Besan Ka Samosa Deep-fried besan puris crushed and stuffed into maida cones to make unusual samosas This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Gram Flour, Refined Flour Cuisine Indian Course Snacks and Starters Prep Time 16-20 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Besan Ka Samosa 1 1/4 cups Gram Flour 1 1/4 cups Refined Flour to taste Salt 2 tablespoons Ghee to deep fry Oil 1 teaspoon Garam masala powder 2 tablespoons Dry mango powder (amchur) 1 teaspoon Red chilli powder a pinch Asafoetida to taste Black salt (kala namak) Method 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. 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. 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. 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. Nutrition Info Calories 1591 Carbohydrates 188.6 Protein 43.5 Fat 73.6 Other Fiber Fiber- 19.9gm #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article