• 1 lb flour
  • pinch of salt
  • 2 tablespoons ghee
  • ghee for frying
  • water

    Ingredients for Filling:
  • 3 potatoes, boiled and mashed
  • 1 1/2 cups peas and carrots
  • 1 teaspoon garam masala
  • 1 tablespoons yogurt
  • pepper to taste
  • salt to taste
  • finely chopped bandhania leaves
  • flour and water paste for sealing edges of samosas

    Mix together all ingredients for the filling and set aside. Sift flour and salt together and rub in 2 tbsp ghee. Divide dough into small balls, to get approximately 21 pieces. Roll 3 of the balls into large thin rounds, paste with ghee, and place on top of each other. Heat heavy bottomed frying pan and heat the three balls packed one on top the other in this fry pan. Turn over and heat on the other side. Complete all the dough like this. When done, cut the heated rounds into long strips about 4cm wide and 10 cm long. Then separate the layers and cut off the ends. Fill each with the samosa filling and fill in a triangular shape, sealing the edges with flour and water paste. Deep fry in hot ghee until golden brown. Drain and serve hot with a chutney.

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