Ingredients Jump to Instructions ↓

  1. For The Samosas

  2. 1/2 cup plain flour (maida)

  3. 1 cup boiled and cubed raw banana

  4. 1/2 cup boiled green peas

  5. 1 tsp cumin seeds (jeera)

  6. 1/4 tsp asafoetida (hing)

  7. 2 tsp green chilli paste

  8. 2 tsp dried mango powder (amchur)

  9. 1/2 tsp garam masala

  10. 1 tbsp chopped coriander (dhania)

  11. 2 tsp melted ghee

  12. 2 tbsp oil

  13. oil for deep-frying

  14. For The Coconut Kadhi

  15. 1 1/2 cups coconut milk

  16. 2 tsp cornflour dissolved in

  17. 2 tbsp water

  18. 3/4 cup fresh curds (dahi)

  19. 2 cardamoms (elaichi)

  20. 2 cloves (laung / lavang)

  21. 25 mm (1") piece of cinnamon (dalchini)

  22. 1 bayleaf (tejpatta)

  23. 6 curry leaves (kadi patta)

  24. 1 1/2 tsp chopped green chillies

  25. 1 tbsp oil

  26. salt to taste

  27. To Serve 3 tbsp khajur imli ki chutney

  28. 3 tbsp green chutney

  29. 2 tbsp chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Mix the plain flour, ghee and salt in a bowl and knead into a firm dough using water.

  2. Divide the dough into 3 equal portions and roll each portion into 125 mm. X 50 mm. (5" x 2") ovals. Keep aside.

  3. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and green chilli paste.

  4. Sauté for 1 minute and add the bananas, green peas, dried mango powder, garam masala, coriander and salt.

  5. Mix well and mash lightly.

  6. Remove from the fire, cool, divide into 6 equal portions and keep aside.

  7. Divide each samosa covering ovals into 2 halves.

  8. Make a cone from each part and stuff with the filling.

  9. Seal the edges carefully using a little water. Repeat with the remaining oval halves and filling to make 5 more samosas.

  10. Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.

  11. Add the corn flour mixture to the curds, mix well and keep aside.

  12. Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.

  13. When the curry leaves splutter, add the green chillies and stir for a few seconds.

  14. Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.

  15. Add the corn flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.

  16. Place the hot samosas in a serving bowl and spoon the hot kadhi over them.

  17. Top with the khajur imli ki chutney and green chutney.

  18. Serve hot garnished with coriander.


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