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How to make samosa pastry

how to make samosa pastry

Knead the dough for a minute. .
Second recipe is to stuff a mixture of amchur powder (dry mango powder) and salt in slit green chilies.No need to roast and grind the mango powder with the other whole spices.Frequently asked questions for samosa recipe i have compiled below answers to questions based on the queries asked by readers in the comments.Roll each ball into 6-inch diameter circles and cut each circle in half.Double frying the samosa this is a little lengthy method and the one which i will suggest you to try while making samosa at home if you have time.If fried when they are still cold, then permanente make up ogen mislukt they absorb more oil.If the filled samosas sit for too long, they will dry.Though chaat plates seem to have originated in Northern India, they are now popular throughout the country.Usually in a proper punjabi samosa, onions and garlic are never added.If one does css how to make text bold not have access to a nearby Indian restaurant, or kortingscode smulderstextiel 2014 a nearby chaat stand, numerous samosa recipes exist online.Fill the cone with 3 tablespoons of filling.Making punjabi samosa stuffing.So you can add onions and garlic if you prefer.Shallow fry them and then serve.Frying samosa at a low temperature in this method, first the oil is heated to a high temperature.
You can also first fry them till the crust becomes opaque and then freeze them.

Fry the samosas until the samosas turn a light golden-brown color on all sides.Then the samosa are added in the hot oil.You can have a look at the video in the recipe card below, if the pics dont help.Even bread or pav (indian bread rolls) can be served with the samosa.North indian samosa are much bigger in size than what you see in below photo.Serve punjabi samosa hot or warm with coriander chutney or imli chutney (tamarind chutney) or tomato sauce.You need some practice to gauge the right thickness.Drain immediately and keep aside until cool enough to touch.Pinch the side of this cone so that it is completely sealed.Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. .so remember these points while roll samosa dough.
the filling for a punjabi samosa also has to be equally good.
Samosas can be served any time and for any occasion.

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