Here's the recipe of Punjabi Samosa
How to make samosa cover crispy ?
Ingredients
For samosa covering:
1/2 cup maida / plain four ( for 8 samosas )
2 teaspoon corn flour
1 teaspoon ghee
1/2 teaspoon cooking oil
1/2 teaspoon ajwain
1/4 teaspoon baking powder
1/4 cup water for mixing
1/2 teaspoon salt
200 ml cooking oil for frying
2 teaspoon corn flour
1 teaspoon ghee
1/2 teaspoon cooking oil
1/2 teaspoon ajwain
1/4 teaspoon baking powder
1/4 cup water for mixing
1/2 teaspoon salt
200 ml cooking oil for frying
Method
Mix flour, corn flour, ghee, oil, ajwain, baking powder and salt together. Keep aside for 10 minutes.
Mix with water. Knead until smooth and elastic (Samosa dough should neither be too hard nor too soft ). Store in an airtight container for 30 minutes ( or cover with plastic wrap ).
Divide dough into 4 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture ( vegetable or meat ) , stick the sides with the help of water. Deep fry samosas in hot oil in batches on a medium heat till golden color and crisp.
Mix with water. Knead until smooth and elastic (Samosa dough should neither be too hard nor too soft ). Store in an airtight container for 30 minutes ( or cover with plastic wrap ).
Divide dough into 4 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture ( vegetable or meat ) , stick the sides with the help of water. Deep fry samosas in hot oil in batches on a medium heat till golden color and crisp.
2 comments:
Nice and yummyyyy....
nice post dear......it's looking yummy.
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