Monday, 16 July 2012



  • Maida-2.5 cups
  • Boiled & peeled potatoes- 250 grams- 3-4 potatoes
  • Oil-5 tablespoons
  • Salt to taste
  • Ajwain-1/4 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Grated ginger-1/2 inch
  • Green chilli chopped-1
  • Coriander powder (dhania powder)-1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Dry mango powder (amchoor)-1/2 teaspoon
  • Oil for deep frying
  • Water as required
  • Wash, boil & peel potatoes & cut them into small pieces.

  • Heat 2 tablespoons oil in a pan & add safoetida (hing) to it.
  • As it crackles, add cumin seeds & grated ginger.
  • As they turn slightly brown, add coriander powder, salt, red chilli powder, garam masala powder & amchoor powder.
  • Fry them for 1 minute & then add potatoes to it.
  • Add green chillies & fry the potatoes well.
  • You can also add grated coriander leaves to it.
  • Fry well & turn off the flame.
  • Keep them aside & allow them to cool.

  • Next, knead the dough.
  • In a wide vessel, take maida & add 3 tablespoons oil, 1/4 teaspoon salt (or as per taste) & ajwain to it.

  • Mix oil well with the maida & then add water slowly & knead a hard dough.

  • Keep the dough aside for 20-25 minutes.
  • After 20-25 minutes, roll round chapatis, cut out the uneven edges & divide it into halves.

  • In each semicircle fill the potatoes & give it the shape of samosa by sealing the edges with the help of water.

  • Deep fry these samosas in hot oil till they turn golden in colour.

  • Take them out from oil on a paper towel to soak off the excess oil.
  • Samosa is ready to serve.

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