- Crispy aloo samosa recipe | Perfect street style samose | step by step recipe in hindi | 2020

#samosarecipe #crispyaloosamosa #streetstylesamosa A quick history of samosa: The samosa is claimed to have originated in the Middle East (where it is known as sambosa) prior to the 10th century. Abolfazl Beyhaqi (995-1077), an Iranian historian mentioned it in his history, Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia. Today we are making India's all-time favourite snack 'Samosa'. please follow the recipe. Subscribe for more recipes like this : https://bit.ly/3geZWrw How to make samosa at home: Ingredients (for dough) Maida- 1/2 kg Ajwain- 1/2 teaspoon Salt- 1/2 teaspoon Ghee/oil- 1/4 cup water- 1 cup Baking powder- 1/4 teaspoon Cornflour- 2 tablespoon Ingredients (for masala) Boiled aloo- 1 kg Coriander/ Hara dhaniya- 1 tablespoon Jeera powder- 1 tablespoon Red chill powder- 1 tablespoon chilli flakes- 1 teaspoon Amchoor powder- 1 teaspoon Black salt- 1 teaspoon Salt- 1 tablespoon Sauf- 1 teaspoon sauf powder- 1 teaspoon Kaaju- 1 tablespoon Kishmish- 1 tablespoon Coriander powder- 1 teaspoon crushed coriander seeds- 1 tablespoon Garam masala- 1 teaspoon Green chill- 1 tablespoon Heeng- 1/4 teaspoon Chaat masala- 1 teaspoon Procedure: *( For the dough) add maida, salt, ajwain and ghee to a mixing bowl. Rub the flour with ghee, once its start taking shape, add little water at a time to form a stiff dough. *Cover the formed dough and leave it for 15 minutes. ( for masala) take boiled potatoes in a mixing bowl and cut them into small pieces, now add all the dry masala, kaaju, kishmish, green chill and coriander and mix well. *now take 1 teaspoon maida in a small bowl and add water to make a liquid mixture for sticking the edge of the samosa cone. Forming samosa: once the dough has rested, knead the dough for a minute, take out a portion from the dough and roll it like a puri ( not too thick, not too thin), then cut it from the centre, smear the liquid mixture in half part the flat end, form a cone by sticking the wet edge. fill the cone generously with the stuffing, smear water in the round edge and stick together as shown in the video. *warm oil to deep fry the samosa, add them in and fry on medium heat until golden brown. take them out and serve them warm with pudina chutney. Comment down below, if you like this recipe Please subscribe to our channel and like this video. Thank you