Spicy Rice Samosa


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Spicy Rice Samosa

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स्पाईसी राईस समोसा - हिन्दी में पढ़ें 

Added to 11 cookbooks   This recipe has been viewed 16523 times

Does rice always have to be in the main course? No, it is such a versatile ingredient it can be used to make anything from crunchy and savoury starters to sweet and luscious desserts. Here is one such delectable starter, Spicy Rice Samosa, made of a plain flour dough packed with an Oriental flavoured rice filling. You will enjoy the crispy outer covering as much as you enjoy the soft and spicy filling.

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Spicy Rice Samosa recipe - How to make Spicy Rice Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 8 samosas
Show me for samosas

Ingredients

For The Dough
3/4 cup plain flour (maida)
1 tsp melted ghee
salt to taste

For The Filling
1 cup cooked rice (chawal)
1/2 tbsp butter
1/4 cup finely chopped spring onions (whites and greens)
1 1/2 tbsp schezuan sauce
salt to taste

Other Ingredients
oil for deep-frying
Method
For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Cover with a lid and keep aside for 15 minutes.

For the filling

    For the filling
  1. Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute.
  2. Add the schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Divide the filling into 8 equal portions and keep aside.

How to proceed

    How to proceed
  1. Knead the dough well till smooth and elastic and divide it into 4 equal portions.
  2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
  3. Cut the oval horizontally into 2 equal portions using a knife.
  4. Take a portion and join the edges to make a cone.
  5. Stuff the cone with a portion of the filling and apply little water on the edges to seal it.
  6. Repeat with the remaining dough and stuffing to make 7 more samosas.
  7. Heat the oil in a deep kadhai and deep-fry the samosas, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Serve immediately.
Accompaniments

Carrot Garlic Chutney 
Coriander Onion Chutney 
Fresh Garlic Chutney, Spicy Lasun Chutney, Indian Lahsun Chutney 
Garlic Chutney ( Gujarati Recipe) 
Garlic Tomato Chutney ( Kebabs and Tikkis Recipes) 
Green Chutney, How To Make Green Chutney Recipe 
Khajur Imli ki Chutney 
Mysore Chutney, South Indian Mysore Chutney 
Nutritious Green Chutney 

Nutrient values per samosa
Energy116 cal
Protein1.6 g
Carbohydrates13.1 g
Fiber0.4 g
Fat6.4 g
Cholesterol0 mg
Vitamin A82.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C0.8 mg
Folic Acid0.8 mcg
Calcium4.1 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.2 mg
Potassium18 mg
Zinc0.2 mg

RECIPE SOURCE : ChawalBuy this cookbook

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Reviews

Spicy Rice Samosa
5
 on 28 Oct 15 10:55 AM


An excellent way to use the left over rice. The samosa with schezuan sauce is tasting very nice. I tried this recipe and everyone just love it at my place. I never thought that left over rice could be used to make such a delictable snack.