Samosa Recipe |Samosa Patti Recipe |Samosa bnaney ka tharika by HAFSA FARID COOKING

Assalamoalikum everyone. In this channel I'll share with you new simple and delicious recipes.plzz appreciate my work by subscribing and like my channel. HAFSA FARID COOKING 🥗🍜🍝 Samosa Recipe |Samosa Patti Recipe |Samosa bnaney ka tharika by HAFSA FARID COOKING Samosa Recipe I 5 Tips to make perfect Samosa I समोसा बनाने के 5 राज़ I Pankaj Bhadouria Keema Samosa Recipe|Bakery Style Keema Samosa|Ramadan Recipe|Chef M Afzal Perfect aalo samosa |Make it freez it | Samosa folding techniques @FoodCreationsByMarryam Crispy Punjabi Samose | हवाई जैसा Crispy |समोसे घर पर | How to Make Samose | Shef Santosh Mandal 7 Tips and Tricks for making a perfect Samosa | खस्ता समोसा के लिये खास 7 टिप् Samosa Recipe हलवाई जैसे समोसे का ये तरीका देखने के बाद समोसा ऐसे बनेंगे| Halwai Style Samosa Recipe Samosa Recipe | Punjabi Samosa Banane ka Tareeka | Tasty Samosa 5 Different Shapes | Summer Recipe Aloo Kay Samosay Recipe| Easy Step By Step Potato Samosa | Aloo ka Samosa Recipe By Tahir Mehmood Authentic Samosa Recipe with Important Tips,Make and Freeze,Ramzan Special Recipe,New Recipes 2024 1000 SAMOSA RECIPE BY MY GRANNY | STREET FOOD | INDIAN RECIPES | PERFECT SAMOSA Ingredients: Dough REFINED FLOUR | मैदा 2 CUPS SEMOLINA | रवा 1 TBSP (COARSE) CAROM SEEDS | अजवाइन 1 TSP (CRUSHED) SALT | नमक A PINCH GHEE | घी 3 TBSP COLD WATER | ठंडा पानी AS REQUIRED (100 ML APPROXIMATELY) Filling GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 3-4 NOS. WATER | पानी AS REQUIRED CUMIN SEEDS | जीरा 1 TBSP CORIANDER SEEDS | साबुत धनिया 1 TBSP FENNEL SEEDS | सौंफ 1 TBSP POTATO | आलू 7-8 (MEDIUM SIZED BOILED) GHEE | घी 2 TBSP GREEN PEAS | हरे मटर 1/3 CUP (BOILED) SALT | नमक TO TASTE CHAAT MASALA | चाट मसाला A LARGE PINCH BLACK PEPPER POWDER | काली मिर्च का पाउडर A LARGE PINCH KASURI METHI | कसूरी मेथी 1 TBSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) For air frying GHEE | घी AS REQUIRED Method: For dough, add refined flour, semolina, salt, carom seeds and ghee, in a mixing bowl, mix well until combined well, make sure to crush the ajwain between your palms to enhance the flavour, the texture should be somewhere similar to breadcrumbs & should stick when pressed. Add cold water gradually in the flour and knead a stiff & tight dough, knead the dough well for 7-8 minutes, after kneading cover the dough with a damp cloth and rest for 30 minutes. By the time you can prepare the filling. For filling, we need to make the ginger & green chilli paste, for that, add green chillies & ginger in a grinding jar and grind into a fine paste, keep the paste aside to be used later in making the filling. Further, take a mortar & pestle, add cumin seeds, coriander seeds, & fennel seeds and grind to a coarse powder, you can also grind the spices in a mixer grinder, keep the powder aside to be used later in making the filling. Cut the boiled potatoes in quarters and further slice them, keep aside for making filling. Set a pan or a wok on low heat, add ghee, further add the grounded spices & briefly cook on low heat for 30-40 seconds, now add the ginger chilli paste, stir & cook for 1-2 minutes on low flame, further add the boiled potatoes, green peas, salt & pepper to taste, chaat masala, kasuri methi and freshly chopped coriander leaves, stir well to mix the potatoes and the masala well. Increase the flame to medium high & cook the potatoes for 6-7 minutes, it should get some colour while cooking, mash the potatoes lightly while keeping a few chunks intact. Further transfer the mixture in a bowl and allow it to cool down to room temperature. As the filling is ready, you can make the samosa. For making samosa, make the samosa sheets, for that, knead the dough once again that has been resting & divide in equal size dough balls, further flatten the dough balls in thin sheets, making an oval shape, make sure the sheet is not too thin or too thick, divide the sheet width wise in two equal halves. Roll the sheet once again after cutting, as the sheet may shrink a little bit. Pick one sheet & apply water on the edge of the straight line, bring the ends together and seal well to shape like a cone, fill sufficient amount of aloo filling, while lightly pressing downwards, bring the openings of the samosa together and seal properly to shape a proper samosa. Shape all the samosa in the same way, make sure to cover with a cloth while you’re shaping other samosa. By the time you can set oil for deep frying. For frying, set oil in a big kadhai for deep frying, make sure the kadhai should be wide enough, heat the oil on medium heat and drop in the samosa, fry the samosa on medium heat until they are crisp and golden brown in colour, make sure to fry the samosa , fry samosa on low flame. Your crispy hot samosas are ready, you can serve as it is with the chutneys of your choice, salted fried green chillies & a cup of chai. #samosapatti #samosarecipe #YFL #SanjyotKeer #samosa #iftar #iftarspecial #recipe #easyrecipe #ramazan @hafsafaridhafsafarid9792