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This is the recipe from It was so perfect that I didn’t have to make any changes.

Link to the original recipe:

Ingredients: for Dough
1/2 cup all-purpose flour
1/2 tablespoon sooji (semolina flour)
Salt to taste (1/4 tsp)
1 1/2 tbsp. vegetable oil
1/4 cup warm water

Ingredients for filling:
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)

Prepare the dough: Mix the flour, semolina, salt, water and oil together to make soft dough add more water as needed .knead the dough for about 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

How to make stuffing: Heat the oil in a frying pan on medium high heat. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder, and stir for few seconds. Next add green peas and turn heat to medium and stir until tender. Add the potatoes (coarsely mashed) and stir-fry for about 4 minutes. Stir in garam masala. Let the filling cool to room temperature.

Making Samosa: Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a gluing paste and keep aside. Knead the dough for a minute. Divide the dough into 4 equal parts and make into balls. Roll each ball into 6-inch diameter circles and cut each circle in half. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Heat about 1-1/2 inch of the oil in a frying pan on medium heat.

Other Ingredients that you can use for filling:
Ginger- 1 tsp. (minced)
Onion- 1 (diced)
Cilantro- 1/4 cup (chopped)
Dry Mango Powder ( Amchoor)- 1/2 tsp.


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