Patti Samosa

Samosa is a fried snack stuffed with savory filling such as potatoes, peas, onions and spices. However, filling can be made with any vegetables, lentils or beans. All taste good. But typically street vendor has filling made with potatoes and peas. It is served almost in all Indian restaurants with green chutney, date-tamarind chutney or ketchup. There are two versions of samosa you can prepare Punjabi samosa and Patti samosa. Punjabi version has thick pastry and Patti version has thin sheet just like one used for spring roll. It is than folded into triangle shape. These samosa form 2-3 layers which make them crispy.  These patti's can be made at home or buy them frozen. I am going to make Patti samosa using readymade patties with cabbage, onion, moong sprouts, potatoes and peas filling.

 Ingredients:

• Samosa patti's
• 1 medium boiled potato
• 1 cup moong sprouts
• ½ cup frozen or fresh green peas
• 1 medium onion chopped
• 1 cup finely chopped cabbage
• 1 tablespoon oil
• ¼ teaspoon asafoetida
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2-3 cloves
• 1” cinnamon stick
• Few curry leaves
• 1 tablespoon ginger-garlic-green chili paste
• 1 tablespoon garam masala
• ½ teaspoon turmeric powder
• 2 tablespoon coriander-cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon lemon juice
• Salt to taste
• Few springs of cilantro chopped
• Oil to deep fry

For glue or slurry:

• 2 tablespoon all-purpose flour
• 3-4 tablespoon water or enough to form semi thick slurry

 Instructions

• Boil green peas and moong sprouts, until tender. Cut potato into cubes.
• Heat the oil in pan. Add bay leaves, cinnamon stick, cloves and cumin seeds. Allow it to splatter than add curry leaves and asafoetida. Quickly add chopped onions, cabbage and salt. Cook until tender.
• Add ginger-garlic-green chili paste, red chili powder, coriander powder and turmeric, cook for a minute.
• Add potatoes, peas and moong sprouts. Mix well and cook for 1-2 minutes.
• Add lemon juice, garam masala and cilantro. Mix and check the seasoning.
• Allow the mixture to cool completely.
• Mix flour and water to form semi thick slurry.
• Take one Patti, stuff about 2 teaspoon or less of filling and fold to form triangle shape. Use slurry to stick the ends. Do not over stuff.
• Heat the oil on medium heat. Once it is hot enough (check by adding small piece of Patti to hot oil, it should come up right away). Fry until golden brown.
• Serve hot with chutney or ketchup.