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For the dough For masala


For dough

Sieve maida twice with baking powder and salt. Blend butter evenly with finger tips to the flour, Sprinkle ice cold water and knead to a stiff dough. Apply little oil to hands and knead the dough for nearly 10 to 15 minutes. Keep closed under a wet cloth for 30 minutes.


Heat oil in a deep pan and add aniseed and little dhania. Stir in ginger chilli paste and then onions. Fry till crisp and add sugar, dhania powder, garam masala powder. Put peeled mashed potatoes and peas. Fry till good smell comes and then sprinkle salt, turmeric, pepper and at the end kala namak and am chur. Remove from fire.


Make small balls from the dough. Roll it out into circles of medium thickness. Cut into two in the centre. Place little filling in the centre. Apply little water around the edges. Fold straight lined edges to the centre to form a cone. Seal over lapping edges with water. Press down all the edges well. Prepare all the samosas like this and keep under a wet cloth or in refrigeratore for 1/2 an hour. Heat oil in a deep curved pan and fry few samosas at a time in medium flame till crisp and brown. Serve with sweet chutney, mint chutney or tomato ketchup.
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