Aisa Samosa Pehle Kabhi Nahin Dekha Bangalore Ka Sabse Tasty Samosa | Adam rasoi

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more vitamins.

peas

🥗Healthier: green beans

💰Cheaper: none

Green beans are often less expensive.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: none

Ground cumin is more accessible.

In a mixing bowl, add 1 kg all-purpose flour, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp salt.

Add 2 tbsp cumin seeds and mix well.

To make the dough crispy, add 2 tbsp oil and 2 tbsp ghee, and mix thoroughly.

Knead the dough until it's neither too soft nor too hard, slightly on the firmer side for crispiness.

Once the dough is ready, cover it and let it rest for 30 minutes.

For the filling, heat 1 tbsp oil in a pan and add 500 g minced meat, mixing it well.

After mixing, add 1/2 cup water and stir.

Add 2 tbsp garlic paste and 2 tbsp ginger paste, mixing again.

Then, add 1/2 tsp turmeric powder, salt to taste, 2 tbsp red chili powder, 1 tsp coriander powder, 1 tsp black pepper powder, and 1/2 tsp garam masala powder, mixing thoroughly.

Add 3 tbsp coconut paste and mix well, cooking on medium flame for about 15 minutes until the water evaporates and the raw smell goes away.

Chop 6 onions finely and take a handful of green beans, wash and chop them as well, then mix them into the filling.

Ensure that all water has evaporated from the filling before removing it from heat; let it cool down.

Once the dough has rested, knead it lightly to make it softer.

Dust a plate with a little flour to prevent sticking, and break off small pieces of dough to form balls.

Roll each ball into a medium-sized circle, not too big.

Apply a little oil on one half of the rolled dough, then fold it over.

Fill one spoon of the prepared filling into the folded dough, moisten the edges with water, and seal them tightly by pinching.

Repeat the process until all samosas are made and placed on a plate.

Heat oil in a deep frying pan on medium heat, ensuring it is not too hot to fry the samosas properly.

Once the oil is moderately hot, add the samosas and fry until golden brown, flipping them to cook evenly on both sides.

Once fried, remove the samosas and drain them on paper towels.

Store any leftover dough and filling in a container in the fridge for up to two days for fresh samosas later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens