Long-term edible farsean mini samosa. Whether they eat it hot or take it with them on a journey, they taste great.
Refined flour – 1 cup (125 grams)
Ghee – 2 tbsp
Potato Bhujia – 50 grams
Mole – 2 tsp
Fennel powder – 1 teaspoon
Parsley – 4 teaspoons
Coriander Powder – 1 tsp
Red chili powder – ½ tsp
Raisins – 1 tbsp
Cashews – 6-7 (if you want)
Tamarind Pulp – 1 tbsp
Sugar – 1 tsp
Salt – 4 teaspoons
Oil – for frying
Take all purpose flour in a big bowl and add 2 tbsp ghee, 1/4 tsp salt and 1/4 tsp parsley and mix all the ingredients well. Add a little water and knead a hard dough like samosa flour (it will take 1/4 cup of water to knead this much dough). Cover the dough and keep it for 20-25 minutes. Dough will be set and prepared.
Cut cashews into small pieces and prepare them. If you want, you can also cut the raisins into small pieces
To make stuffing for samosas, take a mix jar. Add potato bhujia to it. Together, add sesame, fennel powder, coriander powder, red chilli powder, sugar and salt and grind them coarsely.
Take out the mixture in a bowl. Add finely chopped cashews, raisins and tamarind pulp to this mixture and mix it well.
Mash the dough slightly. After this, break small balls from it. Then pick a dough, give it a round shape of a well-kneaded round ball and roll it out with a rolling pin lengthwise. Cut the rolled dough into two equal parts with the help of a knife. Fold one part to form a Tikon and while preparing Tikon, stick both ends with water.
Add half-a-spoonful of stuffing to the tikon. After filling the stuffing, put a plate in the back edge, stick both the top edges with the help of water. Likewise prepare all the samosas. Let the samosas remain like this for 15-20 minutes.
To fry the samosas, put oil in the pan and heat it. To fry the samosas, there should be light hot oil and keep the fire too slow. Whenn oil is slightly hot, put samosas in it.
When the samosas come up after swimming, flip the samosas and then fry them till they turn golden brown. Whenn the samosas turn golden brown, take out the help of the ladle and hold it over the pan so that the excess oil comes out from the samosas and goes back to the pan. Take out the samosas and keep them in a plate. It takes 17-18 minutes to fry samosas for a single time.
Hot mini samosas of completely different flavors are ready, serve and eat samosas. After the samosas have cooled down completely, fill them in the container and for 15 to 20 days whenever you feel like eating samosas, take it out of the container and eat it.