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Indian cuisine with Joyita – Samosa

Serving 12

INGREDIENTS:  tsp = tea spoon    TBSP=Table spoon

  • 700 gr Potatos chopped into small pieces
  • 200 gr  Cauliflower- cut into florets
  • 100 gr  Green Peas
  • 18 gr Ginger  grated
  • 70 gr Peanuts roasted
  • 1 Green Chilli (optional)  chopped into small pieces
  • ½ tsp Turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 ½  tsp Whole cumin seed
  • ½ tsp Sugar
  • Salt to taste
  • 2 TBSP Sunflower Oil
  • 5 tsp Ground roasted krydder (made from 5 tbsp whole cumin seed + 5 tbsp whole coriander seed + 1dry chilli)
  • 1 pinch Asafoetida

    For the dough:
  • 500 gm All purpose flour
  • 4 TBSP Sunflower
  • 1 tsp Salt
  • 1 tsp Sugar
  • Water to knead the dough
  • Enough Sunflower oil to fry ( approximately 1 inch in the pan )







  • Heat the 2 tbsp. Sunflower oil in a pan and add cumin seeds. Let it sputter and then add the Asafoetida.
  • Add the ginger and green chilli ( if you want the chilli). Fry for a couple of minute.
  • Add the potato cut into small cubes.
  • Add the turmeric and salt. Mix well and stir for few minutes.
  • Add the grounded 4 tsp krydder and mix well.
  • Then add the cauliflower and peas.
  • Stir well and add 100 ml hot water and mix well.
  • Cover with lid and cook well.
  • Stir occasionally.
  • Add the sugar and nicely mix.
  • Now add the last 1 tsp of the grounded krydder and mix once again before turning the heat off. Should not be meshy and should be dry.



Procedure for the Samosa shell


  • In a mixing bowl take flour, salt and sugar and mix them well.
  • Add 4 tbsp. of oil and rub it with flour using your finger tips.
  • Knead the flour into a tight dough by adding some water.
  • Cover the dough with a wet cloth and let it rest for at-least 30 minutes.
  • Divide the dough into equal 12 balls
  • Apply oil on a wooden board or kitchen counter and start rolling each portion of dough in oblong shape with the rolling pin.
  • Cut the rolled out dough into halves
  • Brush water on both sides along the straight edge and then fold the edges to make a cone. Fill 3/4th of it with the potato stuffing.
  • Now smear the open edge with water and make a fold just opposite to the join of the cone. This is important to do otherwise the shape will not be retained after frying. Seal the ends by pressing gently with your finger tips.
  • Take enough oil in a wok and put it on low heat. Add samosas to the oil. Essentially the oil should not be hot. This will make the samosa uniformly crispy which will last longer.
  • Fry them on low heat for 6-7 minutes and then on high heat for another 2- 3 minutes. Remove when they turn golden.
  • Make sure the temperature of the oil is low enough before you add the next batch of samosa.
  • Serve hot




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