Bikaneri Mini Samosa (Baked and Fried)
Bikaneri Mini Samosa (Baked and Fried)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bikaneri mini samosa (baked and fried). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Bikaneri Mini Samosa (Baked and Fried). These small and mini samosa have great shelf life and are easy to cook at home. The Perfect balance of sweet, tangy and spicy and nutty flavors.

Bikaneri Mini Samosa (Baked and Fried) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Bikaneri Mini Samosa (Baked and Fried) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have bikaneri mini samosa (baked and fried) using 25 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Bikaneri Mini Samosa (Baked and Fried):
  1. Make ready All Purpose Flour
  2. Take Whole Wheat Flour
  3. Prepare Salt
  4. Make ready Oil
  5. Make ready Water
  6. Prepare Stuffing-
  7. Make ready Gram Flour
  8. Prepare Moong Dal
  9. Take Coriander Seeds
  10. Make ready cumin seeds
  11. Make ready Fennel
  12. Get cloves
  13. Make ready Cardamom
  14. Take Kashmiri Red Chilies
  15. Make ready Kasoori methi
  16. Make ready Black pepper
  17. Take Amchoor Powder
  18. Make ready Black Salt
  19. Take Oil
  20. Prepare Cashew nuts
  21. Take Hing
  22. Get Sugar
  23. Take Salt
  24. Make ready Raisin chopped
  25. Take Oil to deep fry

Indian samosas are a popular street food often accompanied by various chutneys or chickpea curries (samosa chaat). Add all the spices, curry leaves and adjust salt. The Perfect balance of sweet, tangy and spicy and nutty flavors. Each bite gives you the explosion of flavors.

Instructions to make Bikaneri Mini Samosa (Baked and Fried):
  1. Soak Moong dal in 1/2 cup of water in a bowl for about an hour.
  2. Take both the flours in a bowl and add all the ingredients for dough except water Mix well and when you get little crumbly texture add little water and make semi stiff dough.
  3. Cover the dough with damp muslin cloth and keep it aside for 30 minutes.
  4. In a mixer jar take coriander seeds,cumin seeds, fennel seeds, cardamom, cloves, kasuri methi, kashmiri lal mirch, black pepper, amchoor powder, black salt and half of the gram flour. Pulse all together for 2-3 times.
  5. Heat oil on a medium flame and roast cashew nuts on a medium flame.
  6. Add prepared spice mix along with rest half of the besan and roast on low flame for 2-3 minutes to remove rawness of gram flour.
  7. Add salt, sugar and raisins to it and stir again on low flame until sugar start getting mixing well.
  8. Add soaked and drained moong dal to it and cook for 3-4 minutes.
  9. Dough in 30 equal parts. - Roll it in oblong shape. cut it from the center to make it half and roll a bit each again.
  10. Apply water on its one side and fold it from one side by making a cone like structure and seal other end with water.
  11. Stuff the filling as given in the picture.(Please check the pictures.) - stick the outer side too.
  12. Make sure the ends are pressed firmly & use the water to stick the ends. Otherwise while frying they might open.
  13. The filling should be appropriate and should not be seen from the slit or top pointed shape. - Fill all the stuffing and make samosa.
  14. Heat oil on a high flame and then deep fry the samosas on a - low flame till golden. It will take 12-15 minutes.
  15. Baking Samosas- Preheat oven at 200 deg C and place samosa on a baking tray and bake it for 20 minutes.
  16. After 10 minutes take out samosa and apply some oil on it and bake for another 10 minutes.
  17. And the both samosa are ready and they have a shelf life of 1 month.
  18. Enjoy thees samosa as an evening snack take it with you on any trip to munch for mini appetites.

The wrappers for making baked onion samosa: We will be using one cup of maida (all purpose flour) for this recipe. Keeping the sizes small is important so the samosas bake and crisp up evenly without becoming soggy. Transfer each piece of stuffed dough onto the prepared pan. Keep the unbaked samosas covered with a clean kitchen towel so the pastry does not dry out. Baked samosas are a healthier alternative to the fried versions you find in most Indian takeaways - Manju Mahli's spicy vegetarian version makes a stunning starter or snack.

So that is going to wrap it up for this exceptional food bikaneri mini samosa (baked and fried) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!