Скачать с ютуб " SAMOSE II " Bajias Cooking в хорошем качестве

" SAMOSE II " Bajias Cooking

Dry roast a handful of cumin seeds and a handful of whole coriander seeds and grind coarsely. Dough: Knead 2-2 ½ cups plain flour/maida with 2tbs fullghee/ maragine/ butter/ cooking oil, ½ ts cumin seeds/zeerah, ½ ts carom seeds/ajwain and ¾ ts salt/namak and some water in hand. The proportion of the water cannot be recommended because different atta/flours take different amounts of water to be made into a dough. Rest the dough for sometime. Masala/ Filling: Mash 2 md-L sz potaotes boiled- peeled, add some chopped fresh mint, fresh coriander, 2 green chillies, 2ts full roasted cumin seeds and whole coriander powder, 1ts full flaked chillies, ½ ts chilli powder, ¾ts - 1ts salt and pomegranate/anardana powder 1ts full/ crushed whole pomegranate/anardana Pastry: Mix some plain flour in water and turn it into a paste. This will act like a glue. (watch other samosa recipes in english on this channel). Fry: Make all the samosas and keep it in a tray and when the oil is hot in the wok, fry the samosas in batches on md heat. It takes approx. 10-12 mins to get red, if you make them on high heat, it will not be crispy Storing: you can refrigerate them, you can place them in oven to heat up or fry again courtesy Ramya Bharath