Samosa

by SallyMathew
Yummy samosas
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Votes: 2
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Ghee or butter - 7 tbsp
  • Allpurpose flour(Maida) - 2 cups
  • Thymol(Vaum/Ajwain) - 1/2 tsp
  • Salt - 1/2 tsp
  • Water -
  • Oil for deep frying -
For the filling:
  • Oil - 3 tbsp
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Potatoes(Boiled in salted water and diced) - 8 ounces
  • Green peas(cooked) - 1/3 cup
  • Salt - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Cayenne powder - 1/2 -
  • Green chilly(deseeded & finely chopped) - 1 no
  • Dried mango powder(Amchur) - 1 tsp
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Ghee or butter - 7 tbsp
  • Allpurpose flour(Maida) - 2 cups
  • Thymol(Vaum/Ajwain) - 1/2 tsp
  • Salt - 1/2 tsp
  • Water -
  • Oil for deep frying -
For the filling:
  • Oil - 3 tbsp
  • Cumin seeds(Jeerakam) - 1/2 tsp
  • Potatoes(Boiled in salted water and diced) - 8 ounces
  • Green peas(cooked) - 1/3 cup
  • Salt - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Cayenne powder - 1/2 -
  • Green chilly(deseeded & finely chopped) - 1 no
  • Dried mango powder(Amchur) - 1 tsp
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  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.
  2. For making the filling: 1)Saute the cumin seeds in the oil until they crackle.
  3. Add the remaining ingredients and saute for 1 minute.
  4. Leave it to cool.
  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.
  6. Heat oil and deep fry them till they become golden brown.
  7. :- Serve hot. :- Makes 6-7 pieces.
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2 comments

curryadmin
Bibina February 22, 2007 - 12:00 am

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.

Reply
curryadmin
monika April 30, 2005 - 12:00 am

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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