A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.
Ingredients:-
Aloo - 6/7
Maida - 1/1/2 Cup
Peas - 1/2 Cup
Onion - 2
Spices - Sabzi Masala And Haldi And Aamchur Poweder
Green chili - 4/5 According To Your Taste
Samosa Recipe :-
The samosa is made with an all-purpose flour (locally known as maida) shell stuffed with some filling, generally a mixture of mashed boiled potato, onions, green peas, lentils, paneer, spices and green chilli, or fruits. It can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is then deep-fried in vegetable oil or rarely ghee to a golden brown color. It is served hot and is often eaten with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared as a sweet form, rather than as a savory one. Samosas are often served in chaat, along with the traditional accompaniments of either chick pea or white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala
In Odisha, West Bengal, and Jharkhand, shingaras (the East Indian version of samosas) are popular snacks. They are found almost everywhere. They are a bit smaller compared to those in other parts of India, and the filling mainly consists of boiled and diced potato, along with other ingredients. They are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingaras are distinguished by flaky textures, almost as if they are made with a savory pie crust.
Usually, Samosas are deep-fried to a golden brown color in vegetable oil. They are served hot and consumed with ketchup or chutney, such as mint, coriander, or tamarind, or are served in chaat, along with the traditional accompaniments of yogurt, chutney, chopped onions, coriander, and chaat masala. Usually, shingaras are eaten at tea time as a snack. They can also be prepared in a sweet form, rather than as a savory one. Bengali shingaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either shingara or their Indian samosa cousins. Fulkopir shingara (shingara filled with cauliflower mixture) is another very popular variation. In Bengal, there are non-vegetarian varieties of shingara called mangsher shingara (mutton shingara) and macher shingara (fish shingara). There are also sweeter versions, such as narkel er shingara (coconut shingara), as well as others filled with khoya and dipped in sugar syrup.
लॉकडाउन में बनाएं गरमा गरम समोसे! जानिये कैसे? |Learn how to make Crispy SAMOSA during Quarantine 😋
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