If you are ever opened a packet of Haldiram’s dry samosas and thought, “I wish I could make these at home!” then this recipe is for you. These bite -sized, flaky samosas are poacked with a tangy, crunchy filling made from aloo bhujiya, fried moong dal and so many spices – and the best part? They stay fresh for up to a month!
Perfect for festivals, tea time snacks, or long journey,these Namkeen Samosas are everything you love about Indian munchies : spicy, tangy, crunchy and irresistably flavourful. Once you try this easy homemade version, you might never buy the store brought ones again!!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Stuffing
- Aloo bhujiya – ½ cup + 2 tbsp
- Namkeen moong dal – ¼ cup
- Red chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – ½ tsp
- Black peppercorns – 5
- Clove – 1
- Chaat masala – ½ tsp
- Sugar – 1 tsp
- Asafoetida (hing) – a pinch
- Fennel seeds – ½ tsp
- Chopped dry fruits (cashews, almonds, raisins) – 2 tbsp
- Salt – ⅛ tsp
- Sweet tamarind chutney – 1 tsp
For the Outer Cover
- All-purpose flour (maida) – 1 cup
- Fine semolina (suji) – 1 cup
- Salt – to taste
- Carom seeds (ajwain) – ⅛ tsp
- Hot oil – 5 tbsp
- Water – as required
- Oil – for frying
Method
Step 1 – Prepare the stuffing
- Firstly take a blender jar, add 1/2 cup aloo bhujiya, 1/4 cup fried moong dal. Then add spcies. Red chilli powder – 1/2 tsp, turmeric powder – 1/4 tsp, coriadner powder – 1/2 tsp, black peppercorns – 5 and clove – 1, chat masala – 1/2 tsp, sugar – 1 tsp and hing powder – a pinch.
- Pulse just for a few seconds – don’t make a fine powder, keep it slightly corase.
- Now transfer the mixture in to a bowl
- Then, add fennel seeds – 1/2 tsp, chopped cashews, almonds, and raisins – 2 tbsp, aloo bhujiya – 2 tbsp, little salt and sweet tamarind chutney – 1 tsp.
- Mix it well. Our instant stuffing is ready – no cooking needed!
Step 2 – Prepare the dough
- In a large bowl, mix all purpose flour – 1 cup and fine semolina – 1 cup. (in equal proportion)
- Now add salt as per taste, ajwain – 1/8 tsp, hot oil – 5 tbsp or you can use ghee also. (the oil must be really hot when added)
- First mix with a spoon at it’s hot, then rub the mixture between your palms until it resebles breadcrumbs.
- Gradually add water and kned into a semi – soft dough (not too hard, not too soft)
- Cover and let it rest for 20 minutes.
- After resting, knead it once more for a smooth texture.
Step – 3 Shape the Samosas
- Divide the dough into small balls.
- Roll each one into cicrle (like a small puri)
- Then, cut into half to form two semi circles
- Next, apply some water along the straight edge, fold into a cone shape, and seal.
- Fill 1 & 1/2 tsp tso of preapred stuffing inside.
- Apply water on the open edges, pinch, twist slightly, and seal tightly.
- Repeat for all samosas.
Step 4 – Fry Samosas
- Heat oil in a kadai. Once hot, reduce the flame into low.
- Fry the samosas on low flame until they turn golden and crisp – patience here ensures that perfect crunch!
- Then, remove and place on tissue paper to absorb excess oil.
- Let them cool completely before storing..
- Once they cooled to room tempreture, store your Namkeen Samosas in an air tight container or jar. They’ll stay fresh, crispy, and delcious for up to one month!
Serve these crunchy little samosas with a cup of chai, or pack them in your travel snack box. They are the perfect homemade twist on your favourite Haldiram – Style dry Samosa – with love, freshness and flavour in every bite!
Tips & tricks –
- Always add hot oil to the dough – it helps create that flaky texture.
- Slow frying ensures the samosas cook evenly and stay crisp for days.
- Seal properly, any gaps can make the filling ooze out during frying.
- You can add roasted peanuts, sev or even crushed papdi for extra crunch..
- Avoid storing while still warm; moisture will make them soggy.
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