AAHA bhavan: Vegetable Samosa

Now a days, it is so easy to prepare Samosas and Spring rolls at home, thanks to the 'Frozen patty sheets' available in the super markets.

My friend, Mrs. Safeena Harris, makes these patty sheets at home from scratch. I prefer buying them.
Update: I found an easier recipe to make these sheets at home. Homemade Warka.

The filling / stuffing recipe given here is just one of the various varieties you can try. I have used vegetables like cabbage and carrot. Almost like my spring roll recipe, but with an Indian twist.

We, at home, have a preference for this filling. It is light unlike the classic potato filling.

I have added Poha / flattened rice / aval, in the filling as it absorbs a lot of the liquid which oozes from the vegetables while deep frying.

Ingredients:

Frozen Samosa Sheets - 25

(or) Home made warka sheets - 50

Onion - 1 large , chopped fine

Carrot - 1 large, grated

Cabbage - 1 large cup chopped fine

Ginger grated - 1 tbsp

Green Chilly - 1 , chopped fine

Poha / flattened rice / Aval - 2 cups (more or less)

Salt

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp (or more depending on your spice level)

Pepper - 1/2 tsp

Garam masala - 1 tsp

Lime juice - 1 tbsp

Mint leaf - 2 tbsp , chopped fine (optional)

Coriander leaf - 2 tbsp , chopped fine

Oil - 2 tbsp + extra for deep frying

Maida / All Purpose Flour - 2 tbsp heaped

(Make a thick paste with the maida / flour with just enough water. It is to seal the samosa sheets.)

Method:

Heat 2 tbsp oil and fry the onion + green chilly on a low flame till transparent.

Now add the carrot, ginger, salt, pepper, chilly powder, garam masala and turmeric powder.

After 1 minute, add the cabbage and fry on medium flame for 1 minute.

Turn off flame and add the lime juice. Mix well.

Allow to cool for 2 minutes.

Now add the poha / flattened rice / aval in batches and mix well.

Stop adding poha once the vegetable mix looks dry.

Add the chopped mint and coriander leaf.

Taste the masala and add more salt if necessary.

If you want more spiciness in the masala, then fry 1 tbsp onion in a little oil on a low flame. Once it becomes transparent, add required amount of chilly powder. After the raw smell of chilly powder goes, add this to the masala and mix well.

Making the samosa from the patty leaves:

Transfer the samosa patty (without opening the wrapper) from the freezer to the fridge compartment at least 1 day in advance (2 days would be ideal). Otherwise keep it outside at room temperature for 6 -12 hours, until it thaws.

I prefer the former method of thawing in the fridge.

Once you open the plastic wrapper, do not take out all the leaves at one go. Take out one by one and keep the plastic wrapper covered always, as the sheets dry out easily.

I have shown how to fold the samosa on a piece of paper. You can also practice the folds on a paper first, before you start working with the patties.