Spicy Rice Samosa
by Tarla Dalal
5/5 stars 100% LIKED IT
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.
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Cover with a lid and keep aside for 15 minutes.
- Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute.
- Add the schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the filling into 8 equal portions and keep aside.
- Knead the dough well till smooth and elastic and divide it into 4 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the filling and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 7 more samosas.
- 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.
- Serve immediately.
Nutrient values per samosa
|Vitamin A||82.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.8 mg|
|Folic Acid||0.8 mcg|
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