Mini dry samosa is a deep-fried triangle of maida stuffed with dry ingredients like sev or farsan along with spices. The samosa is slightly sweet, and slightly spicy, but absolutely tasty and liked by all age groups. 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. The best part is these can be stored for 10-15 days. It is a very good gifting option during festivals and served at parties also.
Mini dry samosa recipe | How to make dry samosa | farsan samosa | besan samosa
- 2 cup maida all purpose flour
- Salt to taste
- 1 tsp ajwain
- 4 tbsp or ¼ cup oil
- ½ cup or water as required
- ½ cup fried moong dal
- ½ cup aloo sev
- 1 tsp oil
- Pinch of hing
- 6 tbsp tamarind pulp
- ½ cup jaggery
- ¼ cup water
- 1 tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp cloves powder
- ¼ tsp cinnamon powder
- ½ tsp garam masala
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- 3 tsp white sesame seeds
- Salt to taste
- Oil for deep frying
For kachori dough
- In a mixing bowl, add maida, salt, ajwain and oil. Mix well. Add water gradually and knead a tight and smooth dough.
- Cover and rest the dough for 30 minutes.
- In a mixture jar, add fried moong dal and aloo sev. Grind it into a coarse powder.
- Now in a pan, add oil, asafetida, tamarind pulp, jaggery, and water. Mix well and cook till the jaggery is completely dissolved.
- Add red chilli powder, cumin powder, coriander powder, cloves powder, cinnamon powder, garam masala, coriander seeds, fennel seeds, white sesame seeds and salt. Mix well.
- Add farsan powder and mix well.
- Cool down the mixture and make a small size ball of stuffing.
- Knead the dough once again to make it pliable. Cut it into equal parts.
- Roll the ball into an oval shape. Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone.
- Fill the cone with dry stuffing.
- Seal the round edge again by brushing little water on the edges and seal the samosa firmly.
- Prepare all the samosas in the same way.
Frying the samosa
- Heat oil. Add a bit of dough to check if it rises.
- Keep the flame low-medium and Now start adding the samosa, 7-8 at a time.
- Fry the samosa on slow to medium flame stirring often for an even golden color.
- Remove it from kitchen paper.
- Let cool to store in an airtight container.
- Rub the oil with your fingers until it is well incorporated with the flour.
- Make stiff dough; do not make a soft dough.
- Grind dal and sev on pulse grinding so the oil will not release from it.
- Tamarind pulp increase self-life of samosa.
- Jaggery gives sweetness to stuffing and balances tamarind sourness.
- seal the samosa with little water.
- fry samosa on low-medium heat.