Potato filled samosa is quite common and you will have experienced them infinite occasions. But you may also try making Mawa Samosas both at home and serve with evening tea. Your children will certainly such as the Mawa Samosas.
We sometimes think it is too hard to create recipes such as these both at home and decide to get them in the market. However the taste of the house-made samosas isn't any doubt method to good compared to market made samosas.
Ingredients for Mawa ke Samose
Ingredients to create mawa filling for that samosa.
- Mawa (khoya) - 100 gms. (1 small cup)
- Sugar - 75 gms. (3/4 cup)
- Cashews - 15-20 ( chop each into 6-7 pieces)
- Raisins - 30-35 (separate the comes from them)
- Cardamom - 4 (peel and grind)
Ingredients to knead the flour.
- Maida - 400 gms. (4 small cups)
- Ghee - 100 gms. (1 small cup)
- Ghee - to fry the samosa.
Method - Steps to make Mawa ke Samose
Prepare Mawa Filling.
Roast mawa inside a heavy bottom pan until it turns brown. Mix sugar, cashews, raisins and cardamom into it and blend well. The mawa filling is prepared.
Prepare dough to create samosa
Sieve the maida inside a bowl and add ghee into it. Mix the components into it. Knead the flour with luke tepid to warm water and then leave it covered for 30 minutes.
Steps to make samosa
Have a small area of the dough comparable to how big a lemon, roll it with hands in circular motion, press it and roll in right into a little thick flat disc of four inch.
Cut the disc into 2 equal parts the same shape as half moon. Take one part and place it in the corners with the aid of water developing a cone shape. Fill this cone with 1 or 11/2 desert spoon filling. After filling the cone using the stuff, convey a plate at the end corner and stick both corners with water. Press the corners with hands lightly and shut the corners. prepare the rest of the samosas very much the same and them on the plate.
Have a pan as well as heat oil inside it to fry the samosas. Put 4-5 samosas in to the herbal and fry the samosas around the medium flame till they turn brown in colour. Remove them from the pan and them around the plate engrossed in serviette. Fry the rest of the samosas very much the same.
Your Mawa Samosas are prepared. Serve the new crispy samosas with coriander chutney and sweet chutney. Keep remaining samosas within an air-tight container that may be consumed for 15-20 days.
