There’s no denying the fact that Indians love Samosas! Even if you travel to the remotest part of the country, you will find a place where you can indulge in a cup of ‘cutting chai and samosa’.
Keeping this in mind, we bring you a recipe by Nisha Madhulika, but with a twist.
Refined flour – 2 cups (250 gm)
Ghee – ¼ cup (60 gm)
Salt – ½ tsp
Macaroni – ½ cup (boiled)
Mozzarella cheese – 100 gm
Tomato – 1 (paste)
Green chilly – 1 (paste)
Ginger paste – 1 tsp
Green coriander – 2 to 3 tbsp (finely chopped)
Red chilly – ¼ tsp
Salt – ½ tsp or as per taste
*In a bowl, add ghee, salt and refined flour and mix well.
*Now, knead the dough till it’s a little stiff and cover it with a muslin cloth. Keep it aside for 20-25 minutes.
*Heat 1 tbsp oil in a pan and add ginger paste, tomato-green chilly paste, red chilly powder and salt, once the oil is hot. Saute this mixture until oil starts separating from it.
*Turn off the flame once the mixture is ready. Add boiled macaroni and fresh coriander to the masala and stir well. Transfer the stuffing to a bowl.
*When the stuffing cools down, add grated mozzarella cheese to it and mix well.
*After the dough is set, knead it again until it’s smooth. Divide the dough into two equal parts.
*Use one part of the dough for making the samosas and the other part for making the packets.
*Further divide, one of the parts into three equal parts for the samosa. Now, make a ball out of it and roll out lengthwise, till it’s thin.
*Now, divide the rolled sheet into two equal halves with help of a knife. Place it in your palm, sprinkle some water on the side facing upwards and fold it in a cone.
*Stuff the cone with 2-3 tsp of the filling and seal the open ends. Likewise, prepare all the samosas.
*Now, divide the remaining part of the dough that you have previously kept aside for the packets into 8 small lumps. Roll the ball till it’s thin.
*Now, place 2-2.5 tsp stuffing over it and fold it giving it a shape like a packet. Use water to seal the edges. Likewise, prepare all the packets.
*Heat enough oil in a wok and wait till it’s medium hot to fry the samosas and packets. Keep the flame on medium and fry until they are golden brown in colour. Drain out the excess oil from the fried samosas.
*Serve it with green coriander chutney, sweet chutney or any other sauce as per your desire.