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Contributed by:
Radha Prasad
Radha Prasad, Housewife



Maida - 250 gm
Dalda (vanspati ghee)/Cooking Oil - 250 gm
Ajwain - 1 tsp
Mangaraila - 1 tsp
Aaloo (potato) - 500 gm
Ginger Paste - 1 tbsp
Green Chilli Paste - 1 tbsp
Haldi - 1 tsp
Red Chilli Powder - 1 tsp
Dhaniya Powder - 1 tsp
Jeera Powder - 1 tsp
Black Pepper Powder - 1 tsp
Kasuri Methi - 1 pinch
Salt To Taste

Method of Preparation

1. Boil aaloo, peel and break.
2. Heat a little oil in kedahi and fry ginger-green chilli paste.
3. Add masala and stir. Add aaloo and salt, mix well and keep aside.
4. Add ajwain, mangaraila, 3 tbsp oil and a little salt to maida. Mix well.
5. Knead to a hard dough using about 100 ml of water.
6. Make small loyias, roll out thin rotis. Cut each roti in two halves.
7. Put a little aaloo masala in each half of the roti, fold and seal edges to make samosas.
8. Fry in hot oil till golden brown.
9. Serve with sauce or chutney.

Notes & Tips

Anil Singh - 9199365389

This recipe was suggested and demonstrated by Mr.Anil Singh who is a professional cook in Patna.