Wednesday, May 20, 2009


Samosas are one of the most popular snacks of India. I tried my hand in making them, but never got good samosas, but this time the taste and crispness of the Samosas are perfect.....but I could not get the perfect samosa shapes....

Ingredients for samosa shell:

1 cup,maida/flour, ½tsp.baking soda, ½tsp.baking powder, ½tsp.carom seeds/ajwain, 3tsp.oil/ghee + oil for deep frying, salt to taste, water for kneading.


sieve maida/flour, baking soda, baking powder and salt together, mix in the carom seeds, ghee / oil and add water little by little and mix well to make a stiff dough, cover it with a damp cloth and keep it aside(for about 15min.).

Ingredients for Potato filling:

½ cup,green peas(boiled), 2tbsp.oil,1tsp.cumin seeds, 2no. green chillies (chopped fine), 1tsp.ginger(chopped fine), 2no. large potatoes,(boiled,peeled,cubed),½ chilli powder, salt to taste,½tsp.dry mango powder(amchoor) or 1/2tsp.lemon juice,1/4tsp. garam masala, 2tsp.coriander leaves(roughly chopped).


Heat the oil in a pan,once it is hot add the cumin seeds and let them crackle,then add green chillies, ginger and fry for a min. then add the cooked potato cubes,cooked green peas, red chilli powder, salt, dry mango powder and garam masala powder and mix well, sprinkle some water,cover and cook medium heat for about 10 min. or till gravy is mushy and thick. Mix in the coriander leaves and remove it from the flame and keep it aside.

Samosas: Divide the dough into medium sized balls, roll them into circles of 4''diameter,(just like roties by rolling them in dry flour), cut the circle into halves(semi circle) and shape them into a cone by pressing the edges together. place the potato filling into the cone and seal the edges well with water. Repeat this procedure with the rest of the balls. Deep fry them on medium flame till crisp and golden brown............serve them warm with ketchup or with green chutney........

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