Wheat Flour Samosa Recipe | How to make Wheat Flour Samosa | Gujiya Puff Recipe – Step By Step with Images and Video.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Wheat Flour Samosa Recipe in Hindi.
Do you want to learn How to make the perfect Wheat flour Samosa/Gujiya Puff at your Home? If yes, then you must read this post?
In this post, you will see an easy and simple recipe to make the perfect wheat flour Samosa/Gujiya puff at your Home. This Samosa recipe is very easy, and you can make these samosas very easily without any mistakes.
So without wasting any time, let’s start this recipe.
Ingredients of Wheat Flour Samosa Recipe
Wheat Flour Samosa Recipe Video
Wheat Flour Samosa Recipe | How to make Wheat Flour Samosa | Gujiya Puff Recipe
Materials
- Wheat flour – 1 cup
- Semolina – 1/2 cup
- Salt – 1 tsp
- Caraway – 1/2 tsp
- Oil – 1/4 cup
- Warm water as required
- Oil – 2 tbsp
- Cumin seeds – 1/2 tsp
- Crushed coriander seeds – 1/2 tsp
- Finely chopped green chilli – 2
- Finely chopped onion – 1
- Ginger garlic paste – 1 tsp
- Boiled green peas – 1/3 cup
- Salt – 1 tsp
- Red chilli powder – 1 tsp
- Dry mango powder – 1 tsp
- Boiled mashed potatoes – 4
- Garam masala – 1/2 tsp
- Green chilli sauce – 1 tsp
- Tomato ketchup – 1 tsp
- Finely chopped coriander
- All-Purpose flour – 3 tbsp
- Salt – 1/4 tsp
- Bread crumbs(optional)
- Oil for deep fry
Instructions
- To make perfect Gujiya Puff, take a bowl and add 1 cup of wheat flour 1/2 cup of semolina to it.
- Now add 1 tsp of salt, 1/2 tsp of carom seeds, 1/4 cup of oil, and mix well.
- Now, little by little, add warm water as required, mix well and make a semi-soft dough.
- Now grease the dough with oil and let it rest for 10-15 minutes.
- Now place a pan on flame, add 2 tbsp of oil and heat well.
- After the oil is hot, 1/2 tsp of cumin seeds, 1/2 tsp of crushed coriander seeds, two finely chopped green chilli, one finely chopped onion and roast well on medium flame.
- After the onion turns golden, add 1 tsp of ginger garlic paste, and mix well.
- Now add 1/3 cup of boiled green peas, 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of dry mango powder, and mix everything well.
- Now add four boiled & mashed potatoes and mix well.
- Now add 1/2 tsp of garam masala, 1 tsp of green chilli sauce, 1 tsp of tomato ketchup and mix well.
- Now add chopped coriander and mix well.
- Now, turn off the flame and transfer the stuffing to a bowl.
- Now, take a bowl, add 3 tbsp of all-purpose flour, 1/4 tsp of salt, 1/4 cup of water and prepare a slurry.
- After 10 to 15 minutes, check the dough and cut it into small pieces.
- Now, take one piece of dough and roll it with the help of a rolling pin to medium thickness.
- Now, cut the rolled dough with a bowl and remove the excess dough.
- Now add 1 tbsp of stuffing and apply all-purpose flour slurry on the edges of the dough.
- Now fold the dough seal the edges, and make it like Gujiya.
- Now press on edges with the help of a fork.
- Now prepare Gujiya Puff with the remaining dough and stuffing.
- Now take bread crumbs of 4-5 bread slices, add more water into prepared all-purpose flour slurry and mix well.
- Now, one by one, dip all Gujiya into all-purpose flour slurry and coat them with bread crumbs.
- Now, place a pan on flame, add oil for frying and heat well.
- After the oil is hot, one by one, add prepared Gujiya into the oil and fry well until golden and crispy.
- After Gujiya turns golden & crispy, transfer them to a plate and fry the next batch.
- Now your Perfect Gujiya Puff is completely ready, and you can enjoy them.
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यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Wheat Flour Samosa Recipe in Hindi.
Wheat Flour Samosa Recipe – Step By Step
1 – To make perfect Gujiya Puff, take a bowl and add 1 cup of wheat flour 1/2 cup of semolina to it.
2 – Now add 1 tsp of salt, 1/2 tsp of carom seeds, 1/4 cup of oil, and mix well.
3 – Now, little by little, add warm water as required, mix well and make a semi-soft dough.
4 – Now grease the dough with oil and let it rest for 10-15 minutes.
5 – Now place a pan on flame, add 2 tbsp of oil and heat well.
6 – After the oil is hot, 1/2 tsp of cumin seeds, 1/2 tsp of crushed coriander seeds, two finely chopped green chilli, one finely chopped onion and roast well on medium flame.
7 – After the onion turns golden, add 1 tsp of ginger garlic paste, and mix well.
8 – Now add 1/3 cup of boiled green peas, 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of dry mango powder, and mix everything well.
9 – Now add four boiled & mashed potatoes and mix well.
10 – Now add 1/2 tsp of garam masala, 1 tsp of green chilli sauce, 1 tsp of tomato ketchup and mix well.
11 – Now add chopped coriander and mix well.
12 – Now, turn off the flame and transfer the stuffing to a bowl.
13 – Now, take a bowl, add 3 tbsp of all-purpose flour, 1/4 tsp of salt, 1/4 cup of water and prepare a slurry.
14 – After 10 to 15 minutes, check the dough and cut it into small pieces.
15 – Now, take one piece of dough and roll it with the help of a rolling pin to medium thickness.
16 – Now, cut the rolled dough with a bowl and remove the excess dough.
17 – Now add 1 tbsp of stuffing and apply all-purpose flour slurry on the edges of the dough.
18 – Now fold the dough seal the edges, and make it like Gujiya.
19 – Now press on edges with the help of a fork.
20 – Now prepare Gujiya Puff with the remaining dough and stuffing.
21 – Now take bread crumbs of 4-5 bread slices, add more water into prepared all-purpose flour slurry and mix well.
22 – Now, one by one, dip all Gujiya into all-purpose flour slurry and coat them with bread crumbs.
23 – Now, place a pan on flame, add oil for frying and heat well.
24 – After the oil is hot, one by one, add prepared Wheat flour Samosa/Gujiya into the oil and fry well until golden and crispy.
25 – After Samosa turns golden & crispy, transfer them to a plate and fry the next batch.
26 – Now your Perfect Wheat flour Samosa/Gujiya Puff is completely ready, and you can enjoy them.
यदि आप इस पोस्ट को हिंदी में पढना चाहते है तो यहाँ क्लिक करें – Wheat Flour Samosa Recipe in Hindi.
