Indian Food Samosa - Gujarati Samosa Types and Making Details
Samosa is very favourite items to all of People. The samosa include a maida flour shell stuffed with some filling, usually a mixture of mashed boiled potato, onion, green peas, spices and green chili. It is served hot and is regularly eaten with fresh chutney, such as mint, coriander or tamarind.
It can also be prepared as a sweet form, rather than as a spicy one. Samosas are frequently served in chaat, along with the traditional garnishes of yogurt, chutney, chopped onions, coriander, and chaat masala.
There are many types of Samosa like Dry Samosa, Dry Masala Samosa, Baked Dry Samosa, Small Dry Samosa, Vegetable Samosa, Punjabi Samosa, Puff Pastry Samosa, Potato Samosa, Paneer Samosa, Pakistani Samosa, Patti Samosa, Pataks Samosa, Patra Na Samosa, Pakora Samosa, Onion Samosa, Chinese Samosa, Chocolate Samosa, Chole Samosa, Chow Mein Samosa, Chota Samosa,Aloo Samosa, Bread Samosa, Jain Samosa and Green Samosa.
Ingredients
Maida, oil, ajwain, water, salt and oil
For the filling
boiled potatoes, crumble, boiled peas, ginger, red chilli pwd, coriander pwd, pinch cumin pwd, pinch kasuri methi, dash of lemon juice, garam masala, coriander leaves and salt
How to Make Vegetable Samosa
Mix the maida with salt, oil, ghee and ajwain, combine to form a flaky mixture. Now slowly add sufficient water to make flexible dough, not too soft. Divide the dough and shape into balls.
Temporarily, heat a pot, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over average fire for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat. Now the stuffing is ready, prepare the outer layer for the samosas.
Roll each ball with the rolling pin into a little thin puri, slightly extended in shape. Take a knife and divide the rolled puri into two by cutting through the middle.
Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle. Close along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to surround the filling.
Prepare with the rest of the dough in the same manner. Heat enough oil in a broad vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown now your samosa is ready you can serve with Green Chutney, Sauce, Yogurt and Chai.
There are different types of samosa and also variation of recipe of samosa. It’s very tasty for eating especially people can serve during festival time like Diwali, janmashtmi and holi. In Gujarat and other states of India this Dish is very popular. The samosa is superior compared to other Indian and foreign variants.
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