Ingredients for Besan Samosa
Maida - 1 cup (125 grams) Ghee - 2 table spoon Potato Bhujia - 50 grams Sesame - 2 teaspoons fennel powder - 1 teaspoon avocado - ¼ teaspoon coriander powder - 1 teaspoon red chilli powder - ½ teaspoon raisins - 1 table Spoon cashew nuts - 6-7 (if you want) Tamarind pulp - 1 table spoon sugar - 1 teaspoon salt - ¾ teaspoon oil - for frying
Take out the flour in a big bowl and mix 2 tablespoons of ghee, 1/4 teaspoon of salt and 1/4 teaspoon of oregano and mix all the things well. Put a little bit of water, soak the dough like a samosa flour (so it will take 1/4 cup of water to interrupt the flour). Cover the dough and keep it for 20-25 minutes. The dough will be set and ready.
Cut cashews into small pieces and make them ready. If you want, cut raisins too small
Make stuffing
Take a mix of muffins to make stuffing for samosas. Put the potato beans in it. Along with this, add sesame powder, fennel powder, coriander powder, red chili powder, sugar and salt and grind all the ingredients.
Take out the mixture in the cup. Add finely chopped cashew nuts, raisins and tamarind pulp in this mixture, mix well.

Make samosas
Take a little bit of saturated dough. After this, break small pieces from it. Then pick a foil and shape it properly and shape it with a rounded tree and take a slightly thick rolling belt from the belt to length. Cut off the belly with two pieces of knife with the help of knife. Fold one part into a trick and make the ticks, stick both ends with water.
Fill half a teaspoon stuffing in Tikon. After filling the stuffing, put a plate in the rear side, paste both the top sides with the help of water. Prepare all samosas in the same way. Let the samosas stay the same for 15-20 minutes.

Samoise fly
To fry the samosas, add oil to curd and heat it. To fry the samosas should be light oil and keep the fire too slow. When the oil is light, add the samosas to it.
When samosas float up, turn the samosas back and then turn them over and fry them until they get golden brown. When the samosa is golden brown, remove it with the help of the cloves and keep it on the curry so that extra oil can be removed from Samos and go back to Kadhhyahi. Take out samosas and keep them in the plate. It takes about 17 to 18 minutes to fry one-time samosa.
The hot mini samosas are ready to be filled with very different flavors, serve Samoas and eat them. After samosas are fully cooled, keep it in the container and keep it in the container for 15 to 20 days whenever you feel like eating it.
suggestion
Instead of potato Bhujia, you can take any snack such as sav, ghatia, dal mahut etc. In the staging, sugar and tamarind pulp is inserted. Instead of tamarind pulp you can also add 1 table spoon tomato sauce in it. There is no need to add sugar in it, as there is sugar in the tomato sauce. After filling the stuffing in the samosa, close the edge of samosa with the water thoroughly, so that samosa's stuffing does not come out. Fill the Samosas a little later, after which they do not have bubbles above the samosa.
