Talib bhae ne namak paron may "ek pao maida may 50 gram ghee dala tha or samoson ki doah may 1 kg maida may 120 gram ghee dal rahay hain,...or keh rahay hain k namak paray wali doah ki tarah?dono may ghee ka frq hay,...plz sahi bataen samoson may kitna ghee dalna hay?
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
@@ChefSaadat In India we have punjabi samosa made of aloo and fresh green peas, then we have bengali somosa which is made cauliflower, potato and green peas stuffing know as singara , south Indian patti samosa, kheema samosa and what not so we have named samosa as per the region not as per race 😃😊
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
kmaaaal
Thanks
great looks yummy
Thank you 😋
زبردست بریانی
اور چاول بہترین کھلے کھلے ۔دیکھ کے منہ میں پانی آ گیا
Thanks 🙏
esi hi recipes le kr ae
🙏
MashaAllah 🌹
Yuy
🙏
Looks very delicious 😋😋😋
Thank you 😋
The man explaining the recipe is looking so gentleman
Yes he is
@@ChefSaadat its an houner to get ur response chef thankyou ❤️
Samosay ki laal chtney aur chanay b bataien plz
Sure
Its always an amazing looking Talib bhai ❤
❤ very nice ❤
Thanks 🤗
🎉❤
Thanks
Pls red chutney ki recipe beden
Will upload soon
How to cook Punjabi Samosa
Chef Talib define in details
👍
Bat wohi hai Shouk hoga to Kuch bhi ho acha banega
Thanks
@@ChefSaadat U Welcome
Paprika banana sakhalin khasta karari
Saadt Bhai agr table spoon main ghee Ki miqdar bta dain khuda K ley main kafi din sy aise recipe Ki talash main thee or pani Kitna istamal Howa
Will try next time
Talib bhae ne namak paron may "ek pao maida may 50 gram ghee dala tha or samoson ki doah may 1 kg maida may 120 gram ghee dal rahay hain,...or keh rahay hain k namak paray wali doah ki tarah?dono may ghee ka frq hay,...plz sahi bataen samoson may kitna ghee dalna hay?
Atai ko gondhnai kestyle ku bat kur rahi hai woh
Hi
Plz oil change Kia kren
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
Is it essential to fry in ghee to get the khasta pastry, or will oil be okay for frying?
Ghee adds flavor and makes it more khasta
Where is chef Afzal nizami
Lahore
Ye naan Wala ataa ha yaa Maida Sadat bhai plz batae
Maida
Qime Wala naan 🫓 kab bnaoge ap ??
Recipe already hai hanarai page pe
Since when have these potato samosas become Panjabi? We have been having them since our childhood and they were called aloo samosas.
We have become very racist lol; on a serious note it is allo ka samosa but outside Pakistan it’s called Punjabi Samosa and don’t ask me why.
@@ChefSaadat In India we have punjabi samosa made of aloo and fresh green peas, then we have bengali somosa which is made cauliflower, potato and green peas stuffing know as singara , south Indian patti samosa, kheema samosa and what not so we have named samosa as per the region not as per race 😃😊
Oil black que hai?
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
Itna black oil😮
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
Oil is so dark
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
اتنا کالا تیل أف خدایا 😮 😢 بیماری کا گھر
lol
Apka oil TU bohat kala hai es oil main TU samosa zehar ban Raha hai yeh kha k Bache bimar hon gay Kuch TU khiyal kare
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
The frying oil is extremely black and looks old and unhealthy
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right
@@ChefSaadat makes sense but for purpose of filming new oil could have been used :)
Use clean oil please 🤮
So when you fry any sort of flour in oil after one fry or even half fry oil changes its color due to dry flour residue which sets in the bottom. It’s very hard for commercial places to change this much oil after every frying. Same is the case with Chapli kabab oil. Hope I explained it right