Whether crisp and triangular, or big and conical, samosas are a universal favourite throughout the country. Here is the traditional gujarati “patti samosa”, which is a crispy samosa a tad different from the recipes of other regions. Unlike other samosas, the gujarati version does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil. The use of cabbage is another distinguishing factor, as also the making of pattis with wheat flour rather than maida.
Ingredients
For The Covering
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling
For The Filling
3/4 cup peeled and chopped potatoes
3/4 cup coarsely crushed green peas
3/4 finely chopped cabbage
3/4 tbsp oil
1/3 cup finely chopped onions
1 1/2 tsp ginger-green chilli paste
3/4 tbsp sugar
1/2 tbsp lemon juice
salt to taste
3 tbsp chopped coriander (dhania)
Other Ingredients
2 tbsp plain flour (maida) dissolved in 1 tbsp water
oil for deep- frying
For Serving
green chutney
Method
For the covering
Sieve the flour and salt together.
Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.
For the filling
Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in color. Sprinkle a little water if required.
Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.
Add the cabbage, ginger-green chili paste, sugar, lemon juice and salt and mix well.
Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked.
Remove from the flame, add the coriander and mix well.
Cool slightly and divide the filling into 18 equal portions. Keep aside.
How to proceed
Divide the dough into 6 equal portions.
Roll out each portion into a very thin 200 mm. (8″) diameter circle using a little wheat flour.
Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds.
Divide each chapati into three long pieces and make a cone of each strip.
Stuff a cone with a portion of the prepared filling.
Seal the edges carefully with the help of the flour-water paste.
Repeat the steps 5 ans 6 to make 17 more samosas.
Heat the oil in kadhai and deep-fry a few samosas at a timer on a medium flame till they turn crisp and golden brown in colour from all the sides.
Drain on an absorbent paper and serve hot with green chutney.
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