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This article was first published 4 years ago  » Getahead » Food » Summer recipes: Ratlam Ke Samose, Dahi Gujiya

Summer recipes: Ratlam Ke Samose, Dahi Gujiya

March 27, 2020 14:17 IST
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Delicious summer recipes that are impossible to resist. 

Ratlam Ke Samose



  • 200 gm maida
  • 200 ml oil
  • 30 ml water
  • 1 gm cloves, powdered
  • 1 gm black pepper, powdered
  • Salt to taste
  • 10 gm potato
  • 1 gm cumin seeds
  • 1 gm crushed coriander seeds
  • 2 gm ginger
  • 2 gm green chilli
  • 1 gm asafoetida
  • 1 gm coriander powder
  • 1 gm red chilli powder
  • Salt to taste


  • Make dough of maida and ghee, cloves powder, black pepper powder and water. Keep aside.
  • Make a stuffing of potato. Heat oil in a pan, add cumin seeds, crushed coriander seeds, ginger, green chillies, asafoetida, coriander powder and chilli powder. Roll out the small portioned dough and fill with the ready mixture of potatoes. Shape the dough in a triangle like a samosa. Serve hot with mint, sweet saunth and yoghurt chutney.

Dahi Gujiya



  • 150 gm urad dal
  • 1 gm whole jeera
  • 30 gm cashew nuts
  • 30 gm raisin
  • 100 gm curd
  • 50 gm sugar
  • 30 gm pomegranate seeds
  • 2 gm chaat masala
  • 2 gm black salt
  • 10 gm sev
  • 200 ml oil
  • Salt to taste


  • Soak urad dal for 3-4 hours and make a thick batter of it. Make a stuffing of cashew nuts and raisin.
  • Fill the stuffing in the thick batter and deep fry it. Soak it in water so that it becomes spongy.
  • Put sweetened curd on the gujiya and top it with mint and saunth chutney. Garnish with sev, pomegranate seeds and fresh coriander. Serve it cold.

Ram Ladoo



  • 150 gm yellow moong dal
  • 10 gm fresh coriander
  • 3 gm green chilli
  • 50 gm plain curd
  • 10 gm ginger
  • 1 gm asafoetida
  • 10 gm onion
  • 10 gm beetroot
  • 10 gm carrot
  • 15 gm sugar
  • 200 ml oil
  • 2 gm whole jeera
  • Salt to taste


  • Soak moong dal for about 3 to 4 hours. Grind it in a mixture to make a course paste. Add ginger, cumin, green chillies and coriander.
  • Heat oil and make vadas. Deep fry until golden brown colour.
  • Cut wadas into half and arrange in a plate. Add mint chutney, sweet curd and saunth chutney on the wadas.
  • Garnish it with chilli powder, onion rings, beetroot and radish juliennes and fresh coriander.

Avinash Kumar is the executive chef of Novotel Imagicaa Khopoli.

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