Samosa 'Traditional Indian Food' - By VahChef @ VahRehVah.com





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Published on Oct 31, 2007

Indias most popular appetizer



1 number potato
For samosa sheets
3 cup maida or all purpose flour
3 tsp of oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough

For the stuffing
2nu potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
cumin powder
coriander powder
red chillie powder
chat masala
2tbsp cashew nuts

1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 lime

• For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the cruncy
texture to the samosas.Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.

• Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr
coriander pwdr and cumin pwdr.add little water so the masalas don't burn.
then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.

• Samosa
make rolls of the dough depending on the size of samsosa you want.
roll the dough in circle first and then make them oval in shape.cut that
oval shape into half.take that half apply water on all edge,take one end
bend it in canter and taking other end overlap it on the first edge making it
a triangle or cone.fill the cone with the stuffing and seal the edges as shown
in the video to get a triangular shape for the samosa.

• Samosa using spring roll sheet
take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it,stuff it with the
stuffing and seal the cone using water or egg wash making it triangular in shape.

• Now fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
• Enjoy the samosas with ur favourite chutney
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Comments • 400

Preet Pandher
Watching you is treat, you cook with your eyes and your expressions are mostly very lively, funny. Keep up the good work
NJ DataMatrix
One thing I must say for this CHEF is: He born to get people make familiar with different kind of tastes are in the entire world. I and my family are really enjoying the way of his explanation. He is not just showing how to cook but he teaches us how to make the food more tasty and delicious with great tips.
Nafees Jahangir
NJ DataMatrix nafee
Syed G.M Shah
NJ DataMatrix
Swapnil Sudhir Kashikar
I absolutely admire your passion for food and the enthusiasm while making a video. simply superb recipe. WahreWah Chef :) 
Vah Chef Keep up the great work! thank you for this!!!! so professionally done!
sukhdeep singh
Bvossxssiyuyyouypypouypongg$ frr!c vccvvjhder'dd gk lhrwAeer thay
Annie Chou
LOL you're expressions are the best.. "Now one big samosa..for me!" Hahaa
Sunny Boy
Purna Srinivas
What a fun chef! Very excited :D
Vakiswaran Poopalasingam
Y arnt u awarded worlds best chef yet ??? 
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