Hello everyone, I am Xiao Gao. Today we are going to make samosas.
Indian and Pakistani cuisine uses a lot of spices, which are not available in ordinary households, and it is not easy for you to buy them.
But it doesn't matter, as long as you have cumin.
If you have coriander seeds at home, it's better.
The remaining ingredients are relatively common, potatoes, onions, garlic, and ginger are universal.
As long as you can make the samosas crispy on the outside and
rich in flavour inside.
Let's make the crispy crust first.
Half all-purpose flour and half cake flour.
The first step is to add oil.
After the oil coats the flour particles, when water is added, a strong gluten structure will not be formed.
The fried dough will be crispy.
Add cumin, salt, and water.
Knead into a ball.
You see, if I apply a little force, it will crack. The power of gluten is very weak.
Cover it and leave for 15 minutes.
After 15 minutes, you don't need to knead the dough much, just round it.
Make it look a little smoother and prepare for the next step.
Cover and rest it for 1 hour.
Now let's make the flavourful fillings.
The first step is to cook the potatoes.
For these big potatoes, I boiled for 40 minutes.
The smaller potatoes take about 25 minutes.
If you cut the potatoes and cook them, it will be faster.
Chopsticks can be inserted.
Let cool, peel, and cut into small dices.
Other ingredients for the filling.
If you like a bit more spicy, you can put a green chili.
Seasoning: cumin, coriander seeds, coarse-grained chili powder, salt.
Knock it, to bring out the flavour. You don't have to break them into very small pieces.
Pour oil in the pan.
Add minced garlic and ginger paste.
Then add the seasoning.
Stir-fry until fragrant.
The amount of spices is relatively large, and the flavor is very strong when it is fried.
Add onions and green beans.
Stir fry and add potatoes.
Finally, add coriander.
The amount of filling and dough are calculated to making 24 samosas.
Make a flour water mixture to seal the samosas.
A little water, a little flour. Stir well.
The dough is ready.
Poke a hole in the middle.
Cut off.
roll it long.
Then divide it into 12 equal parts.
Take a small dough.
Flatten and roll flat.
Roll out an oval shape. Roll it out thinner.
cut into two.
Take a dough. Place half the straight side on your index finger.
Spread the batter.
The other half of the straight side is pressed up.
Press.
Turn it over and you can see a small pocket.
Fill it.
Don't fill it too full. leave a little more side, this side will be very crispy when fried.
Spread the batter on one side.
Make a pleat on the other side.
Then squeeze tightly.
Press out the air before sealing.
A triangular samosa is made.
Let's make a dipping sauce before frying.
A handful of coriander, mint leaf, half a lime juice, hot pepper, and salt. Put a little water at the end.
As you can probably imagine, this dipping sauce is sour, spicy, and has some refreshing fragrance.
The oil is 180 degrees Celsius.
Turn it back and forth to prevent the bottom from being over fried.
On low heat. Fry for about 6 minutes, until it is golden brown.
Let's take a look.
Crispy. We knew it.
Even if there are fillings in it and the steam inside can’t escape, it’s still crispy.
In the filling, potatoes and green beans' taste are considered mild, but the amount of spices is relatively heavy.
Plus the dipping sauce is quite sour and spicy. All those flavours stimulate your taste buds like no other foods can compare!
Thank you for watching. I’m Xiao Gao Jie. See you in the next episode.