Monday, January 2, 2012



Pastry sheets

  1. All purpose flour or whole wheat flour-  1 1/2 cups (I used whole wheat flour)
  2. Semolina(rava)-2 tbsp
  3. Ajwain/carom seeds-1/4 tsp
  4. Oil- 2 tbsp
  5. Water-1/4 to 1/2 cup(approx)
  6. Salt to taste

Oil for frying samosas


  1. Potatoes(boiled and mashed)- 2 medium nos
  2. Cumin seeds- 1/4 tsp
  3. Asafoetida- 1 pinch
  4. Green chilies (chopped)- 1 or 2 (according to taste)
  5. Ginger chopped- 1 tsp
  6. Onion chopped - 1 no
  7. Chili powder- 1 to 1 1/2 tsp(according to taste)
  8. Turmeric powder- 1/4 tsp
  9. Coriander powder- 1 tsp
  10. Garam masala- 1/4 tsp
  11. Coriander leaves(chopped)- 2tbsp
  12. Salt to taste
  13. Oil


To prepare the dough for the crust/pastry sheets

  • Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
  • Slowly add water and start kneading as you do so.
  • Knead for about  3 to 4 minutes to form a soft dough (like chapathi dough).
  • Cover  and keep aside for about  30 minutes.

To prepare the filling

  • Heat oil in a pan and add cumin seeds,let it splutter.
  • Now add asafoetida,green chilies and ginger.Saute till done.
  • Add onion and saute till it turns golden brown.
  • Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
  • Saute for about a minute or till raw smell leaves.
  • Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
  • Add chopped coriander leaves and mix well.Keep this aside.

To prepare samosas

  • Divide the dough into lemon sized balls.
  • Roll this out into thin circles and cut this into half.
  • Moisten the edges with water using your finger tips.
  • Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
  • Dampen the inner edges with water using your fingers and lightly press the edges together .
  • Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
  • Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
  • Serve with tamarind and mint-coriander chutney.


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