Step-by-Step Guide to Prepare Favorite Bikaneri Mini Samosa (Baked and Fried)

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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, bikaneri mini samosa (baked and fried). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

To get started with this particular recipe, we must 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 3/4 cup All Purpose Flour
  2. Make ready 3/4 cup Whole Wheat Flour
  3. Prepare 1/2 tsp Salt
  4. Make ready 3 tbsp Oil
  5. Make ready as required Water
  6. Get For Stuffing-
  7. Get 3/4 cup Gram Flour
  8. Make ready 3 tbsp Moong Dal
  9. Get 3 tsp Coriander Seeds
  10. Take 2 tsp cumin seeds
  11. Prepare 2 tsp Fennel
  12. Get 2 cloves
  13. Take 1 Cardamom
  14. Make ready 4 Kashmiri Red Chilies
  15. Prepare 1 tsp Kasoori methi
  16. Make ready 1 tsp Black pepper
  17. Take 3 tsp Amchoor Powder
  18. Prepare 2 tsp Black Salt
  19. Make ready 3 tbsp Oil
  20. Get 7-8 Cashew nuts
  21. Make ready 1 pinch Hing
  22. Get 2 tsp Sugar
  23. Make ready 1/4 Salt
  24. Prepare 5-7 Raisin chopped
  25. Prepare as required Oil to deep fry
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.

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