Jaalidar Cutlet Samosa as its name represents are the cutlets covered in beautiful net samosa. Flaky and tender fried samosa are one of the most popular recipes in North Indian cuisine. Traditional Aloo Samosa is also made up of potato and has flaky and crispy pastry layer outside. There are many variations in the cutlet recipe also. But this Jalidar Cutlet Samosa is a combination of both and is very delicious and flavourful. Try this recipe at Holi this time and enjoy its unique and yummy flavour with your family. These samosas can also be served as a party starter or small family get-together. You can store it in an airtight container beforehand and fry it while serving.
With this recipe, you can also checkout my Snacks Recipes Collection which includes another attractive Ring Samosa Recipe, Mini Dry Samosa Recipe, Veg Cutlet Recipe, Onion Kachori Recipe, NamakPare Recipe, Veg Green kabab Recipe and more.
Finally, I would like you to checkout my Breakfast Recipes Collection and Dessert Recipes Collection also.
Instructions for how to make Jalidar Cutlet Samosa:
- Firstly, in a large mixing bowl take 1 cup of All-purpose flour(Maida) and then add 1/4 tsp carom seeds and 1/4 tsp salt to it.
- Then add 2 tbsp oil and mix them well making sure the dough holds shape.
- Gradually add 1/4 cup of water to knead a stiff dough.
- Cover the samosa dough and let rest for 30 minutes.
- Meanwhile, let's prepare cutlet for filling. Take 4 medium-sized potatoes and mash them.
- Then add 1 finely chopped small-sized onion, 2tbsp finely chopped fresh green coriander, 1 finely chopped green chili and 1/2 tsp ginger paste to it.
- Now add all the spices- salt to taste, 1/4 tsp turmeric powder, 1/2 tsp grounded black pepper, 1/2 tsp coriander powder, 1/2 tsp cumin powder and 1/2 tsp dried mango powder(Amchur).
- Add 1tbsp corn flour to it and mix well. Prepare mixture like soft dough.
- Take lemon sized mixture and roll it into cylindrical shape. Likewise, prepare all the rolls.
- To join the edges of ring samosa, let's prepare slurry by adding 1 tbsp maida & 1.5 tsp water.
- After 30 mins, knead the dough slightly and make a smooth dough. Divide the dough into two parts. Take one part and roll into a thin round sheet.
- Now cut it into four triangular parts with sharp knife from the center both horizontally and vertically. Then on one part mark the cuts as shown in the picture like big V then smaller and smaller V. Make sure they are connected in the center.
- Apply prepared slurry on all the sides/ edges of the triangular sheet.
- Then place the cutlet in the center and on the upper side. Make sure the base part is left as it is. Then take one side with your hand and fold it over the cutlet and join its lower part with the leftover base behind the cutlet.
- Next take another side and fold it and join it in the same way as explained above. Cutlet Samosa is ready to fry now. Likewise, prepare all cutlet samosas.
- Heat the oil for deep frying in a kadai or pan and gently slide cutlet samosa in it.
- Gently slide prepared cutlet samosas one by one into the oil, and then immediately reduce the flame to low.
- Flip and fry, until cutlets turn golden brown from all sides and upper layer turns golden and crispy.
- Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out on a kitchen towel/tissue to absorb the excessive oil.
- Jalidar Cutlet Samosas are ready to serve. Enjoy it hot with Green Mint Coriander Chutney or Tamarind Chutney or Tomato ketchup.
1. Ingredients Preview.
2. Firstly, in a large mixing bowl take 1 cup of All-purpose flour(Maida) and then add 1/4 tsp carom seeds and 1/4 tsp salt to it.
3. Then add 2 tbsp oil and mix them well making sure the dough holds shape.
4. Gradually add 1/4 cup of water to knead a stiff dough.
5. Continue kneading to form a firm, tight dough. It should not be soft or sticky.
6. Cover the samosa dough and let rest for 30 minutes.
7. Meanwhile, let's prepare cutlet for filling. Take 4 medium-sized potatoes and mash them.
8. Then add 1 finely chopped small-sized onion, 2tbsp finely chopped fresh green coriander, 1 finely chopped green chili and 1/2 tsp ginger paste to it. Alternatively, Ginger garlic paste or finely chopped ginger can be used.
9. Now add all the spices- salt to taste, 1/4 tsp turmeric powder, 1/2 tsp grounded black pepper, 1/2 tsp coriander powder, 1/2 tsp cumin powder and 1/2 tsp dried mango powder(Amchur).
10. Add 1tbsp corn flour to it and mix well.
11. Prepare mixture like soft dough.
12. Take lemon sized mixture and roll it into cylindrical shape.
13. Likewise, prepare all the rolls.
14. To join the edges of ring samosa, let's prepare slurry by adding 1 tbsp maida & 1.5 tsp water. Make sure the slurry should not be too watery.
15. After 30 mins, knead the dough slightly and make a smooth dough. Divide the dough into two parts. Take one part and roll into a thin round sheet.
16. Now cut it into four triangular parts with sharp knife from the center both horizontally and vertically. Then on one part mark the cuts as shown in the picture like big V then smaller and smaller V. Make sure they are connected in the center. Apply prepared slurry on all the sides/ edges of the triangular sheet.
17. Then place the cutlet in the center and on the upper side. Make sure the base part is left as it is. Then take one side with your hand and fold it over the cutlet and join its lower part with the leftover base behind the cutlet.
18. Next take another side and fold it and join it in the same way as explained above. Cutlet Samosa is ready to fry now. Likewise, prepare all cutlet samosas.
19. Heat the oil for deep frying in a kadai or pan. Test the oil by adding a small piece of dough – it should come up quickly if the oil is hot enough for frying. Once the oil becomes hot, gently slide cutlet samosa in it.
20. Gently slide prepared cutlet samosas one by one into the oil, and then immediately reduce the flame to low. Do not overcrowd the pan to ensure each samosa fries evenly! I have added all the 8 samosas in one go, as there is enough space.
21. Fry the samosa on a low to medium-low heat, keeping an eye on them so the cutlets don’t burn. Flip and fry, until cutlets turn golden brown from all sides and upper layer turns golden and crispy.
22. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out on a kitchen towel/tissue to absorb the excessive oil.
23. Jalidar Cutlet Samosas are ready to serve. Enjoy it hot with Green Mint Coriander Chutney or Tamarind Chutney or Tomato ketchup.
Tips:
- You can add ghee in place of oil while kneading the dough for rich flavour.
- You can add coarsely grounded coriander seeds in place of coriander powder.
- Don't add any water in cutlet mixture.
- Make sure edges of the samosa stick well together.
- Fry on low flame, otherwise the crust of samosa will not turn flaky.
- Jalidar Cutlet Samosa tastes great, when served hot with mint coriander chutney or tamarind chutney or tomato ketchup.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large mixing bowl take 1 cup of All-purpose flour(Maida) and then add 1/4 tsp carom seeds and 1/4 tsp salt to it.
3. Then add 2 tbsp oil and mix them well making sure the dough holds shape.
4. Gradually add 1/4 cup of water to knead a stiff dough.
5. Continue kneading to form a firm, tight dough. It should not be soft or sticky.
6. Cover the samosa dough and let rest for 30 minutes.
7. Meanwhile, let's prepare cutlet for filling. Take 4 medium-sized potatoes and mash them.
8. Then add 1 finely chopped small-sized onion, 2tbsp finely chopped fresh green coriander, 1 finely chopped green chili and 1/2 tsp ginger paste to it. Alternatively, Ginger garlic paste or finely chopped ginger can be used.
9. Now add all the spices- salt to taste, 1/4 tsp turmeric powder, 1/2 tsp grounded black pepper, 1/2 tsp coriander powder, 1/2 tsp cumin powder and 1/2 tsp dried mango powder(Amchur).
10. Add 1tbsp corn flour to it and mix well.
11. Prepare mixture like soft dough.
12. Take lemon sized mixture and roll it into cylindrical shape.
13. Likewise, prepare all the rolls.
14. To join the edges of ring samosa, let's prepare slurry by adding 1 tbsp maida & 1.5 tsp water. Make sure the slurry should not be too watery.
15. After 30 mins, knead the dough slightly and make a smooth dough. Divide the dough into two parts. Take one part and roll into a thin round sheet.
16. Now cut it into four triangular parts with sharp knife from the center both horizontally and vertically. Then on one part mark the cuts as shown in the picture like big V then smaller and smaller V. Make sure they are connected in the center. Apply prepared slurry on all the sides/ edges of the triangular sheet.
17. Then place the cutlet in the center and on the upper side. Make sure the base part is left as it is. Then take one side with your hand and fold it over the cutlet and join its lower part with the leftover base behind the cutlet.
18. Next take another side and fold it and join it in the same way as explained above. Cutlet Samosa is ready to fry now. Likewise, prepare all cutlet samosas.
19. Heat the oil for deep frying in a kadai or pan. Test the oil by adding a small piece of dough – it should come up quickly if the oil is hot enough for frying. Once the oil becomes hot, gently slide cutlet samosa in it.
20. Gently slide prepared cutlet samosas one by one into the oil, and then immediately reduce the flame to low. Do not overcrowd the pan to ensure each samosa fries evenly! I have added all the 8 samosas in one go, as there is enough space.
21. Fry the samosa on a low to medium-low heat, keeping an eye on them so the cutlets don’t burn. Flip and fry, until cutlets turn golden brown from all sides and upper layer turns golden and crispy.
22. Once fried, hold the slotted ladle to the side, so that the extra oil goes back into the wok. Then take the samosa out on a kitchen towel/tissue to absorb the excessive oil.
23. Jalidar Cutlet Samosas are ready to serve. Enjoy it hot with Green Mint Coriander Chutney or Tamarind Chutney or Tomato ketchup.
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