Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, frozen samosa. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Frozen samosa is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Frozen samosa is something which I have loved my entire life. They’re nice and they look fantastic.

Frozen Samosas supplies the highest quality snacks like items like - Frozen Samosas with chutneys, Sandwich and Roll gravy fillings, Frozen chapathi, Ready to Eat Masala Poha and Frozen Parathas. I make Chicken Frozen Samosa Recipe at Home,Homemade chicken Frozen Samosa Recipe.my video. Hai !! uolls nak open order samosa Frozen (inti ayam & daging) sangat laku keras. de yang nak tak.

To get started with this particular recipe, we have to first prepare a few components. You can cook frozen samosa using 10 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Frozen samosa:

1. Take 21/2 cups flour
2. Take 3 tbsp veg oil
3. Take 1/2 tsp salt
4. Make ready 1 cup water
5. Make ready For the filling
6. Prepare 10 g fresh meat
7. Take 1 big onion
8. Prepare 3 red pepper
9. Take Spices
10. Take Salt

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Instructions to make Frozen samosa:

1. Add your flour oil water and mix until soft.devide the dough in to 8 parts and roll flat.roll each part very well Rob flour when rolling and oil
2. After rolling bake on a non stick for few mint front and back then divide into four parts equally.then separate the dough fold side by side add the flour glue put the meat and close it.

Home » BACHELOR COOKING » Mini samosa recipe (Triangle samosa) / Samsa - with video. I had long time wish to try this mini samosa (or samsa as we call it). I have seen here in Fairprice. Sorry, there are no products in this collection. Samosa is one of the most popular and elegant appetizers -specially in Ramadan- in the Arab world Easy Samosa Recipe.

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