Sunday, 11 March 2007

Jhatpat Samosas

These past few days have been such a blur....I am busy spring cleaning the entire house, running errands, being a soccer and a Taekwondo mom....and not to mention cooking for the four of on days like these...Jhatpat food comes to my rescue...and that's exactly what this is- quick and yummy.
I used the medium sized tortillas as a base for these samosas....the filling is very simple - just plain potatoes and peas, but I made the filling-Gujju style using mostly green masalas, try my version and see for yourself.


Note: Amount of potatoes and peas are just guidelines, use according to your family size and appetite! Just remember to adjust the seasonings accordingly.
  • 1 packet of medium sized tortillas - Don't use the small or large ones...the medium size works the best.
  • 4-large potatoes, boiled and cut into cubes
  • 1.5 cups- green peas
  • 1 large onion- chopped finely
  • 2 large jalapenos- use less if they are really hot- chopped
  • 1 large piece of ginger
  • 1 tbsp Fennel seeds (variyali)- roasted and powdered
  • 1 tbsp Coriander seeds - roasted and powdered coarsely
  • Handful of Cilantro leaves -chopped
  • Salt, Sugar, a pinch of turmeric, lemon juice to taste
  • Oil for frying, 1 tbsp- for sauteing the filling
  • 2tbsp-all purpose flour and some water to make a thick paste to cover the edges of the tortilla.
Make the filling:
In a wide pan, heat some oil. Add the onions, jalapeno, ginger, fennel seeds and coriander seeds. Let the onions turn translucent. Add the potatoes and peas and the seasonings, adjust to your taste and let cool.

To fill the samosas:
Cut the tortilla down the middle.Form a cone and stuff the cavity with the cooled potato-pea mix. Seal the edges with the paste made from the all purpose flour and water and set aside. Cover with a slightly damp kitchen towel to make sure they don't dry out. See picture.

When they are all sealed,fry them on medium low heat till they are golden brown and crispy. Don't fry them on high heat,the tortillas will brown very quickly and leave an after taste. You can also bake these in the oven, just be sure to spray each of the samosas with a non-fat cooking spray,along with the baking sheet.

Serve hot with some garlic or cilantro chutney and enjoy!

Upcoming Post Preview: "Gujarati Series: Chana-Batata curry"
Winter food Swing Update: Now Renamed SPRING FLING 2007. I am extending the deadline for this event....just because there are so many blogging events that are going on, I'd like to give everyone a break! I am going to extend this event to May 20th, 2007. Submit your most creative entry cooked with family or friends and win a nice prize basket. Prizes to be announced soon. Good luck. Check all the details here.

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