मिनी फरसाण समोसा - जो महीने भर ताज़ा रहे । Mini Dry Samosa recipe - Farsan Samosa - Besan Samosa
Healthy Food
2020-06-29
Views 5
Ingredients:
Refined flour (मैदा) - 1 cup (125 gms )
Ghee (घी)– 2 tbsp
Aloo Bhujiya (आलू भुजिया ) – 50 gms
Sesame seeds (तिल) – 2 tsp
Fennel Powder (सौंफ पाउडर) – 1 tsp
Carom seeds (अजवायन) – ¼ tsp
Coriander powder (धनिया पाउडर ) – 1 tsp
Red chili powder (लाल मिर्च पाउडर) – ½ tsp
Raisins (किशमिश) – 1 tbsp
Cashew nuts (काजू) – 6 to 7 (optional)
Tamarind Pulp (इमली का पल्प ) – 1 tbsp
Sugar(चीनी) – 1 tsp
Salt (नमक ) – ¾ tsp
Oil (तेल ) – for frying
Direction:
Getting ready:
1. Finely chop 6 to 7 cashews
Making :
2 . Take 1 cup refined flour, add 2 tbsp ghee to it,add ¼ tsp salt, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
3. To prepare stuffing take 50 gms aloo bhujiya and add it to mixer jar, add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
4. Add whole rasins to the mixture. Also add 6 to 7 cashews chopped cashews and 1 tbsp tamarind pulp. Mix all ingredients till they blend.
5. Once 20 minutes are over, the dough is set and ready. Knead it a bit. Make long log from it then break small lumps from it. Pick a dough ball, press it like a round peda, roll it out. Keep it small and slightly thick. Cut it into 2 parts.
6. Lift a part and place it over your palm. Put a little water on the edges, place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
7. Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it in open for 15 to 20 minutes.
8. After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them until golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are fried.
9. Hold the samosas over the ladle for a while on the edge of the wok, for extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.
Serving :
10. Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.
Refined flour (मैदा) - 1 cup (125 gms )
Ghee (घी)– 2 tbsp
Aloo Bhujiya (आलू भुजिया ) – 50 gms
Sesame seeds (तिल) – 2 tsp
Fennel Powder (सौंफ पाउडर) – 1 tsp
Carom seeds (अजवायन) – ¼ tsp
Coriander powder (धनिया पाउडर ) – 1 tsp
Red chili powder (लाल मिर्च पाउडर) – ½ tsp
Raisins (किशमिश) – 1 tbsp
Cashew nuts (काजू) – 6 to 7 (optional)
Tamarind Pulp (इमली का पल्प ) – 1 tbsp
Sugar(चीनी) – 1 tsp
Salt (नमक ) – ¾ tsp
Oil (तेल ) – for frying
Direction:
Getting ready:
1. Finely chop 6 to 7 cashews
Making :
2 . Take 1 cup refined flour, add 2 tbsp ghee to it,add ¼ tsp salt, ¼ tsp carom seeds, make sure you crush and add the carom seeds. Mix all ingredients. Add water in small portions to knead stiff dough, It took ¼ cup water to knead this quantity of dough. Cover and keep the dough aside for 20 to 25 minutes to set.
3. To prepare stuffing take 50 gms aloo bhujiya and add it to mixer jar, add 2 tsp sesame seeds, 1 tsp fennel seeds powder, 1 tsp coriander powder, ½ tsp red chili powder, 1 tsp sugar, 1/2 tsp salt, Grind all ingredients coarsely. Take out the mixture in a bowl.
4. Add whole rasins to the mixture. Also add 6 to 7 cashews chopped cashews and 1 tbsp tamarind pulp. Mix all ingredients till they blend.
5. Once 20 minutes are over, the dough is set and ready. Knead it a bit. Make long log from it then break small lumps from it. Pick a dough ball, press it like a round peda, roll it out. Keep it small and slightly thick. Cut it into 2 parts.
6. Lift a part and place it over your palm. Put a little water on the edges, place one water greased edge over the other, and make a cone, then place the stuffing in it. Add ½ to ¾ tsp stuffing as much as they fit in the cone.
7. Grease the edges with water, make a slight plate, stick both the edges. Once ready place it vertically on a plate. Prepare all samosas likewise. Keep it in open for 15 to 20 minutes.
8. After 20 minutes, heat some oil in a wok. When the oil is sufficiently hot then put the samosas to fry, make sure you keep the flame low as we need less hot oil. When samosas float above the oil, flip them until golden brown in color. Fry all samosas likewise. Turn off the flame once samosas are fried.
9. Hold the samosas over the ladle for a while on the edge of the wok, for extra oil drains back to the wok. Take out the samosas and place in a plate.It takes almost 17 to 18 minutes to fry these samosas. When the samosas cool down place them in a container.
Serving :
10. Crispy and tempting samosas are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. Relish them as snacks anytime, these taste really good and sumptuous.
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