Easiest Way to Make Appetizing Odisha style samosa

Easiest Way to Make Appetizing Odisha style samosa Delicious, fresh and tasty.

Odisha style samosa. Odisha style singada recipe by mrunalinee : It is one of the most popular deep fried snack in Odisha. Here I have prepared how to make the street style singida or samosa in this video. Potatoes onion green chilli peanuts(rosted) Kasuri methi panch puran oil chili powder turmeric powder salt cumin powder coriander powder biriyani masala(optional).

Welcome to my channel Ama Odisha Rosei.

Today you will see the Chinese Samosa recipe.

This is so tasty and easy noodles samosa.watch this video.

You can have Odisha style samosa using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Odisha style samosa

1. Prepare For of Samosa covering:.

2. You need 2 cups of all-purpose flour or maida (250 grams).

3. You need 4 tbsp of melted Ghee.

4. It’s 1/4 cup of water.

5. It’s 1 tsp of ajwain or carom seeds.

6. It’s As required of Salt as required.

7. Prepare For of Stuffing:.

8. You need 3 of Chopped potatoes medium sized (with skin).

9. You need 1/2 cup of boiled yellow peas.

10. Prepare 2 tbsp of roasted peanut.

11. It’s 2 tbsp of chopped coriander leaves.

12. You need 2 tbsp of oil.

13. It’s 2 of green chillis chopped.

14. Prepare 1 tsp of minced ginger.

15. Prepare 1/2 tsp of cumin seeds.

16. Prepare 1/2 tsp of red chilli powder.

17. It’s 1/2 tsp of turmeric powder.

18. Prepare 1/2 tsp of garam masala.

19. It’s 1/2 tsp of chat masala.

20. It’s 1/4 tsp of anardana (dry pomegranate seeds).

21. Prepare As needed of salt.

Hey Guys this Samosa recipe is the recipe from Odiya Cuisine, its amazingly delicious and easy to make.

Here there are two way of frying the samosa/ singada.

A samosa (/səˈmoʊsə/) is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils.

Does this snack need any introduction?

Odisha style samosa step by step

1. For Samosa outer covering: Take all purpose flour in a bowl. Add ajwain seeds, salt to taste and ghee. Mix it well. Rub the flour well in between your palms to mix the ghee well to get a flaky crust and crispy samosa..

2. Add a little water at a time and knead gently to make a stiff dough adding water. Rest for 30 minutes under a moist cloth to set..

3. For making samosa: Lightly knead the dough to smoothen it and roll it to make smooth and round dough balls..

4. For making samosa: Lightly knead the dough to smoothen it and roll it to make smooth and round dough balls. Take one dough ball at a time for making samosa. Take one part and roll into small balls. Cover the dough.

5. Take one half of the puries and smear some water over the edges with the help of your finger. Join the edges to give it a cone shape..

6. Now fill the cone with 2-2.5 tbsp potato stuffing. Smear water on the edges with the tip of your finger. Bring the edges together and give a pleat on the front side and now stick both the corners. Make sure samosa has been sealed well and like wise prepare rest of the samosas..

7. Keep them aside for 1/2 hour before frying it, so that there will be no formation of bubbles. Cover with a moist cloth and keep them aside..

8. For frying samosa: Heat oil in a pan until medium hot. Add the samosas to it and make sure the samosas must rise gently on oil not immediately..

9. Deep fry the samosas on a low flame. Fry until it turns golden brown and crusty..

10. Take them out on a paper towel and serve hot with green chutney and your favourite chai..

Originally one of Mumbai's favourite roadside snacks, it is now so famous Enjoy samosa with chutney on rainy day.

This is a traditional veg samosa recipe.

The samosas sold in the west and north of the pakistan largely consist of chopped meat-based fillings and they are comparatively less spicy.

The meat samosa is made up of chopped meat (lamb, beef or.

Find samosa stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.