Shital's-Kitchen: Patti Samosa

Thursday, February 9, 2017

Patti Samosa

No one needs an introduction on Samosas. I am sure everyone loves them! Whatever kind they are, these fried triangles with spicy stuffing are just delicious. Although I like potato and pea samosas the best, cabbage and onion filling has lately been my favorite too.

Samosa folding is not difficult, it may need more time and patience to be neatly folded, but the end result is always great. So while we had sudden guests over, keeping samosa pastries in the fridge did help. I was able to make a super easy and quick snack to serve with chai. The crunch and spice mixture in the filling makes it different from the regular samosas. In fact, these samosas are mainly called Patti samosas as these mini samosas are made with samosa patti or ready made strips.

Ingredients (15 mini patti samosas)
15 ready made samosa pastries or patti
1+1/2 cup finely chopped onions
2 cups finely chopped cabbage
1 tsp. salt
1 tsp. chaat masala
1 tsp. red chilli powder
1 tsp. fresh lime juice
1 tbsp. chopped green cilantro
Oil for frying

Bowl of water to seal the edges of the patti.

Method

Mix onion and cabbage with salt and let it sit for 5-7 minutes.
Squeeze out water so that samosa does not turn soggy.
Add all other spices to the veggies and mix well.

Lay each samosa patti at a time on a clean and flat surface.
Add spoon-full of stuffing on the corner and start folding it just like the video below.
Seal the edges well with water.
Deep fry in hot oil.
Serve with chutney or as is.
Enjoy!!

Here is step-by-step pictorial recipe:

Mix onion and cabbage with salt and let it sit for 5-7 minutes.

Squeeze out water so that samosa does not turn soggy.

Add all other spices to the veggies and mix well.