How To Make Samosas For Beginners. A Step By Step Tutorial For First Time Samosa Makers

                                  

How To Make Samosas For Beginners with yaseen ali. 

   hello

 welcome to my kitchen,

for first-time samosa makers how to make

samosas for beginners let's start with 

the filling first preparation is most important before cooking two medium onions finely diced two green chilies finely sliced half a handful of Danya or coriander 20 mint

leaves finely chopped two stems of 

spring onion finely chopped heat your pan and add in two tablespoons of normal cooking oil now I'm adding in 500 grams of mutton 

paste now mix well together 

and why are you mixing Creek minced into small pieces and then you can press it down like this to make it into smaller pieces smash it down with your spoon like this to make it into finer pieces the months

should take around eight to ten minutes 

to fully cook occasionally after every one minute or so just press it down like this here to make it into fine pieces after eight minutes the month is done and you can see all the water has released I'm left with uh with the oil

and little oil that fat that was a 

release from the months and you can see how I broke the months up into small pieces in goes the chillies mix one tablespoon of mix masala mix the recipe for the mixed masala will be in the description box below

now the onion give this a good mix hey occasionally so he doesn't stick or burn my onions is now fully cooked it took around eight minutes now I'm going to

add in the coriander the mint and the 

spring onion and I want to allow this to cook for for a further two minutes give it a good mixthe filling is now ready I'm going to set this aside to cool down and then

we're going to start with the samosa 

pastry so it's as simple as this guys to make your footing for your so moosa' and remember I cook this on high heat 1 cup of all-purpose cake flour and a half a teaspoon of salt mix and just form a

well and I'm adding a normal tap water 

just add it little at a time like this and start to form your dough by bringing the flour to the water you and now my dough is ready I want to tuck

it in like this here 

and check for consistency can you see my dough is not too sticky it is not too dry so always check for that but have a slight spring back when

you when you push it in with your finger 

now our next step is take a knife and cut your dough in half push one half aside and then half this as well so we cut the dough into four even pieces next

step is push it down with your thumb and 

use your fingers to form it in to form a ball a small ball what could your fingers use your fingers just like how I am doing and press it down and then

you'll get a small roti you get a small 

roti like this again push it down with your thumb use your fingers and start forming a ball once the body is formed you can press it down to form a small roti the next oneagain push it down with your thumb fingers just bring all together form a ball

press it down turn over press it down 

small roti last one again thumb down fingers fingers press it down turn over press it down and there you have it our four equal pieces from the dough now I'm going to start rolling these small rotis

so put some dry flour on the table like 

this and set your rotis on top of the dry flour so it does not stick to the table we'll work with one roti we're going to start rolling it now before you

start rolling it apply some dry flour on 

the table and then put your roti on top and press it down so you get a slightly bigger roti turn it over place it down again and then take flour and apply it on top like this extra flour turn it over I get extra flour this will help

you to roll better and your dough your 

roti will not stick on the tables always dust your your rolling pin with flour like this so now you're going to start rolling

so you're all in a circular motion and 

you as you can see it's not sticking to the table because I applied extra flour and that's where you can roll very easy

there you have it you can just dust the 

extra flour out and then you can place the society now that my rotis are all rolled out I'm going to move on to the next step which is the oiling process let me get these rotis out of the way

here's your fingers and wrap in the oil 

gently make sure you cover all the corners you can use a brush if you want to but I prefer using my hands my fingers because I get best results using

my fingers so I can I can feel if 

there's any dried spots that I have an oiled you

now I'm gonna roll out the layered rotis 

so first step is press it down like this turn it over to the same thing one more time over now I'm applying dry flour turn it over try flour all right now we can start rolling now you don't want to press too hard just run your rolling pin and then turn it over again add more dry flour on

your rolling pin just roll out little at 

a time and then turn it this way apply more flour so we can stretch the ends of it we can roll out the ends

now tell you over again one Thai flower 

always be working with dry flour it makes it easy for you to work

till more dry flour okay so I've rolled it out not too thick and not too thin now I'm gonna cut off the edges you see the edges are not even

so I'm gonna cut it off I know try and 

get this into a square more or less into a square or rectangle I'll do the same here as well and the end as well so it should look like this year so now for measurements

let's do I'm going to be using a ruler 

so the ruler will guide you and help you for the size so I'm going to be working with six centimeters so I've got six

centimeters I'm just going to make a lie 

in there and I'm gonna bring it to the bottom I'm going to measure six centimeters at the bottom I'm gonna make a line there and then I'm gonna join that line there to that line there and then I'm gonna give you six centimeters in width strips

there you have it that's six centimeters 

in with

let's do one more from the edge make a 

mark on six very lightly do the same at the bottom six there you have it six centimeters in

wood and let's let's have a look at the 

length the length is 26 centimeters okay now that my strips are all cut into even sizes I'm just going to lay them one side on the table but always when you move your strips always fold it one time to time and work with your fingers leave it on your fingers like this so I'm

going to show you how to how to put them 

into the tray next step is a toasting in like that and just easy release it that's why two and three will do three at a time and we'll toast the other last two next

now plead in the oven and 180 degrees 

Celsius until it starts to rise on top and I'm just going to monitor the time and tell you exactly how long it will take for you to remove and turn okay you

can see it started to rise but in terms 

of time three minutes I left it for three minutes so now we're going to turn it over and we're gonna put it back in and it's time how long it takes to get that on the other side started to rise on the

other side and this took another 20 

seconds so when you're putting it in you're going to keep it in for three minutes on the first side and then remove and turn it over for another 20seconds now for the separating of the

strips this is how beautifully it comes 

off look at that beautiful samosa strips you this is flour and water paste that I'm going to be

using for sticking so when you're mixing 

it make sure you make a nice thick paste like this here so now we start the filling take this strip in your hand like this here bring it in the center until you get a slight overlap here like

this and then line it up to this corner 

like so hold your thumb on the piece that you overlap so you can form a pocket like this here and then now you're filling it with your teaspoon and you go use your thumb use your thumb and push it in like that it's little bit

more filling your thumb push it in push 

it in with your finger and now we're going to Road we're going to fold and line it up left to right or right to left just like that so now I'm gonna show you how to stick we've got our paste take your paste and apply it like this line it up like that again make sure the corners are all closed and there you have it you

all my samosas have been filled now I'm 

going to fry them you can see how beautiful they look and I'm sure they're gonna be tasting beautiful as well fry samosas on medium heat

until it turns golden brown 

turn after every five seconds vamos has enough right you can see the color beautiful golden brown in color so make sure you fry it until it's golden brown like this

so there you have it guys a step-by-step 

tutorial video and on how to make samosas for first-time some US lawmakers so thank you