Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer
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- Опубліковано 21 вер 2021
- Full Written Recipe for Onion Patti Samosa
Prep time: almost an hour (includes the resting of the dough)
Cooking time: 25-30 minutes
Serves: 18-20 samosas
Samosa patti/sheets 30-32 sheets
Ingredients:
• Maida (refined flour) - 2 cups
• Salt a pinch
• Oil 1 tsp
• Water as required
Method:
• In a mixing bowl, add maida & salt, mix well and further add water gradually as required to knead a soft dough, combine it well, once flour and water comes together transfer over a platform and knead well.
• Knead the dough well for 8-10 minutes while stretching it well. Keep kneading until the dough is smooth in texture.
• After kneading, tuck the dough inwards to make and apply little oil to avoid the surface from drying, cover with a moist cloth and rest for minimum 30 minutes.
• After the rest, knead the dough once again, and further divide in equal size dough balls.
• Coat the dough ball with dry flour, flatten with hands and roll to make a slightly thick mini size chapati, evenly apply oil over the chapati and also sprinkle some dry flour, make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour.
• Make 3 or 4 chapati and stack over all together, use a rolling pin and roll to make one thin sheet, am making 3 layers sheet you can choose to make 4 layers sheet. By the time you roll the chapati keep the remaining dough balls covered to void from drying.
• Set a tawa on medium heat, try to use a non-stick tawa, heat until its hot enough, add the chapati and cook briefly for 10 - 15 seconds on low flame, use napkin to turn the chapati while cooking.
• Carefully try to separate the sheets after cooking briefly, repeat the process of cooking the remaining sheet briefly and separating. Cover the sheets with a moist cloth until used.
• Once all the sheets are cooked, cut the sheets to make samosa patti, keeping the size 2 inch by 8 inch, to ensure all the samosa patti or sheets are of same size, cut a cardboard of this size and use it as a stencil.
• Your samosa patti is ready, keep it aside to make the samosa, you can store them in an airtight container and store it freezer for couple of months.
Onion filling
Ingredients:
• Onions 5-6 medium sized (chopped)
• Green chillies 2-3 nos. (chopped)
• Curry leaves 20-25 leaves (chopped)
• Fresh coriander a handful (chopped)
• Green chilli paste 1 tsp / paste of 2-3 chillies
• Ginger paste 2 tsp
• Turmeric powder ½ tsp
• Garam masala 1 tsp
• Cumin powder 2 tsp
• Salt to taste
• Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling)
• Lemon juice 1 tsp
• Coriander powder 1 tbsp
• Oil few drops
Methods:
• In a mixing bowl, add all the ingredients and mix well, use clean hands and mix while squeezing the mixture really well. Rest the mixture for 10-15 minutes.
• You can adjust the addition of poha depending on the moisture content in the mixture. In total I've used 3/4th cup + 2 tbsp, you can adjust the quantity depending on the moisture level of the filling.
• Add few drops of oil and mix once again. Keep it aside to be used as a filling.
Making the samosa
Ingredients:
• Slurry
1. Refined flour 2 tbsp
2. Water 50 ml
• Samosa patti/sheets
• Onion filling
• Oil for frying
Method:
• Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas.
• Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
• Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying.
• Seal the open corners if any, by dipping in the slurry.
• Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour.
• Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice.
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This spicy & crispy samosa recipe is perfect to enjoy the end of the monsoon season. I have also shared how to prepare some home made samosa pattis & a delicious spicy filling.
Pls make Chickan Changazi...
Every recipe is best🔥
Thank you 😊
Thanks for why to knead, rest the dough and how gluten works in dough. Your work is very very interesting and informative. Thanks again
Great recipe chef! Will try it for sure
How a person can be on a diet 😅 if he’s following yfl every single recipe is so tempting and delicious
Seriously yaar 🥺😂😂
He's so cute 🥰
same, thats why 2020 ne mujhe september ke end tk la lia 😢
Soo truer😂
Yaaa,l agree
Every single repice of yfl has turned delicious. I tried some of them many times like daal, chhole bhature, chicken gravy..and many more. I never face disappointment even if there is less ingredients I had..
You are just awesome chef... We are fortunate to watch and make the delicious dishes made by such a talented culinary expert like you ..... Blessings❤️❤️❤️
You r right
Nice voice
The way he picked the whole bunch of wraps and shook it to wrap in cloth absolute perfection 👌👌🙌
Very well explained. I love the idea of using a stencil for measuring and cutting .
ua-cam.com/users/shortsbcXl2m97iIk?feature=share please stay connected with #namramirza
Thank you Sanjyot Kheer for the process of samosa Patti making. We never succeeded in it so far, but now feel confident of getting them right.
I have tried many of your recipe and i never got disappointed 😄😄😄😄
Wow...kya finishing h samose ka...super...mastttt.
And that my kids is how you mix geometry with cooking! Amazing stuff mate 🚀🚀
Amazing chef... can't take my eyes off... Will definitely try this recipe soon... 😋
Apke jaisa chef Maine Aaj Tak nhi dekha aap bahut achi tarha samjhate ho
Thank you so much first time aapka video dekh kar sheet banaye perfect aye 👌abtak 10 times try kare but har 1 time b nahi baney aise ❤ aapke video se 100% help mili thank you🙏
Love how you explain each step in depth. Does justice to the whole “Food lab” name ❤
We are so lucky & blessed to have such a amazing chef showing healthy recipes with tips & most importantly make at home instead of buying from stores... Thank you chef and may God bless you and your family... You are happiness in many homes... Take care and cheers...💞👏👌👍😍
Agree with Merlyn
You're so generous with your tips. Genuine, honest explanation.
When u watch every video so that u can be the first person to see every delicious recipe made by your IDOL 🥺❤️
Your tips on resting the dough to develop gluten, dipping the samosa tips in maida paste to avoid oil entering the samosas and adding of poha to absorb water released by onion and other ingredients of the filling are just mind blowing. Dimaag hai 👍❣🤠
Wow... You explain everything so well!! The animation was so good.... very easy to understand! Thank you for sharing this video!! 👌👍🌷😊
Love your recipes, always well explained with clear instructions
Yummy..bahut jald banaungi ye samosa 😋😋
Btw if we measure the patti size before cooking we can cut out the extra maida earlier which leads to less wastage of maida....😎😎 But love your videos
Classic MasterChef with Great Teaching 👌Love You Sir and Your Team😍🥰😘😋One of The Masterpiece ❤💯
Thank you so much, this will be the first snack I'll make for iftaar this coming Ramadan, in sha'a Allah, it's so amazing n the way u explain it, God bless you😄😄
Wow, this is the samosa that we always got in Hyderabad. The typical huge aloo samosa made entry to Hyderabad only in the past decade or two. Until then it was this onion patti wala samosa that we got. We would get one samosa for 1 rupee even up until late 2000s.
Your videos portray excellent food photography!
Thnku shef for showing so perfectly with d measurements also .. I really appreciated ur efforts & detailing explanation!! This is one of my favorite receipe so I will definitely try it ..
Nice recipe apne bahot ache se explain kiya hai thank you so much
Super sir wow samose is test kaya bat he
I make samosa very fast because in ramdan it's mandatory every other day with different filling...
Woahh, looks delicious 😋😍
Love u sir har cheez ek dam prfect bnate ho aap bilkul mumbai style me mzedar
Wow sir recipe dekhne me hi majaa aa jate h
You are perfect with ur recipes, explanation, videography, editing, text and all the other aspects related to vlogging… No other food vlogger has this quality… I appreciate the perfection and dedication u bring to each video… keep it up… Wishing u more success that u truly deserve…
Plz share some of my new recipes I will be happy if it helps you out easy cooking
Definitely! I agree!
Feeling so lucky to be in a family where we make samosas every now and then. Since my childhood I know every step of the whole process and also can make it.
Love the tip on sealing the edges
Wow luk tempting delicious..
Amazing sharing..
Now we know how to store samosa patti easily...
The samosa's look great chef! Will surely try them!!
Love the way you've Animated the fold process!!! Shows your dedication !
Wow kya recipe hai me sem especially tareh banaungi
Mashallah mashallah bahut khoob ❤️
Amazing recipe. Not sure why people dislike such a great video.
Coz they'd be on a diet !
Please tag your camera 📸 man as well, we want to meet the genius behind the cinematography, who even made the food look good and tastier than it already is.. appreciation from🇵🇰
ua-cam.com/video/-PT0ircA5YY/v-deo.html
The way you describe the recipe is amazing
Amezing work 👍 main aapki recipe follow karti hu thankyou thankyou thankyou ❤
Beautiful recipe. I love the way you demo the samosa folding ♥️👍Tasty and fantastic presentation as always. Best wishes,
Reeta's Soul Food
As usual fabulous presentation, I used to love these samosas as a kid! Haven't tasted since years... Also Chef, you could use the left over cut pattis to make a home made pasta
Khub ch sundar aahe a Tarika bananeka bhut asan hai
Thank you
Very similar method of making samosa patti has been used by gujjus for decades. In the mango season we make such thin single layer rotis by sandwiching 2 wheat balls, rolling them together, cooking them fully first on the tava and on fire so that it balls up. The 2 layers very easily get separated before liberally applying ghee on them. These single layer rotis are what we eat with freshly prepared mango juice from पायरी variety of mangos.
The efforts yfl team puts to explain every detail is worth appreciating .. 🙌
Absolutely amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻 Stay blessed ♥️
From ma childhood I'm seeing my mother making samosa patti by this method
U r truely awesome
Amazing thank you chef👍👍
Watching you make the sheets felt like watching a math tutorial. Such a perfection with every single detail. Wow 👌
Very very testy 👌👌
Love the techniques you shared! and the samosas look great too! Please do a video on Kutchi Samosas as well, they are unique, delicious and loved by people in Kutch but not easily found elsewhere. 🤩🙌😊
Maza he aa gya samose ki patti dekh kr AJ he try krungi m
Clear explanation. The samosa is just delicious
At 2:08, I just opened my mouth as if he was giving me a bite.😂😋😋
Hello Chef Sanjyot…I really love ur all recipes and the way u make dishes is very amazing …please please please share recipe of mini rasgulla or angoori rasgulla with ur tips nd tricks…love nd respect❣️
Your calmness and dedication are inspiring!
Your all dishes amazing with tips.
*_This looks too delicious! You made this brilliantly._*
We Bohra Muslims make this type of rotis everyday ..with 2 balls of dough...it is called parr roti...and v use these rotis to make samosa pattis
Thats good😊
U make the comments about recipe. Y r u mentioning about the caste. Is it needed????
The reason y i specified Bohra community is because every community has their exclusive cuisine...it was not a caste based comment ..but an information about the types of roti
@@faridakutub6143 then ok. I am sorry
Wonderful chef love everything you make Gof bless you and family
Ise kehte hain perfect video & great Cooking... 👌
Incredible ❤️ looking patti samosas..🔼😍🔼
Very neatly presented Chef Sanjyot 😇
As usual#1 style of cooking and recipe is very delicious 😋 👌
Always love your recipes ❤
I love ur all recepies
Amazing technique samosa folding. Thanks to share this recipe
Chef your fingers tell beautiful and impressive cooking tales
Bhaut shukriya samosa Patti ki recipe ke liye
Thank you chef.Will sure try.
The best Patti recipe ever
Folding of the patti is.super.
The best chef ever! My favorite!
Great details and just the recipe I was looking for. I added some fresh coconut, spoon of sugar, cashews and raisins. Kids love them! Thank You!
Excellent recipe.
aapne bahut achhe se explain kiya.
Thanks for that.
God bless you.
Boht nice method hy soft sa attitude good
Amazing preparations!!! Love every single recipe. Keep them coming!!!
I love so much this recipe u learned a lot thanks bri
MashaAllah so yummy and delicious thanks for sharing recipe 😋
Amazing recipe and well explained M. Thank you
Wow bless your hands
You are zabardast... chef...
Wow, it's sure an amazing must try recipe. Thank you.
Truly tempting amazing job chef can feel the crisp 😋😍
Amazing and mouth watering.
Unique way I like ur every receipe
Very clear explanation 👌. Thanks
Really delicious stuff..love it❤️❤️❤️
U n ur recepies r the best
I like how he explains every step 😍
Love all your recipes , especially tips and tricks that not all chefs share. Try many of your recipes and very happy. Thanks
This is my favorite recipe, I make them for get to gathers 👍👍👌👌🤗
Thankyou you sir my kids enjoyed it.
Ur all recipes are perfect..superb
Very easy explanation thank uChef
Bahut khubsurat tarika
What a precision in teaching!!! Great!!!God bless you!!❤
Such expertise at this young age! MashaAllah