Dry Fruit Samosa

Dry Fruit Samosa

Prep.30 min., Cooking time 10 min., Yield 12 Samosa

For Outer Layer:
Whole Wheat Flour 1 cup
Oil 3 tbsp
Ghee 1 tbsp
Dry Wheat Flour ΒΌ cup
For Stuffing:
Dry Fruits mixed 1 cup
(preferably Fig, Walnut, Cashew Nuts, Almonds, Raisins Yellow, Raisins Black)
Powder of Gram Flour Vermicelli Thick 4 tbsp
(In Gujarati-Gathiya)
Dates-Tamarind Chutney 2 tbsp
Ginger-Chilli Paste 1 tbsp
Red Chilli Powder 1 ts
Garam Masala 1 ts
Wheat Flour Slurry 1 cup
Oil for Deep Frying
For Outer Layer:
Mix Whole Wheat Flour and Salt. Add 3 tbsp oil and 1 tbsp of Ghee and mix. Knead the dough keep adding water slowly. Leave it to rest for at least 10 to 15 minutes. Roll multi layer thin chapatti. Sprinkle dry Wheat Flour on the rolling board if needed to make rolling easier. Semi-roast on low-medium flame. Separate all the layers of chapatti. Cut all chapatti from the middle into two pieces. Wrap all pieces in a wet cloth.

For Stuffing:
In a bowl, take mix Dry Fruits. Add Powder of Gram Flour Thick Vermicelli, Red Chilli Powder, and Garam Masala. Mix well. Add Dates-Tamarind Chutney and Ginger-Chilli Paste. Mix well.

For Samosa:
Get 1 piece of chapatti, put 1 or 2 ts of prepared Stuffing in the middle and wrap in triangular shape. Use Wheat Flour Slurry to stick the border of chapatti. Prepare all Samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.

Serve with Sauce of choice.

Enjoy Rich Samosa with Dry Fruits.

Share and Enjoy !

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  • Nita Asvin Koumar

    July 13, 2017 at 4:11 PM Reply

    Yammy and testy recipe !!!!!!!!

  • manisha morjaria

    July 12, 2017 at 12:36 PM Reply

    Its realy yummy n nice recipe

    • Krishna Kotecha

      July 23, 2017 at 12:01 PM Reply


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