How To Make Samosa at Home | How To Make Small Samosa | Patti Samosa | Veg Samosa | How To Make Mini Samosa | Mini Aloo Samosa | Mini Vegetable Samosa | Small Samosa Recipe | Samosa Outer Cover Recipe | Recipes For Holi | Snacks Recipe | Tea Time Snacks Recipe | Samosa Dough Recipe | Rajshri Food Learn how to make Potli Samosa at home with our Chef Bhumika Potli Samosa Ingredients: cup All Purpose Flour Salt to taste tsp Carom Seeds 2-3 tbsp Melted Ghee 3 tbsp Water1 tbsp Ghee1 tsp Oil1 tsp Green Chilli & Ginger (chopped)1 tsp Cumin Seeds1 Potato (peeled & boiled) cup Frozen Peas Salt 1 tbsp Green Mixture tsp Turmeric Powder tbsp Coriander Powder Water Oil (for frying)#PotliSamosa #VegSamosa #HoliSnacks #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndHost: Bhumika BhuraniCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout SamosaA samosa or singara is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entre, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas.The English word samosa derives from Hindustani word 'samosa' (Urdu: , Hindi: ),[6] traceable to the Middle Persian word sanbosag () 'triangular pastry'.Similar pastries are called sambusak in Arabic; Medieval Arabic recipe books sometimes spell it sambusaj. Spanakopita is a similar dish cooked in Greece.The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili.[18][19] A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala.In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or singras ()[20] (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins.[18] Shingras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.Singaras may be eaten as a tea time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either singaras or their Indian samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras.There are also sweeter versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup.In the city of Hyderabad, India, a smaller version of samosa with a thicker pastry crust and mince-meat filling, referred to as lukhmi,[18] is consumed, as is another variation with an onion filling.In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese chamuas, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney.
