Nidhi Bothra's Kheere Ka Samosa: A Healthy Twist to a Classic Snack

Nidhi Bothra's Kheere Ka Samosa is a perfect snack for anybody searching for something unique and tasty. Inspired by the famous Murshidabad Kheere Ki Kachori, this crispy, golden pastry with a spicy, tangy cucumber filling will be a flavorful appetizer that will please your guests while also satisfying your desires. The greatest thing is that it's simple to create and adds a new twist to the basic samosa.

Cucumber Filling:

• 6 Cucumbers
• 1 1/2 tbsp thick yogurt or hung curd
• 1 tsp roasted cumin powder
• 1 tsp red chili powder
• 1/4 tsp asafoetida powder (hing)
• 2/3 tsp salt
• 1/2 tsp cinnamon powder
• 1/2 tsp black salt
• 2 green chilies, minced
• 1 tbsp cilantro, finely chopped

Samosa Dough:

• 1 cup semolina
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 2 tbsp ghee, melted
• 2/3 cup water, more as needed

Garnish:

• Mint cilantro chutney
• Hot sauce
• Adrak-mirchi ka achaar, store-bought

Method

1) Leave 1/2 cup curd in a strainer (or tied in a cheesecloth) on top of a bowl overnight (at least for 12 hours) in the fridge to drain as much excess water as possible. We will use only 1 ½ tbsp thick yogurt from this.

2) First, peel and grate your cucumbers and then place them in a cheesecloth. Wring out as much water as you can. Keep it aside for 10 minutes, and then again squeeze it to drain as much excess water as possible.

3) For your cucumber filling, combine the drained cucumbers with the remaining ingredients and mix thoroughly. Make sure you use hanging curd or extra-thick yogurt. She used 1 1/2 tablespoons of hanging curd for 6 cucumbers.

4) To prepare the samosa dough, mix together semolina, all-purpose flour, salt, and ghee. Then, add the water and knead for at least 10 minutes until it becomes a smooth dough. It should have the same texture as roti dough. Then let it sit for at least 20 minutes.

5) Divide the dough into balls and spread them out into thin sheets approximately ⅛ to ¼ inch thick. Cut the dough into circles with a cookie cutter. The cookie cutter she used was about 4 inches in diameter.

6) Take your circle of dough and cut it in half, creating a semicircle. Grease the edges of your semicircle with water and fold it into a cone. Make sure to pinch the seam of the cone and the bottom of it so that it stays sealed.

7) Mix in around 1-2 tsp of your cucumber filling. Do not overfill your samosas; otherwise, you will be unable to seal them. Apply water to the cone's upper edges and squeeze them closed with your thumb and index finger. Crinkle the edges of your samosa.

8) Heat the oil in a heavy bottom pan to 350℉ / 175℃. Fry the samosas five at a time until golden brown and crispy. When done, drain them on a wire rack and serve with green chutney, spicy sauce, and adrak-mirchi ka achaar. Your Kheere Ka Samosa is ready; enjoy!

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Kheere Ka Samosa is an excellent way to have a refreshing twist on the classic samosa. It is crunchy and full of delightful freshness, and spices make it unique. This samosa has a crispy golden exterior and savory filling that will be sure to become a favorite in your snack repertoire.