Spicy Rice Samosa Recipe

Ingredients

• 3/4 cup maida (plain flour)
• 1 tsp melted ghee
• salt (namak) to taste
• 1 cup cooked rice (chawal)
• 1/2 tbsp butter
• 1/4 cup finely chopped spring onions
• 2 1/2 tbsp schezwan sauce
• salt (namak) to taste
• oil for deep-frying

Steps

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.
3. Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute.
4. Add the schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Divide the filling into 8 equal portions and keep aside to cool slightly.
6. Knead the dough well till smooth and elastic and divide it into 4 equal portions.
7. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
8. Cut the oval horizontally into 2 equal portions using a knife.
9. Take a portion and join the edges to make a cone.
10. Stuff the cone with a portion of the filling and apply little water on the edges to seal it.
11. Repeat with the remaining dough and stuffing to make 7 more samosas.
12. 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.
13. Serve the spicy rice samosa immediately.