Mini Dry Bhujiya Samosa

Name: Mini Dry Bhujiya Samosa
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: For the dough; 1 cup Refined flour; 1/4 teaspoon Carom seeds; 2 tablespoons Ghee; 1/4 teaspoon salt; For the filling; 50 grams Aloo Bhujiya; 2 teaspoon Sesame seeds; 1 teaspoon Fennel Powder; 1/2 teaspoon amchur powder; 2 pinch hing /asafoetida; 1 teaspoon Coriander powder; 1/2 teaspoon Red chilli powder; 1 teaspoon Raisins (optional); 6 Cashew nuts (optional); 1 teaspoon Sugar; 1 tablespoon dry coconut powder; 1/4 teaspoon Salt or to taste; 2 cups Oil – for frying

Sanchita Mittal @sm_thechef

Delhi

#FestiveSavories
Mini Dry Bhujiya Samosa is a spicy and crispy deep fried triangles of maida flour stuffed with dry mixture of crushed aaloo bhujiya, spices and coconut powder.
It is a perfect light and tasty tea time snack that can satisfy the urge for something spicy and stomach filling whenever you are hungry.
It is very good gifting option during festivals and served in parties also.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

8 servings

For the dough
1 cupRefined flour
1/4 teaspoonCarom seeds
2 tablespoonsGhee
1/4 teaspoonsalt
For the filling
50 gramsAloo Bhujiya
2 teaspoonSesame seeds
1 teaspoonFennel Powder
1/2 teaspoonamchur powder
2 pinchhing /asafoetida
1 teaspoonCoriander powder
1/2 teaspoonRed chilli powder
1 teaspoonRaisins (optional)
6Cashew nuts (optional)
1 teaspoonSugar
1 tablespoondry coconut powder
1/4 teaspoonSalt or to taste
2 cupsOil – for frying

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Steps

30 minutes

1

Sieve together refined flour and salt, add two tablespoons of ghee and mix well.
2

Add sufficient water, little at a time and knead into a firm dough.
3

Keep it covered with a samp cloth for 15 minutes
4

To prepare stuffing for the samosa add aaloo bhujiya to the mixer jar along with sesame seeds, fennel seeds powder, coriander powder, red chilli powder, sugar, salt and grind all ingredients coarsely.
5

Take out the mixture in a bowl and add garam masala powder, amchur powder, coconut powder, asafoetida and mix well.
6

Divide the maida dough into eight portions and roll out each portion into oval shaped disc.
7

Cut each disc into two halves/pieces.
8

Shape each half into a cone and fill them with the prepared filling mixture and
Seal the edges well with the help of water
9

Heat sufficient oil in a kadai and deep-fry the samosas till golden in colour from all the sides, turning them occasionally.
10

Drain onto an absorbent paper and serve hot or warm with green chutney and tamarind chutney.
11

My tip - These can be stored for 15 days in an air tight container and are also good for gifting purposes