Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, irani samosa. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Irani Samosa is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Irani Samosa is something that I’ve loved my whole life. They’re nice and they look wonderful.
Irani Samosa is very popular and tasty Hyderabadi snack recipe. This is not a regular samosa, these are mini in size and crispier than regular samosa. You can serve this as tea time snack.
To get started with this recipe, we must first prepare a few components. You can cook irani samosa using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Irani Samosa:
- Take For the Patti
- Make ready Maida
- Take Salt
- Prepare Water to knead
- Take For the stuffing
- Make ready big onions chopped
- Make ready methi leaves
- Get soy leaves
- Get coriander leaves
- Get dhania powder
- Prepare red chilli powder
- Get amchur powder
- Get Salt
- Prepare Oil for deep frying
Irani samosa recipe is perfect for Ramadan. Irani samosa recipe is perfect for Ramadan. You can make in advance and freeze it whenever you are ready to eat just take it from freezer and serve. Samosa was my second post, when I started this blog.
Steps to make Irani Samosa:
- Mix maida and salt and add water to make a soft roti dough.Divide into balls and roll out into puris. I got abt 10 puris. Now place Puri on a rolling surface and spread oil generously to cover it fully. Dust maida to cover it completely. Place another Puri on top of this and spread oil again, followed by maida. Cover with another Puri
- Repeat till all Puris are done! Now roll the huge stack of puris as one single roti into a big semi thick round. Heat tava and place this huge roti on it. When one side gets warm (take care not to brown it) peel off one layer. Then change side and peel off the other later.
- When all layers are separate, stack them again and Cut out the uneven sides. Then cut them vertically into long strips. Cover with cling film / cloth to prevent drying out.
- Take the chopped off sides. Fry them until crisp and brown. Crush them into a mixture with hands. Add chopped onion, methi leaves, kotmir, soy leaves(very little), red chilli powder, dhania powder, amchur and salt.Mix everything together.
- Place the long strip on a surface and fold the first end to make a triangle. Fill the stuffing and then bring the loose patti over to the opposite side of the triangle, keep repeating till u wrap the whole samosa and then seal the ends with maida + water paste.
- Heat oil in a kadai. Drop the samosas into oil and deep fry over medium high until brown and crisp.
I have come a long way since then and wanted to update the recipe and photographs. Finally made some samosas today and here they are*. recipe: hebbarskitchen.com/onion-samosa-recipe-irani-samosa-recipe/ Website Samosa or samoosas, is something we Indians absolutely love. Be it in the breakfast, in the evening with a cup of. The samosa spread to the Indian subcontinent, following the invasion of the Central Asian Turkic dynasties in the region. Cook the minced meat with salt.
So that’s going to wrap it up for this special food irani samosa recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
