Candy Samosa Recipe By Chef Aanal Kotak

Some relationships are unfiltered and pure just like the love of a foodie for those hot and crispy samosas. A snack that tastes the best when served with chai, flavourful chutneys, ketchup and basically anything at all. If you are a samosa fan and are planning a samosa party then here’s an easy recipe by Chef Aanal Kotak to give your simple snack a little twist and make some fun Samosa Candies.

INGREDIENTS

For Stuffing

2 tbsp oil

2 nos green chillies (finely chopped)

10-15 Curry leaves (finely chopped)

1/4^th cup green peas (boiled)

Pinch turmeric

1 tsp

Coriander seeds powder

1 tsp cumin seeds powder

Salt to taste

1 tsp kitchen king masala

1 cup potatoes (boiled & chopped)

1 tbsp Coriander leaves (finely chopped)

1 tbsp Mint leaves (finely chopped)

1 tbsp Cashews (chopped)

1 tsp Lemon juice

Oil for frying

For Slurry

1 ½ tbsp Maida

1 ½ tbsp cornflour

Water as required

For Dip

1 ½ tbsp Ketchup

1 tbsp Mayonnaise

1 tsp peri peri seasoning 

METHOD

For Stuffing

Set a pan on medium heat and add oil, green chillies and curry leaves. Sauté it well.

Add green peas and spices such as turmeric powder, salt, coriander seeds powder, cumin seeds powder, kitchen king masala and mix well.

Now add the boiled potatoes and slightly mash the mixture with a masher and let it cook. 

Add coriander leaves, mint leaves and cashews. Mix well and turn off the gas. 

Now add lemon juice and give it a final mix and keep aside.

For Slurry

In a bowl, mix cornflour, Maida and water.

Mix and keep aside.

For Assembeling

Take 2 samosa sheets, place one sheet horizontally and place another in a vertical way on top of it making a plus sign. Now in between places the prepared stuffing.

Insert a stick on between and cover all the four parts tightly with slurry and fry it in hot oil.

Remove it on a serving plate.

Fill the dip in the piping bag and garnish it on top of the samosa and serve hot.