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
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 Panagi Carrot Chutney Sandwiches Seafood Satay Cheesy Stuffed Shells
Besan Ka Samosa Recipe Card
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.
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.
Nutrition Info
Calories : 1591 Kcal
Carbohydrates : 188.6 gm
Protein : 43.5 gm
Fat : 73.6 gm
Other : Fiber- 19.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
