Mini Samosas And Arbi Ke Kebab #indvseng

Name: Mini Samosas And Arbi Ke Kebab #indvseng
Total time: 1800 s
Yield: 6 persons
Cuisine: American
Ingredients: 2 cups maida/all purpose flour; 4 tbsp oil for moyan; to taste Salt; as required Water to knead the dough; 5 boiled and mashed potatoes; 2 tbsp finely chopped ginger green chillies; 2 tbsp chopped kaju / cashews; 1 tsp red chilli powder; 1 tsp dhaniya powder; 1/2 tsp amchur powder; 1/4 tsp garam masala; 2 tbsp oil; 1/2 tsp Jeera/ cumin; 1/4 tsp Hing /asafoetida; as needed Oil for deep frying; 8 pieces boiled and mashed arbi; 2 tbsp finely chopped ginger green chillies; 2 tbsp bhune chane ka powder; to taste Salt; 2 tbsp oil for roasting the kebabs; 1/2 tsp chaat masala for garnishing

Archana Bhargava @arch1965

Kolkata

Making arbi ke kebab with such less ingredients

Archana Bhargava @arch1965

Kolkata

Making arbi ke kebab with such less ingredients

Saved

Ingredients

30 minutes

6 persons

2 cupsmaida/all purpose flour
4 tbspoil for moyan
to tasteSalt
as requiredWater to knead the dough
5boiled and mashed potatoes
2 tbspfinely chopped ginger green chillies
2 tbspchopped kaju / cashews
1 tspred chilli powder
1 tspdhaniya powder
1/2 tspamchur powder
1/4 tspgaram masala
2 tbspoil
1/2 tspJeera/ cumin
1/4 tspHing /asafoetida
as neededOil for deep frying
8 piecesboiled and mashed arbi
2 tbspfinely chopped ginger green chillies
2 tbspbhune chane ka powder
to tasteSalt
2 tbspoil for roasting the kebabs
1/2 tspchaat masala for garnishing

Saved

Steps

30 minutes

1

In a mixing bowl combine together maida, oil and salt, mix well with your finger tips
2

Then by adding water little by little knead a medium right dough, but of smooth texture, cover and keep it for half an hour
3

In the meantime prepare the stuffing, heat oil in a pan and put jeera and heeng, let it splutter
4

Then add ginger green chillies, saute for a minute, then add cashews and saute for a minute, then add red chilli powder and dhaniya powder, mix well
5

Now add mashed potatoes, mix well and roast for 6 - 8 minutes
6

Then add salt, amchur and garam masala, mix nicely and roast further for 2 minutes, the stuffing is ready
7

On the other side prepare the kebab mixture, in a mixing bowl combine together mashed arbi, salt, ginger green chillies and bhune chane ka powder
8

Mix them well with your hands and make equal sized balls from the mixture
9

Now heat oil for deep frying, first on high flame, then make the flame low
10

Now make small balls from the dough, take one ball and roll it into an oval shaped poori
11

Cut the poori into two parts, now apply some water on the plain side of one piece and fold it, overlapping on each other, giving the shape of a cone
12

Fill the ready stuffing in the cone and seal it properly by applying little water and pressing it nicely, samosa is ready for frying
13

In this way make all the samosas, now slowly slide down 5 -6 samosas in the hot oil and fry on lie heat, by turning them at regular intervals, until becomes light brown and crispy from outside
14

In this way make all the samosas
15

On the other side heat a pan and grease with little oil
16

Now take one ball from the kebab mixture and flatten a little with the help of little water, prepare all the kebabs
17

Place the kebabs in the hot pan and brush some oil on top of them
18

Roast 4 - 5 kebabs at one time, roast them until becomes light brown from both the sides, in this way make all the kebabs
19

Now take serving plates and arrange mini samosas in one plate and kebabs in the other serving platter, sprinkle some chaat masala on top of the kebabs, serve them hot with green chutney and tamarind chutney