What I love about this channel is every video teaches me a new and different way to make samoosas. I wouldn't have thought you could make a whole channel about one food, but every video teaches me something new!
thanks chef for he fantastic video as always. I was wondering can you please give tips on circular rolling method, its the one part that im trying to figure out whenever i try. Also your voice is very soothing you can do asmr easily.
There's an old school method of keeping dough from drying out when you're working on it You can't get a hold of Saran wrap Or foil or a hard cover or something to just keep your drove you know from drying out you take a dish towel you soak it in cold cold water you rig it out till it's mostly dry but it's still damn you place that over your rotase or your dough to keep moist you open it only when you need to take out something new To continue on your work of making whatever you're making it's a easy way to not have to worry about waste yet you're using water but it's better to use water than aluminum foil or plastic which are pain in the butts to remove out of the environment the water is going to evaporate the towel you will reuse and no you cannot use paper towels for this it has to be a cloth dish towel of some kind that will cover whatever it is you're working in if it's a bowl or if it's a baking dish it nuts must be big enough to cover that completely on all sides. it's called old stool doing it You don't have to worry about trash waste because the surrounding app once you pull it off it's difficult to uncling and the foil brakes it leaves holes which eventually don't hold anything. you can use a hard surface like a piece of cardboard or tile to cover up whatever you're working on
Hi Saleem, the samoosas I used to eat at home (🇮🇳) didn’t have green bell peppers, but they had tiny cubes of potato and peas. They were well yummy, but I can’t get lamb samoosas here (🇬🇧) I guess I could just tweak this recipe? Thank you!
Once you folded your roti in half and put and over it back up again to cut them in half try a pizza cutter be real easy to just slice right through them
Fry Samosas in very hot oil for bubbles to appear. Only add in Samosas when oil is very hot. Spices for filling. 1 tablespoon chilli power, 1 tablespoon tumeric power, 1 teaspoon garam masala, 1 teaspoon cumin/jeera powder, 1 teaspoon corriander/dhania powder. Thanks God bless
What I love about this channel is every video teaches me a new and different way to make samoosas. I wouldn't have thought you could make a whole channel about one food, but every video teaches me something new!
Thanks for sharing this delicious recipe I must try it soon 🎉😅❤
thanx for sharing this is a Mastercraft yum❤
Thank you for watching, I hope you enjoyed making them! 🙏
Good teaching.l am really enjoying
Welldone Very Nice
Will try this soon, thank you
Thank You tho for sharing this tutorial... I will definitely try this out... 🙏👍
Very intresting
Thank you, I feel like I just had a master class! I can easily do this with vegetarian mix too ❤
Thanks for sharing this delicious recipe
wow looks so beautiful and yummy like 👍👏👏😍💖🌷🌹🌼👏💚❤💛💗💜
You are a good chef
Looks delicious
This is niece
Thanks for sharing
Very helpful
thanks chef for he fantastic video as always. I was wondering can you please give tips on circular rolling method, its the one part that im trying to figure out whenever i try. Also your voice is very soothing you can do asmr easily.
❤ Thanks Saleem. Minimum wastage on the samosa sheets and the cooking oil as well!
Yummy
The bubbles form when you cook them 😊
Can you please write the meat spices, I am not familiar with the names of some of them please.
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There's an old school method of keeping dough from drying out when you're working on it You can't get a hold of Saran wrap Or foil or a hard cover or something to just keep your drove you know from drying out you take a dish towel you soak it in cold cold water you rig it out till it's mostly dry but it's still damn you place that over your rotase or your dough to keep moist you open it only when you need to take out something new To continue on your work of making whatever you're making it's a easy way to not have to worry about waste yet you're using water but it's better to use water than aluminum foil or plastic which are pain in the butts to remove out of the environment the water is going to evaporate the towel you will reuse and no you cannot use paper towels for this it has to be a cloth dish towel of some kind that will cover whatever it is you're working in if it's a bowl or if it's a baking dish it nuts must be big enough to cover that completely on all sides. it's called old stool doing it You don't have to worry about trash waste because the surrounding app once you pull it off it's difficult to uncling and the foil brakes it leaves holes which eventually don't hold anything. you can use a hard surface like a piece of cardboard or tile to cover up whatever you're working on
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Thanks
Why the black gloves? Looks awful!
Hi Saleem, the samoosas I used to eat at home (🇮🇳) didn’t have green bell peppers, but they had tiny cubes of potato and peas. They were well yummy, but I can’t get lamb samoosas here (🇬🇧) I guess I could just tweak this recipe? Thank you!
Once you folded your roti in half and put and over it back up again to cut them in half try a pizza cutter be real easy to just slice right through them
How can I make the pastry have bubbles?
Fry Samosas in very hot oil for bubbles to appear. Only add in Samosas when oil is very hot.
Spices for filling. 1 tablespoon chilli power, 1 tablespoon tumeric power, 1 teaspoon garam masala, 1 teaspoon cumin/jeera powder, 1 teaspoon corriander/dhania powder. Thanks God bless
@@SaleemsKitchen786 Thank you. I never heard of dhania, I hope I can find it in America.
@SaleemsKitchen786 Oh, I see, it is coriander powder, yaay, thanks so much.
@@barbra429it’s coriander powder or ground coriander or also known as cilantro, it’s all the same thing 🌱
Thank you for sharing the spice list 😊
Which spices don't you know, jeera is cumin powder
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