The Samosa originated in the Middle East as the Sambusak and came to India with the Persians or traders of Central Asia where it became vegetarian. In Persia it was eaten as a snack in the royal houses wherein minced meat was stuffed into the sambusak that was smaller in size of what is consumed in India now. Mentions of Samosa appear in the Ain-i-Akbari, a 16th-century Mughal document, for qutab, which it says, “the people of Hindustan call sanbúsah”.
Learn how to make Super crunchy and tasty Spinach & Cheese Corn Mini Samosas with our chef Bhumika Bhurani Spinach & Cheese Corn Mini Samosas is a perfect Tea – Time snack that goes well with a cup of chai. With Spinach and Cheese filling, these samosas are the best food to start your day with. Try this recipe out and let us know about your experience in the comment section below
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Ingredients
Ingredients for dough:
(Serves 4)
– 1 cup Flour
– Salt
– 3-4 tbsp Oil
– 2 tbsp Water
Ingredients for filling:
– 1 tbsp Oil
– 2 Garlic Cloves(chopped)
– 1/2 Green Chilli(chopped)
– 2-3 tbsp Corn
– Spinach(chopped)
– Salt
Method
Method:
1. Take flour, salt, oil in a big bowl and mix it till you get a sandy texture
2. After this add water to it, knead the dough for 2-3 minutes and keep it to rest for around 30 minutes
3. Take a medium-sized pan and switch on the flame. After the oil heats add oil, chopped garlic, green chilli, Corn, spinach and saute it
4. Once the spinach is wilted properly add salt and cook it for 1 minute
5. After the spinach is cooked, turn off the flame and let the mixture cool completely
6. Heat some oil in the pan and start rolling the dough really thin
7. Now, cut the rolled dough from the center. Take the straight edge and make a cone out of it; Join the ends by pressing the edges of both sides
8. Start putting the filling inside the cone along with a small piece of mozzarella
9. Pinch and press the sides, and keep it aside
10. Do the same with the rest of the remaining dough
11. Now, in a medium-hot oil start adding the samosas and fry it till the samosas turn golden brown
12. Once they are fried, remove it and place it on a kitchen towel to soak the extra oil
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Credits:
Host: Bhumika Bhurani
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Shirin Shinde, Abhishek Deshmukh
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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