Ingredients:
- maida 2 cups
- methi chopped 1 cup
- warm oil to knead
- warm water to make the dough soft
- salt to taste
- oil to deep fry
- oil 3 tbsp
- ginger & garlic paste 1 tbsp
- cooked peas 1 cup
- cooked potatoes 2 medium
- coriander powder 1 tbsp
- jeera powder 1 tsp
- mustard 1 tsp
- turmeric 1/2 tsp
- fennel seeds powder 1 tbsp
- garam masala powder 11/2 tsp
- salt to taste
Method:
- Samosa filling:
- First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds. t
- Then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
- At last add coriander leaves for the flavour.
- Samosa Crust
- Take maida mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
- Take a big ball of the dough a roll it very thickly.
- Then cut it into half make a cone and put the above filling into it and close it with the help of water.
- Repeat the same thing with the other half also.
- Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
- Then enjoy it with any garlic chutney.
Notes:
- To make crispy ‘samosa crust’, check the flour by making it like a ball, before adding water. That is after you add the oil in the flour, try to make it like a ball and if you can, try to crush it.
- If it is so, now you can add water and mix the dough. Samosas will come very very crispy in this condition.
Ingredients:
- 4 large boiled potatoes
- 1 medium onion, finely chopped
- 2 cup frozen/ fresh peas
- 1 large carrot, cut into small pieces
- 2 tablespoons oil
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin seeds
- 4-5 green chillies, finely chopped
- 1 teaspoon ginger paste / grated ginger
- salt and garam masala as per taste
- 1/2 teaspoon sugar
- 6 samosa patties
- 1/2 cup all-purpose white flour
- water
Method:
- Boil peas and carrots in water until cooked, and then drain water.
- Cut boiled potatoes into little cubes.
- In pot, heat oil. When oil is hot, add the cumin seeds.
- Wait till they splutter and then, add the chopped onions.
- Fry onions till golden brown.
- Add ginger paste / grated ginger and fry for a bit longer.
- Add the chillies, potatoes, peas, carrots, lemon juice, salt, sugar, and garam masala.
- Mix well, lightly mashing together ingredients.
- After thoroughly mixed, remove from heat.
- Your filling is ready.
- Now take the samosa patties, put the filling, roll it in the shape of a triangle and seal the edges with a flour and water paste.
- Your Samosa is ready.
- Heat some oil in a deep pan.
- Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.
Ingredients:
- 2-3 cups of cubed boiled potatoes
- 1/2 cup of finely chopped onions
- few cauliflower florets (optional)
- 1/2 cup of green peas
- 1/4 cup of chopped green coriander
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- two-three flour( tortillas) samosa patties
- Red chili powder and salt according to taste.
- oil for frying
Method:
- Take some oil in a pan. Fry the onions to golden brown.
- Put cumin and coriander powder and fry for another minute.
- Add the boiled potatoes and green peas.
- Add salt and chilli powder according to taste.
- Stir for 10-15 minutes.
- Stir in the chopped green coriander leaves and stir for another minute or so.
- Your filling is ready.
- Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangl and seal the edges with a flour and water paste.
- Your Samosa is ready.
- Heat some oil in a deep pan.
- Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.
Ingredients:
- 1cup Whole Channa
- 1cup Whole moong dal
- 1cup Whole green moong dal
- 1 cup beans
- 1 cup ground nuts
- 1 cup peas
- 2 table spoons sesame seeds
- 2 table spoons horse gram
- 5 - 6 red chilies
- 1 spoon turmeric powder
- A pinch of Asafetida
- Salt
- 1 spoon oil
Method:
- Soak all pulses over night separately.
- Drain and dry them in shadow for 4 to 5 hours.
- Then fry them one by one and make them crispy.
- Put all of them in a bowl and mix well
- Grind red chilly, salt, turmeric powder and asafetida powder and grind well
- Mix the grind masala with the fried pulses and pour one spoon oil
- So that the masala will stick on the pulses.
- Serve as evening snack with tea or coffee.
Notes:
- You can add salt cheedai or fried coconut pieces or curry leaves in this.
Ingredients:
- 1 Cup Udad Dhal
- 4-5 Green Chilies
- 1 Pinch Asafetida
- Salt
- Oil to fry
Method:
- Soak Udad dhal for 1/2 hour and grind by adding less water.
- Add salt, chopped green chilies and asafetida powder.
- Heat oil in a deep pan and make big vadas buy putting big holes in the center.
- Turn them occasionally.
- Remove from fire when they become golden brown.
- Serve with coconut-ginger chutney.
Notes:
- Instead of green chilies you can add whole black pepper also.
- You can add chopped cabbage, greens, onions in the dough to get verities of vada.
- If the dough is thin, add a little rice flour or rava and mix well.
- Keep Aside for 10 min. and then make vadas.
