Patti Samosa

Crunchy canapes baked to perfection

Prep Time 12 min
Cook Time 8 min
Serving Size 6
Recipe Type Microwave Oven

Crisp outside with a warm, succulent filling, Patti Samosa is a beloved item of India’s savoury snack array, especially popular on rainy days. Thought to have originated in Persia around the 11th century AD, it is more likely to have come from Kazakhstan, Uzbekistan, and Turkmenistan in Central Asia. Royal families of yore loved samosas, which were easy to eat at tea parties and transport as snacks for shikaars (hunts). The thin, flaky pastry shell filled with spiced potatoes, peas, or minced meat is an easy-to-make treat. Baked to golden perfection, the distinctive, delicate pastry crisps beautifully, lending a satisfying crunch to every bite.

Ingredients

6 Samosa Pattis
2 Potatoes
100 gms Green Peas
1 tsp Ginger Garlic Paste
1 Tomato
1 Onion
Salt to taste
1 tbsp Garam Masala
Oil

Method

Mash the boiled vegetables (potato, tomato, onion, peas), add ginger garlic paste, garam masala, and salt to the mixture and stir. Place 1 tsp of the mixture on the patti and fold it to make a samosa.
Apply oil to the samosas and the magic tawa and heat the tawa on H1 mode. Then, place the samosas on the tawa and cook them for 6-8 miutes, turning them after 4 minutes.
Serve hot with some tomarto ketchup.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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