Satisfy Your Craving! Delightful Cabbage and Carrot Samoosas
Though lifestyle gets busy and fast paced, we would still like to satisfy those cravings. Samoosa’s are so convenient and delicious.
Cook Time
Ingredients
Filling:
- 1 onion, chopped
- ½ cabbage, chopped
- 3 carrots, chopped
- 1 red chilli, chopped
- 1 green chilli, chopped
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon garlic and ginger paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons oil
Samoosa:
- 1 kilogram ready-made samoosa pastry
- 4 tablespoons flour, water to mix into a paste
- oil for frying
Instructions for filling
- Heat thick based pot to moderate heat, add 5 teaspoons oil
- Braise by adding onion, mustard seed and turmeric
- Allow to sizzle for 2 minutes
- Add garlic and ginger paste
- Add cabbage, leave for 15 minutes, allow to soften down
- Add carrots, chilies, salt and sugar
- Cook for another 15 minutes, then leave to cool
Instructions for samoosa
- Separate each layer of pastry, apply the flour paste to the edges of the pastry folding into a triangular shape creating a pocket to fill
- Add 1 ½ teaspoon filling, and continue folding in triangular shape
3. Heat oil in a wok or deep frying pan with oil enough to cover samoosa
4. Fry each samosa for at least 3 minutes on both sides
5. Drain excess oil from samoosa on a paper towel
6. Ready to serve
Tips
- You may portion the amount you require and the remaining package and freeze.
- Freeze for up to 6 months.
- During the week or weekends for function, social gathering, family snack or meal just pull out from the freezer, fry and wala!
© 2020 Mitara N
Comments
AUTHORThat's wonderful news Rajan,
The flavours are exceptional, and I welcome the feedback once you have tried it as well.
Appreciate your comments always
Take care and be safe
This is one samosa stuffing I need to try. Thanks for sharing and I'll be doing it sometime soon.
- AUTHOR
Thank you Shauna, I am always willing to assist.
Appreciate your comments.
Stop by anytime.
Thanks for the alternate recipe, Mitara. I'm sure your American fans will appreciate the time you took to adapt your recipe to American ingredients and means of cooking.
- AUTHOR
Hi Shauna,
You are absolutely welcome to use puff pastry, rolled out thin, and cut into long strips.
- If the pastry misbehaves, lol (as pastry is a bit softer), instead of long strips cut into squares and the pastry remains bit thicker to avoid tearing.
- Add your filling to one corner of the pastry, fold over and press the sides with your fingers or a fork.
With puff pastry, instead of frying (as it will absorb to the oil) rather bake it,
- place each pastry, after applying non stick spray onto the oven tray,
- baste some melted butter onto the top parts of the samoosa pastry
- bake into a preheated oven for 15 to 20 minute until gold brown at 180 degrees.
Wala! Ready to serve, tasting just as divine
Thank you for visiting, you are welcome anytime and appreciate your comment.
Mitara, this looks delicious. I don't know what samoosa pastry is or if it's available in the U.S. Could I substitute puff pastry?
- AUTHOR
That's wonderful news, so happy to hear
Thank you for your valuable feedback
These sound like tasty treats. I like spicy food, so I'm sure I'd like your samoosas.
- AUTHOR
Appreciate your feedback
Good recipe. In India we fill potato fillings also which is very common.
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