Different types of samosas
March 5, 2009
Hey girls and guys, here are some sumptuous samosa recipes for you all! Just read and try in your kitchen cabinets. I am sure you and your family members would love them!
Mughlai samosa
Ingredients for preparing mughlai samosa:
500 gm Maida, 50 gm badam, 50 gm raisins, 350 gm sugar, 300 gm khoya, 50 gm pista, 8 small cardamom, small inch of dalchini powder
Method for preparing mughlai samosa:
Soak badam in water. Peel of their skin afterwards and chop them into small pieces.
Chop pista finely.
Sauté rasins, chopped pista and badam in ghee.
Now sauté the mava in ghee.
When mava turns golden brown in color, add roasted pista, badam, and rasins to it. Also add cardamom powder, cloves and dalchini. Again pour the rest of ghee. Mix well.
Pour the above khoya in another pan and place the karahi again on flame.
Add 50 gm ghee in Maida and prepare nice dough. prepare samaosa from this dough using the khoya filing and then fry in deep oil.
Serve hot with chutney.
Meethe samose
Ingredients for preparing meethe samose:
500 gm Maida, 50 gm pista, 200 gm mava, 350 gm sugar, 50 gm badam, 50 gm raisins, 8 small cardamom, ghee
Method for preparing meethe samose:
Add 50 gm ghee and baking powder in Maida and prepare nice dough from the ingredients.
Mash khoya nicely and add chopped badam, pista and raisins with cardamom powder to it. Sauté them all on low flame in a karahi.
Prepare samose from dough and fill the above prepared filling in it.
Fry these prepared samose in oil in karahi and then drop them into the prepared chaashni.
Let the samose remained dipped in chasshni for sometime.
Later take them out from chaashni and serve.
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