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Mini Samosas (Sambosa)
1 h 15Pour 20Nutri-Score C€
C
1 h 15
1 h 15Mini Samosas (Sambosa)
recette de
CookingTales11 🇬🇧
@cookingtales11
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
oil (for frying and sautéing)Épicerie75 ml
onion (chopped)Fruits et légumes1 morceau
cumin seedsÉpices6 g
garlic pasteFruits et légumes15 g- turmeric powderÉpices4 g
- Kashmiri chilli powderÉpices6 g
- kasuri methiÉpices3 g
potatoes (boiled)Fruits et légumes3 morceaux- chilli flakesÉpices3 g
- coriander powderÉpices3 g
salt (for the filling)Épices8 g
plain flour (maida)Céréales120 g- carom seeds (ajwain)Épices3 g
- salt (for the dough)Épices2 g
gheeProduits laitiers30 g
warm water (as needed)Autres60 ml
par portion
Nutrition
76kcal
- Glucides
- 7 g
- Protéines
- 1 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Rouleau à pâtisserie
Marmite
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the dough
- Mix the maida, ajwain, salt and ghee.
- Add warm water gradually and knead into a firm dough.
- Rest the dough.
- Étape 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.
- Étape 4
Deep-fry and serve
- Deep-fry the samosas on medium-low heat until golden and crisp.
- Serve hot with your favourite samosa chutneys.
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