Hariyali Samosa, Vatana Samosa, Green Peas Samosa


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Hariyali Samosa

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
हरियाली समोसा - हिन्दी में पढ़ें 

Added to 895 cookbooks   This recipe has been viewed 39219 times

Samosa without potatoes? What! That frown on your face is sure to change into a wide and contented smile once you taste this Hariyali Samosa.


Featuring a well-spiced stuffing of crushed green peas and French beans, this samosa is made all the more wholesome and filling with the addition of poha to the filling mixture. You will be amazed by the texture and flavour of this ‘samosa with a twist’!


If you are looking for recipes of samosas with different fillings do check these out - Poha and Sprouted Vatana Samosa , Patra Na Samosa , Spicy Rice Samosa , Mini Onion Samosa , Paneer Samosa and Punjabi Samosa .

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Hariyali Samosa, Vatana Samosa, Green Peas Samosa recipe - How to make Hariyali Samosa, Vatana Samosa, Green Peas Samosa

Preparation Time:    Cooking Time:    Total Time:     Makes 7 samosas
Show me for samosas

Ingredients
7 samosa pattis
2 tbsp plain flour (maida) dissolved with 2 tbsp water
oil for deep-frying

For The Filling
1/2 cup boiled and crushed green peas
1 cup finely chopped and boiled french beans
2 tbsp beaten rice (poha) , washed and drained
1 tsp oil
1/4 tsp carom seeds (ajwain)
2 tsp green chilli paste
2 tsp lemon juice
1 tsp sugar
salt to taste

For Serving
sweet chutney
Method
For the filling

  1. Heat the oil in a broad non-stick pan and add the carom seeds, green peas, french beans and green chilli paste and sauté on a medium flame for 1 to 2 minutes.
  2. Add the lemon juice, sugar, beaten rice and salt, mix well and cook on a medium flame for 1 minute.
  3. Divide the filling into 7 equal portions and keep aside.

How to proceed

  1. Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
  2. Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side as shown in the image.
  3. Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image.
  4. Repeat steps 1 to 3 to make 6 more samosas.
  5. Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  6. Serve hot with sweet chutney.
Accompaniments

Anardane Te Phudine ki Chutney 
Dahiwali Phudina Chutney ( Kebabs and Tikkis Recipes) 
Fresh Garlic Chutney ( Non- Fried Snacks ) 
Green Chutney ( Faraal Recipe) 
Mint and Onion Chutney 

Nutrient values per samosa
Energy119 cal
Protein2.4 g
Carbohydrates13 g
Fiber1.5 g
Fat6.4 g
Cholesterol0 mg
Vitamin A82 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C5.7 mg
Folic Acid7.7 mcg
Calcium12.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.1 mg
Potassium41.3 mg
Zinc0.1 mg

RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook

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Reviews

Hariyali Samosa
5
 on 30 Sep 15 05:24 PM


Thanks for showing how to use the readymade samosa patti. The filling is also very quick. Because of the readymade samosa patti, the texture of the samosa is nice and crisp. The samosas are really quick and delicious. They are slightly spicy but when had with sweet chutney, its just perfect.