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Samosa Filling(Sabji)

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Bhavna from superveggiedelight.com brings you delicious veggie samosa filling.
Ingredients
  Onions 1⁄2 Cup (8 tbs), chopped
  Garlic paste 1 Teaspoon
  Ginger paste 1 Tablespoon
  Green chili paste 1⁄2 Teaspoon
  Carrots 1⁄2 Cup (8 tbs), diced
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
  Garam masala 1 Teaspoon
  Sesame seeds 2 Teaspoon
  Mashed potato 1 Cup (16 tbs) (Sweet potato can also be added)
  Thick poha 1 Cup (16 tbs) (Soaked in a little water for 30 minutes and drained)
  Frozen green peas 1⁄2 Cup (8 tbs)
  Frozen corn 1⁄4 Cup (4 tbs)
  Fresh coconut 1⁄4 Cup (4 tbs), grated (Optional)
  Lemon juice 1⁄2 Teaspoon
  Sugar To Taste
  Fresh cilantro 1 Tablespoon, chopped
For the seasoning
  Oil 2 Tablespoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1 Pinch
Directions

MAKING
1. Take a pan and heat it with a couple of tablespoons of oil in it. Add cumin seeds and asafoetida.
2. Add the onions and saute them for a couple of minutes. Then add the ginger paste, garlic paste and the green chili paste and stir well for a minute or two.
3. Add the diced carrots and mix them well.
4. Add turmeric powder, salt, garam masala and stir all the ingredients to combine well.
5. Add the sesame seeds, mashed potato, puffed rice (poha), green peas and corn. Mix all the vegetables well.
6. Add lemon juice and sugar and lastly sprinkle some freshly chopped cilantro. Stir well.

FINALIZING
7. Use the prepared filling to stuff into spring roll wrappers shaped into samosas to be fried.

SERVING
8. The samosas stuffed with this filling can be served with any sauce or chutney of your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Taste: 
Savory
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
8
Who doesn't like to enjoy delicious Indian samosa? Watch this part 1 of the video that presents a step-wise recipe to make samosa filling and dough for the cover. The video is nicely explained and would surely equip you to make some terrific samosas at home. See part 2 of the series for the complete recipe.

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