Mutter & Asparagus Samosa

Prep: 20 mins | Cook: 15 mins | Servings: 2

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

 

Preparation

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
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