Samosa, Bangalore life shows so many varieties of samosa’s. Here the Punjabi samosa are most popular one. All the condiments will definitely have a fresh batch of Punjabi samosa. So all these years we buy that punjabi samosa without another choice.
Sometimes really made a strong mind to never buy them, because both the samosas are entirely different from texture to flavour. Its a long back when I was preparing myself to be a food blogger I made a Todo list to make few recipes, there my favourite south Indian samosa listed top. I tried few times but faced a big flop, even though after years my love for the samosa knock again, and thanks to Google and Youtube learned few trick things to make these beauties.
Im not person who use frozen products in my pantry, so I never thought to try homemade samosa in store bought samosa sheets. I should tell here, Why this much craze over this fried snack. People from Duthie school school will never forget the break time. We have no idea in those days Where they bring such a big cartoons of samosa’s and snacks to our School canteen. During break we rush to canteen to reserve few pieces of samosa and Palkova. In those samosa the filling will be the tapioca stuffed one. Those are the best samosa I ever had.
In this recipe I used Aloo peas for stuffing, You can change the stuffing to your choice. After so many trials and errors finally I learned to make a perfect samosa. Scroll down for the complete recipe. Write me up if you have any doubt. Remember Homemade stuffs are the best to feed our family. So please try and let me know your experience too.
Prep Time: 1 hr | Cook time: 30 mins | Serves: 12-15
Ingredients for Samosa Sheet
|Wheat Flour||1/2 cup|
|Curry Leaves||2 springs|
|Green Peas||1/4 cup|
|Boiled Potato||2 medium sized|
|Turmeric Powder||1/4 tsp|
|Garam Masala||1/2 tsp|
|Chaat Masala||1/2 tsp|
|Coriander Leaves||2-3 springs|
|Wheat Flour/Maida||3-4 tsp|
Take Wheat Flour, Maida, Salt in a mixing bowl
- Knead a soft Dough, to check press the dough with your fingers it should poke smoothly without any stickiness.
- While spreading the sheet, use a thick rolling pin, which helps to make a smooth even spread for the sheet.
- Experts will fold the samosa without heating the sheet, in this above recipe Heating the sheet helps to get a good grip.
- Just heat the sheets for 15 – 20 secs, if the sheets get over cooked the layers may tear easily.
- You can use your choice of Stuffing.
“Aloo Peas Samosa”