North Indian Cooking by..Geeta Seth

  • North Indian Cooking....By Geeta Seth
  • Recipes - Index
  • Reference to Spices and Herbs
  • Dals / Lentils
    • DAl / Lentils - Index >
      • About Dal/ Lentil's - Indian Dal Preparations
      • Tadka
      • Maa Ki Kali Dal
      • Dal Makhani
      • Masoor Dal
      • Moong dal with spinach (Palak with moong dal)
      • Chana Dal
      • Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
      • Moong Dal (Split and skinned yellow Moong Dal)
      • Maharni Dal (Black urad, chana Dal & kidney beans mixed)
      • Red split Masoor Dal (Malka Masoor dal)
      • Split Black Urad Dal
      • Sprouted Moong Dal
      • Split Green moong Dal
      • Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
      • Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
      • Masala Tadka Dal (Arhar dal or Toor Dal)
      • Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
      • Toor Dal (Arhar Dal)
      • Urad Dal (white urad dal)
      • White Urad and chana Dal mix
      • Whole Green Moong Dal
  • Beans
    • Bean- Index
    • Bean- Index
    • About Beans
    • Black Beans
    • Chole (chick pea curry)
    • Lima beans
    • Lima beans curry
    • Rajma (Red kidney Beans)
  • Rice and Pulao's - Index
    • About rice and pulao >
      • Rice and pulao's >
        • Rice and Pulao's - Index
        • Chicken Biryani
        • Shrimp Biryani
        • Rice with caramelized browned onions
        • Vegetables and paneer Biryani
        • Boiled white rice
        • Boiled white rice
        • Toor Dal with rice khichdi (Arhar dal khichdi)
        • Black urad dal with rice khichdi (Maa ki dal ki khichdi)
        • Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
        • Moong Dal and rice khichdi
        • Moong dal and dalia khichdi
        • Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
        • Maa ki dal ki khichdi (whole urad dal khichdi)
        • Sabudana Khichdi (Tapioca pearls)
        • Muttar paneer pulao (Rice with green peas and cheese)
        • Muttar pulao (Rice with green peas)
        • Pulao with cauliflower, green peas and potatoes
        • Vegetabale Pulao
        • Tamarind Rice (Imly rice)
        • Arhar dal with rice khichdi
  • Meat Dishes - Index
    • Meat Dishes >
      • Meat Dishes - Index
      • About the Indian meat dishes
      • Beef Kebabs
      • Beef Keema with Spinach
      • Ground Beef shammi kebabs
      • Beef Seekah Kebabs (Minced meat roasted on skewers)
      • Beef Frankie (wrap)
      • Beef with Spinach Curry
      • Butter Chicken (Murg makhani)
      • Chicken Curry
      • Chicken Kebabs
      • Chicken Keema with spinach
      • Chicken Seekh Kebabs (Minced meat roasted on skewers)
      • Chicken kebabs Stir fry
      • Chicken Shami kebabs
      • Chicken korma
      • Chicken Frankie (wrap)
      • Chicken tikka Masala
      • Chicken with spinach curry (chicken saag)
      • Palak Gosht (Beef with Spinach Curry)
      • Chicken Saag (Chicken with spinach curry)
      • Tandoori chicken
  • Kati Roll
    • Kati Roll - Index
    • Beef kati roll
    • Chicken kati roll
    • Paneer kati roll
  • Paneer dishes - Index
    • Paneer dishes >
      • About paneer
      • Paneer dishes - Index
      • How to make the paneer at home
      • Butter Paneer (Paneer makhani)
      • Crumbled paneer curry with green peas
      • Kadhai paneer
      • Muttar paneer (paneer with green peas)
      • Paneer curry (paneer ke sabzi)
      • Paneer tikka (Barbecued Paneer Kebabs)
      • Paneer Bhurji (Scrambled Paneer)
      • Palak paneer (spinach with paneer)
      • Paneer Frankie (wrap)
      • Paneer tikka masala
      • Shahi paneer
      • Tandoori Paneer Tikka Kebab
  • Kofta - Index
    • Koftas >
      • Kofta - Index
      • About Koftas
      • Cabbage Koftas (Bandh gobi kofta)
      • Lauki Kofta curry (Bottle Gourd)
      • Masoor Dal Kofta
      • Paneer Koftas
      • Palak Kofta (Spinach kofta)
  • Vegetable dishes - Index
    • Vegetable dishes with gravy >
      • Vegetable dishes - Index
      • About the Vegetables dishes
      • Arbi with gravy (Taro roots)
      • Aloo tamater ke sabzi (Potatoes with toamtoes curry)
      • Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
      • Aloo wadiyan (Potatoes with urad dal wadiyan)
      • Besan Kadhi
      • Bharwa aloo (Stuffed potatoes)
      • Dum Aloo (Potato curry)
      • Egg curry (Ande Ki curry)
      • Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
      • Sarson Ka Saag
      • Spinach with mushrooms
      • Stuffed cabbage rolls curry (Bandh gobi ki rolls)
      • Palak Mushroom curry (Spinach with Mushroom curry)
      • Punjabi Kadhi (Besan pakoda kadhi)
      • Pyaz ki Aloo (Potatoes with onion curry)
  • Vegetables side dishes - Index
    • Vegetables Side dishes (sukhi sabzi) >
      • Vegetables side dishes - Index
      • About the vegetables
      • Aloo baingan (Eggplant with potatoes)
      • Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
      • Aloo Gobi masala (Cauliflower)
      • Aloo methi ki sabzi (Potatoes with fenugreek leaves)
      • Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
      • Aloo Muttar masala
      • Aloo palak ke sabzi (Potatoes with spinach)
      • Arbi - Masala arbi (Taro roots)
      • Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
      • Bell peppers with onion and potatoes (Capsicums)
      • Eggplant Bharta- Indian Roasted Banigan Ka Bharta
      • Baingan Ka Bharta (Eggplant Bharta)
      • Bharwa Baingan (Stuffed Eggplants)
      • Bharwa Bhindi (Okra Stuffed with onion masala)
      • Bharwa banana peppers - Banana peppers stuffed with potatoes
      • Bhindi ke Sabzi (Okra)
      • Cabbage Curry (Bandh gobi, patta gobi)
      • Gajar methi ki sabzi (Carrots with Fenugreek leaves)
      • Capsicum masala (Bell peppers)
      • Gawar Ke Phalli (Cluster Beans)
      • Gawar Ke Phalli (Cluster Beans)- 2
      • Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
      • Gobi ki bhurji (Grated cauliflower with Green Peas)
      • Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
      • Gobi Musallam (Cauliflower)
      • Green Beans (French beans)
      • Karela Bharwa with masala (stuffed Bitter Melon)
      • Lobia ki phalli (Green long beans)
      • Kaddu Ki Sabzi (Yellow pumpkin curry)
      • Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
      • Jera Aloo (Potatoes with Cumin Seeds)
      • Jeera Aloo (Potatoes with Cumin Seeds)
      • Mooli ki bhurji (White daikon radish bhurji)
      • Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
      • Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
      • Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
      • Sem aloo ki sabzi (Flat beans with potatoes)
      • Sem aloo ki sabzi (Green fava beans with potatoes)
      • Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
      • Masala Turaii (Zucchini with Masala)
      • Turai ki sabzi (zucchini)
  • Salad - Indian salads
    • Salad - Indian salads Index
    • Kala Chana Salad - Indian Black Chickpea salad
    • Cabbage salad - (Indian spicy Cabbage salad)
    • Fruit salad - Indian spicy fruit salad
    • Chickpea Salad - Indian spicy chickpea salad
    • Corn Salad - Spicy Indian Corn Salad
    • Kachumber Salad - Indian Cucumber, Onion & Tomato salad
    • Mixed Bean Salad - Indian Mixed Bean Salad
    • Sprouted Green Moong Salad - (Indian recipe)
    • Quinoa Salad with Strawberries, Blueberries and Grapes
  • Popular Indian Sweet dishes- Index
    • Desserts .. Popular North Indian sweets >
      • About Indian desserts
      • Indian sweet dishes - Index
      • Almond burfi (Badam Ki Burfi)
      • Almond Halwa
      • Besan ka Halwa (Gram flour Halwa)
      • Besan ka ladoo (Gram flour ladoo)
      • Boondi (Sweet Boondi)
      • Boondi or Boondi Ladoo
      • Boondi Ladoo
      • Carrot Burfi (Gajar ki burfi)
      • Carrot Halwa (Gajar ka halwa)
      • Cashew burfi (Kaju burfi, Kaju katli)
      • Coconut Burfi (Nariyal Ki Burfi)
      • Gujia
      • Gulab jamun
      • Kheer (Rice pudding)
      • Kala Jamun
      • Lauki Ka Halwa (Bottle gourd Halwa)
      • Makhanna Kheer (Puffed lotus seeds pudding)
      • Rasugalla
      • Rasgulla
      • Rasmalai
      • Rasmalai
      • Sabudana Kheer (Tapioca Pudding)
      • Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
      • Shrikhand (Sweet Yogurt)
      • Sooji Ka Halwa (Cream of wheat, Rava)
      • Pista burfi (Pistachio Burfi)
      • Phirni (Rice pudding)
      • Petha
      • Pumpkin burfi (kaddu ki burfi)
      • Til ke Burfi (Seasme Seed Burfi)
  • Snacks and chaats - Index
    • Snacks and Chaats >
      • Snacks & chaats - Index
      • About snacks and chaats
      • Aloo Bonda (potato balls dipped in Besan Batter)
      • Aloo Tikki (Potato patties)
      • Besan sev (Gram flour noodles)
      • Besan spicy french toast (Toast dipped in besan batter and cooked)
      • Besan cheela (Gram flour pancake)
      • Besan and sooji ka cheela (Gram flour & cream wheat pancake)
      • Bread rolls stuffed with spicy potatoes
      • Chola Aloo Tikki (Potatoes and chick peas patties)
      • Chole Chaat - Indian spicy Chickpea Chaat
      • Corn Chaat
      • Fruit Chaat - Indian spicy Fruit chaat
      • Kala chana chaat- Indian Black chickpea chaat
      • Dahi Vada ( urad dal pakoras with yogurt)
      • Dokhla Tips
      • Besan Ka Dokhla (Gram flour dokhla)
      • Moong Dal Dokhla
      • Sooji ka Dokhla (Cream of Wheat Dokhla)
      • Urad Dal and Rice Dokhla
      • Gol Gappa (Pani Puri)
      • Dosa
      • Dosa aloo masala for dosa stuffing (Potato Dosa masala)
      • Rava Dosa
      • Sambher
      • Idli
      • Rava Idli (Sooji or Cream of wheat idli)
      • Rava Masala idli (Masala idli)
      • Hariyalli tikki or Hara bhara kebab
      • Mathri (Crispy salty crackers)
      • Gluten Free Mathri (Crispy salty crackers)
      • Medu Vada
      • Vegetable Cutlets (Mixed vegetable cutlets)
      • Moong Dal Cheela (Moong dal pancake)
      • Namkeen paras (Cispy salted crackers)
      • Aloo pakoras (Potato fritters)
      • Cauliflower pakora (Gobi ka pakora)
      • Pakora with Green Moong Dal and potatoes (Fritter)
      • Pyaz ka pakoras (Onion pakoras fritter)
      • Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
      • Potatoes and vegetables mix pakoras (Fritter)
      • Palak pakora (Spinach pakoras)
      • Paneer pakoras (Fritter)
      • Chicken pakoras (Fritters)
      • Papari / papadi Chaat
      • Bharwa mirchi ka pakora (Stuffed green chilie fritters)
      • Poha with green peas
      • Potato Cutlet
      • Potato paneer tots
      • Roasted cauliflower
      • Tandoori Gobi (Tandoori Cauliflower)
      • Sabudana, Aloo Vada (Tapioca cutlet with potato)
      • Samosa (Muttar aloo samosa)
      • Shakkar paras (Sweet crackers)
      • Sprouted Green moong chat
      • Upma
      • Uthappam (Rice & Dal uthappam) (pancake)
      • Uthappam (Rava Uthappam) (Pancake)
  • Chutneys
    • Chutney - Index
    • About Chutney
    • Coconut chutney
    • Hari chutney (Green chutney, coriander leaves or clintro chutney)
    • Pudina Ki chutney (Mint chutney)
    • Tamarind chutney (Imli ki chutney)
    • Tomato Chutney
  • Raita (Yogurt)
    • Raita (Yogurt) - Index
    • About raita and Yogurt
    • Aloo, Dhai ka raita (yogurt with potatoes)
    • Boondi ka raita (yogurt with boondi)
    • Gajar ka raita (Yogurt with carrots)
    • Kheera ka raita (Yogurt with cucumber)
    • Lauki ka raita (Yogurt with lauki)
    • Pudina ka raita (Yogurt with mint leaves)
    • Palak ka raita (Yogurt with spinach)
    • Yogurt with green onion, cucumber and tomatoes
  • Breakfast dishes - Index
    • Breakfast dishes - Index
    • Anda Bhurji (Egg Bhurji)
    • Spicy scrambled eggs
    • Muttar Chaat (Green peas)
    • Kala Chana (Black chana)
    • Moong dal chaat or sukhi moong dal
    • Sweet Dalia (Cream of Wheat Porridge)
  • Indian Breads (Roti, Paratha, poori)
    • Indian Breads - Index
    • About Indian Breads
    • ROTI:
    • Roti - Index
    • Chapattis (Pulkha or Roti)
    • Bajra ki Roti (Millet flour)
    • Besan ki roti with onions (Gram flour roti)
    • Lachha roti (Spiral Layered roti)
    • Makai ki roti (Corn flour roti)
    • Methi ki roti (Roti with Fenugreek leaves)
    • Roti with Layers (Paratdar Roti)
    • Roomali roti
    • PARATHAS:
    • Paratha - Index
    • Aloo paratha (Potato stuffed paratha)
    • Bajra (millet) ka paratha
    • Besan ka paratha (Gram flour paratha)
    • Gobi ka paratha (Cauliflower stuffed paratha)
    • Lachha paratha (Spiral layered paratha)
    • Layered Paratha (Paratdar Paratha)
    • Makai ka paratha (corn flour paratha)
    • Methi Ka Paratha (Paratha with Fenugreek leaves)
    • Mooli ka paratha (Daikon stuffed paratha)
    • Mughlai paratha
    • Muttar Ka paratha (Paratha with green peas)
    • Palak paratha (spinach paratha)
    • Paneer paratha
    • Urad Dal stuffed paratha
    • Puri - Index
    • Poori (Puri) :
    • Poori (Puri)
    • Methi ki poori (Poori with Fenugreek leaves)
    • Muttar Poori (Poori with green peas)
    • Palak poori (Poori with spinach)
    • Poori stuffed with urad dal (kochari)
    • Bhature
  • How to...........
  • How to make Garam masala
  • How to make Ghee from Butter (Clarified Butter)
  • How to make basic onion masala
  • How to make & freeze onion masala in large quantity
  • How to make the paneer at home
  • How to sprout mung beans (Moong Dal)
  • How to sprout Black grams (Urad Dal)
  • How to make yogurt at home
  • How to marinate chicken
  • How to make roasted Jerra powder (Cumin Seeds)
  • Restraunt style curry gravy
  • Cooking measurement conversion
  • Measurement Converter

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                                      Samosa
                                 (Mutar aloo samosa)

Samosas are the most popular Indian tea time snack and vegetarian appetizer street food not only in India but all over the world. Samosa is often served with mint or coriander chutney and tamarind chutney as hors d’oeuvres. Traditional north Indian Samosa generally consists of a triangular shaped pastry shell with a potato and green peas stuffing. As samosas are becoming popular, various kind of stuffing have been experimented such as meat, fish, spinach and paneer and each of them are delicious. A popular non – vegetarian variant of this classic dish is samosa stuff with spicy ground lamb meat. Restaurants typically serve samosas hot with various types of chutney. Frozen samosas with an assortment of fillings ranging from minced meat with herbs and spices to vegetables such as cauliflower and potatoes, are increasingly available in grocery stores.
The recipe may look lengthy and may take some time to make, since both the filling and the dough have to be prepared before rolling, filling, shaping and frying, but samosas are very easy to make

Ingredients for the crest:

1   Cup all-purpose flour (maida)
¼   Cup vegetable oil
6    Tablespoons water or as needed to
      make the dough
½   Teaspoon salt or to your taste

(Make 10 to 12 Samosas)

Ingredients for stuffing:

2      Small size potatoes
1      Cup shelled green peas
½     Tablespoon grated fresh ginger
2      Medium green chilies – fine
        chopped
1      Teaspoon minced garlic (optional)
1      Teaspoon cumin seeds
1      Pinch of asafetida (Hing)
½     Teaspoon red chili powder
2      Teaspoons coriander powder
1      Teaspoon mango powder
        (Amchoor)
1      Teaspoon salt or to your taste
2      Tablespoons vegetable oil

Cooking measurement conversion
Measurement converter
Also needed: 

2    Tablespoon all-purpose flour
3    Tablespoons water
3    Cups of vegetable oil for frying the
      Samosa’s





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                Potato stuffing
PictureDough for somasa
 Directions for making the dough:

1. In a bowl place all- purpose flour (maida.). Add oil, salt and mix.

2. Rub the oil in the flour with the palms till the mixture turn into crumbs, by
    doing this all the flour grain coats with the oil.

3. Add a little water at a time and mix it with flour and oil mixture in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for 2 minutes and leave it covered with a wet cloth for 15 minutes.

4. If making dough in the food processer or dough maker add all-purpose flour, salt and oil. Run the food processer or the dough maker and mix till the flour turn into fine crumbs.

5. Add little water at a time and mix to make firm and smooth dough.

6. Remove the dough from the food processer and place it in a bowl and cover with a wet towel, keep it aside for at least 15 minutes.

Directions for making the stuffing:

1. Wash and boil the potatoes. let the potatoes cool down, then peel them and
     mash them in to small pieces.

2. In a sauce pan add frozen or fresh green peas and ½ cup of water and boil them
    for 8 to 10 minutes or until the peas become tender. Keep them aside.
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Boiled potato pieces
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Boil green peas
3. Heat a frying pan, add 1 tablespoon of oil, cumin seeds and asafetida and fry
    for 2 to 3 minutes or until cumin seeds become dark brown, add minced garlic
    and sauté, do not brown the garlic.
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Fry cumin seeds and asafetida
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Add minced garlic and sauté
4. Add mashed potatoes and boiled green peas, sprinkle coriander powder, red
    chili powder, mango powder and salt and with the spatula mix everything
    together.

5. Add grated ginger and chopped green chilies and fry on medium heat.

6. Potatoes become little dry while frying them, sprinkle 1 tablespoon  oil over the
    potatoes and mix.

7.  Fry one side of potatoes for 2 minutes turn them to the other side then fry the
     other side for 2 minutes. Keep repeating

8.  In 8 to 10 minutes the top surface of potatoes will become crisp, turn the stove
     off.
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Add potato pieces, boiled green peas & spices
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Add grated ginger & chopped green chilies
Directions for making the Samosa:
 
1.  In a small bowl mix 2 tablespoon all-purpose flour and 3 tablespoons water to
     make a paste for sealing the samosas. Keep it aside.

2.  Knead the dough again, divide into about 6 equal portions and shape them into
     balls.

3.  Take a ball one at a time and roll in between your palms and press flat. Place
     the ball on the rolling  board and with the rolling pin roll into a 6” oval circle
     without dusting, if you have difficulty in rolling then use some oil or dust a
     little.
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All purpose flour (maida) paste
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Place the ball of dough on rolling board
4.  With a knife cut the circle into half and form two semi circles.
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Roll the dough into a circle
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Cut the circle into half
5.  Dip your finger in the flour paste and apply on the edges of the semi circles.

6.  After applying the paste, lift one semi circle and hold from its two extremes,
     keeping the arc of the circle downwards, and fold it over so that they meet each
     other and form a cone, with one hand hold the bottom of the cone and press
     and seal, with other hand seal the edges by pressing with the fingers.
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Apply the paste on the edges
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Lift the circle from its two extremes
7.  By your left hand with the index finger and thumb make a circle and hold the
     cone open in it, like holding ice cream cone.
Picture
Fold the edges over and form a cone
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Hold the cone open in between fingers
8.  With  the right hand with a spoon take 1½ to 2 teaspoons of   potato stuffing
      and fill it in the cone, then with the thumb or a finger press the stuffing gently
      and make it even.

9.  Seal the top edges together and press, apply more paste for sticking the edges
     if required, the seam should be about ¼” wide.

10.  Repeat this process until all the samosas are made.
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Fill the cone with the stuffing
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Seal the samosa
PictureSamosa
 Directions for frying the samosas:

1. Heat 3 cups of vegetable oil in a frying pan or kadhi, on medium heat.

2. In about 6 to 7 minute oil will become hot. To check if the oil is ready, drop a small ball of dough in the hot oil, if the dough starts sizzling and come up slowly it means it is the right heat but if it becomes too dark quickly it means oil is too hot, turn the heat down.

3. Now take 4 to 5 samosas and gently slip them
into hot oil and immediately with the help of a
pierced spatula start flickering hot oil over the top of samosas, then flip them to other  side and fry, keep flipping samosas around for 8 to 10 minutes or until they become golden brown on both sides. 

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Heat the oil in a kadhi or a frying pan
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Gently slip in the samosa in hot oil
4. Once samosas are fried with the spatula take them out from the hot oil and
    place  them on a plate over paper towel so that all the excess oil absorbed.
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Samosa's become golden brown
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Place the fried samosas over paper towel
5. Turn the heat down before slipping the other batch of samosa to fry because oil is hot and you do not want that samosa crust fry too quickly. Once all the samosas you want to fry are in the hot oil flicker some oil over the samosa then turn the heat up to medium. Repeat the process until you fried all the samosas. 

 6. Serve samosa  hot with coriander chutney, tamarind chutney or ketchup.
Tips:

Samosa can be made in large quantity and stored in the freezer without frying them. When ready to eat take out as many as you want and fry them on low heat without thawing.

How to freeze samosas:

1. When start making the samosa, clean a shelf of the freezer and place a sheet of 
    plastic food wrap or wax paper.

2. Make few samosas and place them on the plastic food wrap or wax paper in the freezer. Repeat until you make all the samosas.

3. Once all the samosas freeze pick them up from the plastic food wrap or the wax paper and store them in the plastic bag or a container and place them in the freezer.

4. Whenever you want to eat, heat the oil and carefully drop in few samosas at a time and fry for 10 to 12 minutes on very low heat, with the spatula flicker some oil over  the samosas and keep turning them around every 1 minute, so that they fry evenly  and inside potatoes filling become hot.

5.  Once the outside become crisp and golden brown take them out and serve them
     hot.
Picture
Frozen samosas
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you  

Geeta Seth

Other recipes:

Aloo pakoras (Potatoes fritters)                    Aloo tikki (Potato patties)

Pyaz ka pakora (Onion fritters)                    Mathri (Crispy, salty crackers) 

Paneer pakora                                               Dosa

Sooji ka dokhla (Cream of wheat dokhla)   Dahi vada (Urad dal pakora with
                                                                                                              Yogurt)
    Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.. Thank you.. Geeta Seth
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