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Tuesday, May 4, 2010


For the dough:
250g All Purpose Flour (Maida)
3 tsp Clarified butter (ghee)
Salt to taste
Luke warm to make dough
Oil for deep frying

For the stuffing:
400g Potatoes, boiled, peeled and mashed coarsely
1 tsp oil
A pinch of Asafoetida
1 tsp cumin seed
1 tsp Ginger paste
1 tsp Green chilly paste
2 tsp Coriander Powder
1 tsp Mango Powder
1 tsp Chilly Powder
1/2 tsp Garam Masala
2 tsp Coriander leaves, finely chopped
Salt to taste

1. Sieve flour and salt together.
2. Add ghee, salt and Luke warm water to the flour and prepare a semi hard dough.
3. Cover and keep it aside for 10 minutes.

4. Heat a tsp of oil, add cumin seed, asafoetida, ginger paste, green chilly paste and mashed potatoes and mix well.
5. Add coriander powder, mango powder, chilly powder, garam masala, coriander leaves, salt to the above mixture and mix well.
6. Cook on low heat for 5 minutes.Remove and allow it to cool.

7. Divide the dough into equal balls.

8. Roll each ball evenly with a rolling pin into a disc of 5'' diameter and cut into half.

9. Apply water on each semicircle and make a hallow cone.

10. Fill each cone with potato mixture and seal the ends.

11. Heat oil in a shallow frying pan and deep fry the samosa till it becomes light golden brown.
12. Serve hot with green chutney and sweet chutney.

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