Tuesday, 2 December 2014

Patti Samosa ~Fried & Baked

Patti means sheets, samosa is making with patti. So called as "Patti Samosa". This is also known as "Irani Samosa".  This is like a flaky pastry with spicy and tempting filling. Crispier and easier than Punjabi samosa. 

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

  • Oil For deep Frying- as required
  • Readymade samosa patti- 1 pack

For Filling:-
  • Potatoes, boiled- 2 large
  • Green peas, blanched or boiled- 1½ cup
  • Green chilies- 4
  • Cumin seeds- 1 tsp
  • Garam Masala- 2 tsp
  • Ginger-garlic paste - 2 tsp
  • Dried mango powder (aamchur)- ½ tsp
  • Turmeric Powder- ½ tsp
  • Asafoetida (hing)- ¼ tsp
  • Salt- to taste
  • Oil- 2 tbsp
For Sticking Paste:-
  • All Purpose Flour / Maida - 2 tbsp
  • Water - 2 to 3 tbsp

  • Peel potatoes and make small cubes or mashed roughly. 
  • Crush green chilies and cumin seeds coarsely. 
  • Heat oil in a nonstick pan. Add crushed chilii-cumin seeds, ginger-garlic paste, hing, turmeric powder and sauté for few seconds. 
  • Then add potato cubes and green peas. Add salt. Put the heat on medium. Sauté for a minute. Cover the pan with lid. Sauté in between. 
  • Add garam masala, aamchur and mix well.Slightly mash with spoon. Let it cool.  
  • Mixing flour and water to make a thick paste, this is your sticking paste. Set aside till use.
  • Lay samosa patti/sheet on board.
  • Place filling and fold. Every fold you have to spread little sticking paste. Fold and fold........when you come to the end, spread some sticking paste and seal.
  • Do all samosas  as same way. 
  • During all process, you have to cover patti/sheets and samosas with damp cloth.

  • Heat oil in a kadhai/wok. Deep fry till golden brown. (Or  Brush little oil on samosas. Bake at 200 d c in preheated oven. Bake one side for 8 to 10 minutes, and another for 8 minute.)
  • Serve hot with tamarind-dates chutney and mint chutney
  • While using frozen patti, put out them 20 mins from the freezer before you prepare them. 
  • Always cover them with damp cloth when you work with the others, otherwise they are cracked due to drying. 
  • You can keep remaining sheets/samosa patti in airlock bags in freezer.
  • You can store raw samosa in freezer also. Keep them in airlock bags. When you want to fry them, take it from freezer and fry them directly, don't need to thaw.
  • You can stuff any thing veg or non-veg or sweet filling . Be innovative with stuffing.

Some Filling Ideas:
  • Chicken mince
  • Soya granules, veggies 
  • Spinach, corn, cheese
  • Green peas, paneer
  • Tofu, veggies
  • Khoya, dry fruits
  • Chocolate, dry fruits
  • Fruits, ricotta cheese
  • Cabbage, carrot, capsicum, spring onion etc with Chinese sauces & spices 
  • Carrot, capsicum, corn etc with Italian herbs & spices 
  • Prawns
  • Mushroom, cheese 

I had some leftover samosa patti.......made Veg Crispy Roll


Mayuri Patel said...

your recipe has got me craving for samosas. I usually don't freeze samosas but my friend does. She layers them on to a tray and lets them freeze. Then she puts them in an airtight bag. This way the samosas don't get stuck to each other while freezing. Left over pattis... I make a yummy crunchy dessert. Fry the pattis. Drizzle honey over it and toasted sesame seeds. Serve this with ice cream.

Purva Sawant said...

Thanks Mayuri. You can store samosas in air lock box also, thus they cannot get stuck each other. But actually patti samosas don't stick.
You may stuff some sweet khoya mixture or fruits & chocolate. anything.....

Unknown said...

Dnt u have any Android app?

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