Samosas really aren’t that tough to make. The filling and dough are pretty easy. It’s the assembly that takes a bit of practice. The recipe for how to make samosas is below along with the recipe for the dough and the pastry. The steps for the assembly of the samosas are below with pictures. Hopefully the pictures will be helpful. I think a video would be ideal but, I haven’t gotten there, yet. Soon! Enjoy!
Assembling of the actual samosa is probably the main part in how to make samosas. It is also probably the hardest part to explain. It is the part that requires craftsmanship. I have practiced for years. The best way to explain this part is through a demonstration with hands on practice. Since that it not possible here, I’ll go through pictures of the steps.
The first step is to make the dough. (Of course, I forgot to get a picture of that! Next time.) Once you have the dough, you take a little ball, maybe the size of a golf ball, and roll it out into a circle about 6 inches in diameter. (I will take measurements next time and repost with more precise details.) Note that the dough is actually made in the same way that you made the dough to make parathas.
2. Once you have your dough circle, cut it in half along a diameter.
3. Take one half dough circle and fold it half with straight edges together and seal the straight edge. This creates a cone. Let’s call this the samosa cone.
4. Now hold the cone in your hand like an ice cream cone. Then take some of the meat filling and stuff it inside the cone.
5. Now close up the open end of the cone, that has just been stuffed with meat.
6. Once you have closed up the open end of the cone, go over the closed end and squish it down so it’s flat.
7. Now is the toughest part to explain. Making the “frilly” edging. Starting at the left corner of edge you just sealed, squish down a small section and fold over; move over approximately 1cm, squish down and fold over overlapping the previous fold over; repeat this last step until you reach the right hand edge. Then you’re done with making the “frilly” edging. The picture and video below hopefully helps clarify the explanation.
8. Repeat steps 2-7 until you have either no dough left of no filling left. Now you have a whole bunch of little samosas ready to be fried.
9. Final step is to fry each samosa in hot, boiling oil, until golden brown. Be careful! Don’t burn yourself! Samosas taste just as good with burnt hands but aren’t as fun to each with burnt hands.
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Lani and Norm
I enjoy learning and sharing that knowledge.Sharing has been in many forms over the years, as a teaching assistant, university lecturer, Pilates instructor, math tutor and just sharing with friends and family.Throughout, summarizing what I have learnt in words has always been there and continues to through blog posts, articles, video and the ever growing forms of content out there!
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A Bengali version of the full-shaped samosa is called a সিঙাড়া (shingara) and is normally smaller than the standard variety. The shingara is usually filled with pieced potatoes, vegetables, nuts, etc.
Probably the most well known of all the Indian snacks – samosas are simply amazing and I love them. They're made of pastry, potato, peas and that's it - how three simple ingredients can taste so good is beyond me, but they are just amazing!
Punjabi Samosas are slightly different to the regular samosas that you would find commonly everywhere. The Punjabi samosa consists of a flaky dough made using butter or ghee,while the regular kind are made using phlyo pastry-ish strips of dough. Of course it's much richer in flavour and texture than the regular ones.
Did you know that eating a samosa is healthier than eating a burger? At least, the Centre for Science and Environment says so. Dieticians argue that more than the ingredients in a samosa, it's the oil it is cooked in that causes more harm to the body. It is especially when fried by roadside vendors.
The final step to making the best samosa is to fry them to a perfectly crisp golden brown. Use any neutral flavored oil to deep fry – sunflower oil, canola oil, vegetable oil, safflower oil, grapeseed oil are some options.
With the Hilsa fish and with other kinds, Bangladeshi cuisine utilizes every part of the fish, head, tail, eggs, etc. Another signature Bangladeshi dish is Dhokar Dalna, in which fried lentil cakes (Dhokar) are simmered in a tomato and potato gravy that traditionally does not use onions or garlic.
Hilsa (or ilish) curry is the national dish of Bangladesh. The Hilsa fish, an abundantly available and inexpensive fish, is marinated in a mixture of turmeric and chili paste and then pan fried before being added to a mustard gravy.
Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine. Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)
Green sauce: Usually a mint cilantro chutney, cilantro chutney, or hari chutney. Brown sauce: This sauce is usually a tamarind chutney or imli ki chutney and tastes sweet and sour. Red sauce: Usually a garlic chutney or lasan ki chutney.
Chicken samosas are perhaps the most popular type of samosa, and for good reason! The succulent, shredded chicken filling is perfectly complemented by the crispy pastry shell, while the spices, sweet chili, onions, garlic, and lime juice complete the experience and make for a delicious and satisfying snack.
Etymology. The English word samosa derives from Hindi/Urdu word 'samosa',traceable to the Middle Persian word sanbosag (Persian: سنبوسگ) or Sagosha means (triangle), and has the meaning of the "triangular pastry".
Although many think the samosa originated in South Asia, its roots can be traced back to Central Asia & the Middle East. In Arab cookbooks dating from the 10th to 13th centuries, pastries were referred to as 'sanbusak,' derived from the Persian term 'Sanbosag.
The dough or atta for samosa is made with maida (all purpose flour), ghee and salt. This is similar to making pastry for pies where the flour and ghee and mixed together till the mixture is crumbly and then water is adding little by little till the dough comes together.
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
The flavor and smell is the one that you think of when you think of Indian food: warm, spicy, fragrant. The pastry tasted good, but was quite crumbly. Modern samosa dough has baking powder in it, which wouldn't have been available at the time, but will make the samosas puff up and be nice and crispy.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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