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This article was first published 4 years ago  » Getahead » Food » Summer recipes: How to make Khatta Meetha Samosa

Summer recipes: How to make Khatta Meetha Samosa

By Maharaj Jodharam Choudhary
March 26, 2020 12:42 IST
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3 recipes that will help you beat summer blues. 

Khatta Meetha Samosa


For the pastry

  • 2 cups maida
  • ¼ cup ghee
  • Salt to taste

For the filling:

  • ¼ cup Bikaneri sev
  • 1 tsp dry coconut
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp chopped cashew
  • 1 tbsp raisins
  • ½ tsp haldi
  • 1 tsp red chilli powder
  • ½ tsp garam masala powder
  • 1 cup boiled potatoes
  • 1 tbsp chopped onion
  • 2 tbsp chopped raw mango
  • 1 tsp chopped coriander
  • ½ tsp sugar
  • Oil for frying


  • Mix maida, salt and ghee in a large bowl. Knead the mixture into soft dough by adding little warm water. Cover the dough with a wet muslin cloth and keep aside for 30- 45 minutes.

For the mixture

  • In a pan add little oil and cumin seeds. Once the seeds crackle, add fennel seeds and coriander seeds. Roast for few minutes. Add cashew, raisins and cook again for 1-2 minutes.
  • Add onion, salt and allow it to cook. Add dry coconut, turmeric powder, red chilli powder, garam masala, grated raw mango, potatoes and cook for 1-2 minutes.
  • Add crushed ghatiya, chopped coriander, sugar and a pinch of salt. Mix the mixture and keep aside.
  • Take the dough and divide into equal balls. Roll each ball into thick puris. Divide the puri into two portions with a knife. Take one portion and fold it over giving it a cone shape. Press the other end on top to stick the two ends to each other. Press it lightly.
  • Now take the cone, fill it with the mixture, apply little water and seal the sides. Keep it aside.
  • Take a deep frying pan and heat the oil. Fry the samosa until golden brown. Once it is ready, take it out of the pan and drain it on absorbent paper. Serve hot with kairi kanda chutney.

Kairi Dryfruit Ghugra


  • 1 cup + 1 tbsp maida
  • 2½ tbsp ghee
  • Salt
  • ¾ cup mava (grated )
  • ½ cup khopra (grated )
  • ½ cup grated raw mango
  • 1 tsp powdered sugar
  • 2 tbsp chopped cashew nuts
  • 2 tbsp chopped almonds
  • Oil to deep fry


  • Combine 1 cup maida, salt and ghee in a bowl and mix well with your hands. Add enough cold water to knead soft dough. Rest the dough for half an hour.

For the stuffing:

  • Heat a pan and add grated mava to it. Stir it continuously without burning. Cook till golden brown. Switch off the flame. Let it cool and set again.
  • Add kopra, powdered sugar, dry fruits, grated mango to mava and mix well. Allow it to cool. Make small balls out of dough and roll into small puris.
  • Place the stuffing on one half of the rolled dough. Stick the sides and make a half moon by sticking the edges. Make all ghugra and fry them in hot oil at medium to low heat till golden in colour. Remove onto an absorbent paper and let it cool. 

Kairi Makai Dhokla


  • ½ cup makai flour
  • ¾ cup rava/semolina
  • 2 tbsps besan
  • 1 cup raw mango puree
  • 1 cup buttermilk + 1 cup for the mango puree
  • 1 tbsp ginger-garlic-green chilli paste
  • Salt to taste
  • 1 ½ tsp Eno fruit salt

For the seasoning:

  • 2 tbsp cooking oil
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida powder

For the garnish:

  • 2 tbsp freshly grated coconut
  • 2 tbsp coriander leaves, chopped
  • 1 raw mango, grated


  • Grate raw mangoes and blend it with one cup of buttermilk and keep aside.
  • Take a bowl, add maize powder, ginger-garlic-green chilli paste, semolina, besan, salt, mango puree and remaining one cup of buttermilk and keep aside for 30 minutes.
  • Meantime grease a pan to steam the batter. If you feel the batter is thick after 30 minutes, add some more buttermilk. Should be of an idli batter consistency.
  • Add ½ tsps of Eno fruit salt with one tbsp of water and mix well with the above batter.
  • Pour the batter into the greased pan and steam immediately for 15 to 20 minutes.
  • Heat oil in a pan, add mustard seeds and asafoetida powder. Allow it to cool and make square pieces. Garnish with seasonings, coriander leaves, grated coconut and grated raw mango. Mango maize dhokla is ready. Serve with coriander chutney or sweet chutney.

Maharaj Jodharam Choudhary is the corporate chef of Khandani Rajdhani.

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Maharaj Jodharam Choudhary