How to Cook Perfect Samosas #ramadan Contest is free HD wallpaper. This wallpaper was upload at November 26, 2020 upload by corel in .

Samosas #Ramadan contest. These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple.

Samosas are savory fried pastries traditionally stuffed with spices, potatoes and other veggies. (For other variations, you can also stuff them with paneer, cheese and jalapenos.) They're a common street food in the northern and western regions of India and a key component of another popular dish, samosa chaat. Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. You can have Samosas #Ramadan contest using 4 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Samosas #Ramadan contest

  1. It’s 1 cup of flour / 250 gms.
  2. You need 1/4 tsp of salt.
  3. It’s 1 tablespoon of oil.
  4. It’s of Water for mixing.

My friend from Bangladesh gave me this savory, spicy recipe. Samosa Samosas with chutney and green chilies in West Bengal, India. Alternative names Samoosa, samusa Type Savoury pastry Course Entrée, side dish, snack Region or state South Asia, Southeast Asia, Middle East, North Africa, West Africa, East Africa Serving temperature Hot Main ingredients flour, vegetables (e.g. potatoes, onions, peas, lentils), spices, chili peppers, cheese, meat (lamb. Brush the straightedge side with a little.

Samosas #Ramadan contest step by step

  1. In a bowl mix flour, salt and oil together..
  2. Make a well in the middle of the flour and start adding water in small quantities as you knead flour into a dough..
  3. Knead for 10 minutes as you would chapati..
  4. Let rest for 10 minutes..
  5. Divide dough into small balls, about 5..
  6. Take one ball and roll into a small chapati. Set aside. Roll the other balls into small chapatis..
  7. Start stacking them by applying oil on the first chapati followed by flour. Place second chapati on top of first one. Apply oil and flour. Stack third chapati. Apply oil and flour. Stack fourth chapati. Apply oil and flour. Stack last chapati. Do not apply oil on last chapati..
  8. Roll your stacked chapatis into one big chapati..
  9. Place chapati on fryer without oil and cook lightly on each side until it gets firm but not fully cooked..
  10. As it cooks the chapatis will start to separate and you can now peel off one by one and keep aside. Cover with a damp cloth to prevent them from drying out..
  11. Arrange the cooked samosa wraps neatly and cut into two ready for forming samosa wraps..
  12. Fill each wrap with cooked minced meat..
  13. Deep fry in hot oil..
  14. Drain on paper towel and serve..

Brown on both sides and drain on paper towel. Finally, you can enjoy a samosa! The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world. Because samosa is so so common in India (you literally get samosa and chai at every other street corner), I always considered it to be a quintessential Indian delicacy. Samosa is traditionally made with all purpose flour or maida.

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