Hellow guys, Welcome to my website, and you are watching Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2021-09-22T06:09:41-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 22-09-2021 13:09:41 |
| Video Discription | Full Written Recipe for Onion Patti Samosa Prep time: almost an hour (includes the resting of the dough) Cooking time: 25-30 minutes Serves: 18-20 samosas Samosa patti/sheets 30-32 sheets Ingredients: • Maida (refined flour) - 2 cups • Salt a pinch • Oil 1 tsp • Water as required Method: • In a mixing bowl, add maida & salt, mix well and further add water gradually as required to knead a soft dough, combine it well, once flour and water comes together transfer over a platform and knead well. • Knead the dough well for 8-10 minutes while stretching it well. Keep kneading until the dough is smooth in texture. • After kneading, tuck the dough inwards to make and apply little oil to avoid the surface from drying, cover with a moist cloth and rest for minimum 30 minutes. • After the rest, knead the dough once again, and further divide in equal size dough balls. • Coat the dough ball with dry flour, flatten with hands and roll to make a slightly thick mini size chapati, evenly apply oil over the chapati and also sprinkle some dry flour, make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour. • Make 3 or 4 chapati and stack over all together, use a rolling pin and roll to make one thin sheet, am making 3 layers sheet you can choose to make 4 layers sheet. By the time you roll the chapati keep the remaining dough balls covered to void from drying. • Set a tawa on medium heat, try to use a non-stick tawa, heat until its hot enough, add the chapati and cook briefly for 10 - 15 seconds on low flame, use napkin to turn the chapati while cooking. • Carefully try to separate the sheets after cooking briefly, repeat the process of cooking the remaining sheet briefly and separating. Cover the sheets with a moist cloth until used. • Once all the sheets are cooked, cut the sheets to make samosa patti, keeping the size 2 inch by 8 inch, to ensure all the samosa patti or sheets are of same size, cut a cardboard of this size and use it as a stencil. • Your samosa patti is ready, keep it aside to make the samosa, you can store them in an airtight container and store it freezer for couple of months. Onion filling Ingredients: • Onions 5-6 medium sized (chopped) • Green chillies 2-3 nos. (chopped) • Curry leaves 20-25 leaves (chopped) • Fresh coriander a handful (chopped) • Green chilli paste 1 tsp / paste of 2-3 chillies • Ginger paste 2 tsp • Turmeric powder ½ tsp • Garam masala 1 tsp • Cumin powder 2 tsp • Salt to taste • Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling) • Lemon juice 1 tsp • Coriander powder 1 tbsp • Oil few drops Methods: • In a mixing bowl, add all the ingredients and mix well, use clean hands and mix while squeezing the mixture really well. Rest the mixture for 10-15 minutes. • You can adjust the addition of poha depending on the moisture content in the mixture. In total I've used 3/4th cup + 2 tbsp, you can adjust the quantity depending on the moisture level of the filling. • Add few drops of oil and mix once again. Keep it aside to be used as a filling. Making the samosa Ingredients: • Slurry 1. Refined flour 2 tbsp 2. Water 50 ml • Samosa patti/sheets • Onion filling • Oil for frying Method: • Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas. • Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets. • Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying. • Seal the open corners if any, by dipping in the slurry. • Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour. • Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice. #YFL #SanjyotKeer #Samosa The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
