Wednesday, March 04, 2015

Punjabi Samosa Recipe ,How To Make Samosa

Crisp patties stuffed with spicy potato and pea filling

Samosa is a popular street food or snack of Northern India. Samosas from Punjab are very popular and special for their big size and their authentic flavor.
There are many variety of filling  which can be used to stuff in the samosa ,you can be experimental and creative to make many different types of samosas but nothing can beat the taste of original Punjabi style of potato samosa.Though every state and house hold have their special touch and version of the filling.

The main specialty of Punjabi samosa is the use of fresh roasted spices in the potato filling and the big, crisp and flaky samosa.

I have already posted the- Cauliflower and lentil samosa recipe and an quick version of samosa- Potato Spiral pinwheels

You can also add raisins and cashew nuts to make it rich for special occasion. The main trick to make crisp samosas is to add perfect amount of oil or ghee /moyan to make the dough and the dough should be firm so it will easily hold the shape and you can easily stuff it and the fried samosas will remain crisp for a long time.If you make soft dough then you will not get so crisp samosas.

Prep time-40 min
Cooking time-40 min
Difficulty level-medium
Spice level-medium
Cuisine-North Indian,Punjabi food
Type- snack,street food,starter

For the samosa pastry dough-

  • Refined flour /maida - 2 cup/325 gms
  • Cooking oil or ghee - 4 tbsp
  • Lemon juice- 1/4 tsp
  • Carom seeds/ajwain- 1/4 tsp
  • Salt - to taste
Potato filling-
  • Boiled potatoes- 5 medium
  • Boiled green peas- 3/4 cup
  • Green chilies,chopped- 1tsp
  • Ginger,grated- 1.5 tsp
  • Cooking oil- 2.5 tsp
  • Cumin seeds- 1tsp
  • Red chili powder- 1.5 tsp
  • Mango powder- 1.5 tsp
  • Coriander powder- 1tsp
  • Garam masala- 1/4 tsp
  • Salt- to taste
  • Fresh coriander.chopped- 3 tbsp
Dry roast
  • Whole coriander seeds /sabut dhaniya- 1tbsp
  • Dry pomegranate seeds /anardana - 1.5 tsp
  • Cumin seeds /jeera - 1/4 tsp
For the stuffing-
  1. Dry roast coriander seeds, anardana and cumin and crush them coarsly.
  2. Peel and mash potatoes roughly,don't make a paste,
  3. Heat oil in a pan and add cumin seeds.
  4. When cumin become golden then add ginger,green chilies and boiled peas and saute for 1 minutes.
  5. Now add chili powder,coriander powder,salt and mango powder and stir to mix.
  6. Add mashed potatoes, crushed and roasted powder,garam masala and saute for 2 minutes on medium heat.
  7. Take out in a bowl and add fresh chopped coriander.

For the samosa dough-
  1. In a big bowl take refined flour,ajwain and salt and mix it .
  2. Now add cooking oil and rub it well with your fingers.
  3. Add lemon juice and mix again
  4. Now add cold water and make a stiff dough like we make for poori.
  5. Cover the dough and keep aside to rest for 1 -2 hour.
  6. Rub it well to make it smooth.
  7. Make equal size of balls from the dough and keep them covered with a moist muslin cloth.
  8. Roll the ball to make a slightly oval shape poori/disc of medium thickness.

       9- Cut it from the center to make 2 pieces.
      10 - Apply water on the sides and fold it like a cone.
      11- Give a fold on the other side of the poori,it helps to retain the shape and stand

     12 - Now stuff the cone with the prepared potato mixture till 3/4 .
     13 - Now apply water from your fingertip all around the the opening.
     14 - Press both the sides together to close it completely.
     15 - Make all samosas this way and keep aside.
     16 - Now heat enough oil in a deep pan.
     17- Add few samosa in the pan and fry on low heat till they become crisp and golden.
     18 - Drain on a kitchen towel and repeat with the remaining samosas.

Notes and Tips-
  1. The samosa pastry dough should be firm to get crisp samosa.
  2. Seal them perfectly otherwise they can open up while frying and spoil all the oil.
  3. Deep fry on low heat ,if you fry on high flame then they do become golden from outside but will not become crisp and get uncooked from inside.
  4. You can add raisins and chopped cashews at step- 4
  5. Can also add some mixed vegetable along with potatoes to make a healthy version.
  6. Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made medium size samosas.
  7. Use cold water to make the dough.
  8. The poori should not be thick or very thin.
  9. Can use lemon juice if mango powder is not available.
  10. You can make and fry them slightly and then keep them refrigerated for 1-2 days and then again deep fry them while serving.
  11. For a healthy low fat version-you can bake them at 180 degree for about 30- 35 minutes.
Serving suggestions- Best served with khajoor imli ki chutney and Green mint chutney

Monday, March 02, 2015

Quick Rava Uttapam

Quick,light and easy vegetable and semolina pancakes

When ever I want to make something quick and easy then Rava upma and Rava uttapam instantly came in my mind.This is quite an easy recipe with few basic ingredient needed to make it . Its quite easy to digest so good for kids breakfast and lunch boxes.Its my daughters favorite recipe so I make it often, I love to add vegetables in it but you can avoid it for your fussy kids. Addition of tomatoes and capsicum gives a nice crunch and tangy taste to the mild uttapam.

You can serve it with coconut chutney or any spicy and tangy chutney or sauce of your choice.

quick sooji uttapam

Prep time- 8 min
Cooking time-8 min
Difficulty level-easy
Spice level-mild
Type- breakfast,snack


  • Semolina /sooji - 1/2 cup
  • Rice flour /chawal ka atta - 2 tbsp
  • Yogurt /dahi -1/2 cup
  • Water - approx- 3/4 cup
  • Capsicum, chopped- 1/3 cup
  • Tomato,chopped- 1/2 cup
  • Green chili,chopped- 1 tsp
  • Fresh coriander,chopped- 1/4 cup
  • Cumin seeds /jeera - 1tsp
  • Chili flakes - 1tsp
  • Salt - to taste
  • Fruit salt /Eno- a pinch of (optional)
  1. In a bowl add water and yogurt and whisk well or use butter milk
  2. Add semolina, rice flour and salt and mix.
  3. Let it cover and rest for minimum 15 minutes.
  4. Now add chopped vegetables, cumin and chili flakes and stir to mix.
  5. Grease a non stick pan and heat it on medium flame.
  6. Add eno in the batter and mix well.
  7. Pour  a ladle full of batter,(about 1/2 cup )in the pan and spread to make a medium thick pan cake.
  8. Drizzle little oil around the edges and cook on medium heat.
  9. You can also cover the pancake with a lid to make it cook faster (optional)
  10. When the top of pancakes start changing colour and looks cooked from the sides and then drizzle little oil over the uttapam and flip it over.
  11. Cook from the other side for 2-3 minutes or till it become golden at the bottom.
  12. Serve hot with coconut chutney or any spicy sauce or relish and idli podi
  1. Addition of rice flour is optional but it helps in holding the batter and easy cooking but you can also substitute it with refined flour or wheat flour.
  2. Eno makes the uttapam soft and fluffy.
  3. Chili flakes can be substituted with freshly ground pepper.
  4. Instead of using curd you can also use slightly sour butter milk.
  5. Quantity of water depends on the quality of rava so add water accordingly,it will absorb water after soaking,so the final batter should be of medium thickness to spread it easily,don't make a thin batter.

Friday, February 27, 2015

Shakarkand Ki Subzi /Sweet Potato Curry

Sweet and sour  sweet potato curry

Shakarkand/sweet potato is a tuber and is very high in vitamin B6,good source of VitC,D ,Iron,Magnesium and is very rich in fiber and is fat free so now becoming popular worldwide.It is a versatile tuber ,you can bake, roast, grill or boil it and can make many different types of dishes with it or just enjoy the plain roasted one as a snack.

Roasted shakarkandi is very popular during winter as a snack or can be enjoyed just plain roasted one. street vendors on small stalls sells these charcoal grilled sweet potatoes,which are then peeled ,cubed and few spices and tangy chutnies are mixed in it and a tangy and spicy snack is served in just few minutes.I have posted the chat recipe here- Shakarkand ki chat

Roasted or boiled sweet potato is also used to make tangy curry ,which can also be used during fasting .try this yogurt and sweet potato curry for a change from the routine wali potato curry

shakarkandi ki khatti methi subzi

Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-North Indian


  • Sweet potato /shakarkand - 400 gms
  • Yogurt /dahi -1/2 cup
  • Green chili,chopped -1
  • Ginger,chopped -1 tsp
  • Fresh coriander,chopped - 1.5 tbsp
  • Lemon juice - 1 tbsp
  • Turmeric /haldi -1/3 tsp
  • Red chili powder - 1/2 tsp
  • Salt -to taste
  • Garam masala -pinch of
  • Cumin seeds /jeera-1 tsp
  • Mustard seeds /rai- 1/2 tsp
  • Asafoetida/hing- a pinch of
  • Cooking oil- 2 tbsp
  • Red chili powder- 1/2 tsp
  1. Wash and slice sweet potato in thick roundals or pieces.
  2. Add 1 glass of water and pressure cook for 3 whistles or cook till it become soft.
  3. Peel the skin and roughly mash the sweet potato or chop into pieces.
  4. In a pan add curd and 1 cup water and whisk well.
  5. Add all the dry spices , mashed sweet potato, green chili and ginger in it.
  6. Mix well and cook on medium flame for about 7-8 minutes.
  7. Keep stirring in between to avoid curdling.
  8. Heat oil in a small pan and add cumin and mustard seeds.
  9. When cumin start crackling add asafoetida and switch off the flame.
  10. Add red chili in the tempering and pour over the boiling curry.
  11. Remove the curry from the heat and add chopped coriander and lemon juice.
  12. Mix and serve hot.
Serving suggestions- goes well with any Indian bread specially poori or paratha.

Sunday, February 22, 2015

Jawar Bajra Ki Roti

Indian flat bread made with sorghum and pearl millet

During winters we prefer to use food which is hot in nature according to ayurveda. Bajra is a gluten free healthy millet which is consumed specially in winters. It is rich in Iron,protein and a good source of vit B and amino acids. Their are many ways to use bajra but bajra flour is very easily used to make chapati, paratha etc.
Jawar /sorghum is also a gluten free millet, have high content of calcium,Iron,fibre  and protein as compared to wheat ,it also helps to reduce cholesterol level.

Though Jawar bajra and methi ki roti can be consumed all over the year but is mainly made during winters and is best served with- Gujarati kadi, Aloo gobhi ki subzi  and fresh jaggary /gur. Addition of fresh methi is optional but it do enhance the flavour and texture when added. Methi can also be substituted with fresh coriander leaves.

Prep time- 10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,North Indian
Type-main,bread,winter food


  • Jawar ka atta/sorghum flour -1.5 cup
  • Bajra ka atta /pearl millet flour- 1.5 cup
  • Gehu ka atta/wheat flour - 1/2 cup
  • Fresh methi Leaves/fenugreek,chopped - 3/4 cup
  • Ajwain/carom seeds- pinch of
  • Hing /asafoetida - pinch of
  • Salt - to taste
  • Cooking oil - 2 tsp
  • Ghee/clarified butter - 2 tbsp

  1. Wash methi leaves and chop them finely(discard the hard stems and yellow leaves)
  2. Take a big bowl add all the flours and spices.
  3. Now add chopped fenugreek and mix it well with the flour.
  4. Add just enough water to make a soft dough.
  5. Rest the dough for 2-3 minutes.
  6. Knead the dough again.
  7. Make small balls from the dough.
  8. Dust the dough ball with dry flour and roll to make a disc/roti.
  9. Transfer the rolled roti on a medium hot griddle.
  10. Cook till golden spot appear on one side.
  11. Turn the side and cook again.
  12. Now remove the roti from the griddle and cook it directly on the flame.
  13. Cook from both sides on medium heat till you get golden spots all over it.
  14. Remove and apply ghee or butter on it.
  15. Serve hot .
Serving suggestions-serve with Gujarati kadi and Aloo gobhi ki subzi