Thumbnail samosa

Samosa

No
Bahan
Unit (g)
Unit (%)
Spring roll
1
High protein flour
100
63,43
2
Salt
2
1,27
3
Coconut oil
15
9,51
4
Water
40
25,37
5
Baking Powder
0,1
0,6
6
Sodium Tripolyphosphate
0,1
0,6
7
AJI-NO-MOTO® PLUS®
0,25
0,16
8
Thyme
0,2
0,13
Filling Samosa
1
Minced Chicken
75
27,66
2
Carrot, dice
50
18,44
3
Onion, dice
12,5
4,61
4
Green bell pepper, dice
12,5
4,61
5
Garam masala
2,5
0,92
6
Curry powder
1,5
0,55
7
AJINOMOTO® CHICKEN EXTRACT POWDER SEASONING
4
1,48
8
AJI-NO-MOTO® PLUS®
1
0,37
9
White pepper
0,13
0,05
10
Sugar
1
0,37
11
Paprika powder
1
0,37
12
Oil
10
3,69
13
Water
100
36,88
Whole Recipe
1
Filling samosa
45
46,88
2
Spring roll
45
46,88
3
Putih telur
6
6,25

Spring roll

  1. Combine flour, salt, AJI-NO-MOTO® PLUS®, baking powder, Sodium Tripolyphosphate, thyme, and oil. Add water and mix until smooth.
  2. Let rest for 10 minutes and roll out lengthwise, weighing out 15g.
  3. Flatten the dough into a rectangle measuring 20cm long and 7cm wide. Brush with oil evenly.
  4. Sprinkle flour, stack the dough, and repeat until all the dough is flat.
  5. Preheat oven to 150°C and bake for 5 minutes. After 5 minutes, remove from the oven and let cool.
  6. Separate the dough into its layers, ready to use.


Filling

  1. Sauté the onions and carrots until fragrant, add a little water.
  2. Add the green peppers and minced chicken.
  3. Season with garam masala, curry powder, AJINOMOTO® CHICKEN EXTRACT POWDER SEASONING, AJI-NO-MOTO® PLUS®, white pepper, sugar, and paprika powder.
  4. Cook until the liquid has evaporated.


Full Recipe

  1. Place the spring roll and fold into a triangle.
  2. Add the samosa filling and fold into a triangle.
  3. Seal each side with egg white.
  4. Fry at 180°C for 5 minutes.

Video Cooking