Rose Samosas: A Beautiful and Delicious Twist on a Classic Indian Snack
25 minutes
971 reads
About Rose Samosas: A Beautiful and Delicious Twist on a Classic Indian Snack
Prepare to be enchanted by these stunning Rose Samosas, a beautiful and delicious twist on a classic Indian snack. Imagine delicate, rose-shaped pastries, vibrant red and crispy, guaranteed to steal the show at any gathering.The flaky pastry, a blend of all-purpose flour, whole wheat flour, and semolina, encases a savory spiced potato filling that bursts with aromatic flavor. From breakfast to brunch or as a captivating appetizer, these samosas offer a truly unforgettable culinary experience.
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep20 minutes
Cook5 minutes
Total25 minutes
Ingredients
For the Dough
- 1/2 cup All-Purpose Flour maida
- 1/2 cup Whole Wheat Flour aata, whole
- 2 tbsp Semolina suji
- 1 tsp Salt or as per taste
- 1/2 tsp Food Coloring red
- 2 tbsp Oil for the dough
For the Filling
- 2 Potatoes boiled and grated
- 1/2 tsp Chili chopped, green
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 1/2 tsp Mango Powder amchur, dry
- 1/2 tsp Asafoetida
- 1 tsp Coriander Seeds coarsely crushed
- 1 tsp Fennel Seeds saunf
- 1 tsp Cumin Seeds
- 1/2 tsp Garam Masala
For Frying
- Oil for frying
Instructions
- Gather all the ingredients for the samosas.
- In a large bowl, combine the all-purpose flour, whole wheat flour, semolina, salt, 2 tablespoons of oil, and red food coloring. Mix well and gradually add water to form a smooth, pliable dough. Knead for 5-7 minutes until elastic. This develops the gluten for a flaky texture. Cover and let the dough rest for at least 30 minutes.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the asafoetida, cumin seeds, fennel seeds, and coriander seeds. Sauté until fragrant and the seeds begin to crackle. Add the turmeric powder, red chili powder, garam masala, and dry mango powder. Stir for 1-2 minutes until the spices are toasted. Add the grated potatoes and green chili. Mix well and cook for another 5-7 minutes, stirring occasionally, until the potatoes are heated through and well combined with the spices. Remove from heat and set aside to cool.
- On a lightly floured surface, roll out the dough into a thin circle. Using a 3-4 inch cookie cutter or a knife, cut out circles from the dough.
- Cut each circle into thirds. Place one piece of dough in your hand, curved side up. Place a spoonful of the potato filling in the center. Lightly moisten the edges with water and bring the three corners together to form a cone shape, sealing the edges tightly. Repeat with the remaining dough and filling.
- Gently twist the sealed edges of the samosa to create a rose-like shape. Pinch the bottom to secure.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the rose samosas into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot and enjoy!
Recipe Notes
Good To Know
- Seal the edges of the roti well with water to prevent the stuffing from leaking out during deep frying.
- For a more vibrant color, use natural beetroot juice instead of artificial red color.
- Chill the shaped samosas for 20 minutes before frying to help them hold their shape.
- Add crumbled paneer, peas, or chopped roasted nuts to the filling for extra texture and flavor.
- Try using spicy mashed sweet potato for a unique twist on the traditional filling.
- Serve with mint chutney or a creamy yogurt dip.
Expert Tips
- For perfectly crisp samosas, fry them in small batches and avoid overcrowding the pan.
- To ensure even cooking, maintain a consistent oil temperature throughout the frying process. Use a thermometer to monitor the temperature, ideally around 350-375°F (175-190°C).
- Don't overfill the samosas. Too much filling can make them burst open during frying.
Storage Instructions
- Store leftover samosas in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a preheated oven or air fryer until crispy.
Related Posts You May Like
Recipe Nutrition
Calories: 257kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 570mgFiber: 2g
Bindiya Bhagnani
Articles: 1
5 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so good! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
Such a scrumptious dish! Thank you.
This looks so inviting! Thank you.
I’m excited to try this recipe!