Bhabi’s Kitchen is sharing a very unique recipe of Samosay which includes ‘fine flour’ as main ingredient instead of ‘maida’. It does not only taste good but easy to prepare as well – little practice with stuffing and you’re good to go! Try them out and let us know your feedback.
Type: Fried / Lunch Snack
|1||Fine Flour||½ kg|
|3||Turmeric Powder||1 teaspoon|
|4||Instant Yeast||1 tablespoon|
|6||Potatoes||3 medium, boiled & grated|
|7||Red Chili Flakes||1 teaspoon|
|8||Cumin Seeds (zeera)||1 teaspoon|
|11||Coriandar Leaves||Small bunch or ¼ cup|
Procedure for preparing Lambay Samosay:
- To prepare dough, knead flour with salt, yeast and turmeric power using lukewarm water.
- Let the dough rest for 4 to 6 hours at a warm place to make it rise.
- To prepare filling, boil and grate/mash potatoes well.
- Add salt, red chilli flakes, cumin seeds and mix into potatoes.
- In a food processor, chop onion, green chilies and coriander leaves. Mix all into mashed potatoes.
- Heat oil in a wok for deep frying while you prepare samosay.
- For samosay, take a small portion of dough and spread it on silk piece of cloth. Use water to spread the dough in oblong/oval shape with your fingers.
- Put filling (not more than 2 tablespoon) at the center then fold samosa half-length closing edges by pressing down with fingers. Refer to image to see final result.
- Now put samosa in frying pan and fry till all sides turn golden-brown.
- Repeat this procedure for remaining dough and filling.
Tip: Serve with green chutney and raita of your choice. If they become hard or crisp, put in airtight container like hotpot right after taking out from wok to make them soft. This recipe yields 18-20 samosay. Try stuffing with qeema as well.