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Hello Mom, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, khasta samosa. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Khasta Samosa is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Khasta Samosa is something which I’ve loved my entire life. They’re fine and they look wonderful.
A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced. It Is so crishpy like Khasta and its Stuffing is. How to make Halwai style khasta samosa at home?
To begin with this particular recipe, we must prepare a few components. You can have khasta samosa using 19 ingredients and 27 steps. Here is how you can achieve that.
Components of Khasta Samosa:
- Prepare maida (All-purpose flour)
- Get ghee
- Make ready Salt
- Make ready Ajwain (Thyme)
- Make ready water
- Make ready For Stuffing
- Prepare medium size boiled potato
- Take frozen pea (or pea)
- Prepare medium sized onion thinly sliced
- Prepare cashew nuts broken into small pieces
- Take Raisins (Kishmish)
- Take large green chilli finely chopped
- Make ready Kashmiri Chilli Powder
- Take Jeera (Cumin) Powder
- Take haldi (Turmeric) Powder
- Make ready Garam Masala Powder
- Make ready Jeera (Cumin) seeds
- Take crushed Kasuri Methi (Dried fenugreek leaves) - optional
- Get oil for deep frying
Samosas make their appearance everywhere as a street food, party snack, restaurants and even in cafes. These homemade Punjabi samosas have flaky samosa pastry, spicy potato stuffing and then deep-fried to golden This will make a semi-soft, smooth dough known as khasta samosa with a flaky crust. Khasta samosa। samosa Recipe। how to make Samosa। mat Khasta Samosa. हलवाई जैसे खस्ता आलू समोसा की.
How To Make Khasta Samosa:
- Sift all-purpose flour and have all dry ingredients ready for making dough.
- Mix all ingredients well except water in such a way that if your try to make a ball with the dry ingredient it shall stick to form a ball like below pic
- Now add water little by little and then make a hard dough. the consistency of dough should be harder than the dough you make for poori or chapati.
- Keep this dough covered and aside for about 15 to 20 minutes. This will help you to release all air from the dough and make bubble free crispy samosa
- Now in the mean time let us prepare stuffing.. So have all ingredients ready
- Break the boiled potatoes in small chunks.
- Now add oil to kadhai or wok, once the oil is nice and hot, add cumin seeds. let the cumin seeds splutter and then add to it sliced onion and frozen peas.
- Cook until onion becomes translucent
- Once the onion becomes translucent and peas seemed to be cooked, add all other dry masalas and mix well and cook for 2 minutes.
- Now add the crushed potatoes and mix well. adjust the salt as pe your taste at this stage and cover and cook it for 5 to 8 minutes
- Your stuffing is ready. Take out on a plate and add raisins (Kishmish) to it and mix. Let the stuffing cools down.
- Now by this time our dough is properly rested. Take it out and knead for another 2 to 3 minutes to release any air. Now from the dough make three lemon sized balls
- Take one ball and roll it into a roti. make sure you roll it from end towards the centre to achieve equal thickness all around.
- Now cut this roti into half.
- Now wet your finger and apply it to one end of the semicircle. see below pic. you have to wet only half side..
- Make a cone and press the joint.
- Fill the cone with 3 Tsp of prepared stuffings.
- Now you have to fold the other side of samosa into the pattern shown below
- Now stick both ends and press properly to seal the end. keep aside on a plate.
- Do the same for making samosas with left out dough.
- Now keep this samosas covered with a dry cloth for 30 minutes
- Heat oil in a wok or kadhai. Ensure your oil is not too hot. It should be just sufficient to fry. Keep your Gas on low or medium flame. Do not cook samosas on high flame.
- Cook the samosas until both sides turns golden brown by fliping from time to time.
- Once golden brown, take it out, drain excess oil and keep on a plate
- Delicous samosas are ready. It is now time to serve hot samosas. You can keep these samosas ti eat later also and it will be crisp and nice. You can serve it with any chutney or sauce of your choice. I prefer Tomato sauce as default.
- Tips: Use ghee for making dough and not oil. Ghee helps us to make bubble free samosas. All proper resting is very essential. Do not fry the samosa in cool oil or very hot oil. Mistakes will make your samosas to form several bubbles on the shell and soggy instead of crispy or khasta
Samosa by Chef Sanjyot Keer Khasta Samosa with imli Aur pyaaz ki chutney. Traditional samosa dough is made with maida flour, which is a type of flour available in India. You can use all-purpose flour as a substitute. Samosa Chaat Recipe, Chole Samosa Chaat, How To Make Samosa Chaat Recipe. Crispy Samosa chaat is a popular Indian savory snack available in several variations.
Do not forget to practice the recipes over, to eat with family in your home. Try to compare it with the dish you have. Is it much better or much less. Please mix it to make it taste much better.
So that’s going to wrap this up for this special food khasta samosa recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
