How To Make 5 Dozen Samosas For Beginners And First Time Samosa Makers In Detail.(Tutorial)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers protein while being easy to find.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is more accessible and easier to use.

Dice 4 medium onions, keeping the root intact to hold them together while dicing.

Peel the onions and dice them finely, ensuring they stay whole until the end of dicing.

Prepare a fresh ginger garlic and chili paste using 3 cloves of garlic, a small piece of ginger, and 2 green chilies.

Finely chop one bunch of spring onion, one bunch of fresh coriander, and a handful of mint leaves.

In a pan over medium heat, add 1 tablespoon of vegetable oil.

Once the oil is hot, add 500 g of mutton mince and 1 teaspoon of salt; mix well.

Cook the mutton for 6 to 8 minutes, smashing it down with a spoon to break it into smaller pieces.

After 8 minutes, ensure all water has evaporated and the mutton is finely broken down.

Add 1 heaped tablespoon of Salim's Kitchen Kashmiri Masala hot and mix well.

Add the diced onions to the mixture and cook for 6 minutes, mixing every 2 minutes.

After 6 minutes, add the chopped greens (coriander, spring onion, mint) and mix well; turn off the heat.

Let the greens cook in the residual heat for 2 minutes to release their flavors.

Strain the filling to remove excess onion juice and allow it to cool.

In a mixing bowl, add 3 cups of all-purpose wheat flour and 2 flat teaspoons of salt; mix well.

Create a well in the center of the flour and gradually add 300 mL of normal tap water.

Mix the flour and water together gently with your fingers until all water is absorbed.

Continue adding water little by little and mixing until a dough starts to form.

Once the dough comes together, knead it by fisting it down and lifting it up until smooth.

Knead the dough for 2 minutes, ensuring there is no dry flour left.

Rest the dough for 20 minutes, covered with a cloth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens