Category Archives: Samosa recipe

Chinese Samosa Recipe Step by Step – Noodles Samosa Recipe

Chinese Samosa Recipe Video – Noodles Samosa Recipe

Chinese samosa is a very innovative dish made from a combination of Indian and Chinese cuisine. Chinese samosas can be served as a snack or as an appetizer at a party or a get together. Made of refined flour, veggies, noodles and soy sauce these samosas taste delicious.

Here we prepare Chinese samosas which is favorite among all age groups. It can be served with tomato sauce or spicy green coriander chutney. So, try making Chinese samosas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.

noodles samosa recipeMaking:

Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

noodles samosa recipe

In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.

noodles samosa recipe

Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well.

noodles samosa recipe

Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl.

noodles samosa recipe

20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.

noodles samosa recipe

Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.

noodles samosa recipes

Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.

noodles samosa recipe

Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.

noodles samosa recipe

Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.

Serving:

Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

Suggestion

You can take cabbage, capsicum, beans or any other veggies according to choice of availability for making the stuffing.

Chinese Samosa Recipe - Noodles Samosa Recipechinese samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Refined flour – 1 cup
  • Carom seeds – less than ¼ tsp
  • Salt - ¼ tsp or to taste
  • Ghee – 2 tbsp
  • Noodles – 1 cup
  • Mushrooms – 2 (finely chopped)
  • Carrot - ¼ cup (finely chopped)
  • Green peas - ¼ cup
  • Green coriander – 2 tbsp
  • Salt - ¼ tsp or to taste
  • Black pepper powder - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • lemon juice – 1 tsp
  • Soy sauce – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger - ½ inch baton grated or ½ tsp paste
  • Oil – to make stuffing and fry samosas
Instructions
  1. To boil the noodles, take enough water in a vessel to submerge the noodles and place it on flame to simmer. When the water starts boiling, add 1 tsp of oil along with noodles in it and cook until the noodles become slightly tender. Then strain the noodles through a sieve and wash them under running water then transfer them in a bowl.
  2. Take refined flour in a big mixing bowl followed by crushed carom seeds, salt and ghee and mix everything nicely. Now add water in small portions and knead hard dough. More than ¼ cup of water is required for kneading this much quantity of flour. Cover and keep the dough aside for 20 minutes to set. In the mean time, prepare the stuffing. For this, place a pan on flame and pour 2 tbsp of oil in it. When the oil gets heated, add ginger and green chilly and saute them for a while. Then add green peas and carrot in the masala and stir fry them for 2 minutes.
  3. Now add mushrooms in the pan and saute for a minute. Afterward, add salt, red chilly powder, black pepper powder, soy sauce, lemon juice and green coriander to the veggies. Mix all the ingredients really well. Add noodles to the pan as well and cook until everything is mixed well. Stuffing for making samosa is now ready, turn off the flame and transfer it in a bowl. 20 minutes are later, dough will be ready. Slightly knead the dough then divide it into four equal parts and roll each lump in smooth peda. Take a peda and roll out a thin oval shaped chapatti.
  4. Cut the poori into two equal half, take one part and apply some water on the edge then fold and stick it making a cone.
  5. Put some stuffing in the cone keeping some space vacant. Now apply some water on the edges and give a plate at the backside of the cone then stick them together to close the stuffing. Place the samosa on plate and likewise prepare the rest of the samosas.
  6. Place a wok on flame and pour enough oil in it to deep fry the samosas. When the oil becomes medium hot, gently slide the samosas in it.
  7. Once the samosas starts floating on the surface of the oil, flip the sides of the samosas and fry them on medium-low flame until they become golden brown from all the sides. When they are fried aptly, transfer them on a plate covered with kitchen paper towel and fry the rest of the samosas as well. It took 8 to 10 minutes to fry a batch of samosas. Noodles samosas are now ready to serve.
  8. Serve these finger-licking and lip-smacking noodles samosas steaming hot along with tomato sauce or spicy green coriander chutney.

 

Baked Samosa Recipes – Oven Baked Vegetarian Samosas Recipe

Baked Samosa Recipes Video – Oven Baked Vegetarian Samosas Recipe

Baked samosa is prepared in same manner just as fried samosas but in this case they are baked till crispy. Baking always makes cooking easier. Thus, the preparation time of these samosas is also less than that of fried samosas.

Samosa is everyone favourite snack that can be served along with spicy green chutney or sweet chutney. You can have these baked samosas with piping hot cup of tea or coffee to make your tea time special. So, try making baked samosas with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and keep them in a bowl.

baked samosa

Evenly grease a baking tray with some oil.

baked samosaMaking:

Take refined flour in a big mixing bowl and add salt, sugar, instant dry active yeast and oil into it.

baked samosa

Now add lukewarm water in small portions and knead soft dough. 1/3 cup of water is used to knead the dough. Now knead the dough continuously for 4 to 5 minutes until it becomes smooth. Later, grease the dough and the bowl with some oil then cover and keep it in warm place for 2 hours.

baked samosa

Meanwhile, prepare the stuffing for the samosas. For this, heat a pan with some oil. When the oil gets heated, add green chilly and ginger to it and saute for a while. Then add cumin powder, coriander powder and green peas in the pan. Stir fry the peas for 2 minutes by stirring constantly.

baked samosa

Finely crumble the potatoes and put them in the pan followed by salt, red chilly powder, garam masala, dry mango powder and green coriander. Mix all the ingredients thoroughly. Stuffing is ready, turn off the flame and transfer it to a bowl.

baked samosa

After 2 hours, dough will get fermented. Slightly knead the dough then divide it into four equal portions and roll each lump into smooth peda. Take a peda, dust it with some flour and roll out a thin oval shaped chapatti. It should be as thin as a chapatti.

baked samosa

Cut the chapatti into two equal half, take one part and apply some water on the edge then fold it making a cone.

baked samosa

Put 2 to 3 tsp of stuffing in the cone keeping ½ inch of space vacant. Apply some water on the edges then give a plate at the backside of the cone and stick them together to close the stuffing nicely. Place the samosa on the greased baking tray and likewise prepare the rest of the samosas. Maintain 1 inch distance between the samosas while placing them on the tray.

baked samosa

Cover the samosas with a cloth or kitchen paper towel so that the shape of the samosas doesn’t get spoiled and keep them aside for 30 minutes. 30 minutes later, samosas will be ready to bake. Preheat an oven at 180 degree centigrade then place the tray inside it and bake the samosas at 180 degree for 10 minutes.

baked samosa

10 minutes later, take out the tray. Samosas are uncooked so put it back inside the oven and bake the samosas for 5 minutes more. After 5 minutes, samosas will become golden brown in colour. Baked samosas are now ready to serve.

baked samosaServing:

Serve these spicy and lip-smacking baked samosas steaming hot along with tomato sauce, green coriander chutney or kasundi.

Suggestion

  • You can prepare the stuffing of the samosas with paneer, capsicum, beans or any other veggie as per your taste.

Baked Samosa Recipes - Oven Baked Vegetarian Samosas Recipe baked samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1 cup
  • Salt - ¼ tsp or to taste
  • Sugar - ½ tsp
  • Instant dry active yeast - ½ tsp
  • Oil – 1 tbsp
  • Green peas - ½ cup (frozen/fresh)
  • Potatoes – 2 (boiled)
  • Oil – to make stuffing
  • Red chilly powder – less than ¼ tsp
  • Salt - ¼ tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Green coriander – 1 tbsp (finely chopped)
  • Dry mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Cumin powder - ½ tsp
  • Garam masala – less than ¼ tsp
Instructions
  1. Peel the boiled potatoes and keep them in a bowl. Evenly grease a baking tray with some oil.
  2. Take refined flour in a big mixing bowl and add salt, sugar, instant dry active yeast and oil into it.
  3. Now add lukewarm water in small portions and knead soft dough. ⅓ cup of water is used to knead the dough. Now knead the dough continuously for 4 to 5 minutes until it becomes smooth. Later, grease the dough and the bowl with some oil then cover and keep it in warm place for 2 hours.
  4. Meanwhile, prepare the stuffing for the samosas. For this, heat a pan with some oil. When the oil gets heated, add green chilly and ginger to it and saute for a while. Then add cumin powder, coriander powder and green peas in the pan. Stir fry the peas for 2 minutes by stirring constantly.
  5. Finely crumble the potatoes and put them in the pan followed by salt, red chilly powder, garam masala, dry mango powder and green coriander. Mix all the ingredients thoroughly. Stuffing is ready, turn off the flame and transfer it to a bowl.
  6. After 2 hours, dough will get fermented. Slightly knead the dough then divide it into four equal portions and roll each lump into smooth peda. Take a peda, dust it with some flour and roll out a thin oval shaped chapatti. It should be as thin as a chapatti. Cut the chapatti into two equal half, take one part and apply some water on the edge then fold it making a cone.
  7. Put 2 to 3 tsp of stuffing in the cone keeping ½ inch of space vacant. Apply some water on the edges then give a plate at the backside of the cone and stick them together to close the stuffing nicely. Place the samosa on the greased baking tray and likewise prepare the rest of the samosas. Maintain 1 inch distance between the samosas while placing them on the tray.
  8. Cover the samosas with a cloth or kitchen paper towel so that the shape of the samosas doesn't get spoiled and keep them aside for 30 minutes. 30 minutes later, samosas will be ready to bake. Preheat an oven at 180 degree centigrade then place the tray inside it and bake the samosas at 180 degree for 10 minutes.
  9. minutes later, take out the tray. Samosas are uncooked so put it back inside the oven and bake the samosas for 5 minutes more. After 5 minutes, samosas will become golden brown in colour. Baked samosas are now ready. Serve these spicy and lip-smacking baked samosas steaming hot along with tomato sauce, green coriander chutney or kasundi.

 

Sweet Samosa Recipe – Quick Meetha Samosa Recipe – Dry Mini Samosa

Sweet Samosa recipes – Quick Meetha Samosa Recipe – Dry Mini Samosa

Sweet mini samosa are super and a great snack recipe for any special occasion or party or evening tea. Who would not love to munch on some crusty, tasty snack while there’s a downpour outside? Monsoon is the time for some real lip smacking and delectable snacks and today we bring you all a delicious and super sumptuous sweet samosa recipe. This will surely be another add-on to your monsoon cravings.

In fact, you can enjoy these little sweet samosas anytime of the day you want. Treat your sweet tooth with a new dessert and delight everyday by just following this simple recipe of sweet chana dal samosas with step-by-step instructions. Enjoy!

Directions

Getting ready:

Take chana dal in a pressure cooker, followed by ½ cup water and let it simmer until it whistles once. After one whistle reduce the flame and let it simmer for 1 to 2 more minutes.

sweet samosa

Make 8 to 10 pieces from each almond and cashew. Peel and powder the cardamom.

sweet samosaMaking:

Combine refined flour and ghee together in a mixing bowl. Knead stiff and tight dough same as required for making pooris with adding water in little portions.

sweet samosa

Cover and keep the dough aside for 20 minutes to rest.

sweet samosa

Meanwhile let us prepare stuffing for the samosas. For this check if the dal is cooked thoroughly and then drain out excess water from it. Transfer the dal to another bowl and grind it coarsely.

sweet samosa

Now preheat a pan with 1 tbsp ghee and place the ground dal to it. Stir and roast the dal until it gets little brown and fragrant.

sweet samosa

When you see ghee has started separating from the dal and see a little change in color, turn off the flame immediately. Let the dal cool down a little. Then add chopped dry fruits and powdered sugar to it, followed by raisins and green cardamom powder. Mix everything really well. 10. Stuffing is now ready, transfer it to another bowl.

chana dal samosa

Now divide dough into small lumps as we are making mini samosas. Roll the dough ball like this giving it an oval shape. Likewise prepare all dough balls.

sweet samosa

Roll one dough ball at a time and into 3 inch diameter poori. Make sure you roll it out too thin nor too thick.

sweet samosa

After this divide the rolled poori into two equal halves. Now take one part and spread some water on half part.

sweet samosa

Roll and paste the other part with this part like this giving it a shape of cone.

Now place ½ or 0.75 tsp stuffing inside the prepared cone.

sweet samosa
Spread some more water all around the edges and give a plate or fold like this. Paste the edges together like this. Samosa is ready. Place the samosas in erect position like this on a plate so that its shape remains intact. Likewise prepare all samosas.

Heat some ghee in a wok on low flame. When the ghee is medium hot drop the samosas in to it and fry until they turn golden brown in color from all sides. sweet samosa

Keep the flame medium-low. Place as many samosas as possible at once in the wok. Keep flipping the sides of samosas. Samosas have turned golden brown in color; take them out in a plate. Likewise fry all samosas. Mouth watering, delectable and crispy sweet chana dal stuff samosas are ready. With this much dough 20 samosas are ready.

Serving:

Serve these sweet chana dal samosas with any Indian dip or chutney or have them as it is. When the sweet chana dal samosas cool down completely, store them in any air tight container an relish eating for up to 10 to 12 days.

Suggestions:

If you wish to make the samosas sweeter then you can coat these samosas with sugar syrup. We need a two thread consistency of sugar syrup for coating the samosas.

Sweet Samosa recipes - Quick Meetha Samosa Recipe sweet samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Chana lentil – ½ cup (soaked)
  • Powdered sugar – ½ cup
  • Melted ghee – ¼ cup
  • Cashews – 2 tbsp
  • Raisins – 2 tbsp
  • Almonds – 8-10
  • Green cardamom – 5
  • Ghee – for frying
Instructions
  1. Take chana dal in a pressure cooker, followed by ½ cup water and let it simmer until it whistles once. After one whistle reduce the flame and let it simmer for 1 to 2 more minutes.
  2. Make 8 to 10 pieces from each almond and cashew. Peel and powder the cardamom.
  3. Combine refined flour and ghee together in a mixing bowl. Knead stiff and tight dough same as required for making pooris with adding water in little portions.
  4. Cover and keep the dough aside for 20 minutes to rest.
  5. Meanwhile let us prepare stuffing for the samosas. For this check if the dal is cooked thoroughly and then drain out excess water from it.
  6. Transfer the dal to another bowl and grind it coarsely.
  7. Now preheat a pan with 1 tbsp ghee and place the ground dal to it. Stir and roast the dal until it gets little brown and fragrant.
  8. When you see ghee has started separating from the dal and see a little change in color, turn off the flame immediately.
  9. Let the dal cool down a little. Then add chopped dry fruits and powdered sugar to it, followed by raisins and green cardamom powder. Mix everything really well. 10. Stuffing is now ready, transfer it to another bowl.
  10. Now divide dough into small lumps as we are making mini samosas. Roll the dough ball like this giving it an oval shape. Likewise prepare all dough balls.
  11. Roll one dough ball at a time and into 3 inch diameter poori. Make sure you roll it out too thin nor too thick.
  12. After this divide the rolled poori into two equal halves. Now take one part and spread some water on half part.
  13. Roll and paste the other part with this part like this giving it a shape of cone.
  14. Now place ½ or 0.75 tsp stuffing inside the prepared cone.
  15. Spread some more water all around the edges and give a plate or fold like this. Paste the edges together like this. Samosa is ready.
  16. Place the samosas in erect position like this on a plate so that its shape remains intact. Likewise prepare all samosas.
  17. Heat some ghee in a wok on low flame. When the ghee is medium hot drop the samosas in to it and fry until they turn golden brown in color from all sides. 19. Keep the flame medium-low. Place as many samosas as possible at once in the wok. Keep flipping the sides of samosas.
  18. Samosas have turned golden brown in color; take them out in a plate. Likewise fry all samosas.
  19. Mouth watering, delectable and crispy sweet chana dal stuff samosas are ready. With this much dough 20 samosas are ready.
  20. Serve these sweet chana dal samosas with any Indian dip or chutney or have them as it is. When the sweet chana dal samosas cool down completely, store them in any air tight container an relish eating for up to 10 to 12 days.

 

Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe

Samosa Recipe – Punjabi Samosa recipe – Aloo Samosa Recipe

Aloo samosa is one of most popular and favorite snack which doesn’t need any kind of introduction. Even a kid knows what a samosa is! Who won’t relish eating Samosas with crusty surface, stuffed with spicy filling? Samosas have always been a favorite. We can make them for supper or whenever some guests crowd your place.

Samosa is so popular that wherever you go, you’ll be able to find them at almost every shop. Making Aloo Samosa is not at all difficult. The combo of lip smacking, crispy and zingy samosa with tea is really irresistible. So what’s making you hold back? Get up and try making this recipe for today’s supper with these step-by-step pictures and enjoy!

Directions

Getting ready:

1.  Pressure cook the potatoes until one whistle or till they get soft.


2.  Peel the boiled potatoes and mash them finely.

Making:

3.  Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.


4.  Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.


5.  Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.


6.  To it add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.


7.  Now pinch 7-8 small to medium size balls from the dough and shape them round.


8.  Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.


9.  Then divide the poori into two equal halves and lift one part in your hands.


10.  Apply some water on the edges and fold giving it a cone shape.


11.  Stuff the cone with potato filling.


12.  Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.


13.  After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.


14.  Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.

Serving:

15.  Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.

Suggestions

  • Instead of ghee you can also add oil in the refined flour.
  • You can skip dry fruits and add small paneer pieces. For that, stir fry it till they become golden brown.

4.0 from 3 reviews
Samosa Recipe - Aloo Samosa Recipe samosa recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Ghee - ¼ cup (60 grams)
  • Salt - ½ tsp (as per taste)
  • Potatoes - 400 grams (4 medium size)
  • Green peas - ½ cup (optional)
  • Cashews - 10-12 (optional)
  • Raisins - 25-30 (optional)
  • Green chilly - 2-3 (finely chopped)
  • Ginger - 1 inch long piece (grated)
  • Green coriander - 2 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Garam masala - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ¾ tsp or as per taste
  • Oil - for frying
Instructions
  1. Pressure cook the potatoes until one whistle or till they get soft.
  2. Peel the boiled potatoes and mash them finely.
  3. Now in a big mixing bowl, take refined flour and add some ghee, salt and mix well. Add lukewarm water in small portions and knead stiff and tight dough.
  4. Cover and keep the dough aside for about 15-20 minutes to rest. Meanwhile, prepare the stuffing.
  5. Heat 1 tsp oil in a pan and to it add ginger, green chilly and green peas. Cover the wok and let it cook for 2 minutes till the peas get soft.
  6. To it add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Stir and mix the ingredients well. Stuffing is ready.
  7. Now pinch 7-8 small to medium size balls from the dough and shape them round.
  8. Roll out the dough ball to about 8-10 inch diameter round, keeping it little thick.
  9. Then divide the poori into two equal halves and lift one part in your hands.
  10. Apply some water on the edges and fold giving it a cone shape.
  11. Stuff the cone with potato filling.
  12. Give a small fold at the back and apply some water on the edges. Bring both the ends together and stick well. Keep the shape correct and likewise prepare all the samosas.
  13. After this, heat enough oil in a wok or pan to deep fry the samosas. Slide 4 to 5 samosas in the pan and deep fry until they get brown and crispy from both sides on medium flame.
  14. Drain out the fried samosas on kitchen paper towel to remove excess oil and fry rest of the samosas, similarly.
  15. Serve piping hot samosas with any tangy and zingy Indian dip or chutney like coriander chutney, mint chutney or sweet chutney and relish eating.

 

Macaroni Cheese Samosa Recipe

Macaroni Cheese Samosa Recipe – Pasta Cheese Stuffed Samosa

Macaroni cheese samosa is really scrumptious dish and your kids will relish eating them for sure.Today we have an amazing and super delicious recipe of Macaroni cheese samosas and packets with you all. This recipe is a favorite street food among the youngsters and kids. The samosas are stuffed with a unique, spicy and zingy filling of macaroni and cheese then the usual samosas which use potatoes. Kids love and enjoy eating cheese and macaroni a lot and we are sure they will like this dish as well.

But this time, try making these yummy and scrumptious macaroni packets for your kids or as snack for supper. You can even make them for any special occasions or parties and your guest will go wow! Follow this recipe with step-by-step instructions of macaroni cheese samosa at your home and impress your dear ones. Enjoy!

Directions

Getting ready:

Rinse the tomatoes and green chilly and make a fine paste.

macaroni cheese samosaMaking:

Take refined flour in a bowl and add ghee and salt into it. Add water in small portions and knead stiff and tight dough. Cover and keep aside for 20 to 25 minutes to set.

macaroni cheese samosa

Heat 1 tbsp oil in a pan or wok and add ginger paste, tomato-green chilly paste, red chilly powder and salt into it. Now sauté the masala until you see oil leaving the sides of the masala.

macaroni cheese samosa

Then turn off the flame and mix boiled macaroni into it. Mix some chopped coriander as well.

macaroni cheese samosa

Transfer the prepared stuffing to a serving bowl. Let it cool down then add grated mozzarella cheese into it.

macaroni cheese samosa

Knead the dough again after 20 minutes. Equally divide the dough into two portions. Now divide one portion into three parts. Take one dough ball and roll into a round shape. Divide the rolled sheet into two equal halves.

macaroni cheese samosa

Lift one part and apply some water on the inner side and fold into a cone shape. Stuff this cone with 1 to 2 tsp filling and stick the upper edges together with some water. Similarly prepare all the samosas and place them erect on a plate.

macaroni cheese samosa

You can even shape them in packets. For this, take the other dough lump and divide it further into 8 small lumps. Take one lump at a time and roll into round shape of 3 to 4 inch diameter rounds, keeping it thin. Place 2 to 2.5 tsp stuffing over this and

macaroni cheese samosa

Fold giving it a shape like a packet. Use water to stick the edges. Likewise prepare the rest.

macaroni cheese samosa

Now heat enough oil in a wok or pan for deep frying and gently drop as many samosas and packets as possible.

macaroni cheese samosa

Keep flipping the sides and deep fry until they get golden brown and crispy.

macaroni cheese samosa

Drain out the fried samosas and packets on kitchen paper towels to remove excess oil

macaroni cheese samosaServing:

Serve steaming hot samosas and packets with any Indian dips like green coriander chutney, sweet chutney, tomato sauce and relish eating.

macaroni cheese samosaSuggestions

  • After stuffing the samosas and packets, stick them nicely using water.
  • Fry the samosas on medium hot oil and fry on medium flame until golden brown.
  • After stuffing the samosas, cover and keep them aside for half to 1 hour and fry later. With this the samosas get no bubbles on the top. Also, if you add moen while kneading the dough, even then there will no bubbles on the surface and samosas taste super delicious.

Macaroni Cheese Samosa Recipe samosa recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 2 cups (250 grams)
  • Ghee – ¼ cup (60 grams)
  • Salt – ½ tsp
  • Macaroni – ½ cup (boiled)
  • Mozzarella cheese – 100 grams
  • Tomato – 1 (paste)
  • Green chilly – 1 (paste)
  • Ginger paste – 1 tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Red chilly – ¼ tsp
  • Salt – ½ tsp or as per taste
Instructions
  1. Rinse the tomatoes and green chilly and make a fine paste.
  2. Take refined flour in a bowl and add ghee and salt into it.
  3. Add water in small portions and knead stiff and tight dough.
  4. Cover and keep aside for 20 to 25 minutes to set.
  5. Heat 1 tbsp oil in a pan or wok and add ginger paste, tomato-green chilly paste, red chilly powder and salt into it.
  6. Now sauté the masala until you see oil leaving the sides of the masala.
  7. Then turn off the flame and mix boiled macaroni into it. Mix some chopped coriander as well.
  8. Transfer the prepared stuffing to a serving bowl
  9. Let it cool down then add grated mozzarella cheese into it.
  10. Knead the dough again after 20 minutes. Equally divide the dough into two portions. Now divide one portion into three parts. Take one dough ball and roll into a round shape.
  11. Divide the rolled sheet into two equal halves.
  12. Lift one part and apply some water on the inner side and fold into a cone shape.
  13. Stuff this cone with 1 to 2 tsp filling and stick the upper edges together with some water. Similarly prepare all the samosas and place them erect on a plate.
  14. You can even shape them in packets. For this, take the other dough lump and divide it further into 8 small lumps.
  15. Take one lump at a time and roll into round shape of 3 to 4 inch diameter rounds, keeping it thin.
  16. Place 2 to 2.5 tsp stuffing over this and
  17. Fold giving it a shape like a packet. Use water to stick the edges. Likewise prepare the rest.
  18. Now heat enough oil in a wok or pan for deep frying and gently drop as many samosas and packets as possible.
  19. Deep fry until they get golden brown and crispy.
  20. Drain out the fried samosas and packets on kitchen paper towels to remove excess oil
  21. Serve steaming hot samosas and packets with any Indian dips like green coriander chutney, sweet chutney, tomato sauce and relish eating.

 

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosa recipe – Potato stuffed Mini Samosa

Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious potato stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

Directions

Getting ready:

Sieve refined flour in a bowl.

mini samosa

Boil and peel the potatoes. Mash finely with the help of a spoon or hand.

mini samosaMaking:

Take refined flour in a bowl and add salt, ghee into it. Mix well and knead stiff and tight dough by adding water little by little (we have used less than 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set.

mini samosa

Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it. Saute for a while until peas get soft. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.

mini samosa

Mix all ingredients really well and add some green coriander as well. Saute for 2 minutes by stirring continuously. Stuffing is ready, take it out in a plate and allow it to cool down.

mini samosa

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Divide the rolled poori into two equal halves.

mini samosa

 

Lift one part and fold giving it a cone shape. Stick the edges using some water. Stuff the cone with potato stuffing.

mini samosa

Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for 1/2 to 1 hour.

mini samosa

Take some oil in a wok for frying the samosas. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.

mini samosa

Fry on medium-low flame until samosas turn golden brown in color.

mini samosa

Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.

mini samosaServing:

Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

mini samosaSuggestions

  • Add moen in refined flour prior kneading it, samosa tastes tastier. The dough should be stiff and tight.
  • While make the cone and sticking the edges, use water and stick well.
  • Leave aside the stuffed samosas for half an hour as this prevents the formation of bubbles at the time of frying.
  • For 35 to 40 samosas
  • Time – 75 minutes

Mini samosa recipe - Potato stuffed Mini Samosa mini samosa
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1.5 cup (200 grams)
  • Ghee - 2 tbsp (40 grams)
  • Salt - ½ tsp or to taste
  • Potato (Boiled)- 3 (200 grams)
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Green peas - 2 tbsp
  • Green chilly - 1 (finely minced)
  • Ginger - ½ inch long piece (grated)
  • Red chilly powder - ¼ tsp
  • Roasted cumin powder - ½ tsp
  • Salt -1/2 tsp or to taste
  • Garam masala - less than ¼ tsp
  • Mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Oil - for frying
Instructions
  1. Sieve refined flour in a bowl.
  2. Boil and peel the potatoes.
  3. Mash finely with the help of a spoon or hand.
  4. Take refined flour in a bowl and add salt, ghee into it.
  5. Mix well and knead stiff and tight dough by adding water little by little (we have used less than ½ cup of water for kneading this much quantity of flour).
  6. Cover and keep aside the dough for 20 minutes to set.
  7. Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it.
  8. Saute for a while until peas get soft.
  9. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.
  10. Mix all ingredients really well and add some green coriander as well.
  11. Saute for 2 minutes by stirring continuously.
  12. Stuffing is ready, take it out in a plate and allow it to cool down.
  13. Grease your hands with some oil and knead the dough again. Make small lumps from the dough.
  14. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter.
  15. Divide the rolled poori into two equal halves.
  16. Lift one part and fold giving it a cone shape.
  17. Stick the edges using some water.
  18. Stuff the cone with potato stuffing.
  19. Give a plate at the back of the samosa and stick the edges using some water.
  20. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for ½ to 1 hour.
  21. Take some oil in a wok for frying the samosas.
  22. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.
  23. Fry on medium-low flame until samosas turn golden brown in color.
  24. Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.
  25. Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.