Home Up Astrology Beauty Online Shopping Kitchen  Appliances Coral Rubies Groceries Indian recipe cards Disclaimer Shipping Return policy Contact us Herbal Care Virgin coconut oil Organic apparel Spa accessories Indian apparel Health



Our New Website http://www.hotdishes.net

                     Return policy   Contact us   Custom Order   Disclaimer                                                                                Return to Main  shopping Page   Appliances page  

Non Vegetarian
Italian cooking
indian sweets
Recipe Contributions
Indian Drinks
Web Search
submit recipe
Glossary & pickles
Party Menu
Desserts & Cakes
Cooking Tips
Microwave cooking


Indian Kitchen


Pressure cookers

Idli Cookers & Plates

Paniaram Pan (Kotapanganalu)


Tanjore Paintings 

 Help with Autism

Asha For EducationSupport A Child


Ingredients : 

For the dough :
Maida - 3 cups
Oil - 2 tsp
Salt to taste
Baking soda - 1 pinch

For the Masala :
Onion -1 
Potatoes - 3
Carrot, peas - 50 gms
Salt to taste
Garam Masala - 1/4 tsp
Dry Mango powder - 1/4 tsp
Green chillies - 5
Jeera - 1/4 tsp
Red chilli powder - 1/4 tsp

Preparation :

For the Dough :

1) Sieve the maida (white wheat flour), blend the dough along with baking soda and salt with the oil 
2) Knead the dough to become like the chappathi flour
3) Sprinkle water if needed
4) Keep the dough aside covered in a little moist
cloth for about 1/2 hour

Masala :

5) Chop the onions and the vegetables.
6) Cook the potatoes and mash them well
7) Cook the other vegetables well
8) Heat some oil in a pan add the Jeera and the
onions, fry until it turns golden brown
9) Add the green chillies and the vegetables and the
mashed potatoes along with the powders.
10) Finally add the coriander leaves and little lemon juice.

To make the Samosa :

Divide the dough into Balls
Roll out the balls to form small chappathis ( use the
dry maida for dusting)
Apply little oil on one chappathi 
Keep the second chappathi on top , prepare in the same manner so that 4 chappathis are on top of one another.
Roll the chappathis slightly on top.
Heat a tawa and place one pile of chappathis on top turn them over when it starts to bubble after turning peel of the first layer.
Continue to peel the first layers so that only the first layers are roasted.
Cut them into 2 inches wide strips like ribbon and
keep them covered under wet cloth
Make a paste of maida by mixing it with just enough water ( 3 tsp of maida)
Take one strip and make a cone
Seal the overlapping portion with the maida paste
Keep little masala inside the pocket 
fold and roll the strip in such a way that it remains
in triangular shape
Seal the ends with maida paste
prepare all the samosas and keep it under moist cloth
Deep fry them in oil and serve them hot with ketchup

Tip : For crisp samosas the dough should be kneaded well, deep fry them in a reduced flame.

This recipe is rated **

Rate this recipe 1 - 5 stars:

*   **   ***   ****   *****

Buy a Handy Recipe card for this recipe
E-mail  this Recipe 
    print this recipe

Cannot find it? Just ask us! 

We will email  your recipe. 

Huge Sale  Buy Indian & Srilankan grocery - Wholesale & retail

Call us : 1- 408-239-4800

Toll Free :1-(800)-283-7413

9am-5pm PST Mon_FRI


Spanish Saffron 

Download ECook Books

Simple and Easy Authentic Indian Recipes


The Dosa and Chutney Cook Book, Indian Recipes


Herbal products made from nature 

 Visit our new site  http://www.hotdishes.net  

Huge sale 

  Red coral,

Rose coral,

  Jade  ruby,

Garnet   Pearl  , Moonstone   

Coral Jewellery

FLip FLop 


Questions or comments about this web site?