Recipe of Jamie Oliver Mini Chapati Samosa (leftovers)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mini chapati samosa (leftovers). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mini Chapati Samosa (leftovers) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mini Chapati Samosa (leftovers) is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have mini chapati samosa (leftovers) using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mini Chapati Samosa (leftovers):

1. Make ready leftover Chapatti
2. Make ready Oil for frying
3. Make ready preparing Stuffing:-
4. Make ready oil
5. Get fennel seeds coarse powder
6. Prepare medium Onions chopped
7. Prepare Green Chillies chopped
8. Take Ginger chopped
9. Get Salt
10. Take Coriander leaves chopped
11. Get Besan roasted
12. Get red chilli powder
13. Take Turmeric powder
14. Take Maida paste:-
15. Get Maida flour
16. Make ready Water make Maida paste

Instructions to make Mini Chapati Samosa (leftovers):

1. On medium heat roast besan for about 6 to 8 mins. Turn off the heat when besan leaves its aroma and remove the besan from the pan and set aside.
2. Heat oil in a pan and add ginger, green chilies, and onions. sautē till onions become translucent. Now add red chilli powder, turmeric powder, roasted besan, salt. Mix well and add coriander leaves. Your stuffing is ready. - Prepare maida paste by mixing maida flour with water as needed to make a thick paste.
3. Cut the chapatti into four equal parts for mini samosas. Fold the cut part of chapatti from center. Apply maida paste on corners of chapatti and press well with hand. Chapatti will be folded in cone-shaped. Fill stuffing till the bottom and seal with Maida paste. Make all remaining samosas in similar ways.
4. Heat oil in kadai. Deep fry samosas till it becomes crispy and crunchy on medium flame. - Serve with chutney or sauce

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