Hello everyone, have a nice day today. Today I'm going to show you how to make an original Instant Perfect Sambuca. This is my favorite gastroenterology recipe. I make myself a little sweeter. It has a pleasant aroma and sweet taste.
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Many factors influence the taste of the perfect samosas, from the type of ingredients, the choice of fresh ingredients, the ability to cut food, the preparation and presentation. Don't worry if you want to make a delicious samosa perfection at home, because if you already know this method, this dish can serve as a special luxury dish.
About 5/6 of the total number of rooms available for the perfect samosa are available. So make sure that this space is enough to support your beloved family.
In addition, the cooking time of the perfect samosa is estimated at around 35 minutes.
To get started with this unique recipe, you must first prepare a few ingredients. With 21 ingredients and 16 levels you can prepare perfect samsa. Here's how they do it.
Enjoy hot aloe samosas with green spices or a sweet student chat. #pp
Ingredients and spices needed to prepare the perfect samsa.
- Test for samosa.
- 2 cups (260 g) whole wheat flour (Maida)
- 1 teaspoon Ajavia (carrot seeds)
- 1/4 teaspoon salt
- 4 tablespoons + 1 teaspoon oil
- 6 tablespoons water to taste
- In Samosa's heart.
- 3-4 medium-sized potatoes
- 2 tablespoons oil
- 1 teaspoon cumin
- 1 teaspoon of Dolce seeds
- 2 teaspoons canned seeds
- 1 teaspoon finely chopped ginger
- 1 chopped green chili
- 1/4 teaspoon five (Asafoitida)
- 1/2 cup + 2 tablespoons peas
- 1 tsp shredded corridor
- 1/2 teaspoon gram porridge
- 1/2 teaspoon starch (dried mango flour)
- Add 1/4 teaspoon red chilli powder or extra flavor
- 3/4 teaspoon salt or to taste
Instructions for making the perfect samosa
- Make the samosa dough. Begin by preparing the samosa batter. Place the flour, avocado (caramel seeds), and salt in a large bowl and mix well.
- Add the oil and start mixing with your fingers. Grind the flour with butter until the butter has completely melted. Do this for 3-4 minutes, taking your time with this step. After mixing, the mixture looks like crumbs.
- Squeeze a small amount of flour between your hands - it should form (it shouldn't fall apart) - this means the oil is enough, it's well mixed.
- Now start adding some water and spread it on a firm dough. Don't overdo it with the flour, don't knead the dough. It just needs to be collected to get a solid dough. Here I used about 6 tablespoons of water.
- Cover the dough with a dry cloth and let it rise for 40 minutes. I usually soak a paper towel in water and then drink all of the water to cover the powder. When the flour has settled, proceed to the filling.
- Prepare the potato core. Boil the potatoes until they are soft. 8 to 9 FISH When using natural pressure on high heat, use the pressure cooker on the stovetop or in a pressure cooker. Boiler.
- Peel and grate a pumpkin and squeeze out the juice. Move. Heat 2 tbsp oil in a saucepan. When the oil is hot, add the cumin seeds, dill seeds, and crushed corn seeds.
- Let the seeds simmer for a few seconds, then add the finely chopped ginger, green pepper, or basil. Boil 1 minute.
- Add the boiled potatoes and fresh peas to the pot. Mix everything together. I use the potato masher to mix the spices and seasonings well with the peas.
- Add canned flour, caramel masala, amur, red chilli flour and salt. Mix to meet. When everything is well mixed, remove the pot from the heat and let the main pot cool down a bit.
- Sprinkle the mold with sambuca, after setting, quickly roll out the flour. Then divide the flour into 7 equal parts of 58-60 grams each. Start with a piece of flour, always cover the remaining balls with a damp cloth or the flour will dry out. Roll out a 6-7 inch diameter round dough into a round oval, then cut in half.
- Take a piece. Apply water directly to the edges. I usually mix a little flour with water to make a good batter. Now connect the two ends of the ruler ይጫኑ Press them to form a cone. See detailed images above for better understanding. Combine the twisted ends to create a perfect cone. Pour the potato paste over the broth, about 1-2 tbsp. Do not stuff the samosa.
- Now apply the water again around the cone as it needs to be sealed. Click on the opposite side (on the opposite side where the console is pressed) to capture the plate (see detail images above). Then pinch the ends and close the samosa.
- Your samsa is ready. Repeat the same process with the rest of the dough. Remember to always cover the filled samba with a wet tea towel while you roll and fill it. You will receive 14 samosas. Now heat the oil in a saucepan over low heat. Dip a fork into the butter to make sure the butter is done. It takes a few seconds to float up. That means the oil is ready.
- Simmer over low heat. After 10-12 minutes, the sambuca will have a rich, light brown color. At this point, turn the heat down to medium and fry until golden brown. Don't overcook, just apply 4-5 ounces at a time. And each set takes about 20 minutes when roasted over low heat, so be patient.
- After frying, turn the heat back down to low and wait for the oil to cool before adding the second portion.
Not only that, with the help of simple fast food recipes you will be able to think. We hope this inspires your creativity so you can cook the best meals for your family without the hassle of cooking.
This is how this special recipe for sambuca ends every night. Thank you for reading. I'm sure you can do this at home. There will be exciting homemade recipes. Don't forget to bookmark this page in your browser. Share it with your family, friends and colleagues. Thanks again for reading. Go cooking.
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