Mini Samosa By Aditi Agarwal

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Mini Samosa

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A mini version of kachori, added some dryfuits for a sweet taste. Can be stored in an air tight container for 4-5day.
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Serves

10-15samosa

Cooking Time

1hour 45minutes

Meal Type

APPETISER

Rate This Recipe6

INGREDIENTS

  • DOUGH:
  • All purpose flour-1/4cup
  • Salt- to taste
  • Ajwain- 1/2tsp
  • Oil- to deep fry+ 1tbsp
  • FILLING:
  • Yellow moong dal- 2tbsp
  • Gram flour- 1/2tbsp
  • Oil- 1tbsp
  • Asafoetida- a pinch
  • Cumin seeds- 1/4tsp
  • Coriander seeds- 1/4tsp
  • Black cumin- 1/4tsp
  • Bay leaf- 1
  • Dried red chilli- 1
  • Fennel seeds- 1/4tsp
  • Ajwain- 1/4tsp
  • Broken cashew nuts- 8-10
  • Soaked raisins- 15-20
  • SPICES:
  • Salt- to taste
  • Powdered Sugar- 1+1/2tsp
  • Turmeric powder- 1/2tsp
  • Red chilli powder- 1/2tsp
  • Coriander powder- 1/2tsp
  • Homemade garam masala- 1/4tsp
  • Raw mango powder- 1/4tsp
  • Cumin powder- 1/4tsp
  • Black salt- 1/4tsp
  • Black pepper- 1/4tsp

PREPARATION

  1. 1

    Preparation- soak moong dal in adequate amount of water for at least half an hour.
  2. 2

    Prepare a dough using refined flour and ajwaiAdd 2tsp oil and mix with fingertips to avoid lumPrepare a soft dough adding normal water in batches.
  3. 3

    Grind the soaked lentils for a second to get a grainy texturSoak raisins in water.
  4. 4

    Heat 1tbsp oil in a pan, add all the ingredients mentioned under ‘filling’ expect dal and gram flouAdd dal into the pan and cook by stirring continuously until the water evaporates from the lentils.
  5. 5

    Add all the dry spices mentioned, mix well all togetheAdd gram flour to get a dry filling, add gram flour according to the need of the filling.
  6. 6

    Prepare equal pieces of balls from the dougFlatten the balls into sheets using a rolling pCut the sheet from the middle, creating a semi circle.
  7. 7

    Pick a semi circle and, smear some water at the straight edge, joining the edges to make a conFill the some with the stuffing prepared, smear some water on the edges and seal the samosa by joining the edges.
  8. 8

    Heat oil in a deep pan, put the somosa's into the pan in not so very hot oiDeep fry at low and medium flame, from all the sides until the colour turns golden and becomes crisIt would take around 8-10minutes.
  9. 9

    Take out the samosa's and keep on a napkiFry all the samosa's in the same waServe the samosa's with imli chutney.
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