Dec 7, 2010



Makes: 6

You will need

For the dough:

1 1/2 cup ( 150 g ) refined flour ( maida )
1/2 teaspoon salt ( or to taste )
2 teaspoons butter
1/2 teaspoon corn flour
2 pinches ajwain ( optional )
1/2 cup + 1 teaspoon water
225 ml oil for deep frying


Sift flour and salt into a bowl. Rub in butter till it resembles bread crumbs ( approximate time 10 minutes and make it slowly ). Add corn flour and ajawain ( optional ) and stir well.

Add 1/2 cup + 1 teaspoon water gradually, and knead to make a stiff dough. Knead for at 10 - 12 minutes till smooth and pliable. keep aside in an air tight container for half an hour.

Divide dough into 3 equal parts. Make a ball and roll it like a puri. Cut it into two. Fold each part in a triangle shape. Fill the mixture, stick the sides with the help of little water.

Heat oil in a kadai / deep frying pan till smoking. Reduce heat to medium ( moderate ) and fry samosas in batches ( 3 at a time ) turning frequently, till golden and crisp. Do not fry samosas on very high heat. Out covering will get brown color immediately and it won’t cook / fry properly. So always fry on medium heat. It may take 8 - 10 minutes for each side.

Drain and place on kitchen paper to absorb excess oil. Serve hot with any chutneys of your choice.

For Filling:

2 teaspoon cooking oil
1 teaspoon jeera ( cumin seeds )
1/2 teaspoon coriander seeds
3 potatoes, medium size ( boiled and slightly mashed )
1 tablespoon cup peas ( shelled and boiled )
2 green chillies ( chopped )
1 tablespoon cashew nut, split
1/2 teaspoon amchur powder ( dry mango powder )
1/2 teaspoon salt ( or to taste )
1/2 teaspoon red chilly powder
1 teaspoon garam masala powder
2 teaspoon chopped coriander leaves


Heat 2 teaspoon cooking oil in a pan. Add cumin seeds ( jeera ) and fry for 1 minute. Fry green chillies, coriander seeds and cashew nuts till fragrant on a low heat.

Add boiled and mashed potatoes, peas, salt, red chilli powder, amchur powder, chopped coriander leaves and garam masala powder. Mix all the ingredients well. Do not add water. Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Divide this mixture into 6 equal portions and fill in each samosa covering. Dab a little water along the edges, stick it carefully and deep fry in hot oil.


Priya Suresh said...

Prefect snacks for this chilled weather, very tempting samosas..

R said...

samosa recipe never gets old! looks so yummy!