Samosas are the ultimate comfort food and a foodie’s delight. While you can eat a samosa at any time, to truly enjoy the Indian delicacy, the rainy season is the perfect time to indulge in this dish. This is why, today, I’m going to share my Dahi Ka Samosa recipe. A little twist on the traditional samosa, this dish is just easy to make and is packed with the abundant flavour of ginger and chillies. It’s smooth, buttery cheese-like texture can never disappoint you. Whether you whip up a plate for unexpected guests, hungry children coming back from school, or even just an office snack – this dish is related by all leaving everyone asking for more. So go ahead, and give this recipe a try. After all, this beautiful weather calls for you to give into your indulgences once in a while.
As always, I’m happy to help with any of your queries and would love your feedback.
|Servings||10 – 12 mini samosas|
|Prep time||10 min + overnight|
|Cook time||15 min.|
Ingredients for the Samosa Dough
|100 gms||Maida (all-purpose flour)|
|A pinch of Salt|
|Water for kneading|
Ingredients for the Curd Filling
|½ kg||Fresh yoghurt|
|1 – 2 nos||Green chilli, finely chopped|
|1 tbsp||Mustard seeds|
|A few||Curry leaves|
|A few||Mint leaves very finely chopped|
|1 tbsp||Finely chopped ginger|
|Salt to taste|
|Oil for frying the samosas|
Instructions for the Samosa Dough
|1.||Mix all ingredients and knead into a smooth dough.
|2.||Cover with a thin muslin cloth and keep aside for half an hour.|
Instructions for the filling
|1.||Hang the fresh yoghurt in a muslin cloth overnight or for 8-10 hrs. The water should be completely
|2.||In a pan heat the oil. Temper the curry leaves and mustard seeds. Add it to the hung curd.|
|3.||Mix in the finely chopped ginger green chilli and finely chopped mint leaves.|
|4.||Mix in salt and keep aside.
Instructions for Samosa
|1.||Roll out the samosa dough as shown in the image. Shape it as shown.
|2.||Fill 1 tbsp of the filling in it and seal the edges with water.
|3.||Fry the samosas quickly in hot oil.
Serve immediately with green chutney.
You can make this in advance for a party. However, cover it with a wet muslin (cheese) cloth and
refrigerate. Remove the samosas, get them to room temperature and then fry in hot oil.