October 08, 2014


Maida - 1/2 cup
Ghee - 2 tsp
Salt to taste

For the samosa filling:
Potato - 1 cup (boiled and cubed)
Green peas - 1/2 cup (boiled)
Capsicum - 2 tbsp (chopped)
Cumin seeds - 1 tsp
Ginger - chilli paste - 2 tsp
Asafoetida -  a pinch
Amchur - 2 tsp
Coriander- cumin powder - 2 tsp
Garam masala -1/2 tsp
Oil - 2 tbsp
Schezuan sauce - 2 tbsp
Salt to taste
Oil for deep frying

For Tamarind Chutney:
Tamarind paste- 1 tsp
Raisins - 200 gms
Green chillies - 3
Red chillies - 2
Vinegar - 1 tbsp
Honey -1 tbsp
Salt -  a pinch


  • Mix maida, ghee and salt together. Add enough water and knead into a firm dough.
  • Divide the dough into 6 equal parts and roll each part into 5" * 2" oval. Keep aside.
  • Heat the oil in a pan, add cumin seeds and allow it to crackle.
  • Then add ginger chilli paste, fry it for few seconds, add green peas, capsicum, potato, amchur, cumin- coriander powder, garam masala, salt and schezuan sauce. Mix properly and mash gently. Switch off the flame and allow it to cool. Divide into 12 equal portions.
  • Divide each samosa covering into 2 halves. Make a cone from each part and stuff with the filling. Use a little water to seal the edges. Repeat the same procedure for remaining samosas.
  • Deep fry in a hot oil on a medium flame till golden brown.
  • For Tamarind Chutney:
  • Soak raisins in warm water for half on water then drain the excess water.
  • Grind all the ingredients together to make chutney. 
  •  Serve samosas with chutney. 

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