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Sunday, May 27, 2012




  • Potatoes: 4 (Boiled,Peeled and mashed)
  • Green Peas: 1/4 cup
  • Ground Nut Moongfaali: 1/4 cup (Fried in little oil)

For Tempering:

  • Oil: 2 tbsp
  • Cumin Seeds: 1/2 tsp
  • Fennel Seeds: 1/2 tsp
  • Amoochar (DryMango Powder): 1/2 tsp
  • Turmeric Powder: 1/2 tsp
  • Red Chilly Powder: 1/2 tsp
  • Garam Masala powder 1/2 tsp
  • Crushed black pepper: 1/2 tsp
  • Onion: 1 (Medium finely chopped)
  • Green Chillies: 2 (finelly chopped)
  • Ginger: 1/2" piece
  • Salt: to taste
  • Coriander Leaves : 4-5 tbsp (finelly chopped)

Oil: for Deep Frying

For the Cover

  • Maida: 2 Cups
  • Ajwain: 1/2 tsp
  • oil: 4-5 tsp
  • Salt: to taste
  • Water to Knead the Dough


1) Heat oil in a pan over medium heat. Add Cumin seeds,fennel seeds,greenchillies,onions and saute it for 10 seconds.
2) Now add ginger and saute for few seconds..
3) Add Green Peas, mix them proper and cook it covered for a minute.
4) Now add Turmeric Powder,Red Chilly Powader and mashed potato. Mix it well.
5) Add Salt,Garam Masala,dry mango Powder and crushed black pepper. Mix nicely.
6) Cover and cook over low heat for 2 to 3 minutes.

For Cover
  •  Prepare the cover for the samosa by combining the maida, hot or oil and salt to taste.
  • Add enough water and knead the dough.
  • Set aside for about 20 minutes.
  • Now again give knead to thr dough and divide into medium sized balls.
  • Roll each balls into a thin circle and cut them into 2 equal parts with knife. Apply water in the straight edge.
  • Now make a cone by joining along the straight edges by overmapping. Spoon the stuff till 3/4 of the cone
  • Close the cone and seal it properly. Repeat the same procedure for the rest of samosa.
  • Heat oil in kadai. Drop 3-4 Samosa at a time and cook in a medium flame to ensure even cooking, until golden brown. 
  • Drain the samosa in a paper towels.
  • Enjoy these hot hot samosas with either green chutney or tomato sauce!