CABBAGE PEAS POTATO SAMOSA !!!!

Tastiest samosa i ate till date is made by my mom. That is mixed veg samosa. That too she used to kneed maida flour into a dough & then rolling them & cut & fill , fold & fry. Ufffff...so much of work. I used to help her in making samosa before marraige but never tried it independently. Coz that kneeding, rolling maida part is used to make me panic, Then my sis told me now readymade samosa sheets are available. So , dared to try samosa. Thought will prepare mom's version but then i thought will make my own recipe. & the result is CABBAGE PEAS POTATO samosa. I really don't remember how many samosas i made using this proportion. I made one samosa by 2-3 tsp filling.

INGREDIENTS:-                                                            

               
Ready made samosa patty - as needed
grated cabbage - 1/2 small
baby potatoes, boiled - 5 
Dried green peas, soaked & cooked - 2 cups
garlic, chopped - 5 flakes
ginger garlic paste - 1tsp
red chilly powder - 1tsp
turmeric pow - 1/4 tsp
cumin seeds - 1/2 tsp
garam masala pow - 1/2 tsp
chat masala - 1/2 tsp
coriander leaves, chopped - 1 tblsp
lime juice - 1 or 2 tsp
salt to taste
oil to deep fry
cornflour - 1 tblsp


METHOD:-

1. Heat pan, splutter cumin seeds , add ginger garlic paste & fry till raw smell goes.
2. Add chopped garlic & grated cabbage & stir it for 2-3 mins.
3. Now add all the powders & mix well.
4. Now add boiled, peeled, smashed potatoes (you can use normal potatoes too. Use 2 if medium, use 1 if large) & cooked dried green peas (soak them over night & pressure cook for 2-3 whistles) & mix well.
5. Now switch off the stove. Add salt to taste, lime juice & coriander leaves & mix well. Your filling is ready now.

6. Dilute cornflour into 1/2 cup water.
7. Place a samosa patti on a clean & dry surface & fold the right bottom corner of the samosa patti on the opposite side to form a triangle. (use diluted cornflour paste to seal it)
8. Fill 2-3 tsp of filling we made & close them with remaining patty portion to form a triangle. Again seal them using diluted cornflour paste.
9. Repeat step 7 & 8 for remaining patties.
10. Heat oil & deep fry them until golden brown.
11. Serve hot with dates imli chutney or tomato ketch up.

HAPPY COOKING :))))))))

INSTANT CABBAGE VADAS !!!!!!!

Now we can eat cabbage vadas/fritters at any time quickly. No soaking & grinding. Just chop & mix all the ingredients & deep fry. I got this recipe from a food group in facebook called KONKANI AMCHI FOOD posted by Mangala S. Rao. & she told she learnt this recipe from her mother in law. I really love such food groups where we get so many yummy & easy recipes. One of my friend suggested to add small boiled & mashed potatoes to this batter & it binds well. I didn't add in this recipe btw.



INGREDIENTS:-                                                               

3-4 cups chopped cabbage                      

1-2 cups chopped onions
2 tsp red chilli powder
Rice Flour as needed (1-2 cup)
Tamarind - chana size..( soak in water n use )
salt to taste
oil for frying.

METHOD:-

1. Chop cabbage and rinse it with cold water. 

2. Shake it and let all the water drain. 

3. Mix cabbage, onions, Tamrind and salt. Keep this mixture ready.

4. To the cabbage-onion mix, add 1-2 cup Rice Flour and red chilli powder and mix.

5. Add little water and mix thoroughly. It should just form a lump. Try to add less and just enough water such that when you take a tablespoon of the mix and make a ball it holds the shape.

6. Now Deep fry these in Oil.

HAPPY COOKING :))))))))