August 5, 2013

Mini Samosa

Samosas are deep fried triangle shaped starters filled with vegetables. There could be no one without knowing this famous appetizer. Mini Samosas are the one in miniature versions. And these will be more crispier than the regular ones. These are mostly filled with onions. And the taste of onions inside these fried samosas - OMG!! - its utterly delicious. I recently saw a cookery show in youtube and got this recipe. Its very simple to make and you will get amazing response. I tried this with store bought samosa sheets. But if you prefer you could make your own sheets too.

 
Ingredients:

Samosa sheets
Thinly sliced Onions - 1 cup
Thinly sliced Cabbage - 1 cup
grated ginger - 1 tsp
sliced green chilly - 2 ( I replaced this with red chilly powder)
salt

Glue paste
Mix a tsp of all purpose flour in water to a semi running paste.


Method

Mix the sliced onions and cabbage with 1/2 ttsp salt and mix well. Keep this aside for half hour. After half hour the onions will leave water. Now squeeze all those water from the onion mix. You should really squeeze well as it helps to make crispy samosas. If you don't squeeze well, then the samosas will be soggy. So squeeze it really well

After squeezing, add other ingredients and little more salt (remember we added some salt earlier. though we squeezed some will still be there)

Take the samosa sheets. Mine was a square one. so I sliced it lengthwise into 4 rectangles.



Take a spoon of the onion mix and keep it one corner. Then tightly roll it as triangles throughout the length of the sheet. Make sure that you don't have any open corners as the mix might drop out. At the end apply the glue paste and stick it well. In the same way roll all the samosas.

Heat oil in a pan to deep fry these samosas. The oil should not be too hot. I kept it in a low flame. Slowly drop one batch of these mini samosas. And let them cook slowly till they get the nice even golden coloring. Then turn and cook on the other side. This takes around 7 - 10 minutes for each set.

Drain the oil well and place them on tissue papers. These stay crisp even for hours later. Enjoy these crispy snacks on a holiday evening.

Note:
Make sure to squeeze well the onion and cabbage mix
Fry the samosas in really low flame to have the crispy texture.



 
 

 

2 comments:

  1. samosa looks adorable and well explained too...

    ReplyDelete
  2. Samosa's looks so perfect, yummy..

    ReplyDelete

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