Saturday, 6 December 2014




Samosa patti (like phyllo / filo sheets)
15 – 16 nos
2 tbsp + For deep frying
Maida / refined flour + water paste
1 – 2 tbsp

Ginger garlic green chilli paste
1 ½ tbsp
Onion finely minced
1 cup
Carrots finely minced
1 cup
Cabbage finely minced
1 ½ cup
Green peas boiled and lightly mashed
1 cup
Soya granules
1 cup
Dhania jeera pdr
1 tbsp
Garam masala pdr
1 tbsp
Chaat masala pdr
1 tsp
Lime juice
1 – 2 tbsp
Coriander leaves chopped
5 – 6 sprigs

In case you do not have readymade samosa pattis, make a soft dough with 1 cup refined flour, pinch of salt and water. Knead in a few drops of oil to prevent stickiness. Divide into balls and roll out as thinly as possible. You can also use a Pasta Roller or Pasta Rolling Machine to roll out into paper thin sheets. They should be almost transparent when you try to see through. Cut them into approx 24 cm X 8 cm rectangles and use.


1.       Bring 3 cups water to boil, add in the soya granules and switch off the flame.

2.       Leave them for 8 – 10 min. Strain out the water from the granules, refresh them with fresh water and again strain and squeeze out all the excess moisture. Keep till further use.

3.       Heat 2 tbsp oil, add in the ginger garlic paste. Sauté till the raw aroma goes off.

4.       Add in the onion and sauté till it softens and colours a little.

5.       Now add In the carrots and cabbage. Mix and cover and cook on a slow flame.

6.       When it is half cooked add in the peas and mix.

7.       Transfer all the soya granules into the pan, mix and cover and give it two steams.

8.       Add in all the masalas along with lime juice and salt.

9.       Switch off the flame and add coriander leaves. Allow the entire mix to cool.

10.   Hold a samosa patti vertically flat on your working surface. Use wet hands if you find the patti too dry. It should be pliable and not break when you try to fold it.

11.   From one corner fold to make a triangle. Again fold over to make another triangle and then again a third time.

12.   Stuff the filling into the pocket. Make sure you press and stuff or eventually your samosa will not look stuffed enough.

13.   Apply the flour paste and fold over the last remaining patti over the pocket. Seal and secure the ends with refined flour paste to stick the ends.

14.   Prepare all the samosas and keep them covered with a moist cloth to prevent them from drying out.

15.   Deep fry the samosas in hot oil till crisp. Serve with a chutney or sauce.

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