Discussion in 'Recipe Central' started by vijisai, Jul 21, 2005.
Can anyone of you tell me how to make small samosas.
Try this recipe!
The small samosa recipes are same like the big ones, except that you make them small and crunchy!
For the filling:
Mix well the boiled & smashed potato with boiled carrot and peas. Add salt to it. Heat oil, add the vegetables, dhania powder, salt and chilli powder. Fry the curry till done.
To make samosas:
Knead a soft dough with maida , oil and water. Make small balls and roll as pooris. Smear oil on them and again roll. Fold these into samosa shapes, put the curry inside, lose the sides with water and stick them.
Heat oil in kadai and deep fry the samosas till they become crunchy. Serve with mint chutney or tamarind chutney.
Try this filling for small samosas
As Rathi's posted, the method of making small and big normal samosas are almost the same. However, the small samosas usually have a onion filling to get the crispyness.
Try this Onion filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander powder. Stir fry for a minute, add onion, saute till light brown. Add coriander leaves, 1 tbsp lemon juice, turmeric, salt, red chilli and garam masala. Stir further 2 minutes. Let it cool and then fill in the samosas.
Fry the samosa in hot oil in low to medium flame.
When I was in India, I used to go to theatres more for these samosas than for the movie
Thanks a lot
Hi Rathi and Amudha,
Thanks a lot for the recipe. Guess what, on Saturday I tried making samosa, the filling came out well, but the cover portion didnt come out crunchy at all. I think I would have rolled the dough too thick, it was a real flop show.
Better luck next time.
Small crisp samosas
This is how we make crisp small samosas:
Maida 1 ½ cups
Ghee or oil 2 tsp
Salt 1 tsp
For layering 2 – 3 tbsp oil
Water t o mix
Maida for dusting
Any dry filling – potatoes, peas etc
Mix flour, salt & oil with enough water to knead to a smooth dough.
Sprinkle a little water , cover with a damp cloth & keep for ½ hr or so.
Knead again & make 3 small balls of uniform size & roll out 3 discs of about the same size.
Apply a little oil uniformly on one side of a disc , sprinkling a little dry flour & place a second disc over it.
Follow the same procedure again.
Roll lightly into a big chappathi 8” – 9” in diamater as thin as possible, taking care not to have a crease or a fold.
Toast on a dry tava on both sides.
Separate the 3 chappathis immediately & cover with a damp cloth.
When pliable , cut each chappathi into 3 strips of equal width – about 2” wide.
Trim very thick edges.
Fold each strip into a cone (or if it is long ½ a strip is enough for a small cone )
Stick together with maida paste.
Stuff cone with 2 tsp of dry filling.
Stick down flap with paste , making the samosa a neat triangle.
Fry in hot oil till uniformly golden & drain in a kitchen tissue.
These samosas are light & remain crisp for a long time.
The unfried samosas can be made at leisure & put in ziplock covers & frozen.
When you need them, take out an hour before – thaw - & deepfry.
These can be fried normally & it is not necessary to fry them for a long time on a low fire.
Eggless cutlets are good for those who hate the egg smell...
trying to pass on some more ideas,,
vegetables needed to make cutlets..
beans and carrot as accord to taste..
i steam cook the lot in a colander inside a pressure cooker for a whistle..
now remove and let cool..mash them well.now add cut onions.green chillies,
ginger juliens..coriander sliced into small pieces..salt to taste..a tsp of pav bhaji masala...a tsp of garam masala....mix well.. now take a bread break into small pieces ..run in the blender dry...u get this powder mix that also. as however much needed to make the right cutlet .along with the vegetable....now make the shape as desired with no water but the boiled veg and bread....if too dry u could sprinkle or just shape it and deepfry and serve with hot green chutney or red chutney anything....u dont need egg or maida paste to keep together...hope u enjoy..regards..sundarikannan
rain around has brought a loads of corn in the market...
how abt a nice half cooking menu for the home coming kids...
2 to 3 corn in cobs boiled
potato 3 to 4 large boiled with skin and peeled and cubed
coconut scraped as per requirement and optional too
onions as much as u like finely chopped...
coriander finely chopped
mint if u like finely chopped
chillies deseeded and chopped or green chillie sauce one or two spoon according to taste....
sev or bhujia to be garnished just before u serve....
and the last is the tender coconut how many ever members in the house..
now pour out the juice in glasses and scoop out the tender kernels and add the the lot...
mix all the above ingredients with a little salt and chat masala 1 or 2 tsp ....scoop it into the tender coconut shell and decor with coriander and small pieces of pineapple also ...the rest to ur imagination like salted cashew and pistha any thing that blend well..but as it is heavy i would suggest u serve small quantity for small kids...and good large ones for the teens....now as this is a whole meal itself ....u can skip dinner toooo.....i can see the smile on ur kids face.....regards sundarikannan
Can any one give me some variety of snacks for evening except bajji, vada, murukku. i need different variety and should be easy to prepare(30 mts.).
Thanks in advance.
Here is the recipe of making channa cutlet. This is a simple recipe and is a nice evening snack which can be prepared in less time.
1. Channa(white) - 1cup
2. Onions -2
3. Greenchillies -3
4. Pepper powder -1/2tsp
5. Rusk powder -1/2cup
Soak the channa in cold water for about 8hrs. Drain the water and pressure cook it for about 5mts after 3whistles. Once it is done, remove the cooked channa from cooker and smash it well. Keep it aside. Now chop the onions and greenchillies finely and mix this along with other ingredients to the smashed channa. Make small balls out of it and flatten it with your palm. Deep fry these cultets in oil. Now the channa cutlet is ready, Serve it with tomato sauce.
Please try it and let me know the feed back.
This is a very easy and a very tasty snack.
a pound of Bread - diced into cubes (can make rough cubes with hands)
Finely chopped onions - 2 to 3
chopped tomato - 1
Chilli powder - a teaspoon (or as per the level of spiciness required)
Garam masala - 1/4 teaspoon
Chaat masala - little
table salt - to taste
oil - 1 table spoon or less
Heat the oil in a pan and add chopped onions and saute till done.
Add chopped tomatoes, chilli powder, salt, and garam masala.
Once the raw smell is gone, add the bread cubes and saute well till they turn crisp and brown.
Add the chaat masala and serve hot.
Hope u like it!! Try and give me a feedback.