one of the most popular snacks India It’s a samosa. People are ready to eat crunchy and delicious samosas for breakfast with evening tea. If you want to make crispy samosas with good taste at home, then you just have to take special care of small things. Many people are not able to make it as crispy and tasty as the market even after lakhs of efforts. The biggest reason for this is that the samosa dough is not kneaded properly. Despite having good stuffing, you don’t get that distinctive taste of samosas. Because of this, the fun of eating samosas becomes gritty. Let us tell you the right way to make samosa dough perfect.
Keep these things in mind while kneading the dough for samosas:
The dough of samosa is also kneaded like puri or paratha. But this dough needs to be a little tough. If your dough is soft, then the samosas will come out soft from the fryer. Apart from this, you should also use oil or ghee in large quantities to make samosas.
If you are taking one and a half bowl of all purpose flour to make samosa, then you have to add 6 to 7 tablespoons of oil in it. To knead the samosa dough, first put all purpose flour in a big vessel and add ghee or oil as required. Add some salt to it and mix it all well. A good way to measure moyan (oil or ghee) is to check if the dough is tightly bound in your fist after adding oil or ghee. If it is sticking properly in your fist, then after frying the dough you will get crispy samosas. After mixing all the things, keep adding water little by little to the flour and knead the dough. After kneading well, cover it with a wet cloth and keep it for some time. Your samosa dough is ready.
1. Mix oil or ghee in the flour and keep it for some time.
2. Do not add all the water to the flour at one go.
3. Make sure that the dough is neither too hard nor too soft.
4. After kneading, keep it covered with a wet cotton cloth for 10 minutes.
5. Cover the dough with a wet cloth and keep it till the samosa is rolled.
6. Add moyan to the flour and mix it well, because it will make the samosas crispy.
7. For stuffing, instead of grated potatoes, mash and mix them with spices. After mixing well, fill the stuffing in the samosa dough.
8. After filling the samosas, you can use the flour mixture to close it properly.
9. Adding a little semolina to all-purpose flour improves its texture and enhances the taste.
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