Kerala Samosa

Description

A samosa is a fried South Asian pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include meat, fish, or cheese. Its name originates from the Middle Persian word sambosag.

Ingredients

• 2 tablespoon Oil
• 1 large Onions chopped finely
• 1 tablespoon Ginger Garlic Paste
• 1 teaspoon Chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Turmeric powder
• 1 large Carrot grated
• 6 no Green Beans chopped finely
• ½ no Capsicum | Bell Pepper chopped finely
• ¼ cup Green Peas frozen
• 2 tablespoon Tomato Ketchup
• 2 medium Potatoes boiled, peeled and mashed
• 20 no Samosa Patti | Frozen Samosa Sheets
• Oil for Deep frying

For Sealing Paste

• 1 tablespoon All Purpose Flour
• 3 tablespoon Water

Steps

1. Heat oil in a kadai. Add in onions, ginger garlic paste and saute till golden brown. Add in spice powders and mix well. Add in grated carrots and vegetables and cook till raw smell leaves. Sprinkle in salt, tomato ketchup and mix well. Add in boiled potatoes and combine. Finally add in coriander leaves and mix
2. Mix flour with water to make a thick paste. This is used for folding of the samosa. Set this aside till needed. Instead of this, you can even use a egg to seal the samosa.
3. Take a samosa sheet, spoon in the filling. Fold it like a samosa. When you come to the end apply a paste of flour and shape like samosa. Place the shaped samosa on a plate. Repeat this with the remaining samosa patti. You can fry the samosa immediately or store in container in freezer until needed.
4. Heat oil for deep frying. Drop samosa in and fry on medium high heat till golden brown and crispy. Strain using a slotted spoon and serve with ketchup.