Namaskar
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Today we will make Samosa
We will discuss the hurdles we face while making it
Come, let us start the cooking
Firstly, we will make the dough for it
We took 2 cups of refined flour in a bowl
We will add a 1/2 teaspoon of salt to it
Add a 1/2 teaspoon of carom seeds to it after crushing it
Add 1/4 cup of oil to it. It is 4 tablespoons of oil.
Mix the ingredients well
Why do we add Moyan in the flour?
It helps to make the covering crispy and tasty
Use lukewarm water to knead the dough
It is more preferable
How much quantity of Moyan is required?
If you have a cup of refined flour then, add 2 tablespoons of oil to it.
If you have 125 gms of refined flour then, add 30 gms of oil to it.
You can use the any variety of oil for the Moyan
You can use clarified butter too
You can use Vanaspati clarified butter
You can use anything according to your taste
All the ingredients has mixed well
Now, we will knead the dough
It helps to knead it easily and provides soothingness to our hands too.
Add the water in intervals and knead the stiffer dough.
The stiff is required to make the Samosa
It shouldn't be stiffer.
We kneaded the dough
We won't knead the soft dough for Samosa
It will provide the bubbles over it
You will face issues while flattening it if you will knead the dough stiffer.
It will won't expand well
Its covering would be thick
We kneaded the dough for Samosa
We took a 1/2 cup of knead this amount of dough
still, 1.5 to 2 tablespoons of water is remaining from it.
Cover and keep it aside to set for half an hour
Why do we set the dough?
The dough has to absorb the water and expand well to get into its shape.
If you won't keep to set
If you will start flattening it without setting the dough then, it will split.
It won't be perfect
We usually set the dough for 15-20 minutes
We can set it for 4 hours too. There is no issue with that.
later on, make the Samosa
You can store the dough in refrigerator and utilize later on.
In the meantime, we will make its stuffing.
Preheat a pan for it
Add a tablespoon of oil in it
Heat it
The oil has heated
Add 2 to 3 finely chopped green chillies to it
Add an inch of grated ginger to it
You can use ginger paste instead of it
Saute it
Add a 1/2 cup of green peas to it
Saute it
It is fresh peas so we have to slightly cook it
If you are using frozen or boiled peas then you don't have to cook it
Add a tablespoon of water to it
Cover and cook for 2 minutes to make it soft
2 minutes have passed
The water has evaporated well and it has become soft.
Now. we will add potatoes to it
We are using 4 boiled potatoes after peeling it
We will crush and add them
Potatoes are added after breaking only for the Samosa
Do not grate them
If you will grate it then, it will become mashy
The stuffing won't be perfect
Add 3/4 teaspoon of salt to it
Add a teaspoon of coriander powder to it
Add a 1/2 teaspoon of cumin powder to it
Add a 1/2 teaspoon of Garam Masala to it
Add a 1/2 teaspoon of red chilli powder to it
Add 1/4 teaspoon of mango powder to it
Now, we will stir and roast it
Roast until it becomes dry
and there is a soothing fragrance from it
You can increase or decrease the quantity of spices according to your taste
If you want to eat spicier then, add a teaspoon of red chilli powder to it
You can increase the quantity of Garam Masala
The stuffing which is available in the market is darker
because the excessive amount of spices is added to it.
We fried and made the crispy Samosa but, they become soggy after 2 or 3 hours.
What is the reason behind it?
It happens because we did not roasted the stuffing well.
It had moisture in it
The moisture from the stuffing is absorbed by the covering then, it became soggy.
If you will roast the stuffing well then there
will be the lesser amount of moisture in it.
The Samosa won't become soggy so soon
We roasted it well for 5 to 6 minutes
It has become dry
There is a soothing fragrance from it
Switch off the flame
Add some finely chopped green coriander to it
Pour the stuffing in a bowl
Let it cool
20 minutes have passed too.
The dough has set
We will mash it to make it smooth
Now, we will divide it into smaller parts
We will lift a lump and mash it
Roll it into a round shaped ball
Now, we will expand it
We will expand it vertically into a oval shaped dough
While expanding it, its not contracting
We are not even applying a larger amount of pressure on it.
We are flattening it easily
Flatten it from the corners
Do not keep it thinner from the center and thicker from the corners
We won't flatten it thickly
or thinly
Keep it thinner as compared to Chappati
As shown
We flattened it
We will chop it into two equal halves from the center
Lift a portion
and place it as shown
Apply some water on its straight portion
It is an important process
Samosa split because we don't apply water to it
We will place a layer on another to stick them
while giving it a shape of a cone
and press it using your finger with thumb.
Stick it till the bottom
to avoid it from splitting
We paste it into a cone shaped samosa
Now, we will add stuffing in it
Keep it empty from the top. Do not fill it excessively
Again, apply water over it
Apply water on all of its corners
Now, we will add a plate behind it to make it perfect
as shown
Stick front portion with the back portion +
Press to make it thinner
It sticked well and appear thin too.
The Samosa is ready
Prepare and stuff all the Samosa likewise
We prepared all the Samosas
Now, we will leave them to rest for half an hour
We will fry them once they set
We will meet after a break
The Samosas has set
Preheat oil to fry them
Why there are bubbles over the Samosa?
Samosas are humid
When we fry them the moisture tries to escape by evaporating
that's why bubbles forms over it
There are 3 ways to avoid the formation of bubbles
Firstly, knead the stiff dough
Secondly, set them for an hour after assembling
because the upper covering will become less humid
Thirdly, fry them in the lesser heated oil.
Fry them in the lesser heated oil for 5-6 minutes
It will help to form the lesser amount of steam
Its upper layer will become crispy
It means that there will be no bubbles over it
If you will be attentive these 3 factors
then there will be no bubbles over it
Check the temperature of oil
Add a mini dough in the oil
There are bubbles over it because, it is frying
The lesser heated oil is required to fry the Samosa
Turn the flame to low
Add the Samosas to fry
Fry on the low flame for 5-6 minutes
In the meantime, do not touch them
We fried them on the low flame for 6 minutes
Now, we will flip them
They are floating too
Keep the flame from low to medium
They have become golden brown
We will drain them out
Stop the ladle on the corners of wok
so that extra oil moves back in it
We fried the first round of Samosas
Now, we will cool down the oil to fry the second round of it.
The oil is very hot
If we will fry it in the excessive heated oil then, the bubbles might appear
Switch off the flame and wait for 2 minutes
The oil has cooled down
Add the second round to fry
We have kept the flame off
Now, turn on the flame and keep it low
Fry them for 5-6 minutes
We fried them for 6 minutes
They have fried, we will flip them
Flip and fry until they appear become brown
Now, we will increase the flame
Keep it from low to medium
Which oil is more preferable to fry the Samosas?
You can use any variety of refined oil for it
Peanut oil or mustard oil can also be used
You can fry them in the clarified butter too.
We made the stuffing of potato and peas
You can make any variety of stuffing
Make sure you roast them in the same manner.
The Samosas has cooked
They are crispier and tastier
You can serve it along with sweet tamarind dip or green coriander dip.
Let's revise the factors which are required to make the Perfect Samosas.
Add Moyan in the flour before kneading it
It will help to make the covering crispier and tastier
It wouldn't be hard
To avoid the bubbles formation over it,
For that, knead the stiffer dough
Rest it for half or one hour after assembling to make it humid
Firstly, fry it on the low flame for 5-6 minutes
Samosas become soggy
Roast the stuffing well to make it dry
The Samosas will not become soggy
They split while frying
To avoid such issue, apply water on its edges.
Do not touch them with the ladle while frying in the beginning
Let them fry then, they won't split
So you cook it and eat it
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