Beeta- Meetha Gulab Samosa, Beetroot and Rose Sweet Samosa


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Samosa is a popular snack in India.I gave a healthy twist to the common samosa which gives your tooth a delicious taste. A Quick and healthy sweet for the kids and the elderly.

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Beeta- Meetha Gulab Samosa, Beetroot and Rose Sweet Samosa recipe - How to make Beeta- Meetha Gulab Samosa, Beetroot and Rose Sweet Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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Ingredients

For The Rose Water
1/2 cup of fresh rose petals
1 cup water

For The Dough
1 cup plain flour (maida)
a pinch of baking soda
1 tbsp hot oil
a pinch of salt
6 tbsp water

For The Filling
1/2 cup grated and roasted beetroot
1/2 cup roasted and powdered peanuts
1/2 cup roasted sesame seeds (til)
1 cup sugar
Method
For the rose water

    For the rose water
  1. Heat a vessel on a low flame. Pour 1 cup of water and 1/2 cup of fresh rose petals.
  2. Boil it till it reduces to half cup.
  3. Strain the water using a strainer. Keep aside.

For the dough

    For the dough
  1. Combine the flour, salt and baking soda in a bowl and mix well.
  2. Add hot oil to it and knead it into a stiff dough by adding water little by little. Keep aside.

For the filling

    For the filling
  1. In a non-stick pan combine the prepared rose water and sugar and keep on stirring continuously till the sugar melts and the syrup is of one string consistency.
  2. Now add peanut powder, sesame powder and beetroot one after the other. Mix and stir well until the mixture leaves the side of the pan. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into equal portions.
  2. Roll each portion into a circle. Cut the circles horizontally with a sharp knife to form 2 semi circles.
  3. Take one semi circle, apply a little water on the edges and shape into a cone by folding it from both sides.
  4. Stuff the cone with the prepared stuffing and apply little water on the edges to seal it.
  5. Repeat with the remaining dough and stuffing to make more samosas.
  6. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn crispy and golden brown in colour from both the sides.
  7. Drain on absorbent paper.
  8. Serve hot.


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This recipe was contributed by Abhinetri on 01 Feb 2017


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