Ingredients for SamosaFor the dough: 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 are mixed together till the mixture is crumbly and then water is adding little by little till the...
Freezing half-fry samosa:Let the half-fry samosa cool down completely and freezer. Similarly, defrost completely then do a second fry. Freezing Completely cooked samosa:Leftovers or a big batch of fried samosa can be frozen for up to 3-4 months. Just reheat in the air fryer as mentioned a...
🍊 INGREDIENTS All you need are some simple ingredients from your pantry to make this delicious Punjabi aloo samosa recipe at home. More details about the ingredients and measurements are in the recipe card below! For the Filling: Potatoes:These are the star of the dish. Boiled and mashed, ...
Ingredients vegetarian 4 servings For Crust:- Maida / All purpose Flour – 60 g Salt a pinch 2 tbsp Ghee Water to make dough 2 tsp Mustard seeds ¼ tsp jeera / cumin seeds For Stuffing:- 2 medium boiled potatoes ½ cup peas ¼ tsp haldi/turmeric powder Salt to taste 1 tsp ...
Mix all the dry ingredients in a big bowl and slowly add in a bit of water at a time to form into a nice soft dough. Divide the dough into golf-sized balls and set aside. For the Filling Saute cumin seeds, coriander seeds and fennel seeds in hot oil, in a large skillet, till th...
as “besan” or “gram” flour), then deep-fried into golden-brown nuggets that are delicately crisp on the outside, and moist on the inside. The other is the samosa — deep-fried pyramidical-shaped pasties filled with spiced, mashed potatoes, peas, cashew nuts, and other ingredients. ...
Blend the chopped ingredients into a smooth puree using a blender. Avoid Bitter Gravy: When grinding raw onions, remove the stem and bottom root completely to prevent bitterness. Making Punjabi Chole Recipe: Heat oil in a pressure cooker over medium heat. Once hot, add cumin seeds and let th...
Ingredients You’ll Need to Make Kadhi Pakoda For kadhi and tempering: For the pakodas: How to make Kadhi Pakoda Formaking the curd and besan mixture, it is best to use sour curd. All you need to do for this is leave your curd at room temperature for a few hours before adding to th...
Combine all the ingredients in a food processor and blend to a fine mixture. Make 8-10 round balls. Fry the meatballs till they become light brown. Once done, keep aside. For Chana Masala Soak the chickpeas, in plenty of water and baking soda, for 6-8 hours; thoroughly rinse with ...