Samosa Surprise

About Samosa Surprise

Ingredients

• Refined flour (maida) 1 cup + 1 tbsp
• Fresh beetroot juice ¼ cup
• Melted ghee for brushing and greasing
• Keya Mixed Herbs 1 tsp
• Butter 1 tbsp
• Milk ½ cup
• Processed cheese 50 gms
• Salt to taste
• Black peppercorns, crushed to taste
• Macaroni, boiled ¾ cup
• Tomato ketchup to serve

How to Make Samosa Surprise (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking tray with some ghee.
2. Take 1 cup refined flour in a mixing bowl, add beetroot juice, salt, ½ tsp Keya Mixed Herbs and sufficient water and knead into stiff dough. Cover with a damp muslin cloth and set aside.
3. Heat butter in a non-stick pan, add 1 tbsp refined flour and sauté for 1 minute. Add milk and cook stirring till the sauce thickens.
4. Grate cheese into the pan and mix well. Adjust salt and add crushed peppercorns and mix well. Add macaroni and mix well. Add remaining Keya Mixed Herbs and mix well.
5. Dust the worktop with some flour and divide the dough into large equal portions and roll out into discs. Cut each of them into 2 equal pieces.
6. Apply water on the edges and shape each half into a cone. Fill the cones with a spoonful of macaroni mixture, apply water on the edges and seal the edges to shape into samosas.
7. Place the samosas on the greased tray. Brush them with some ghee, put the tray in the preheated oven and bake for 10-15 minutes.
8. Remove the tray from the oven, arrange the samosas on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps