Tentempié
Mini Samosas (Sambosa)
1 h 15 minPara 20Nutri-Score C€
C
1 h 15 min
1 h 15 minMini Samosas (Sambosa)
receta de
CookingTales11 🇬🇧
@cookingtales11
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
oil (for frying and sautéing)Despensa75 ml
onion (chopped)Frutas y verduras1 pieza
cumin seedsEspecias6 g
garlic pasteFrutas y verduras15 g- turmeric powderEspecias4 g
- Kashmiri chilli powderEspecias6 g
- kasuri methiEspecias3 g
potatoes (boiled)Frutas y verduras3 piezas- chilli flakesEspecias3 g
- coriander powderEspecias3 g
salt (for the filling)Especias8 g
plain flour (maida)Cereales120 g- carom seeds (ajwain)Especias3 g
- salt (for the dough)Especias2 g
gheeLácteos30 g
warm water (as needed)Otro60 ml
por ración
Nutrición
76kcal
- Carbohidratos
- 7 g
- Proteínas
- 1 g
- Grasas
- 5 g
lo que usará
Utensilios
Sartén
Bol
Rodillo
Olla
paso a paso
Preparación
- Paso 1
Prepare the potato filling
- Heat the oil and sauté the onion until soft.
- Add the cumin seeds, garlic paste, turmeric, Kashmiri chilli powder and kasuri methi.
- Add the boiled potatoes and mash well, then mix in the chilli flakes, coriander powder and salt. Set aside.
- Paso 2
Make the dough
- Mix the maida, ajwain, salt and ghee.
- Add warm water gradually and knead into a firm dough.
- Rest the dough.
- Paso 3
Shape the samosas
- Make small dough balls and roll them out.
- Cut each circle in half and shape each half into a mini samosa.
- Fill with the potato mixture and seal the edges.
- Paso 4
Deep-fry and serve
- Deep-fry the samosas on medium-low heat until golden and crisp.
- Serve hot with your favourite samosa chutneys.
las más cocinadas primero