Samosa is a deep fried pastry stuff with savory filling, normally triangular in shape. It is either filled with spiced vegetables like potato, onion, peas or non vegetarian version with ground beef or chicken.
This is a light snack sold in restaurants or by street vendors on pushcarts. They make an easy snack or great party finger foods serve during informal family meal or buffets.
Am bit skeptical when I first saw this recipe using raw cabbage as a filling for samosa. So anxious to know how the taste will be. This is my first trial making samosa with uncooked veggie.
Though it involves a lot of time to prepare especially shaping and frying, these are remarkably appetizing and gone in seconds immediately after I had fried them. Will be making them again since my son really loves this samosa.
Yield : 14 samosa
Adapted from Mrs Revathy Shanmugam
- 1 C all purpose flour
- 2 TB cooking oil
- 1/4 tsp salt
- l/4 C + 2 TB water
Place flour and salt in a mixing bowl.
Add in oil and water gradually to form into soft dough. Keep for 15 minutes.
- 2 onion chopped
- 2 cup cabbage chopped
- 1 tsp chili powder
- 2 green chili chopped
- 2 tablespoon cilantro chopped
- 2 sprigs curry leaves torn into pieces
- salt to taste
- water to seal
- vegetable oil for frying
Combine cabbage, onion and salt in a bowl. Leave for 5 minutes.
Squeeze out water from the cabbage mixture, add in chili powder, green chili, cilantro, curry leaves and salt.
HOW TO SHAPE THE SAMOSA
Divide the dough into 7 balls.
Roll out each ball into 6 in thin circle, cut into half. Shape the semi circle dough into a cone, overlapping each other. Glue the seam together with a little water.
Fill up the cone with a tablespoon of filling.
Brush the edges with water, press together to seal. Complete the rest of the dough.
Heat about 1 1/2 in deep of oil using medium heat. When the oil is hot, slide the samosa and deep fry until golden brown, turning frequently. Do not crowd the pan.
Remove with slotted spoon and drain on kitchen towel.
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