Strips Samosa Recipe By Mehnaz Food

 

Hello Friends My name is Mehnaz Akhtar:

Strips Samosa is a new way to find your typical samosa recipe. This delicious string samosa made with sweet potato filling is easy and lovely to take with you during your iftar time. Try this unique Strips Samosa and share your feedback with us.

Strip Samosa Recipe

Dough Ingredients:

Target flour for all 3 cups

Salt 1 tsp

Carom seeds 1 tsp

Ghee 3-4 tbsp

Water as needed

Potato Blending Ingredients:

Oil 2 tbsp

Fried cumin seeds 1 tsp

Onion (chopped) 1/4 cup

Ginger Garlic paste 1/2 tbsp

Salt to taste

Red Chili powder 1 tsp

Turmeric powder 1/2 tsp

Coriander powder 1 tsp

Boiled and mashed potatoes 500 g

Green Chilies (chopped) 1 tbsp

Fresh (chopped) Coriander 2 tbsp

Nigella seeds 1 tsp

Guidelines:

Dough

Potato mixture

Water (brushing) as needed

Oil (deep frying) as needed

Dough Preparation Guidelines:

In a bowl add flour, salt, carom seeds, ghee and mix well. Sprinkle the flour with ghee until the ghee is well absorbed into all the flour. Do this for 3 to 4 minutes, you do not want to rush this step. Once combined, the mixture resembles crumbs.

To test consistency, take the flour in your hand and press it, you have to create a shape (and not to scratch), this shows that the ghee is adequate and well-mixed.

Now, start adding water, slowly and then mixing to form a firm dough. Do not overwork the dough and do not knead the dough. It just has to come together and form a solid dough. Cover the dough with a damp cloth and allow it to rest for 40 minutes.

Guidelines for the Preparation of Potato Combination:

Heat oil in a preheated pan and add cumin seeds and cook for 1 minute. Add the onions and cook until smooth. Now, add the ginger garlic paste and cook for another 2 minutes. Add salt, red pepper, turmeric powder, nigella seeds, and coriander powder, cook for a minute. Finally add the green peppers, coriander, and nigella seeds, give it a good mixture and remove the flame, and cool.

Guidelines:

Now, cut the dough into 4 pieces and make balls. Roll one ball into a small sheet with a rolling pin cut the edges and cut to a size of 10'6. Now cut a sheet of thin dough into two pieces making 5 * 6 sizes each. Cut out the shapes as shown. He made three different shapes. Apply the potato filling and use the water to brush and keep the shape firm. In a large frying pan, fry deep in a low flame medium until crispy and golden brown. Serve hot with your favorite dips.

Preparation time: 30 minutes

Cooking time: 15 minutes

Serving: 6

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