Spicy Mini Samosa

In a bowl, add all purpose flour, salt, carom seeds, ghee and mix well. Now add water little by little and knead into a semi soft dough like the poori dough.

Once kneaded, cover and set aside until use.

For the stuffing : In a bowl take the besan, salt, chilli powder, pepper powder, crushed fennel seeds, turmeric, hing and melted ghee. Mix this mixture really well.

Heat a nonstick pan and add the besan mixture to it. Roast this mixture on medium heat until aromatic and the raw smell disappears from it. Sprinkle 1 tbsp of water over it and continue roasting for a couple of minutes. Turn off the heat and allow it to cool. Once cooled, add the chopped cashews, raisins and mix well.

Divide the dough into small ball sized portions. Roll each ball into an oval shaped disc, applying a drop of oil if required to avoid sticking etc. Once rolled, prick it with a fork here and there and cut it into half.

Lift one half and fold into a cone, pressing the edges firmly until sealed well. Add a spoonful of besan mixture to it and press the open ends firmly and give it a samosa shape. Repeat this process and prepare all the samosa's in the same way.

Heat oil for deep frying in a large pan/kadai. Once the oil is moderately hot, add the samosas and deep fry until golden. Once fried drain them on to a paper towel. Serve hot with green chutney or ketchup.