Shahi Masala Samosa Dry

Name: Shahi Masala Samosa Dry
Total time: 3000 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 250gram (1 cup) All-purpose flour/Maida; 75 grams (3/4 cup) sooji/rava; 5 tbsp ghee for moyan; 1 tsp salt; as required Water; 1 cup grinded besan bhujia; 1/4 cup roasted crushed peanuts; 10-12 crushed cashews; to taste Salt; 1/2 tsp garam masala; 2 tsp saunf /fennel; 10-12 raisin; 1 tbsp sugar

Deepali Rawat @cook_26696230

#SMG I used to help my sister's Mother in law to make these samosa and later when I started working I used to eat them at very famous Anandam sweet in Dehradun.Now I have a small kid at home and he too loves these mini Dry Samosas

Deepali Rawat @cook_26696230

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Ingredients

50 mins

5-6 servings

250gram(1 cup) All-purpose flour/Maida
75 grams (3/4 cup)sooji/rava
5 tbsp ghee for moyan
1 tsp salt
as requiredWater
Masala /stuffing
1 cupgrinded besan bhujia
1/4 cuproasted crushed peanuts
10-12crushed cashews
to tasteSalt
1/2 tsp garam masala
2 tspsaunf /fennel
10-12raisin
1 tbsp sugar

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Steps

50 mins

1

Mix all-purpose flour+sooji+ghee+ a spoon of salt together nicely that no lumps of ghee are remianing
2

Start adding water to knead a medium soft dough
3

Once teh dough is ready leave it on rest for 10 mins
4

Now take all the masala/stuffing ingredients and mix them well
5

After 10 mins knead to dough agin for a minutes and make a small balls of that dough roll it like a small poori then cut it from the centre into 2 equal half
6

It will give you 2 semicircle..
7

Now take one half and apply water on the edges...make a cone shape from it and fill the masala /stuffing into it and seal it from the sides /edges.
8

Now deep fry on hot oil on a slow flame till it gives you good golden brown colour..
9

Enjoy this shahi samosa with you friends and families
10

Best then is they can be stored for many days in an airtight container.