Cheese samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

2 cups grated cheese
1/2 tsp pepper powder

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Mix the cheese and pepper powder and keep aside.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the cheese pepper mixture well and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.
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Onion samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

2 cups chopped onions

1 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat 1 tsp oil and add cumin seeds. Then add chopped onions and fry for a minute. Add salt, red chilli powder, coriander leaves and garam masala powder. Mix well.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the onion mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

This is my first contribution to the WYF: Tea time snack event..waiting to see ur favourite snack too

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Gobi mattar samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

1 cup cauliflower florets (cleaned and cooked)
1/4 cup boiled peas
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Mix all ingredients for stuffing well.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the cauliflower peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.
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Poha samosa

Ingredients

Leftover/fresh cooked poha
2 cups all purpose flour/maida
Salt to taste
1/2 tsp thymol seeds/ajwain
Oil to fry

Mix all the ingredients for outer cover and sprinkle water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour. Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the poha and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.
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Maggi samosa

Ingredients

Cooked maggi (with spices, vegetables)
Oil to fry

For outer cover-

2 cups all purpose flour
Salt to taste
Bit of ajwain/thymol seeds
2 tbsp oil

Mix all the ingredients for outer cover and sprinkle water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the maggi and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.
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Mattar Paneer Samosa

Ingredients

For filling-

1 cup crumbled paneer
1/2 cup cooked peas
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
Finely chopped coriander leaves
Few raisins

For outer cover

2 cups all purpose flour/maida
Salt to taste
Bit of ajwain/thymol seeds
2 tsp oil

Oil to fry

Mix all the ingredients for outer cover and use water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Mix all the ingredients for the stuffing and keep ready.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the paneer filling and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.

This is my final entry to the WYF:Fried snack event..Just four more days for the event to end. .Rush in your favourite fried snack entry

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Samosa- An all time favourite snack

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

4 big boiled potatoes
1/2 cup boiled peas
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp chat masala powder
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
Salt to taste
Few cashews
1/4 tsp lime juice
Finely chopped coriander leaves
1/2 tsp ginger paste
1/2 tsp cumin seeds

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat oil, add cumin seeds, dry masala powders, cashews, ginger paste, salt, potatoes and peas. Mix well and cook for 2 to 3 minutes. Add finely chopped coriander leaves and lime juice.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the potato peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

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