સ્પાઇસી રાઇસ સમોસા (Spicy Rice Samosa recipe) by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Spicy-Rice-Samosa-39575r

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Spicy Rice Samosa recipe

Does rice always have to be in the main course? No, it is such a versatile ingredient it can be used to make anything from crunchy and savoury starters to sweet and luscious dessert. Here is one such delectable starter, Spicy Rice Samosa, made of a plain flour dough packed with an Oriental flavoured rice filling. You will enjoy the crispy outer covering as much as you enjoy the soft and spicy filling.
You can also try other recipes with rice like Rice and Cheese Balls and Rice Kheer

Spicy Rice Samosa

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Makes 8 samosas.

For the dough
¾ cup plain flour (maida)
1 tsp melted ghee
Salt to taste

For the filling
1 cup cooked rice (chawal)
½ tbsp butter
¼ cup finely chopped spring onions (whites and greens)
2½ tbsp Schezuan sauce
Salt to taste

Other ingredients
Oil for deep-frying

For the dough
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.

For the filling
1. Heat the butter in a broad non-stick pan, add the spring onions
and sauté on a medium flame for 1 minute.
2. Add the Schezuan sauce, rice and salt, mix well and cook on a
medium flame for 1 to 2 minutes, while stirring occasionally.
3. Divide the filling into 8 equal portions and keep aside to cool
slightly.

How to proceed
1. Knead the dough well till smooth and elastic and divide it into 4
equal portions.
2. Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3")
diameter oval.
3. Cut the oval horizontally into 2 equal portions using a knife.
4. Take a portion and join the edges to make a cone.
5. Stuff the cone with a portion of the filling and apply little water
on the edges to seal it.
6. Repeat with the remaining dough and stuffing to make 7 more
samosas.
7. 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.
Serve immediately.