Showing posts with label samosa. Show all posts
Showing posts with label samosa. Show all posts

Wednesday, June 26, 2019

Simply Aloo Samosa

Samosa is one of the street food and is very famous all over the world. Samosa is filled with varieties of  vegetables, dals, potatoes and onions. Even sweet Samosas are also available is yummy to have spicy or sweet samosas at any time of the day. Samosas goes well with a cup of hot coffee/chai or even juices. Here I have tried aloo filled small samosas and of course it is in a healthy way.

" Healthy way " is a good word to use because I have used wheat flour and small chiroti rava/semolina for the covering and the potatoes are cooked as dry curry and then it is used. They are cooked with very little oil and then used water to get it soft. I have used very less spice and made the samosa as small. Even the elderly people can also have these samosas and enjoy their day. We can pack it for kids for their school snack box. You can take it for travelling and the ladies to their kitty party.
Let us see the recipe Now :

Things Needed :

To stuff :
Potato Dry Curry : 1 Bowl.
For the outer layer/Cover 
Chiroti Rava/Semolina : 2 Cups
Jeera/Cumin Seeds : 1/2 Tsp
Salt : As required
Ghee : 1 Tablespoon
Oil : To Fry : 1 Cup

Method :

1. Take a big bowl. Add rava. Add salt, jeera/cumin seeds and ghee.


2. Mix all the ingredients nicely and prepare the dough. (Poori dough consistency).

3. Divide the dough into small portions. Take a small portion and roll it.


4. Cut the rolled chapati into half.
5. Take the cut portion and put it on your palm.


6.Make a triangle shape and press the edge. Fill in 1 tbs of potatoes.


7. Bring the sides on the top together and press it and bind the two sides very tightly.


8 Arrange the potato stuffed samosas in a plate /tray.
9. Keep a small frying pan and put oil. Heat it. Let the flame be low now.
10. Fry potato filled Samosas one by one on low and medium flame. Fry on both sides.


11. When you fry on low flame Samosa turns crispy.


12. Serve with the side dish you have prepared. We had it with Mango - Carrot Sweet and Sour Curry.

Note :

Fry samosa in low and medium flame to get them crispy. Adding ghee makes the samosa crispy.
Do not add more ghee, it might absorb more oil while frying.
The samosa size can be big/small.
Time : 30 Minutes.
Serves : 10 to 12 Samosas.

Friday, December 26, 2014

Dil Leaves - Sweet Potato Palya (Dry Curry ) & Samosa

Palya (Kannada language) is a dry curry and we can prepare palya with almost all vegetables. It is one of the side dish and goes well with plain rice, chapatis, roti and poori. I just tried Dil leaves- sweet potato palya as I always do a bit different from the normal. Combination of dil leaves and sweet potato goes very well. A bit of sweetness from sweet potato and aroma from dil leaves makes the dish really yummy.


I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.

Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)

Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon

Method : 

1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.
2. Wash and cut green chilly, grate ginger and keep it aside.
3. Keep a pan on the fire and heat. Add  1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.

 4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.

5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).

6. Mix it nicely and add grated ginger, garam masala  and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.

Note : 

Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy  ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5

Dil Leaves - Sweet Potato Samosa

Things Needed : 

Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon

Method :

1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.

 2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.

3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.


5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.

7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.

 Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.

 8. Repeat the same with remaining dough and prepare samosas.
9. Serve with any type of chutney or ketch up.
10. We had this samosa with green and sweet chutney and coconut chutney.



. We also had this Samossa with a cup of Curd (Yogurt ).

Note : 

Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time :  40 Minutes
15 to 16 Samosas can be prepared.

Thursday, January 30, 2014

Raw Banana Palya & Samosa

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.

Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.
Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say.  Dry curry can be eaten with Hot rice, chapati, Poori or dosa.


Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.



Banana Dry Palya

Things Needed :
Raw Bananas :2

Green chilly :2
Jeera : 1/2 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Red Chilly Powder : 1/2 Tea spoon
Oil :  2  Table spoon
Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon
Coconut : 2 Table spoons (Optional)
Salt : to taste
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons.
Haldi (Turmeric powder) : a pinch

Method :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves :  2 to 4

Raw Banana Samosa:

Things Needed: 
Raw banana dry Palya : 1 Cup
Maida (All Purpose flour) : 1 Cup
Wheat flour :1 Cup
Jeera : 1 Tea spoon
Ghee : 1 Table spoon
Salt : To taste
Oil : To Fry
Chilly Powder : 1/2 Tea spoon

Method :
1. Dry roast Maida for 2 to 3 minutes. Leave it for cooling.
2. Dry roast wheat flour for 2 to 3 minutes. Leave it for cooling.

3. Now take a big bowl. Add maida, wheat flour, chilly powder, jeera and salt.

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)


6. Kneed this ready dough nicely and divide them in to small balls.

7.  Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill  a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.

14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve


15. Serve these Hot Samosas with Ketch Up or  Khara - Sweet chutney.


Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.
You can prepare:
10 Medium size Samosas
20 Small size Samosas.
Time : 
Preparation time : 10 minutes
Frying Procedure : 30 minutes
Total time : 40 Minutes.


Samosas Just taken from the pan 

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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