Sooji Samosa | Rava Samosa | Bindu Recipes | ரவா சமோசா | Veggie | No Flo...
SOOJI/RAVA SAMOSA
A samosa is a
fried or baked pastry with a savoury filling, such as spiced
potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take
different forms, including triangular, cone, or half-moon shapes, depending on
the region.
fried or baked pastry with a savoury filling, such as spiced
potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take
different forms, including triangular, cone, or half-moon shapes, depending on
the region.
The samosa is generally
made with all-purpose flour locally known as maida shell stuffed with some filling,
generally a mixture of mashed boiled potato, onions, green peas, lentils,
paneer, spices and green chili, or fruits.
made with all-purpose flour locally known as maida shell stuffed with some filling,
generally a mixture of mashed boiled potato, onions, green peas, lentils,
paneer, spices and green chili, or fruits.
Usually, Samosas are
deep-fried to a golden brown colour in vegetable oil. They are served hot and
consumed with ketchup or chutney, such as mint, coriander, or tamarind, or are
served in chaat, along with the traditional accompaniments of
yogurt, chutney, chopped onions, coriander, and chaat masala.
deep-fried to a golden brown colour in vegetable oil. They are served hot and
consumed with ketchup or chutney, such as mint, coriander, or tamarind, or are
served in chaat, along with the traditional accompaniments of
yogurt, chutney, chopped onions, coriander, and chaat masala.
Today I will show how to
make samosas without maida or wheat flour. We will be seeing samosas made with
sooji/rava, the crispiest samosa ever. Make the perfect flaky and crispy Samosa at home!
make samosas without maida or wheat flour. We will be seeing samosas made with
sooji/rava, the crispiest samosa ever. Make the perfect flaky and crispy Samosa at home!
INGREDIENTS
·
Sooji/Rava-250gms
Sooji/Rava-250gms
·
Ghee-2 tsp
Ghee-2 tsp
·
Salt-To taste
Salt-To taste
·
Water-To knead the dough
Water-To knead the dough
·
Boiled potatoes-3
Boiled potatoes-3
·
Ginger and Garlic-Finely chopped
Ginger and Garlic-Finely chopped
·
Green chilly-2
Green chilly-2
·
Curry leaves-Few
Curry leaves-Few
·
Turmeric powder-2 pinch
Turmeric powder-2 pinch
·
Roasted Cumin Powder-1/2 tsp
Roasted Cumin Powder-1/2 tsp
·
Garam Masala-1/2 tsp
Garam Masala-1/2 tsp
·
Chat masala-1 tsp
Chat masala-1 tsp
·
Coriander powder-1 tsp
Coriander powder-1 tsp
·
Chilli powder-1 tsp
Chilli powder-1 tsp
·
Oil-For deep fry
Oil-For deep fry
INSTRUCTIONS
1. Start by making the samosa dough. To a mixer jar add 1 cup
sooji/rava, then grind it to a fine powder.
sooji/rava, then grind it to a fine powder.
2. To a large bowl, add sooji flour, ghee, salt and mix well.
3. Rub the flour with the ghee until the ghee is well incorporated
in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this
step.
in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this
step.
4. Once incorporated, the mixture resembles crumbs. Press
some flour between your palm- it should form a shape (& not crumble) –
means ghee is enough and well incorporated.
some flour between your palm- it should form a shape (& not crumble) –
means ghee is enough and well incorporated.
5. Now, start adding water, little by little and mix to form a soft
dough.
dough.
6. Cover the dough with a moist cloth and let it rest for 15
minutes. While the dough is resting, start working on the filling.
minutes. While the dough is resting, start working on the filling.
7. Boil potatoes until done, mash them and keep it ready.
8. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil
is hot, add the finely chopped ginger garlic and green chilly.
is hot, add the finely chopped ginger garlic and green chilly.
9. And then add finely chopped curry leaves. Cook for 1 minute.
10. Now add the spices one by one. Begin with turmeric powder,
roasted cumin powder, coriander powder, garam masala, chaat masala, chilli
powder and then salt to taste. Saute for2-3 minutes.
roasted cumin powder, coriander powder, garam masala, chaat masala, chilli
powder and then salt to taste. Saute for2-3 minutes.
11. Add the boiled & mashed potatoes to the pan.
12. Mix everything together.
13. Roll one dough ball into a rectangle kind of shape, around 6-7
inches in diameter and then cut it into two parts.
inches in diameter and then cut it into two parts.
14. Take all sides and apply water on the straight 4 edge/side.
15. Fill with a spoon of stuffing in the centre.
16. Now bring the two ends of the straight edge together and press
them to form a packet.
them to form a packet.
17. Your samosa is now ready. Repeat with remaining dough. Always
remember to keep the filled samosa covered with moist cloth while roll and fill
the others.
remember to keep the filled samosa covered with moist cloth while roll and fill
the others.
18. Now heat oil in a kadai/wok on low heat. To check if oil is
ready, drop a small piece of dough into the oil. It should take few seconds to
come up to the surface. That means the oil is ready.
ready, drop a small piece of dough into the oil. It should take few seconds to
come up to the surface. That means the oil is ready.
19. Drop the shaped samosas into the oil.
20. Fry on low heat. After around 10-12 minutes, the samosa will
become firm and light brown in color.At this point, increase the heat to medium
and fry until it gets nicely browned.
become firm and light brown in color.At this point, increase the heat to medium
and fry until it gets nicely browned.
Don’t overcrowd the
kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20
minutes since we fry on low heat so be patient.
kadai/wok, fry 4-5 samosas at a time. And each batch will take around 20
minutes since we fry on low heat so be patient.
Once you finish frying
one batch, lower the heat again to low and wait until the temperature of the
oil drops and then add the second batch.
one batch, lower the heat again to low and wait until the temperature of the
oil drops and then add the second batch.
If you fry samosa on high heat,
they will not get crispy and the dough will remain uncooked. The samosa will
also have bubbles on the crust if you oil temperature is hot while frying the
samosa.
they will not get crispy and the dough will remain uncooked. The samosa will
also have bubbles on the crust if you oil temperature is hot while frying the
samosa.
Enjoy hot samosas with green
chutney or tomato ketchup!
chutney or tomato ketchup!
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