Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1/4 cup water
- 1/4 tsp baking soda
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Oil for frying
- 8-10 samosa sheets
Special equipment needed:
- Deep frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, add besan, baking soda, red chili powder, cumin powder, coriander powder, and salt. Mix well.
2. Gradually add water and mix to form a smooth batter.
3. Heat oil in a deep frying pan.
4. Take a perforated spoon and pour the batter on it. Press the spoon to let the batter fall through the holes into the hot oil.
5. Fry the bundiya until golden brown and crispy. Drain on a paper towel and set aside.
6. Take a samosa sheet and cut it into two halves.
7. Take one half and fold it into a cone shape. Seal the edges with water.
8. Fill the cone with bundiya and seal the top with water.
9. Repeat the process with the remaining samosa sheets and bundiya.
10. Heat oil in a deep frying pan.
11. Fry the samosas until golden brown and crispy.
12. Drain on a paper towel and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil for frying: 350°F
Serving size:
Makes 8-10 samosas
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Red chili powder can be substituted with paprika or cayenne pepper.
- Samosa sheets can be substituted with phyllo dough or puff pastry.
Variations:
- Add chopped onions and green chilies to the bundiya batter for added flavor.
- Stuff the samosas with mashed potatoes or peas for a different filling.
Tips and tricks:
- Make sure the bundiya batter is smooth and free of lumps.
- Fry the bundiya in small batches to ensure even cooking.
- Seal the samosa edges well to prevent the filling from leaking out while frying.
Storage instructions:
Bundiya can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
Reheat the samosas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the samosas on a platter with a side of chutney or ketchup.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Pair with a hot cup of chai tea or a cold glass of lassi.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the bundiya batter is too thick, add more water to thin it out.
- If the samosas are not crispy, fry them for a few more minutes.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the samosas from absorbing too much oil.
- Use caution when frying to prevent burns.
Food history:
Bundiya Ka Samosa is a popular street food in India, especially in the northern regions.
Flavor profiles:
The bundiya filling is spicy and savory, while the samosa pastry is crispy and flaky.
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Indian