Patti Samosa
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.
“Crunchy canapes baked to perfection"
Prep Time
12 mins
Cook Time
8 mins
Serving Size
6
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.
