Home     About Us     Search     Contact Us    Blogs


Your Text Ad Here




Indian Gift Baskets


   Have a Question?

 Live Help Click Here !   Click Here


 Indian Cuisine Made EZ

Indian Recipe Box

Non-Vegetarian Cuisine

Curries, Kebabs and More  !

Vegetarian Cuisine

Wonderful easy vegetarian recipes !

Indian Herbs, Spices and Ingredients

 Learn about Indian Herbs and Spices !

Glossary of Indian Food Terms

Do you know what they mean?

Indian Food Terms !

Indian Kitchenware 


"Indian Spice Box"

Indian Kitchenware

Food Measurements and Conversions
Need a quick conversion...go here !

Indian Tea 

 The Chai Page ! Click here !

Having a Party ? Plan Your Party Here 

Party Planning and More !

Fun Cocktails

Cocktail Recipes !

Star Chefs 

Read in-depth interviews on your favorite Indian Chefs

Indian Cooking 101

Learn The Basics !

Indian Cooking Classes

Sign up for the new session....March, April, May 2002

Cooking Tips & Tricks

Great Kitchen Tips !

Managing time when cooking Indian food

Time Management Tips !

Cooking With Your Kids

Hints and Tips !

 Indian Culture Made EZ

Getting to know India

India : A Nation

Indian Money

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com


Web www.CuisineCuisine.com


A triangular pastry filled with spiced meat or vegetables

Go to any Indian restaurant and you will find this one on their menu. This well loved and most popular snack is very easy to make. Enjoy this anytime. Makes a great after school snack and great appetizer. Served in many movie theatres in India during the "intermission" in the concession stands. 

For the Pastry

1 1/2 cups all purpose Flour
1/4th cup oil
1/8th cup water
Salt 1 teaspoon 
Red Chili powder 1/4 th teaspoon

For the filling           

4 medium Potatoes, boiled and mashed coarsely
1/2 cup green Peas, cooked 
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon 
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying

First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies.
Then add the mashed potatoes and the peas.

Now put in all the masalas like the garam maslala,  pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool. 

Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.

To put the Samosa together

Cut the pasrty dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.

Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water.  then take one semi circle and fold it in a shape of cone . 

Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel. 

Heat oil  and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown. 

Makes 8 samosas.

Serve hot with Tamarind chutney or Mint Chutney.


Web www.CuisineCuisine.com











Guest Book      Contact Us     Rate Us


Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved