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Papad samosa by Chef Sonali

sonali's picture
This recipe is a contribution by my MIL - Madhu Taneja
Ingredients
  Boiled potatoes 1
  Salt To Taste
  Chopped green chilli 1⁄2
  Chopped coriander leaves 1 Teaspoon
  Amchur 1⁄4 Teaspoon
  Oil 1 Cup (16 tbs) (For frying)
  Cumin seeds 1⁄4 Teaspoon
  Papad 1⁄2
Directions

1. Take boiled potatoes in a bowl and add salt, green chillies, corriander leaves, amchoor powder. Mash well.
2. In a small pan, heat little oil and fry cumin seeds until they splutter. Pour over the potato mixture and mix well.
3. Now take the lizzat papad and cut each into half.
4. Wet each papad half to soften. Then fold into a cone, like for samosa, and spoon the aloo mixture into it and seal the edges by dampening with a little water and pressing it. Place them on a kitchen towel to dry the papad again.
5. Heat oil to almost 375 degree. Drop the samosas into the hot oil and fry until the papads puff and become white.
6. Drain on paper toweling.
7. Serve immediately with green chutney or tomato ketchup.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Spicy
Feel: 
Crispy
Method: 
Fried
Dish: 
Cobbler
Interest: 
Holiday, Kids, Party, Healthy
Occasion: 
Wedding
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
1 Minute
Ready In: 
11 Minutes
Servings: 
1
Subtitle: 
Papad samosa

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Papad Samosa By Chef Sonali Recipe, Papad Samosa