Festival Special: Mini Samosa Recipe

Mini Samosa Recipe

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Mini Samosa Recipe

Ingredients 1. Maida – 3½ cups 2. Water – 200 ml 3. Kalonji/Nigella Sativa – 1 tsp 4. Salt – 2 tsp 5. Oil/clarified butter (known as moin or moyen) – 60 ml

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Method to make the dough for outer covering 1. Mix all ingredients and knead with both hands into a dough.

2. The dough will be relatively harder compared to the dough made for rotis. You do not need to add more water than what is described. 3. Leave the dough at rest for 15 minutes Mix the dough again for 1-2 minutes and break it into small balls. Oil the surface of the balls.

Ingredients 1. Besan – 3 Cups 2. Salt – 2 tbsp 3. Black Salt – ¾ tbsp. 4. Ajwain – 1 ½ tsp 5. Red chilli powder – 3 tsp 6. Dry red chillies (Cut) - 2 7. Pepper/Kali Mirch – ¼ tsp 8. Aamchur powder – 1 tsp 9. Garam masala – 1 tsp 10. Oil – 90 ml (required to roast the Besan powder)

Method for the filling (The filling must be made before the maida dough) 1. Heat the oil in a wok/kadai 2. Add besan into the wok/kadai. Roast it at slightly below medium flame. Ensure that you press the besan onto the surface with the spatula and keep turning it over as you roast. The besan will be sufficiently roasted in about 30 minutes. 3. At this point, add all the remaining ingredients into the besan and mix well. Then let the mixture cool to room temperature.

Method to make the mini samosas 1. Roll the maida dough balls into oval shapes. Cut each oval at the center along the shorter width. 2. Smear water along the edges 3. Place your thumb in the center of the cut oval and give it a cone-like shape by overlapping the two sides. Press the overlapping surfaces to make them stick. 4. Add the mixture into the cones and close it with your hands giving it a samosa like shape

5. Fry the samosas on medium flame

6. Take it out when it is slightly brownish in color

7. Serve once cooled

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3 Responses

  1. Anubhuti says:

    I love this app so much

  1. October 25, 2016

    […] Next story Festival Special: Mini Samosa Recipe […]

  2. November 16, 2016

    […] rare. Salted filling is typically made using pulses and can even be similar to the filling used for samosas! The amount of time for which you can store a set of Gujiyas depends largely on its filling. The […]

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