Miniature cooking Samosa | Street food Samosa RECIPE | Chili sauce – Mini Foodkey 2
Welcome to mini foodkey 2. In this video, I will introduce to you the traditional samosa cake that is famous all over India and all over the world. With a crispy crust with potato and bean paste filling Lan combined with traditional spices will bring you an attractive and wonderful snack in a miniature model. Outdoor cooking is a hobby of many people, hopefully all regions like India, Asia, Europe or America will love the food I cook. It sounds difficult, but you can do it easily according to the formula I share.
Ingredient:
For sauces:
1.2 onions; 1-2 tomatoes; a pinch of salt; a little sugar, 1 teaspoon of chili powder.
For flour:
(30g) Wheat flour, 2 tablespoons oil, 2 tablespoons water, a pinch of salt
For cake filling:
2 tbsp of oil
2 small boiled potatoes (60g)
1 cup (15g) Peas, fresh or frozen
1 tbsp cumin leaves, chopped
1 green pepper, chopped
1-2 garlic cloves, crushed
Some ginger powder
Some cilantro seeds
Some Garam masala
Some chili powder
A few cumin seeds
Some turmeric powder
Salt to taste
A little water
2 small teaspoons of flour
Formula makes:
1. Making flour: Put the flour in the bowl, add some salt, add 2 small teaspoons of cooking oil and mix with your fingers, rub the flour with oil until the oil blends well. Once combined, the mixture will look like crumbs.
Start adding water, bit by bit and mixing to form a hard dough (dough should not be soft). Cover the dough and let rest for 30 minutes.
2.While filling: chopped / crushed boiled potatoes, set aside. Heat oil in a large saucepan, add cumin seeds, cilantro seeds, chili powder, turmeric and garam masala, a little salt, cook for 30-60 seconds to release flavor. Add garlic, crushed onions, ginger, chopped green chili, and cook for 1 minute. Add chopped potatoes, green beans, and cook water for about 4-5 minutes, stirring frequently.
Turn off the heat, let the cumin leaves are chopped and then let the plate cool.
4. Shaping samosas: When the dough is rest, knead quickly. Then divide the dough into 3 equal parts. Shape into balls.
5. Start working with one ball at a time, keeping the remaining dough balls covered all the time. Ball each ball into a circle then roll it thin, cutting it into two parts. Cover the edges of each semicircle with water. Select the two corners of the semicircle and stitch them together, the edges slightly overlapping, to form a cone. Press down on the seam to paste. Pour the potato filling into samosa, about 1/2 tbsp. Do not refill samosa. Now brush the edges with water, then pin the edges and paste the samosa. Repeat the same process with the rest of the flour and filling, covering the samosa filling with a damp kitchen towel while working.
6. Frying samosa: heat oil to 350F (175C). Put samosas in hot oil, 2-3 pieces each. Reduce the temperature to medium. Fry for 4-5 minutes, until golden and crispy.
7. Take out a plate and serve with your favorite sauce.
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