Masha allah bowaj saras tamary darek recipe hoi che pury recipe gujrati ma hoi che ane description box ma mukammal recipe ingredients bata wi che te bowaj helpfull ane asan che Love from uk
શીતલબેન સરસ સમોસા બતાવ્યા પણ ભૂજ મા તુલસી ના સમોસા મા કોથમીર નાખે છે અને સમોસા ની ઘૂઘરા જેવી કાગરી વાળે છે તમે પણ બહુ સરસ બનાવ્યા છે અમારા ભૂજ મા જલારામના સમોસા પણ સરસ હોય છે આભાર જય શ્રી કૃષ્ણ
Ranjanaben, અરે વાહ, આ બન્ને સમોસા ચોકકસ સારાં જ હશે એટલે જ તમને ખ્યાલ છે કે શું ખાસિયત છે એમાં.... કરછી સમોસાનો મસાલો અલગ જ હોય એટલે એ ગુજરાત સાઈડનાં સમોસાથી અલગ લાગે... હા, સ્વાદિષ્ટ તો ખરાં જ... આભાર😊
Jsk shital ben Kutchi samosha ni recipe ek dam unique che tame bov j saras samosha banavya che, kutch ni bov badhi item joi che pn kutchi samosha ni recipe first time joi che..
Recipe for kutchhi samosa made me nostalgic!!! It took me to my hometown BHUJ !!! I might try to make it as your recipe is very good to follow … Thanks
It is not that easy recipe, though it is worth trying with all precision and cooking gut. Original mini sata I tried in kutch is an awesome one... Well crafted recipe. Thanks😊
This is the 1st time I have heard of Kutchhi samosa. I have heard of Kutchhi dabheli only, which I love. Thank you so much for sharing this. Please share more interesting, simple to make, recipes.
Preethaben, yes these samosa are only made in Kutch... Though Dabeli popularity has reached beyond kutch. We have uploaded many such videos of unique recipes and many out of that are first on RU-vid... Recently we have uploaded Porbandar famous Shingoda recipe video... Which is worth trying... Thanks
Ne ema taj laving no powder, raw onion ,lemon juice, sugar, salt & fresh coriander is all we put in it, it’s mine & my late dad’s favourite item, we used to buy it in kutch when we lived there for 5 yrs.
@@TheKitchenSeries Ingredients For the Cover Whole wheat flour - 1 cup Salt - to taste Turmeric powder - 1/4 tsp. Red chilli powder - 1/4 tsp. Melted Ghee - 1 & 1/4 tblsp. Water - for kneading For the Stuffing Bengal Gram - 1 cup Asafoetida - A pinch Oil - 1 tblsp. Green Chillies - 4-5 Ginger - 1/2” Inch Salt - To Taste Turmeric powder - 1/4 tsp. Red Chilli Powder - ½ tsp. Coriander Powder - 1 tsp. Dry Mango Powder (Amchur) - 1/2 tsp. Coriander leaves - 2 tblsp. Mint Leaves (Optional) - 2 tblsp. Oil - for frying Method Soak the Bengal gram in water for 3 - 4 hours prior to the cooking. In the same water, boil the Bengal gram till it the lentil is tender. Add more water if required. When done, drain out the excess water. Take a pan, put it on slow flame and add oil. Then add asafoetida, green chillies, ginger. Saute it for a minute then add cooked dal. Add salt, turmeric, red chilli powder, dry mango powder, coriander powder, coriander leaves and mint leaves. Mix the entire mixture properly so that the spices are mixed well. Simmer it for 2 minute on a very low flame stirring occasionally. In a bowl, take the whole-wheat flour. Add salt, turmeric powder, Red chilli powder and melted ghee. Mix well. Add enough water and to make a semi-soft dough. Cover and keep it aside for 10- 15 minutes. Divide the dough into 3 equal portions and round up each portion in the shape of a ball. Flatten each ball and with a rolling pin, roll each into a disc shape of 6” diameter. Cut the rolled portion into a semi - circle with a knife. Take each cut portion and with the palm of your hand, turn it to a conical shape. Fill each cone-shaped dough with the lentil stuffing. When done, seal the edges with water. Heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and fry the till they are crisp and golden brown in colour. When done, remove and drain out the excess oil. To serve Saagbiris can be eaten hot or cold and can be served with Dharan ji Chutney or tomato ketchup. Saagbiris have a shelf life of over one-week.
Madam, You have shown us a nice recipe of Samosa with a good explanation. Your voice is very clean and easily to be understood for making Samosa recipe. God blessed you and your family.
Nalinji, this recipe is rare on RU-vid...I recommend to try it....another variation is Porbandar Shingoda, which is also a good recipe to try...We bought it first time on RU-vid....here is the link - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0oYWI-__MDs.html Thanks a lot
@@TheKitchenSeries Ingredients For the Cover Whole wheat flour - 1 cup Salt - to taste Turmeric powder - 1/4 tsp. Red chilli powder - 1/4 tsp. Melted Ghee - 1 & 1/4 tblsp. Water - for kneading For the Stuffing Bengal Gram - 1 cup Asafoetida - A pinch Oil - 1 tblsp. Green Chillies - 4-5 Ginger - 1/2” Inch Salt - To Taste Turmeric powder - 1/4 tsp. Red Chilli Powder - ½ tsp. Coriander Powder - 1 tsp. Dry Mango Powder (Amchur) - 1/2 tsp. Coriander leaves - 2 tblsp. Mint Leaves (Optional) - 2 tblsp. Oil - for frying Method Soak the Bengal gram in water for 3 - 4 hours prior to the cooking. In the same water, boil the Bengal gram till it the lentil is tender. Add more water if required. When done, drain out the excess water. Take a pan, put it on slow flame and add oil. Then add asafoetida, green chillies, ginger. Saute it for a minute then add cooked dal. Add salt, turmeric, red chilli powder, dry mango powder, coriander powder, coriander leaves and mint leaves. Mix the entire mixture properly so that the spices are mixed well. Simmer it for 2 minute on a very low flame stirring occasionally. In a bowl, take the whole-wheat flour. Add salt, turmeric powder, Red chilli powder and melted ghee. Mix well. Add enough water and to make a semi-soft dough. Cover and keep it aside for 10- 15 minutes. Divide the dough into 3 equal portions and round up each portion in the shape of a ball. Flatten each ball and with a rolling pin, roll each into a disc shape of 6” diameter. Cut the rolled portion into a semi - circle with a knife. Take each cut portion and with the palm of your hand, turn it to a conical shape. Fill each cone-shaped dough with the lentil stuffing. When done, seal the edges with water. Heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and fry the till they are crisp and golden brown in colour. When done, remove and drain out the excess oil. To serve Saagbiris can be eaten hot or cold and can be served with Dharan ji Chutney or tomato ketchup. Saagbiris have a shelf life of over one-week.
Ingredients For the Cover Whole wheat flour - 1 cup Salt - to taste Turmeric powder - 1/4 tsp. Red chilli powder - 1/4 tsp. Melted Ghee - 1 & 1/4 tblsp. Water - for kneading For the Stuffing Bengal Gram - 1 cup Asafoetida - A pinch Oil - 1 tblsp. Green Chillies - 4-5 Ginger - 1/2” Inch Salt - To Taste Turmeric powder - 1/4 tsp. Red Chilli Powder - ½ tsp. Coriander Powder - 1 tsp. Dry Mango Powder (Amchur) - 1/2 tsp. Coriander leaves - 2 tblsp. Mint Leaves (Optional) - 2 tblsp. Oil - for frying Method Soak the Bengal gram in water for 3 - 4 hours prior to the cooking. In the same water, boil the Bengal gram till it the lentil is tender. Add more water if required. When done, drain out the excess water. Take a pan, put it on slow flame and add oil. Then add asafoetida, green chillies, ginger. Saute it for a minute then add cooked dal. Add salt, turmeric, red chilli powder, dry mango powder, coriander powder, coriander leaves and mint leaves. Mix the entire mixture properly so that the spices are mixed well. Simmer it for 2 minute on a very low flame stirring occasionally. In a bowl, take the whole-wheat flour. Add salt, turmeric powder, Red chilli powder and melted ghee. Mix well. Add enough water and to make a semi-soft dough. Cover and keep it aside for 10- 15 minutes. Divide the dough into 3 equal portions and round up each portion in the shape of a ball. Flatten each ball and with a rolling pin, roll each into a disc shape of 6” diameter. Cut the rolled portion into a semi - circle with a knife. Take each cut portion and with the palm of your hand, turn it to a conical shape. Fill each cone-shaped dough with the lentil stuffing. When done, seal the edges with water. Heat the oil for frying on a medium flame. When hot, reduce the flame to a simmer and fry the till they are crisp and golden brown in colour. When done, remove and drain out the excess oil. To serve Saagbiris can be eaten hot or cold and can be served with Dharan ji Chutney or tomato ketchup. Saagbiris have a shelf life of over one-week.
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અમૂલ્યાજી, તમે કહ્યું છે એ મારા ધ્યાન માં જ છે, પણ એ ચાલાકી નથી, એ ભૂલ છે, જવલ્લે એવું બનતું હોય છે કે કેમેરાની સ્વીચ બંધ રહી જાય છે, અને ઓડિયો ડબિંગમાં કૈંક રહી જતું હોય છે, એટલે, આ રીતે કરવું પડે છે, જેથી જોનારને ખબર પડે કે, અહી, દહીં નાખ્યું છે.....એ એક ટેકનીકલ ભૂલ સુધારી છે એવું પણ ગણી શકો, બાકી અમારે ચાલાકી કરી ને શું કરવાનું....કે શું લઇ જાવાનું? બાકી આ રીતે આ સમોસા બનાવશો તો પરફેક્ટ જ બને....ખરું તો એ છે.... આભાર..🙏
