How to make Mini Bread Samosa? Mini Bread Samosa Recipe
Today, we’re going to make Mini Bread Samosa. I know, it sounds little impossible but it is totally possible. It’s a simple, easy and delicious recipe. So let’s begin “How to make Mini Bread Samosa“.
How to make Mini Bread Samosa
So first, we’ll start by making the filling for samosa. For that, take one table spoon of oil or ghee. One tablespoon of cumin seeds. And one table spoon of fennel seed. One deseeded, finely chopped green chilli. Next, I’m going to add half a cup of green peas. And two chopped and steamed potatoes.
As you can see that, I’ve used the potatoes without peeling their skin off. Potato skin actually has more iron, more fibre, more potassium.. … and more vitamins than it’s flesh. So always wash it nicely and use it with it’s skin. So you get all it’s nutrients.
Next, I’m going to add one and a half spoon of raw mango powder. One table spoon of red chilli powder. Salt to taste. And our filling mixture is ready. I’ve taken whole wheat bread, for outer covering of samosa. Normally, people thinks whole wheat bread and brown bread are same.
But there are totally different. Brown bread is made using White flour/Maida. And whole wheat is made wholly from wheat. So, I recommend you to use 100% whole wheat bread. Because white flour is not good for our health. Let’s remove sides from the bread.
Now, we’ll roll the bread to make it little thinner. Now, our bread is thin and flat. With the help of this steel bowl, I’ll cut the bread in a round shape. Place the bowl on top of bread and remove all excess sides of bread. Now, our outer covering of bread for samosa is ready.
Cut this bread to in a way it forms two semi circles. Before we move ahead with the recipe… …we’ll prepare a rice flour paste. For that, I’ve taken one table spoon of rice flour and add a little water to it. We’ll use it for binding. Now, I’m making a cone for samosa.
So, fold the samosa this way. And on the joint apply little bit of rice flour paste. Apply little water and press it, it’ll stick properly. Our cone is ready and let’s add the filling. Again, apply the paste on the edges. And same way, using little water stick the edges. Similarly, let’s make rest of the samosa’s. Apply little bit of Ghee or Oil on samosa. Now, I’m apply it on the one side.
Now, place the greased side down, on the oven rack. And now, grease the other side. Samosa is unhealthy for two reasons. First, it’s contains maida or white flour. Second, it’s fried. So, we have avoided the first problem by using whole wheat bread. And about the second problem of frying, we’ll solve that by baking our samosa. I’ve preheat the oven on 180 degrees. Now, I’ll bake it for 10 minutes. Our samosa’s are ready.
Mini Bread Samosa Recipe Conclusion
This proves, that samosa’s can be healthy snack too. So, do try this at home and let us know how they turned out. Until then, cook right and stay healthy.
How to make Mini Bread Samosa Full Video
Q: What is the dough of samosa made of?
The dough for samosas is usually made with flour, water, and a little bit of oil or ghee. The flour is mixed with water to form a dough, which is then rolled out and cut into circles or triangles. The dough is then filled with a savory filling, such as spiced potatoes, onions, peas, or ground meat, and then folded over and sealed to form a triangular or triangular-shaped parcel. The parcels are then deep-fried until they are crispy and golden brown. Some variations of samosa dough may also include ingredients like semolina, yogurt, or egg to give the dough a different texture or flavor.
Q: Why my samosas are not crispy?
There are several reasons why your samosas may not be turning out crispy. Here are a few possibilities:
- The dough for the samosa pastry is too thick or not rolled out thinly enough. The dough should be thin and evenly rolled out to ensure that it cooks evenly and becomes crispy.
- The oil you are using to fry the samosas is not hot enough. The oil should be heated to the correct temperature (usually around 350-375 degrees Fahrenheit) to ensure that the samosas cook quickly and become crispy.
- The samosas are being fried for too long or not long enough. Samosas should be fried for 3-4 minutes on each side, or until they are golden brown and crispy. If they are fried for too long, they can become burnt and hard, while if they are not fried long enough, they will not be crispy.
- There is too much filling in the samosas. If there is too much filling, it can cause the dough to become soggy and not crispy. Be sure to use the correct amount of filling for the size of the dough circles you are using.
- The samosas are being placed in the oil too close together. Crowding the pan will cause the temperature of the oil to drop, which can result in soggy, undercooked samosas. Be sure to leave enough space between the samosas in the pan so that they can cook evenly and become crispy.
Q: How do you make samosa dough?
Here is a simple recipe for making samosa dough:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ajwain seeds (optional)
- 2 tbsp ghee or vegetable oil
- 3-4 tbsp water
- In a mixing bowl, combine the flour, salt, and ajwain seeds.
- Add the ghee or oil and mix it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add 3 tablespoons of water and mix until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time, until the dough is soft and pliable but not sticky.
- Knead the dough for a few minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and set it aside for at least 15 minutes to rest.
- After the dough has rested, divide it into equal-sized balls. Roll out each ball into a circle about 5-6 inches in diameter.
- Cut the circle in half to form two semi-circles.
- Shape the semi-circles into cones and fill them with your desired filling.
- Brush the edges of the dough with water and press the edges together to seal the samosas.
- Fry the samosas in hot oil until they are golden brown and crispy.
I hope this helps! Let me know if you have any questions.
Q: What are the essentials of making a samosa?
A samosa is a popular snack in South Asia and other parts of the world. It is a savory pastry that is typically filled with spiced potatoes, onions, peas, and other vegetables, or sometimes minced meat or shrimp. Here are the essential steps for making samosas:
- Prepare the filling: Start by cooking the potatoes and other vegetables in a pan with oil, until they are tender. Add spices such as cumin, coriander, and garam masala, and mix well.
- Make the dough: In a bowl, mix together flour, salt, and a small amount of oil to form a soft dough. Add a little water at a time, until the dough comes together and is not too sticky.
- Roll out the dough: On a floured surface, roll out the dough into a thin sheet. Cut the sheet into circles using a cookie cutter or a glass.
- Shape the samosas: Take one of the dough circles and place a spoonful of the filling in the center. Fold the dough over the filling to form a triangle, and press the edges together to seal the samosa. Repeat with the remaining dough and filling.
- Fry the samosas: Heat oil in a deep fryer or a large saucepan. When the oil is hot, carefully place a few samosas in the pan and fry until they are golden brown and crispy. Remove from the oil and drain on a paper towel.
- Serve: Samosas are usually served hot, and can be accompanied by chutney or other dips. Enjoy!