Sarson da Saag te Makki de Samose

About Sarson da Saag te Makki de Samose

Ingredients

• For samosa covering
• Cornmeal (makai ka atta) 1 cup
• Whole wheat flour 1 cup
• Salt to taste
• Oil 4 tbsps + to deep fry
• For filling
• Sarson ka saag (mustard leaves) 1 medium bunch
• Fresh spinach leaves 1 medium bunch
• Ginger, chopped 1 tbsp
• Garlic, chopped 1 tbsp
• Medium onions, chopped 2
• Green chillies, chopped 3
• Salt to taste
• Garam masala powder 1 tbsp
• Ghee 3 tbsps + to grease
• For serving
• Jaggery, chopped 1 cup
• White butter 1 cup
• Green chillies a few to garnish

How to Make Sarson da Saag te Makki de Samose (Stepwise Photos)

Method

1. Heat 1 cup water in a deep non-stick pan
2. Take cornmeal, refined flour and salt in a mixing bowl. Heat 2 tbsps oil and add and mix well. Add the warm water and knead into a semi-soft dough. Cover with a damp cloth and rest for some time.
3. Roughly chop mustard leaves and spinach.
4. Heat 2 tbsps oil in another non-stick pan, add ginger, garlic, onions and green chillies and saute for 2-3 minutes. Add mustard leaves, spinach, salt and garam masala powder and mix well.
5. Add ghee, mix again and cook till the greens are done and all the moisture is absorbed.
6. Grease your hands with some ghee, divide the dough into equal balls and roll each ball into oval shaped discs. Trim the rough edges to make them even.
7. Halve each disc. To make each samosa, take one half, apply water to edges and then shape it into a cone. Stuff it with the filling and seal the open edge. Make more samosas in the same way and keep them on a plate.
8. Heat sufficient oil in a kadai, slide in the samosas, a few at a time, and deep-fry till crisp and golden. Drain on absorbent paper.
9. Arrange them on a serving platter and serve hot with a bowl of jaggery, a bowl of white butter and a few green chillies.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps