Sarson da Saag te Makki de Samose

Sarson da Saag te Makki de Samose

From   Mummy Ka Magic

Prep: 30 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Punjabi

Sarson da Saag te Makki de Samose


  • 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


  • Heat 1 cup water in a deep non-stick pan.
  • 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.
  • Roughly chop mustard leaves and spinach.
  • 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.
  • Add ghee, mix again and cook till the greens are done and all the moisture is absorbed.
  • 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.
  • 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.
  • 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.
  • Arrange them on a serving platter and serve hot with a bowl of jaggery, a bowl of white butter and a few green chillies.