Hello, my foodie friends....... I hope you all are doing good and following the lockdown guidelines. These days we all are staying home and experimenting with the food which we used to relish outside or the famous street-side delicacies. My all social media handles are filled with the posts of Pani-puri, Jalebi, Rasgulla, Dhokla, Samosa, and whatnot.
We all love Samosas, isn't it but amid this lockdown neither we can go out nor we can enjoy the outside food. However, this lockdown cannot stop us from enjoying and relishing something homemade. Anything homemade is always better than store-bought or having them at street-side stalls or restaurants. Making Samosa is quite tricky. It involves 3 main steps:
- Kneading the dough
- Preparing the filling
- Making the Samosas
- Frying the Samosas
I have made Samosa a number of times with different kinds of fillings like potato, cauliflower, chicken, paneer, etc. But perfected this recipe after many years. Making Samosas requires a lot of patience because kneading the dough requires lot of muscle strength and then frying the samosas requires a lot of time.
This Samosa recipe is just perfect to enjoy with your evening cup of tea. I have shared some important tips and tricks to make the Perfect Samosas. So, stay home and enjoy these Samosas with your family. Let's begin with the recipe:
