Yummy samosas


Yummy samosas

Category : Snacks, Pure-Vegetarian

By Sally Mathew

Published On: 17 Aug 2002

Rating: 3
3 Votes, 2 Reviews
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20 Minutes
Served : 3
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Step 1

Rub Ghee or butter into the flour until the mixture is crumbly. Mix in the ajwain and salt and add sufficient water to make a firm but pliable dough. Leave it for 30 minutes, covered with a damp cloth.

Step 2

For making the filling:
1)Saute the cumin seeds in the oil until they crackle.

Step 3

Add the remaining ingredients and saute for 1 minute.

Step 4

Leave it to cool.

Step 5

Roll out the dough thinly, then cut into 3-inch circles. Cut each circle in half. Put a spoonful of filling on one semi circle and roll over the top, pressing the edges firmly to seal.

Step 6

Heat oil and deep fry them till they become golden brown.

Step 7

:- Serve hot.
:- Makes 6-7 pieces.


To Monika, Hi, I also faced the same issue. Just do as stated below and believe me it does work. 1)Divide the dough into 8-9 portions and make balls, using greased hands. Keep covered with a moist muslin cloth. 2) Mix 1 tsp. flour with 2 tbs. water, to make a `glue` Keep it aside. 3) Roll each ball on a greased surface, one at a time, into an 7-8 inch circle, approximately 2-3 mm thick. Cut it into half using a knife 4) Apply the glue on the straight side, lift one half in your palm and overlap two cut edges, making a cone. 5)Glue the overlapping edges and press gently to give a good seal. 6) Now fill the cone with approximately 2 tbs. of the mix. 20. You should have enough edge left at the top (4-5 mm), to get a good seal. Using the `glue`, press and seal edges together. 21. Make all samosas like this. Keep them covered with a moist cloth. Note: If pastry is allowed to dry, it is more likely to burst during frying. Wish it works for you. Happy Cooking.


well! the recipe is so good. but the only thing that is hard to do is to roll the samosa over. all of the stuff in the samosa just comes out.

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