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RECIPE
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Mini chinese SAMOOSA
Ingredients
1 Cup all purpose flour
1 Teaspoon Semolina
3 Tablespoons ghee (Clarified butter) (Clarified butter)
¼ Teaspoon seeds carom (ajwain)
To Taste Salt
Water
1 Cup noodles boiled and (refer process for this)
⅛ Cup beans chopped french
⅓ Cup carrot chopped
⅓ Cup cabbage chopped
1 Teaspoon chopped ginger finely
1 Teaspoon green chilli finely chopped
1 Teaspoon pepper powder
1 Teaspoon soya sauce
½ Teaspoon chilli sauce
½ Tablespoon oil
To Taste salt
3 Cups Oil for deep frying
Method
50 minutes
For covering, take a bowl and mix all the dry ingredients well
Knead tight dough, cover it with a damped cotton cloth and keep it aside
For the noodles, boil water on medium heat and add noodles
Boil it for 3-4 minute or till the noodles becomes soft
Take the noodles out of the boiled water and pour chilled water on it. By pouring chilled water, the shape of noodle will remain intact. Keep the noodles aside
Take a pan and heat oil on medium heat
Add ginger and green chilli and sauté it for 1 minute
Add cabbage, carrot, French beans and a pinch of salt, sauté it for 3-4 minutes till vegetables tender a bit
Add noodles, salt and pepper then sauté for 2 minutes. Note that add salt a bit less than estimation as chilli sauce and soya sauce will already have some salt content
Make the flame high and add soya sauce and chilli sauce, sauté it for a minutes
The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down
Take the dough made for covering and divide it into 4 equal pieces
Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
Cut the big circle into two semicircles
Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in Image1
Stick it and cone shape is ready
Add 2 tablespoon of filling inside the cone
Use a little water, make area moisture and stick the two flaps together with your finger making 5-6 small pinch marks on that side
Repeat this for all the samosas
Heat the oil for deep frying on medium heat
Once oil is hot, reduce the heat to slow and put samosa in oil for frying
Make sure that samosa should be submerged fully in oil
Fry each side of samosa for 3-4 minutes or till it gives light golden in color
Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
Serve it with tamrind chutney (sweet and sour sauce) made with tamarind and dates
Tip: To make the cover crispy, ghee (Clarified butter) measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.
INFO & TIPS
you can egg n bread crumbs also
POSTED ON
11 May 2018