First Recipe In New Outdoor Kitchen Studio - Aloo Crispy Snacks Better than Samosa - BaBa Food RRC

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Aloo Crispy Snacks Better than Samosa Written Recipe with Directions:

Ingredients for Samosa Dough:
– All-purpose flour (Maida) 2 cups
– Carom seeds (ajwain) ½ tsp
– Salt (Namak) ½ tsp
– Cooking Oil 2 tbsp
– Water (paani) ½ cup
Ingredients for potato filling:
– Potato (aaloo) ½ kg
– Cumin powder (zeera powder) ½ tsp
– Salt (Namak) ½ tsp
– Red chilli powder (laal mirch pissi hui) 1 tsp
– Turmeric (haldi) ½ tsp
– Coriander powder (dhania) powder 1 tsp
– Red chilli flakes (Adh koti lal mirch) ½ tsp
– Cornflour 2 tbsp
Directions:

Prepare Samosa Dough:
– In a separate bowl, add all-purpose flour, carom seeds, salt, oil, and mix well.
– Gradually add water and knead until soft dough is formed. Cover the dough with a damp cloth and let it rest for 15 – 20 minutes.
Prepare potato filling:
Boil potatoes in lightly salted water. Grate potatoes using grater’s fine side. Now add cumin powder, salt, red chili powder, turmeric, coriander powder, red chilli flakes and cornflour (for binding). Mix it well.
Assemble:
– Sprinkle flour on the working surface, knead it and make a ball, press it gently with your fingers.
– Press the dough ball on the working surface and roll out dough with the help of rolling pin slightly larger than the round surface and cut extra dough around edges with knife for a clean circular dough.
– Now place a small round bowl upside down in the middle of rolled out dough and spread out the potato filling all over.
– Remove the round bowl and make around 14-16 cuts across the dough. Apply a little water on the non-filling part of dough.
– Now slightly stretch the dough from the outer end and tightly fold it inwards. Seal the damp part of the dough with all-purpose flour. Similarly, make the rest of the samosa.
– In a cast iron wok, heat cooking oil on medium to low flame and place samosa in oil. Change the side of samosa after 5 minutes.
– Fry samosa on a medium to low flame for total of 10 minutes until golden brown.
– Serve with chutney and tomato ketchup.

Tips and Tricks
– Use carom seeds since they are good for digestion.
– Always cook samosas on medium to low flame to make them soft and cook through.
– Use all-purpose flour to seal the damp edges of samosa dough so that they won’t open while frying.
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About This Video:
In This Video I Am Going To Share With You My Patato Snacks Recipe. Tried My Best To Explain The Recipe Of Monsoon Snacks Step By Step. I Hope You Will Like This Recipe Very Much. BaBa Food RRC
. Chef Rizwan.
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#Snacks # #NewSnackRecipe #CrispyTeaTimeSnack
#potatorecipe #10minutesrecipe #Recipe #aloo #chips #Snacks #easyrecipe #potato
#babafoodrrc #babafoodkitchen #babafood_Kitchen #babafoodrecipes #Chef_Rizwan #ChefRizwan

First Recipe In New Outdoor Kitchen Studio – Aloo Crispy Snacks Better than Samosa – BaBa Food RRC