How to make Makai Sarson Samosa -

A deep-fried snack made healthy by using cornmeal, fresh mustard leaves, spinach and bathua.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Bathua (बथुआ)

Cuisine : Punjabi

Course : Snacks and Starters

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For more recipes related to Makai Sarson Samosa checkout Spinach With Raisins, Spinach, Feta and Tomato Samosa, Spinach and Cheese Fritters. You can also find more Snacks and Starters recipes like Aubergine And Walnut Rol, Non Vegetarian Toasted Sandwich, Paneer Parcels, Besan Omelette.

Makai Sarson Samosa

Makai Sarson Samosa Recipe Card

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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makai Sarson Samosa Recipe

  • Fresh spinach leaves (palak) shredded 1 cup

  • Bathua chopped 1 cup

  • Cornmeal dough as required

  • Sarson ka saag chopped 1 cup

  • Oil 1 tablespo for deep-frying

  • Ginger finely chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Green chillies finely chopped 1-2

  • Onions sliced 2 medium

  • Turnip (shalgam) cut into small cubes 1 medium

  • Salt to taste

  • Refined flour (maida) for dusting

  • Cornmeal 2 teaspoons

  • Garam masala powder ½ teaspoon

Method

Step 1

Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic and green chillies, mix and sauté for 30 seconds.

Step 2

Add onions and sauté well. Add turnip, mix and sauté for a minute. Add some water, mix and cook for 2 minutes.

Step 3

Add mustard greens, spinach leaves and bathua, mix and cook till the leaves wilt. Add salt, mix well and cook for 3-4 minutes.

Step 4

Divide the dough into equal portions. Dust the worktop with some flour, place the portions on it and roll out into oblong shapes. Cut horizontally into halves.

Step 5

Add cornmeal to the pan and mix well. Add some water and mix well. Add garam masala powder, mix well and cook till fully done. Remove from heat and cool.

Step 6

Apply water on the edges of the dough halves and shape them into a cone. Fill the cones with the saag mixture, apply water on the edges, bring together and seal to make samosas.

Step 7

Heat sufficient oil in a kadai. Deep-fry samosas till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.