Friday, 11 April 2014


Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 10-12

2 cups refined flour (maida)
1/4 cup refined oil or ghee
1 medium sized onion finely chopped
4 medium sized boiled potatoes 
1 tsp cumin seeds
1 pinch asafoetida (hing) 
1 tsp coriander powder
1 tsp sabzi masala or garam masala
1/2 tsp sounf powder
1/4 tsp degi mirch
1 de-seeded green chili
2 tbsp chopped coriander leaves
1 tsp kaju tukra
1 tsp raisins
1/2 tsp sugar (optional)
salt to taste
oil for frying

  1. Heat one and a half tablespoons of ghee/oil in a kadai. Add cumin seeds and asafoetida. 
  2. When the cumin seeds begin to change colour, add chopped onions, salt and continue to saute.
  3. When onions are lightly browned add  green chilies ,all the spices and sugar. Mix and saute for a minute,now add mashed boiled potatoes and cook for 5 minutes. 
  4. Add kaju tukra and raisins. Remove from heat. Set aside to cool. Add chopped coriander leaves to it and mix.
  5. Take refined flour in a bowl. Add the remaining ghee (melted) and salt. Add sufficient water and knead into a stiff dough. Cover with a moist cloth and rest for fifteen minutes.
  6. Divide the dough into six equal portions. Apply a little ghee and roll out into small puris and cut each puri into half and make a cone . Divide the filling into twelve equal portions.
  7.  Place one portion of filling in the center of the cone, seal the edges if required you can use water or a slurry of water and maida to seal the edges in the shape of a samosa. Similarly prepare other samosas.
  8.  Heat sufficient oil in a kadai till hot. Deep-fry the samosas on high heat till golden. Drain out on an absorbent paper and serve hot with imli (tamarind) chuttney.

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