
Ingredients
- 6 samosa pattis
- 2 tbsp plain flour (maida) dissolved with 2 tbsp water
- oil for deep-frying
For The Filling
- ½ cup boiled green peas- half mashed
- ½ cup Fresh asparagus (cut into cubes &boiled) or canned mashed
- ½ cup Swet potato – boiled, peeled and mashed
- 1 tsp oil
- 1/4 tsp carom seeds (ajwain)
- ½ inch. Grated ginger
- 2 tsp green chilli paste
- 2 tsp lemon juice
- 1 tsp sugar
- ¼ tsp garam masala
- salt to taste
Process
For the filling
- Heat the oil in a non-stick pan and add the carom seeds, grated ginger, green chili paste, green peas, Asparagus and sauté on a medium flame for 1 to 2 minutes.
- Add the sugar, mashed sweet potatoes, garam masala and salt, mix well and cook on a medium flame for 1 minute. Remove from flame and add lemon juice.
- Divide the filling into 6 equal portions and keep aside.
For the samosa’s
- Fold the right bottom corner (right angle) of the samosa patti on the opposite side to form a triangle.
- Fold the entire triangle towards its left and again fold diagonally on the opposite side to make a cone.
- Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out.
- Repeat these same steps to make 5 more samosas.
- Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve hot
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg