Thursday, January 20, 2011


  • 250 gms maida
  • 50 gms ghee
  • Salt for taste
  • 50 gms cabbage
  • 50 gms carrot
  • 50 gms capsicum
  • 50 gms onions
  • ½ tbsp china salt(ajinomoto)
  • ¼ tbsp pepper powder
  • 1 tbsp chilly sauce
  • 2 tbsp soya sauce
  • Oil for deep frying and 2 tbsp for preparing the stuffing.
For the stuffing:
Finely chop all the vegetables and boil them in water with some salt for some time. Drain the water and keep asideIn a pan heat 2 tbsp oil and fry chopped onions till they are transparent. Stir in the vegetables and fry for 5 minutes and add china salt, chilly sauce, soya sauce, salt and mix well. Switch off the stove and sprinkle pepper powder to this. Stuffing is now ready

For samosa:
Take maida in a bowl. Rub ghee to it, add salt and knead the dough. Cover it and keep aside for 5 minutes. Roll the dough into small round chapattis Cut these into diamond shape so that all sides are of 1½ inch in length.
In each piece place 1½ tsp of stuffing, place another piece over it and seal the sides applying little water. Then bring the two sides of the triangle together so that it looks like a fish and seal them with water.
Repeat this step for all the pieces and deep fry in oil till they are golden brown in colour. Serve hot with sauce.


  1. dis 1 is really gud
    so cn v do ny othr stuffing plz suggest

  2. yea, spicy paneer filling.. and yes one of my fav, saute chopped onion


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