In Gujarati
Veg Samosa
For Cover
  • 1 cup Plain flour (maida)
  • 2 tbsp Warm oil
  • Water to knead dough
For Filling
  • 2 large Potatoes (boiled, peeled, mashed)
  • 1/2 cup Onion finely chopped
  • 1/2 tsp Ginger crushed
  • 1/2 tsp Garlic crushed
  • 2-3 Green chillies crushed
  • 1 tbsp Coriander finely chopped
  • 1/2 tsp Lemon juice
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Coriander seeds crushed
  • 1 tsp Red chilli powder
  • Salt to taste
  • Oil to deep fry

For Dough

  • Make well in the flour.
  • Add oil, salt and little water.
  • Mix well till crumbly.
  • Add more water little by little kneading into soft pliable dough.
  • Cover with moist cloth, keep aside for 15-20 minutes.
  • Beat dough on work surface and knead again.
  • Re-cover.
For Filling
  • Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
  • Stir fry for a minute, add onion, saute till light brown.
  • Add coriander, lemon, turmeric, salt, red chilli, garam masala.
  • Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
  • Cool. Keep aside.
To Proceed
  • Make a thin 5" diam. round with some dough.
  • Cut into two halves. Run a moist finger along diameter.
  • Join and press together to make a cone.
  • Place a tbsp. of filling in the cone and seal third side as above.
  • Make five to six. Put in hot oil, deep fry on low to medium till light brown.
  • Do not fry on high, or the samosas will turn out oily and soggy.
  • Drain on rack or kitchen paper.
  • Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
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