How to make Makai Sarson Samosa - A deep-fried snack made healthy by using cornmeal, fresh mustard leaves, spinach and bathua.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh spinach leaves (palak) (ताज़ा पालक), Bathua (बथुआ)

Cuisine : Punjabi

Course : Snacks and Starters

Makai Sarson Samosa Recipe Card

Makai Sarson Samosa

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makai Sarson Samosa Recipe

  • Fresh spinach leaves (palak) shredded 1 cup

  • Bathua chopped 1 cup

  • Cornmeal dough as required

  • Sarson ka saag chopped 1 cup

  • Oil 1 tablespo for deep-frying

  • Ginger finely chopped 1 inch

  • Garlic chopped 1 tablespoon

  • Green chillies finely chopped 1-2

  • Onions sliced 2 medium

  • Turnip (shalgam) cut into small cubes 1 medium

  • Salt to taste

  • Refined flour (maida) for dusting

  • Cornmeal 2 teaspoons

  • Garam masala powder ½ teaspoon


Step 1

Heat 1 tablespoon oil in a non-stick pan. Add ginger, garlic and green chillies, mix and sauté for 30 seconds.

Step 2

Add onions and sauté well. Add turnip, mix and sauté for a minute. Add some water, mix and cook for 2 minutes.

Step 3

Add mustard greens, spinach leaves and bathua, mix and cook till the leaves wilt. Add salt, mix well and cook for 3-4 minutes.

Step 4

Divide the dough into equal portions. Dust the worktop with some flour, place the portions on it and roll out into oblong shapes. Cut horizontally into halves.

Step 5

Add cornmeal to the pan and mix well. Add some water and mix well. Add garam masala powder, mix well and cook till fully done. Remove from heat and cool.

Step 6

Apply water on the edges of the dough halves and shape them into a cone. Fill the cones with the saag mixture, apply water on the edges, bring together and seal to make samosas.

Step 7

Heat sufficient oil in a kadai. Deep-fry samosas till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot.