Jain Samosa Rings
Jain Samosa Rings

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, jain samosa rings. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Jain Samosa Rings is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Jain Samosa Rings is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have jain samosa rings using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jain Samosa Rings:
  1. Make ready For dough
  2. Get 1 cup plain flour (maida)
  3. Take to taste Salt
  4. Get 1/2 tsp ajwain (carom seeds)
  5. Make ready 3 tbsp warm ghee
  6. Get 1/4 cup water
  7. Prepare For stuffing
  8. Get 2 raw banana
  9. Take To taste Salt
  10. Take 1/4 cup green peas
  11. Make ready 1/2 tsp ginger-chilli paste
  12. Get 1 tsp lemon juice
  13. Get 1 tbsp oil
  14. Get 1 tsp urad dal
  15. Prepare 1/4 tsp cumin seeds (jeera)
  16. Take 1 pinch asafoetida (hing)
  17. Get 1/4 tsp turmeric powder
  18. Take 3-4 curry leaves
  19. Take 3 tsp Coriander leaves finely chopped
Instructions to make Jain Samosa Rings:
  1. In a bowl, mix flour, salt, ajwain and ghee till it holds shape. Add water gradually and knead a tight dough. Cover and keep aside for half and hour.
  2. Boil raw banana and green peas. Mash and add ginger chilli paste, salt, lemon juice and coriander.
  3. For tempering, heat oil, add urad dal, cumin seeds, hing and turmeric powder. Pour the tempering in the mixture and mix all the ingredients well.
  4. Make medium sized balls from the dough. Roll thin and cut into square shape. Make thin cuts as shown. Spread the stuffing on the other side, apply water at the edge and roll tight.
  5. Apply water on both the ends and join them to get the ring shape. Likewise prepare all the samosas.
  6. Deep fry on low flame to avoid bubbles on it. Serve hot.

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