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Ingredient
Bikaneri Mini Samosa (Baked and Fried)
Introduce
Chef :
Shikha Yashu JethiBikaneri Mini Samosa (Baked and Fried)
These small and mini samosa have great shelf life and are easy to cook at home. The Perfect balance of sweet, tangy and spicy and nutty flavors. Each bite gives you the explosion of flavors. Must try the recipe.
Ingredient
Food ration :
30 mini samosas
3/4 cup
All Purpose Flour
3/4 cup
Whole Wheat Flour
1/4
Salt
3 tbsp
Oil
as required
Water
For
Stuffing-
3/4 cup
Gram Flour
3 tbsp
Moong Dal
3 tsp
Coriander Seeds
2 tsp
cumin seeds
2 tsp
Fennel
2
cloves
1
Cardamom
1 tsp
Kasoori methi
1 tsp
Black pepper
3 tsp
Amchoor Powder
2 tsp
Black Salt
7-8
Cashew nuts
1 pinch
Hing
2 tsp
Sugar
5-7
Raisin chopped
as required
Oil to deep fry
Cooking instructions
* Step 1
Soak Moong dal in 1/2 cup of water in a bowl for about an hour.
* Step 2
Take both the flours in a bowl and add all the ingredients for dough except water Mix well and when you get little crumbly texture add little water and make semi stiff dough.
* Step 3
Cover the dough with damp muslin cloth and keep it aside for 30 minutes.
* Step 4
In a mixer jar take coriander seeds,cumin seeds, fennel seeds, cardamom, cloves, kasuri methi, kashmiri lal mirch, black pepper, amchoor powder, black salt and half of the gram flour. Pulse all together for 2-3 times.
* Step 5
Heat oil on a medium flame and roast cashew nuts on a medium flame.
* Step 6
Add prepared spice mix along with rest half of the besan and roast on low flame for 2-3 minutes to remove rawness of gram flour.
* Step 7
Add salt, sugar and raisins to it and stir again on low flame until sugar start getting mixing well.
* Step 8
Add soaked and drained moong dal to it and cook for 3-4 minutes.
* Step 9
Dough in 30 equal parts.
Roll it in oblong shape. cut it from the center to make it half and roll a bit each again.
* Step 10
Apply water on its one side and fold it from one side by making a cone like structure and seal other end with water.
* Step 11
Stuff the filling as given in the picture.(Please check the pictures.)
stick the outer side too.
* Step 12
Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.
* Step 13
The filling should be appropriate and should not be seen from the slit or top pointed shape.
Fill all the stuffing and make samosa.
* Step 14
Heat oil on a high flame and then deep fry the samosas on a
low flame till golden. It will take 12-15 minutes.
* Step 15
Baking Samosas- Preheat oven at 200 deg C and place samosa on a baking tray and bake it for 20 minutes.
* Step 16
After 10 minutes take out samosa and apply some oil on it and bake for another 10 minutes.
* Step 17
And the both samosa are ready and they have a shelf life of 1 month.
* Step 18
Enjoy thees samosa as an evening snack take it with you on any trip to munch for mini appetites.
Note: if there is a photo you can click to enlarge it
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