Crispy Samosa : Everything from Scratch | A to Z || നോമ്പ് തുറ സമോസ || Iftar Special || Ep#575

Crispy Mutton Samosa from Scratch. Everything from the sheet, to the filling is made, including the glue. The meat may be altered with chicken, veg, or even cheese. The sheet is vegetarian and does not contain eggs. The samosa made from this recipes are very crispy and do not absorb oil. The perfect ramadan dish for iftar snack. Is yummy and is a pleasure to eat.

This is a simple yet delicious recipe that can be prepared even by beginners.

1. ½ kg mutton
2. transfer the meat to a small pressure cooker
3. ½ tsp turmeric powder
4. ½ tsp coriander powder
5. ¾ tsp garam masala
6. 1 tsp coarse black pepper powder
7. salt as required
8. do not add water
9. close with lid, place weight and cook until 4 whistles
(cooking time and number of whistles vary with type of cooker)
10. after 4 whistles turn off flame and allow it to release the pressure

to prepare the sheets:
1. 1½ cup all-purpose flour
2. 1 tbsp cornflour
3. salt as required
4. 1 tbsp vegetable oil
5. mix well
6. pour chilled water in parts and knead well; knead like how chappathi is made; use hands to knead it tightly
7. close with lid and keep aside for 30 minutes
to prepare the glue for sticking sheets:
1. 5 tbsp all-purpose flour
2. add salt as required
3. use chilled water as required and get paste consistency
Remaining procedure:
1. turn on the flame and saute until the stock evaporates
2. make small balls from dough
4. sprinkle some flour, flatten the dough balls into sheet; the sheets should be very thin
5. to a hot skillet, place the sheets and cook; do not overcook
6. cook to the shown status
7. divide the sheet into 4 sections
8. the stock is gone and the meat has cooled
9. now seperate the meat from the bones and shred them in a mixer
to prepare masala:
1. heat ~3 tbsp oil in a hot pan
2. add 3 medium-sized onions chopped finely
3. add 2 tbsp ginger-garlic paste and curry leaves
10. add salt as required
11. when it is saute, add the powders
12. ½ tsp turmeric powder
13. ½ tsp garam masala
14. ½ tsp black pepper powder
15. ½ tsp roasted
16. fennel powder
17. mix and cook well until the raw aroma changes
18. add the minced/shred meat and mix well
19. cook on high flame
20. add more curry leaves
21. filling is ready, now turn off the flame and allow it to cool
22. take a section of sheet, fold and apply paste, then put in the filling and fold & paste as shown
to fry:
1. heat oil as required in a hot pan
2. when the oil is really hot, fry the samosa until golden brown
3. flip intermittently for uniform cooking

Do try out, and let us know your feedback. Like and share and help us grow.

*The video is in Malayalam, but English subtitles are provided for all important instructions.*

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