Samosa Patti Recipe

Samosa Patti Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Iftar Items.


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Ingrediants:
• 500g, plain flour
• 2 to 3 tbsp, Oil (olive Oil, vegetable Oil, Butter, Ghee; it's your choIce, though i personally use Ghee)
• 1 tsp, Salt
Water
• RIce flour (for dusting)

Optional:
• 1/2 tsp, cumin or ajwain seeds - lightly toasted in a dry pan
• 1/4 tsp, red Chilli powder


How to make Samosa Patti



Sift in the plain flour into a large bowl. Add the chilli powder, salt and toasted seeds.
Add the oil a tablespoon at a time.
The mixture should be crumbly. Add enough water to bring the mixture together.
Knead until smooth dough is formed. Cover the bowl with cling-film and leave the dough to rest in the fridge; a prefer to leave it overnight but a few hours should suffice.

When you're ready to use the dough:
Divide the mixture into equal pieces.
Dust your work surface with the rice flour. Take one of the pieces of dough and begin to work it in your hands, like you do when you're making chapatis.
Roll out the ball of dough into a thin circle.
Cut the circle in half, leaving you with two semicircles.
Now, people differ in their methods of how to make a samosa shell.
You can place a teaspoon or two of your samosa filling in the centre of the semicircle, lightly brush the edges with water and carefully fold the edges over the filling to form a triangle. OR, you can brush the edges of the dough with water and form a cone shape in your hand and stuff with filling from the open edge, sealing it after its stuffed.
Make sure you seal the edges of the samosa properly; there is nothing worse than a samosa that has burst, with a filling drenched in cooking oil!
When you're ready to cook, them, simply fry them in a skillet until they're crisp and golden brown.
I believe that sifting the flour, rolling the pastry out using rice flour and the prolonged chilling time makes for a crispier, flakier samosa pastry. Make sure you enjoy them whilst they're hot.
Sift in the plain flour into a large bowl. Add the chilli powder, salt and toasted seeds.
Add the oil a tablespoon at a time.
The mixture should be crumbly. Add enough water to bring the mixture together.
Knead until smooth dough is formed. Cover the bowl with cling-film and leave the dough to rest in the fridge; a prefer to leave it overnight but a few hours should suffice.

When you're ready to use the dough:
Divide the mixture into equal pieces.
Dust your work surface with the rice flour. Take one of the pieces of dough and begin to work it in your hands, like you do when you're making chapatis.
Roll out the ball of dough into a thin circle.
Cut the circle in half, leaving you with two semicircles.
Now, people differ in their methods of how to make a samosa shell.
You can place a teaspoon or two of your samosa filling in the centre of the semicircle, lightly brush the edges with water and carefully fold the edges over the filling to form a triangle. OR, you can brush the edges of the dough with water and form a cone shape in your hand and stuff with filling from the open edge, sealing it after its stuffed.
Make sure you seal the edges of the samosa properly; there is nothing worse than a samosa that has burst, with a filling drenched in cooking oil!
When you're ready to cook, them, simply fry them in a skillet until they're crisp and golden brown.
I believe that sifting the flour, rolling the pastry out using rice flour and the prolonged chilling time makes for a crispier, flakier samosa pastry. Make sure you enjoy them whilst they're hot.

Aneela Rizwan Posted By: cooking expert Aneela Rizwan, Karachi

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Reviews & Comments (1)

Fatina - Muzaffarabad Mar 13, 2017
My aunty taught me to make samosa patti and it was tasteful, then i tried some snack recipe in the same way and now I can cook amazing recipes.
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