How to make Besan Ka Samosa - Deep-fried besan puris crushed and stuffed into maida cones to make unusual samosas

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram Flour, Refined Flour

Cuisine : Indian

Course : Snacks and Starters

Besan Ka Samosa Recipe Card

Besan Ka Samosa
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Besan Ka Samosa checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Thick Nimbu Sev, Spinach and Cheese Idlis, Badami Tangdi, Tandoori Aloo Boat.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Besan Ka Samosa Recipe

  • Gram Flour 1 1/4 cups

  • Refined Flour 1 1/4 cups

  • Salt to taste

  • Ghee 2 tablespoons

  • Oil to deep fry

  • Garam masala powder 1 teaspoon

  • Dry mango powder (amchur) 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Asafoetida a pinch

  • Black salt (kala namak) to taste

Method

Step 1

Sieve together refined flour and salt. Add two tablespoons of ghee and mix well. Add sufficient water and knead into a firm dough. Keep it covered with a damp cloth. Sieve gram flour with salt.

Step 2

Add sufficient water and knead into a hard dough. Divide into twenty portions and roll out each portion into puris. Heat sufficient oil in a kadai and deep-fry the puris till crisp. Drain onto an absorbent paper and let them cool.

Step 3

Grind them in a mixer to a coarse powder. Add garam masala powder, amchur, red chilli powder, asafoetida, black salt and mix. Divide the maida dough into eight portions and roll out each portion into oval shaped disc. Cut each disc into two pieces.

Step 4

Shape each piece into a cone and fill them with the filling mixture. Seal the edges well. Heat sufficient oil in a kadai and deep-fry the samosas till golden. Drain onto an absorbent paper and serve hot with green chutney.