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Crispy hot Samosa with Chai!!! #chaisamosa #samosarecipe

Filling:-

Ghee: 4 tbsp
Cumin seeds: 1 tbsp (coarsely ground)
Coriander seeds: 1 tbsp (coarsely ground)
Fennel seeds: 1 tbsp (coarsely ground)
Ginger: 2 inch (paste)
Green chilli: 3-4 (paste)
Chopped boiled potatoes: 7-8
Boiled green peas: 1/2 cup
Chaat masala: 3/4 tsp
Salt: to taste
Black pepper: 1 tsp
Kasuri methi: 1 tbsp (toasted and crushed)
Amchur powder: 1/2 tsp
Fresh coriander: handful

-Heat a large flat bottom pan on medium low heat. Add in the ghee and spices. Toaste them for a minute.
-Add in the ginger and green chilli on low heat. Give it a stir, followed by the boiled potatoes.
-Increase the heat to medium high, stir the potatoes to coat in the spices, let them sit flat to get roasted completely.
-Continue the process for 15 minutes, stirring 2-3 times over all.
-Drop in the boiled peas, chaat masala, black pepper powder, salt and Amchur. Mix it up and mash the whole thing slightly on low heat.
-Turn off the heat and add chopped fresh coriander. Let the mixture cool down.

-For the samosa, divide the dough into 6 equal pieces, shape them into round balls.
-Roll out the dough ball into a slightly oval shape very thinly. Cut it through the middle, pick up one of the semi circles.
-Apply water on the straight edge, fold it over the other edge and stick them together, pinching the tip.
-Add a generous amount of filling that reaches the bottom. Apply water on the open edge. Fold and connect the edges into a flat joint.
-Shape all the samosas and keep them under a damp cloth till ready to fry.
-Heat the oil over medium low heat in a Kadhai. Add in 5-6 samosas while keeping the flame high. Reduce to low after a minute.
-Keep stirring and flipping the samosas on low heat till perfectly golden brown and crispy, about 12-15 mins.
-Let them cool over a wire rack and serve hot with green and red chutney.

[samosa, Punjabi samosa recipe, homemade samosa dough, sambosa, methi chutney, imli, tamarind chutney]

Dough:-

Maida/ flour : 2 cups
Rawa/coarse semolina: 1 tbsp
Ajwain/ carrom seeds: 1 tsp
Salt: 1 tsp
Ghee: 3 tbsp
Cold water: 125 ml
Kasuri methi: 1 tbsp

-Add everything except water into a large bowl. Rub in the ghee completely, till the Maida turns into a sandy texture and comes together when pressed.
-Add the cold water and bring it together into a tight dough. Cover with a damp towel and let it rest for 30 mins.

Imli chutney:-

Dried imli/tamrind: 250g
Sugar: 200g
Salt: to taste
Black salt: 1/2 tsp
Garam masala: 1/4 tsp
Cumin powder: 1/2 tsp
Ginger powder: 1/2 tsp
Red chill powder: 3/4 tsp

-Add dried imli in a saucepan, cover it with water, bring it to a simmer, turn off the heat and soak overnight.
-Strain the tamarind pulp with some water and till only the seeds are left.
-Add the strained Tamarind water into a saucepan with the sugar and all the spices.
-Bring it to a simmer and cook for 35-40 minutes till it turns into a pourable chutney consistency but still a little thin.
-Cool and use it when it’s thick like a chutney. Refrigerate in a sealed jar to store upto 4 months.

30 Replies to “Crispy hot Samosa with Chai!!! #chaisamosa #samosarecipe”

  1. Filling:-

    Ghee: 4 tbsp
    Cumin seeds: 1 tbsp (coarsely ground)
    Coriander seeds: 1 tbsp (coarsely ground)
    Fennel seeds: 1 tbsp (coarsely ground)
    Ginger: 2 inch (paste)
    Green chilli: 3-4 (paste)
    Chopped boiled potatoes: 7-8
    Boiled green peas: 1/2 cup
    Chaat masala: 3/4 tsp
    Salt: to taste
    Black pepper: 1 tsp
    Kasuri methi: 1 tbsp (toasted and crushed)
    Amchur powder: 1/2 tsp
    Fresh coriander: handful

    -Heat a large flat bottom pan on medium low heat. Add in the ghee and spices. Toaste them for a minute.
    -Add in the ginger and green chilli on low heat. Give it a stir, followed by the boiled potatoes.
    -Increase the heat to medium high, stir the potatoes to coat in the spices, let them sit flat to get roasted completely.
    -Continue the process for 15 minutes, stirring 2-3 times over all.
    -Drop in the boiled peas, chaat masala, black pepper powder, salt and Amchur. Mix it up and mash the whole thing slightly on low heat.
    -Turn off the heat and add chopped fresh coriander. Let the mixture cool down.

    -For the samosa, divide the dough into 6 equal pieces, shape them into round balls.
    -Roll out the dough ball into a slightly oval shape very thinly. Cut it through the middle, pick up one of the semi circles.
    -Apply water on the straight edge, fold it over the other edge and stick them together, pinching the tip.
    -Add a generous amount of filling that reaches the bottom. Apply water on the open edge. Fold and connect the edges into a flat joint.
    -Shape all the samosas and keep them under a damp cloth till ready to fry.
    -Heat the oil over medium low heat in a Kadhai. Add in 5-6 samosas while keeping the flame high. Reduce to low after a minute.
    -Keep stirring and flipping the samosas on low heat till perfectly golden brown and crispy, about 12-15 mins.
    -Let them cool over a wire rack and serve hot with green and red chutney.

    Dough:-

    Maida/ flour : 2 cups
    Rawa/coarse semolina: 1 tbsp
    Ajwain/ carrom seeds: 1 tsp
    Salt: 1 tsp
    Ghee: 3 tbsp
    Cold water: 125 ml
    Kasuri methi: 1 tbsp

    -Add everything except water into a large bowl. Rub in the ghee completely, till the Maida turns into a sandy texture and comes together when pressed.
    -Add the cold water and bring it together into a tight dough. Cover with a damp towel and let it rest for 30 mins.

    Imli chutney:-

    Dried imli/tamrind: 250g
    Sugar: 200g
    Salt: to taste
    Black salt: 1/2 tsp
    Garam masala: 1/4 tsp
    Cumin powder: 1/2 tsp
    Ginger powder: 1/2 tsp
    Red chill powder: 3/4 tsp

    -Add dried imli in a saucepan, cover it with water, bring it to a simmer, turn off the heat and soak overnight.
    -Strain the tamarind pulp with some water and till only the seeds are left.
    -Add the strained Tamarind water into a saucepan with the sugar and all the spices.
    -Bring it to a simmer and cook for 35-40 minutes till it turns into a pourable chutney consistency but still a little thin.
    -Cool and use it when it’s thick like a chutney. Refrigerate in a sealed jar to store upto 4 months.

  6. A desi man that can cook is so hot 🔥and so good at it👌

    (I tend to have less respect for desi men that don’t even step foot in the kitchen and point to dishes that they want served to them on a plate🤦🏽‍♀️)

  10. Ye ldke jhukhke kyu kitchen m kam krte h sb vlog reels m itni style m😂😂😂

  12. Kash Mujhe esa husband mila hota …Mai job se ghar aati aur wo mere liye chai samose bnata 😊

  20. Bahut mehnat hai video banane mein kam se kam 4 ghante lge honge hume khush karne ke liye bhai ne itni mehnat kri hai… …..

  30. Hyeeeeeee Sadqay Jaon
    Kia song choice kee hy
    Or Samusa lazeeeez tareeeen or Aap khud Mazydaar
    Super combination 😊

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