November 16, 2012

Kara Samosa

Maida/ Wheat flour - 450 gms
Ghee - 1/2 tbsp
Oil for frying

For filling:
Potatoes - 175 gms
Cabbage - 350 gms
Green Peas -1 cup
Onions - 2 -3
Green chillies - 7 -8
Ginger - small piece
Cashew nuts - 2 tbsp
Urad dal - 2 tsp
Mustard -  1 tsp
Asafoetida -  a pinch
Curry leaves
Lemon Juice - 1 tbsp (optional)
Salt to taste
Oil - 2 tbsp
Coriander leaves


  • Make a dough with wheat flour/ maida, salt and ghee by using sufficient water. Keep aside.
  • Boil and mash the potatoes.
  • Boil the green peas.
  • Finely chop onions, cabbage, green chillies and ginger.
  • Heat 2 tbsp of oil, add mustard, asafoetida, urad dal, broken cashew nuts, curry leaves. Fry till mustard crackles.
  • Add ginger and green chillies then add chopped onion and cook till it is half done.
  • Add cabbage and green peas, salt and cook till cabbage is tender. Add little water if required.
  • Lastly add mashed potato and mix well. Cook another 2 minutes.
  • Add lemon juice and coriander leaves. Remove from fire. let it cool.
  • Make small size balls with dough.
  • Roll out into poori's. Let the poori's are little thick otherwise while frying with fillings, they will crumble.
  • Fill the poori with 2 tsp of fillings. Press the edges together and fold into half. Cut the edges.
  • Heat the oil, put 2 or 3 at a time and fry both sides till golden brown.

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