Wednesday, February 8, 2012


I think every person, who even once tastes Indian cuisine, will never forget the delicious and very exotic taste of Indian food. Two months spent in India had completely changed my view about traditions in meals, and after coming back to my country, I decided to try to cook an Indian simple food to have an opportunity to feel myself in India again. At least,  I can do this for sure, without any hesitations.

So, I decided to start my trial with the famous Indian snake- samosa, I liked this recipe, the dough in soft and of course you can experiment with the filling, trying different vegetables. The list of ingredients is long, you need a lot of different spices, if any spices cannot be found, it’s not a problem, you can experiment with different combinations.

For the dough

- Wheat flour - 400 gr.
- 1/2 tsp salt 
- Melted butter - 100 g.
- Cold water 150 ml.

For the filling

- 3 potatoes (of a medium size)
- Peas or beans 250 gr.
- 4 tablespoons melted butter
- 1 teaspoon cumin seeds
- 0.5 tsp Fenugreek seeds 
- 0.5 tsp Grated fresh ginger 
- 1 teaspoon turmeric
- 0.5 tsp ground coriander
- 0.25 teaspoon asafoetida
- 0.25 tsp ground cloves
- 0.5 tsp ground cinnamon
- 2 teaspoons salt
- 0.25 tsp Ground black pepper 
-  oil for frying

Put into a bowl the flour, salt, and butter, mix it well, and then add water. Rub the dough with your hands for 5 minutes, until it becomes homogeneous. Cover the dough with a wet towel; it will wait until we prepare the filling.

the dough was really good

Heat oil; add all spices,salt, peper and cook for 5 minutes. Then add cropped potatoes and peas. Mix well and cook for 15 minutes.

1        2
3        4 
Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape.

Fill in the our potato peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out.
My first samosa :)

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

don't judge too hard :)

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