this traditional Indian street cuisine, we never get tired of it. It can be found all over the nation and is even made in ordinary homes’ kitchens. Even though making samosas is a reasonably simple task, not everyone can make them exactly like they do on the street. Do you frequently notice that your handmade samosas become soggy? Do you ever ponder why your samosas aren’t as crispy as the ones sold in all the street vendors? Your inquiries will be answered soon.
1. Begin by making the samosa batter. Maida, a pinch of salt, some oil, and pulverised ajwain are used to knead the dough. Ghee is sometimes added, but oil provides samosas a crispier exterior than ghee does. Knead the dough by gently adding water. 3. Make the samosa’s filling. Jeera, hing, ginger, green chilies, whole coriander seeds , and peas should be sautéed. Add pulverised boiled potatoes after that.4. Include spices like garam masala, cumin, turmeric, red chilli powder, and coriander powder. Add salt, chaat masala, kasuri methi, and finely minced coriander leaves as well.
پاکستان تازہ ترین خبریں, پاکستان عنوانات
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ذریعہ: BOLNETWORK - 🏆 9. / 63 مزید پڑھ »
ذریعہ: BOLNETWORK - 🏆 9. / 63 مزید پڑھ »
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