While I was working in Kerala, our cafeteria had options for samosa – Punjabi samosa; thick cover, potato mix filled or ‘Other’ samosa; flaky, crispy, flavor full, but…. Oily looking. I used to choose the healthier(or so I assumed) version of Punjabi samosa.
Fast forward to present, living in North India and being in ‘Samosa, Samosa every were but not an’Other Samosa to eat!!’ situation; I started craving for flaky, thin cover samosas (craving over healthy food). I hunted down and got Ready made Samosa patti(already experimented with spring roll).
Now comes the challenge- how do I transform these rectangle sheets into triangle? There are quite a few methods out there (courtesy Google) to wrap samosa, I tried the most commonly used methods – equilateral and right-angle; that’s how the wrapped samosas looks like. Hopefully pics will explain things better.
Right Angle Method
- Fold the corner across diagonally, and seal the side and Patti leaving the join of sides open.
- Keep folding triangles till you get open pocket to fill.
- Seal once its filled and continue with folding. Finally seal corner.
- Roll the corner inward to form pocket. The corner should be peaking a little out. The sides that is formed inside Patti should be equal(have drawn paste along to seal).
- Fold it over to side. You should get a pocket to fill now. Tricky part is done.
- Fill and seal the small flap. Followed by sealing bigger flap, roll.
- Tuck or seal the final corner.
Equilateral seals better and has lesser rolling and sealing.
But it takes few tries to get a hang of it.
They look prettier and more professional.
- Samosa Patti – 30-40 sheets
- Oil – to fry
This filling is Mummy’s recipe for cutlet, I use it for cutlets and samosas.
- Meat – 500gm
- Onion – 3 medium chopped
- Ginger – 2″x 2 chopped
- Garlic – 8-10 chopped
- Green chilli – 4-5 chopped
- Meat masala – 1-2tsp
- Pepper – 1-2 tsp
- Red chilli powder – 2Tbsp
- Turmeric – 1/2 tsp
- Boiled Potato – 150gm or 3 medium
- Veg oil – 3-5 Tbsp
- Curry leaf
- Cook meat adding salt,red chilli, turmeric, meat masala and half of the chopped ginger and garlic. I pressure cooked it till the meat was cooked very well. Open and cook till gravy reduces.
- Once it cools pulse it in mixer/chopper, they should turn fibrous. Don’t over grind them.
- Heat oil in pan, add remaining ginger, garlic, green chilli, onion saute till onion turn translucent and raw smell disappear.
- Add pulsed meat with remaining gravy and mix well in medium flame. Taste and add pepper powder, salt or meat masala. Cook till all the moisture disappears.
- Add chopped curry leaves after switching the flame off.Smash and add boiled potato, mix well.
- Make a thick batter using flour and water to seal samosa. Once the mix cools, roll, stuff, seal samosas.
- Heat oil, once it’s hot add 2-3 samosa at medium flame and cook till they are all brown(each side 3-4mins)
Keep samosas patti covered under wet towel while you work in batches.
First few will be difficult to roll, once you get a hang of it will be easy.
I would suggest to make a batch in a go and store them in fridge / freezer and fry when you need.
If oil is very hot only outer cover will cook. Inner part will still taste raw.
I used a press to smash potatoes.