Spicy Rice Samosa
by Tarla Dalal
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 recipe - How to make Spicy Rice Samosa
Preparation Time: Cooking Time: Total Time:
Makes 8 samosas
For The Spicy Rice Samosa Dough
3/4 cup plain flour (maida)
1 tsp melted ghee
salt to taste
For The Spicy Rice Samosa Filling
1 cup cooked rice (chawal)
1/2 tbsp butter
1/4 cup finely chopped spring onions
2 1/2 tbsp schezuan sauce
salt to taste
Other Ingredients
oil for deep-frying
For the spicy rice samosa dough
- For the spicy rice samosa dough
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Cover with a lid and keep aside for 15 minutes.
For the spicy rice samosa filling
- For the spicy rice samosa filling
- Heat the butter in a broad non-stick pan, add the spring onions and sauté on a medium flame for 1 minute.
- Add the schezuan sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the filling into 8 equal portions and keep aside to cool slightly.
How to proceed to make the spicy rice samosa
- How to proceed to make the spicy rice samosa
- Knead the dough well till smooth and elastic and divide it into 4 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the filling and apply little water on the edges to seal it.
- Repeat with the remaining dough and stuffing to make 7 more samosas.
- 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 the spicy rice samosa immediately.
Spicy Rice Samosa video by Tarla Dalal
| Energy | 116 cal |
| Protein | 1.6 g |
| Carbohydrates | 13.1 g |
| Fiber | 0.4 g |
| Fat | 6.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 82.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 0.8 mcg |
| Calcium | 4.1 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.2 mg |
| Potassium | 18 mg |
| Zinc | 0.2 mg |
Mam can u give an alternate option of spring onion bcoz we all eat jain food
Mam can u get few receipes which r jain wherein onion garlic n potatoes r not used at all
Novel way of using left over rice. Nice
chawal khavoo samosa style me
bhadiya!!!
Children will love this...something different....
An excellent way to use the left over rice. The samosa with schezuan sauce is tasting very nice. I tried this recipe and everyone just love it at my place. I never thought that left over rice could be used to make such a delictable snack.