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Patra Na Samosa


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Samosas with an unusual extra crispy covering.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients


10 colocassia leaves (arbi ke patte)

For the stuffing
4 boiled potatoes
3/4 cup boiled green peas
1 tsp cumin seeds (jeera)
2 green chillies, chopped
3 tsp dried mango powder (amchur)
1 tbsp chopped coriander (dhania)
1/2 tsp nigella seeds (kalonji)
2 tbsp ghee
salt to taste

To be mixed into a besan paste
3 tsp besan (Bengal gram flour)
3 tsp water

To be mixed into a batter
3/4 cup besan (Bengal gram flour)
3/4 cup water
salt to taste

Other ingredients
 oil for deep-frying
Sweet Chutney , to serve

Method

    For the stuffing
    1. Cut the potatoes into very small pieces.
    2. Heat the ghee and fry the cumin seeds until they crackle.
    3. Add the green chillies and fry for a few seconds.
    4. Add the remaining ingredients and mix well.

    How to proceed
    1. Wash the colocasia leaves and remove the thick stems. Cut the leaves into long strips.
    2. Make triangle shaped pockets with flaps from the long strips.
    3. Fill some stuffing into each pocket, cover with the flap and seal with the help of a little besan paste.
    4. When you wish to serve, dip the samosas into the batter and deep fry in oil.
    5. Serve hot with sweet chutney.
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