Dry Samosa :
Dry Samosa is a hot and firm triangle stuffed with a dry blend of smashed gathiya, flavors, and dry natural products. It is a culminating light and delicious nibble that can fulfill your encourage for something fiery and stomach-filling at whatever point you are hungry. This formula employments coarse gathiya powder as a base fixing for flavorful stuffing, in any case, you can too get ready with besan (gram flour); see the tips given below for more details.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 18 pieces
Ingredients:
| For Dry Fiery Stuffing: |
| 1/4 glass Papdi Gathiya or Sev, pulverized into coarse powder |
| 2 tablespoons Dry Coconut, grated |
| 1 tablespoon Coriander Seeds |
| 1 tablespoon Fennel Seeds (saunf) |
| 3 tablespoons Cashew nuts, generally chopped |
| 2 tablespoons Raisins |
| 3 tablespoons Almonds, generally chopped |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 1 teaspoon Ruddy Chilli Powder (lal mirch) |
| 1/2 teaspoon Garam Masala Powder |
| 1/2 teaspoon Dry Mango Powder |
| 3 tablespoons Powdered Sugar |
| 1½ tablespoons + as required for profound broiling Oil |
| Salt |
| For Fresh External Layer: |
| 1½ mugs Maida (all reason flour) |
| 3 tablespoons Oil |
| Salt |
Directions:
1. Warm 1½ tablespoons oil in a little kadai (skillet) to broil all stuffing fixings. Include dry coconut, coriander seeds, fennel seeds, cashew nuts, almonds, raisins, turmeric powder, ruddy chili powder, garam masala, and dry mango powder; sauté them over moo fire for 1 minute.
2. Include pulverized gathiya, sugar, and salt. Blend and broil the dry stuffing blend for a miniature. Turn off the fire and exchange it to a bowl. Let it cool for 5 minutes. The dry natural product blended stuffing for dry samosa is ready.
3. Blend maida, salt, and 3 tablespoons of oil in a huge bowl. Manipulate a semi-stiff mixture (like paratha batter) by including tepid water as needed.
4. Partition batter into 9 break even with parcels and donate them in the shape of a ball (like a medium-sized lemon). Roll out each ball into thick circular puri having approx. 5-6 inch distance across. Cut it straight through the center and partition it into two break-even parts.
5. Grant each portion the shape of the cone as appears in the picture.
6. Put around 1-2 teaspoons of stuffing blend in a cone. Gently dampen the edges of a cone with water and press them to seal properly.
7. Warm oil over moo fire for profound singing. When it is adequately hot, carefully slide or drop 5-6 stuffed triangles in oil and profoundly broil them over a moo fire until they turn light brown. Profound broil the remaining stuffed triangles. Fresh and hot dry samosas are prepared. Serve them with tea or coffee. You can store it for 15 days in an air-tight holder at room temperature.
Tips and Variations:
If gathiya is not accessible, at that point utilize 1/2 glass broiled gram flour (cook gram flour (coarse) utilizing 1 teaspoon oil over moo fire until light brown, blend always to dodge burning). Be that as it may, it would be ideal if you note that its taste will be a bit different.
To make the external shell fresh, profoundly broil them over moo flame.
Dry samosa arrangement and fixings are exceptionally comparable to dry kachori and taste similarly comparative. In any case, dry kachori is generally less demanding to plan due to fewer complications in giving a circular ball shape.
Taste: Crispy and spicy
Serving Ideas: It is a delightful contest to fulfill your taste buds on its claim. Be that as it may, it can moreover be served with sweet and acrid tamarind chutney or dates chutney (khajoor chutney). They are regularlyarranged at domesticamidcelebrations like Diwali and Janmasthami and served to visitors as welcome snacks.