Ingredients Jump to Instructions ↓

  1. For The Covering

  2. 1/2 cup whole wheat flour (gehun ka atta)

  3. 1 tsp oil

  4. whole wheat flour (gehun ka atta) for rolling

  5. For The Filling

  6. 3/4 cup peeled and chopped potatoes

  7. 3/4 cup coarsely crushed green peas

  8. 3/4 finely chopped cabbage

  9. 3/4 tbsp oil

  10. 1/3 cup finely chopped onions

  11. 1 1/2 tsp ginger-green chilli paste

  12. 3/4 tbsp sugar

  13. 1/2 tbsp lemon juice

  14. salt to taste

  15. 3 tbsp chopped coriander (dhania)

  16. Other Ingredients

  17. 2 tbsp plain flour (maida) dissolved in

  18. 1 tbsp water

  19. oil for deep- frying

  20. For Serving

  21. green chutney

Instructions Jump to Ingredients ↑

  1. Sieve the flour and salt together.

  2. Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.

  3. Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required.

  4. Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.

  5. Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well.

  6. Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked.

  7. Remove from the flame, add the coriander and mix well.

  8. Cool slightly and divide the filling into 18 equal portions. Keep aside.

  9. Divide the dough into 6 equal portions.

  10. Roll out each portion into a very thin 200 mm. (8") diameter circle using a little wheat flour.

  11. Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds.

  12. Divide each chapati into three long pieces and make a cone of each strip.

  13. Stuff a cone with a portion of the prepared filling.

  14. Seal the edges carefully with the help of the flour-water paste.

  15. Repeat the steps 5 ans 6 to make 17 more samosas.

  16. Heat the oil in kadhai and deep-fry a few samosas at a timr on a medium flame till they turn crisp and golden brown in colour from all the sides.

  17. Drain on an absorbent paper and serve hot with green chutney


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