Sattu ke Mini Samose are a spicy and crispy, mouth watering dish. They are a favorite snack item with evening tea. Learn how to make this tempting samose with step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Recipe Yield: 6 servings (3 pieces pr serving)
- For sattu stuffing:
- Sattu - 100 gms
- Ginger (adrak) - 1 tea spoon grated
- Green chilli (hari mirch) - 4 finely chopped
- Lemon (nimbu) - 1/2
- Black Pepper (kali mirch) - 1/2 tea spoon crushed to small pieces
- Carom seeds (ajwain) - 1/4 tea spoon
- Onion Seeds (mungrel) - 1/4 tea spoon
- Salt to taste
- Mustard Oil (sarson ka tel) - 3 table spoon
- For maida dough:
- All purpose flour (maida) - 25o gms
- Desi ghee or Refined oil for moin the maida and frying
- Salt to taste
- Carom Seeds (ajwain) - 1 tea spoon
- Onion Seeds (mungrel or kalonji) - 1 tea spoon
Sattu stuffing preparation:
- In a plate take some sattu, grated ginger (adrak), chopped green chilli (hari mirch), onion seeds (mungrel) and carom seeds (ajwain).
- Add salt to taste and mix all ingredients well with hands.
- Add mustard oil (sarson ka tel) to the mixture.
- Now squeeze the lemon juice into the mixture and mix again with hands. (remove the lemon seeds if any)
- Take some sattu mixture in your hand as if making a ball. If it starts binding the stuffing mixture is ready, otherwise add more oil and mix well with hands. Do not add water to the sattu mixture.
- In a big plate take some all purpose flour (maida) for prepraring its dough.
- Add carom seeds (ajwain), onion seeds (mungrel or kalonji) and salt to taste in the maida. Mix all the ingredients well with hands.
- Now add refined oil to the maida mixture and star mixing with hands. Add enough oil so that the maida mixture begins to bind. (Approximately 100 gms of oil is required to moin 250 gms of all purpose flour (maida))
- Now add a little water to the mixture and start forming a tough dough. (Remember the dough prepared should not be soft otherwise the mathri prepared from it will begin to swell like poori while frying)
- Cover the dough prepared and keep it to rest for 5 minutes.
- Now prepare small balls of the dough and roll them into small pedas or tikkis (as shown in the image below).
- Roll these pedas into flat oval shaped chapatis as shown in the image below. Cut these chapatis into equal halves.
- Now take some water in a bowl and apply it on the edges of the chapatis with finger. This step will help to bind the edges after stuffing and prevent the samosa from opening while frying.
- Place some sattu stuffing at the center of the chapatis and bring the edges together to form the samosa dumpling as shown in the images below.
- Fold the round edges of the samosa dumpling and keep the samosa prepared straight.
- Prepare samosa of the remaining stuffing in the similar manner and keep in a plate.
- Heat some oil in a kadhai. Lower the flame when the oil is completely heated.
- Now put the samosa prepared in the above steps into the kadhai carefully for frying.
- Fry the samosa till they turn golden red on medium flame.
- Now transfer the fried samosa to plate covered with tissue paper and serve them hot with hari chutney.
- You can store the samosa in an air tight container when they cool to room temperature and serve along with tea.
(Tips: 1. Prepare all samosa of equal and small sizes. Samosa of small and equal size look good while serving.)