Скачать с ютуб Samosa Roll | समोसा रोल | Chef Harpal Singh в хорошем качестве

Samosa Roll | समोसा रोल | Chef Harpal Singh

Samosa Roll is a fusion variation of the traditional Indian samosa. Instead of the usual triangular shape, the filling is wrapped in a cylindrical or rolled pastry. These rolls are often deep-fried or baked, depending on preference. The filling remains the same, with a spicy mixture of ingredients like potatoes, peas, and sometimes meat, mixed with a blend of Indian spices. #chefharpalsingh #namakshamak #cooking #indiancuisine #samosa #rolls #croissant Ingredients Quantity Refined flour 1 cup Ghee 1 tbsp Salt to taste Carom seeds ½ tsp Black pepper crushed ½ tsp Water as required Oil 2 tbsp Asafoetida 1 tsp Cumin seeds ½ tsp Ginger chopped 1 inch Green chilli chopped 2 no Potato boiled 3 no Red chilli powder ½ tsp Cumin powder ½ tsp Garam masala ½ tsp Turmeric powder ¼ tsp Chaat masala ½ tsp Dry mango powder ½ tsp Coriander powder 1 tsp Salt to taste Refined flour 1 ½ tbsp Oil for frying Coriander chopped 2 tbsp Refined flour for sprinkle Water for greasing Method :- 1. In a large mixing bowl add refined flour, ghee, salt, carom seeds and black pepper crushed. Mix until the mixture resembles coarse crumbs. 2. Gradually add water, a little at a time, and knead to form a smooth, elastic dough. Cover with a damp cloth and let it rest for about 5 minutes. 3. Place a kadai on medium flame and heat oil. Add asafoetida, cumin seeds, chopped ginger and chopped green chilli sauté for a minutes. 4. Add boiled potatoes, red chilli powder, cumin powder, garam masala, turmeric powder, chaat masala, dry mango powder, coriander powder and salt. Mix well and cook for a few more minutes, allowing the flavors to meld. 5. Side out in a plate and add chopped coriander and mix well. 6. Take a small ball of dough and roll it into a sheet. 7. Cut the sheet into triangles depending on the croissant size. 8. Place a spoonful of the filling in the center of each piece of dough. 9. Roll the dough around the filling to form a crescent shape or a croissant shape, pinching the edges to seal them. 10. Place a kadai on medium flame and heat oil. Fry the rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy. Drain on paper towels. 11. Side out in a serving plate and Serve the samosa rolls warm with your favorite chutneys or sauces. Follow me on YouTube for the variety of dishes:    / chefharpalsingh   Follow me on Facebook: https://www.facebook.com/chefharpalso... Follow me on Twitter:   / harpalsokhi   Follow me on Instagram: https://www.instagram.com/chefharpals... Follow me on Linkedin:   / harpalssokhi   Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/