Wednesday, 20 July 2011


This preparation will make 10 to 14 mini samosas


For the dough:

2  1/2 cups all purpose flour(maida)
1/4  cup Semolina (sooji)
1/2 cup ghee
1 teaspoon salt
1/2 cup water(for kneading)

For  filling:

4  boiled potatoes( medium size)
100 grams cottage cheese(paneer)
1/2 cup boiled peas
1 tablespoon chopped coriander
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1 teaspoon cumin powder(jeera powder)
1/2 teaspoon rock salt(kala namak)
1/2 teaspoon dry mango powder(aamchoor)
salt according to taste
Oil for deep frying

Method :

For filling:

In a kadahi, add 2 tablespoon ghee and  all the spices mentioned above. Roast for few seconds. To this add mashed potatoes, cottage cheese and peas and again roast for two minutes. Now add chopped coriander leaves and let it cool. 

For dough:

Mix maida, sooji, salt and ghee nicely.  Add little water and start kneading firmly. Keep adding little portions of water during kneading till you get a smooth but slightly tight dough.(The dough prepared for samosas is little tight from the dough of puri or rotis). Cover this dough with a damp cloth and keep aside for 10 to 15 minutes. Make 7 balls out of this dough. Roll a ball into a circle of 10 centimeter and cut it half. Now take a semicircle and apply water to its edges; from the straight edge side, wrap it into the shape of a cone. Seal the flat edge. The samosa coverings are ready.

Take a spoonful of filling and fill it into the samosa cover, Leave a little gap to seal the cover. Apply little water on the edge of the cover and seal it nicely. Deep fry them on low-medium flame till they turn crispy golden brown  in appereance.

Yummy Samosas are ready.

Optional notes:

The samosas can be prepared at one go and can be deep fried together. The prepared (raw) samosas may be kept under a damp cloth so that the samosa covering will not get dry.

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