載入中...
ID: f3969f31...
A traditional large-scale recipe for authentic Indian samosas, featuring a crispy golden crust and a flavorful filling of mashed potatoes, peas, paneer, and aromatic spices. This recipe is perfect for community gatherings or street food production.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Boil potatoes and prepare a stiff dough with maida, salt, and ghee. → Roll the dough into thin sheets and cut into circular wrappers using a machine. → Sauté onions, chillies, and spices in ghee, then mix with mashed potatoes, peas, paneer, and greens. → Fold wrappers into cones, fill with the potato mixture, and seal the edges. → Deep fry the stuffed samosas in hot oil until golden and crispy.
Boil potatoes and prepare a stiff dough with maida, salt, and ghee. → Roll the dough into thin sheets and cut into circular wrappers using a machine. → Sauté onions, chillies, and spices in ghee, then mix with mashed potatoes, peas, paneer, and greens. → Fold wrappers into cones, fill with the potato mixture, and seal the edges. → Deep fry the stuffed samosas in hot oil until golden and crispy.
A traditional large-scale recipe for authentic Indian samosas, featuring a crispy golden crust and a flavorful filling of mashed potatoes, peas, paneer, and aromatic spices. This recipe is perfect for community gatherings or street food production.
Prepare a large outdoor wood-fired stove and fill a giant cauldron with water to boil.
Wash and add a bulk quantity of potatoes into the boiling water until they are soft.
In a large basin, mix maida, salt, ghee, and water. Knead thoroughly to form a stiff dough.
Feed portions of the dough into a rolling machine to create thin, uniform sheets, and then cut them into circular or semi-circular wrappers.
Drain the boiled potatoes and set them aside to cool slightly before peeling if necessary.
The dough must be stiff (not soft) to ensure a crispy crust that doesn't absorb too much oil.
Using a mix of whole spices like coriander seeds adds a traditional texture and flavor to the filling.
For such large quantities, using a dough rolling machine ensures consistency in thickness and saves time.
Make sure the oil is at a medium-hot temperature; if it's too hot, the outside will burn before the inside is heated through.
This recipe uses fresh spinach and paneer, which are premium additions not found in basic street samosas.
Please log in to join the conversation and earn XP!
Loading comments...