concerning the Khasta Samosa dish? Please review directly below:
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, khasta samosa. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Khasta Samosa is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Khasta Samosa is something that I’ve loved my whole life. They are nice and they look wonderful.
A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced. It Is so crishpy like Khasta and its Stuffing is. How to make Halwai style khasta samosa at home?
To begin with this particular recipe, we have to first prepare a few components. You can have khasta samosa using 19 ingredients and 27 steps. Here is how you cook it.
Materials for making of Khasta Samosa:
- Make ready maida (All-purpose flour)
- Make ready ghee
- Get Salt
- Take Ajwain (Thyme)
- Prepare water
- Get For Stuffing
- Get medium size boiled potato
- Make ready frozen pea (or pea)
- Make ready medium sized onion thinly sliced
- Make ready cashew nuts broken into small pieces
- Make ready Raisins (Kishmish)
- Get large green chilli finely chopped
- Take Kashmiri Chilli Powder
- Make ready Jeera (Cumin) Powder
- Prepare haldi (Turmeric) Powder
- Get Garam Masala Powder
- Get Jeera (Cumin) seeds
- Take crushed Kasuri Methi (Dried fenugreek leaves) - optional
- Prepare oil for deep frying
Samosas make their appearance everywhere as a street food, party snack, restaurants and even in cafes. These homemade Punjabi samosas have flaky samosa pastry, spicy potato stuffing and then deep-fried to golden This will make a semi-soft, smooth dough known as khasta samosa with a flaky crust. Khasta samosa। samosa Recipe। how to make Samosa। mat Khasta Samosa. हलवाई जैसे खस्ता आलू समोसा की.
How To Make Khasta Samosa:
- Sift all-purpose flour and have all dry ingredients ready for making dough.
- Mix all ingredients well except water in such a way that if your try to make a ball with the dry ingredient it shall stick to form a ball like below pic
- Now add water little by little and then make a hard dough. the consistency of dough should be harder than the dough you make for poori or chapati.
- Keep this dough covered and aside for about 15 to 20 minutes. This will help you to release all air from the dough and make bubble free crispy samosa
- Now in the mean time let us prepare stuffing.. So have all ingredients ready
- Break the boiled potatoes in small chunks.
- Now add oil to kadhai or wok, once the oil is nice and hot, add cumin seeds. let the cumin seeds splutter and then add to it sliced onion and frozen peas.
- Cook until onion becomes translucent
- Once the onion becomes translucent and peas seemed to be cooked, add all other dry masalas and mix well and cook for 2 minutes.
- Now add the crushed potatoes and mix well. adjust the salt as pe your taste at this stage and cover and cook it for 5 to 8 minutes
- Your stuffing is ready. Take out on a plate and add raisins (Kishmish) to it and mix. Let the stuffing cools down.
- Now by this time our dough is properly rested. Take it out and knead for another 2 to 3 minutes to release any air. Now from the dough make three lemon sized balls
- Take one ball and roll it into a roti. make sure you roll it from end towards the centre to achieve equal thickness all around.
- Now cut this roti into half.
- Now wet your finger and apply it to one end of the semicircle. see below pic. you have to wet only half side..
- Make a cone and press the joint.
- Fill the cone with 3 Tsp of prepared stuffings.
- Now you have to fold the other side of samosa into the pattern shown below
- Now stick both ends and press properly to seal the end. keep aside on a plate.
- Do the same for making samosas with left out dough.
- Now keep this samosas covered with a dry cloth for 30 minutes
- Heat oil in a wok or kadhai. Ensure your oil is not too hot. It should be just sufficient to fry. Keep your Gas on low or medium flame. Do not cook samosas on high flame.
- Cook the samosas until both sides turns golden brown by fliping from time to time.
- Once golden brown, take it out, drain excess oil and keep on a plate
- Delicous samosas are ready. It is now time to serve hot samosas. You can keep these samosas ti eat later also and it will be crisp and nice. You can serve it with any chutney or sauce of your choice. I prefer Tomato sauce as default.
- Tips: Use ghee for making dough and not oil. Ghee helps us to make bubble free samosas. All proper resting is very essential. Do not fry the samosa in cool oil or very hot oil. Mistakes will make your samosas to form several bubbles on the shell and soggy instead of crispy or khasta
Samosa by Chef Sanjyot Keer Khasta Samosa with imli Aur pyaaz ki chutney. Traditional samosa dough is made with maida flour, which is a type of flour available in India. You can use all-purpose flour as a substitute. Samosa Chaat Recipe, Chole Samosa Chaat, How To Make Samosa Chaat Recipe. Crispy Samosa chaat is a popular Indian savory snack available in several variations.
That’s just how to make Khasta Samosa , If you follow it properly, then obviously the results are excellent. This dish has been examined, so you don’t need to doubt the preference. If you are pleased with this Khasta Samosa dish, please share it with your good friends. We will create a range of various other dishes, of program the ones that have been proven effective and also taste great.
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