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Hariyali Samosa | Vatana Samosa | Green Peas Samosa |
Tarla Dalal
09 August, 2016
Table of Content
Hariyali Samosa | Vatana Samosa | Green Peas Samosa |
Crafting Delicious Vatana Samosas: A Delightful Twist
This recipe brings a fresh and vibrant twist to the beloved Indian snack, the samosa, by featuring a Vatana Samosa (green peas samosa). Unlike the traditional potato-filled version, this recipe highlights the natural sweetness and texture of green peas and French beans. The key to successful samosas begins with the ready-made samosa patti (wrappers) and a simple plain flour (maida) paste, which acts as the crucial sealant to ensure the delicious filling stays securely inside. The preparation is straightforward, promising crispy, golden samosas that are perfect for any occasion.
Preparing the Aromatic Green Pea Filling
The heart of these samosas lies in their flavorful filling. It begins by gently heating oil in a broad non-stick pan and tempering it with carom seeds (ajwain), which impart a distinct, aromatic note. Next, the stars of the filling – boiled and crushed green peas and finely chopped and boiled French beans – are added to the pan along with green chili paste for a touch of heat. This mixture is sautéed for a brief 1 to 2 minutes over a medium flame, allowing the flavors to meld beautifully without overcooking the vegetables.
Enhancing the Filling's Flavor Profile
To elevate the taste of the green pea and French bean mixture, a few essential ingredients are incorporated. Lemon juice is added, providing a bright, tangy counterpoint to the sweetness of the peas. A touch of sugarfurther enhances this natural sweetness, creating a balanced flavor profile. Lastly, washed and drained beaten rice (poha) is mixed in; it helps absorb any excess moisture, ensuring the filling has the perfect consistency and doesn't make the samosas soggy. The entire mixture is then cooked for just one more minute on a medium flame, ensuring all ingredients are well combined and the flavors are fully developed. This perfectly prepared filling is then divided into seven equal portions, ready for assembly.
Expert Samosa Folding for a Perfect Shape
The art of making samosas truly shines in the folding technique. Each samosa patti is placed on a clean, dry surface, and the process begins by taking the right bottom corner and folding it diagonally across to form a triangle. This initial fold creates the base of the samosa pocket. The triangle is then folded again towards its left, and subsequently, folded diagonally on the opposite side. This precise sequence of folds is essential for creating the classic conical samosa shape with a secure pocket, ensuring it holds the generous filling without tearing or leaking during frying.
Filling and Sealing for a Crispy Delight
Once the intricate folding creates the perfect pocket, a portion of the savory green pea and French bean filling is carefully placed inside. The next crucial step is sealing the edges. The maida-water paste (plain flour dissolved in water) comes into play here, acting as a strong adhesive. This paste is applied along the open edges of the samosa, which are then firmly pressed together to create a tight seal. This meticulous sealing prevents the delicious filling from spilling out during the deep-frying process, guaranteeing a perfectly intact and satisfying samosa. This precise method is repeated for the remaining samosa pattis and filling portions.
Deep-Frying to Golden Perfection and Serving
With the samosas expertly filled and sealed, it's time for the final, transformative step: deep-frying. Oil is heated in a deep non-stick kadhai over a slow flame. It's important to fry only a few samosas at a time to avoid overcrowding the pan and ensure even cooking. They are fried patiently until they turn a beautiful golden brown color on all sides, indicating a perfectly crisp exterior. Once cooked, they are carefully drained on absorbent paper to remove excess oil. These hot, crispy Vatana Samosas, a delightful and unique potato-free alternative, are then ready to be served immediately with sweet chutney, offering a burst of flavor and texture with every bite.
Tags
Preparation Time
10 Mins
Cooking Time
9 Mins
Total Time
19 Mins
Makes
7 samosas
Ingredients
Main Ingredients
2 tbsp plain flour (maida) dissolved with 2 tbsp
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
Method
For the filling
- 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.
- Add the lemon juice, sugar, beaten rice and salt, mix well and cook on a medium flame for 1 minute.
- Divide the filling into 7 equal portions and keep aside.
How to proceed
- 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.
- Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side as shown in the image.
- 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.
- Repeat steps 1 to 3 to make 6 more samosas.
- 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.
- Serve hot with sweet chutney.
Hariyali Samosa | Vatana Samosa | Green Peas Samosa | Video by Tarla Dalal
Hariyali Samosa, Vatana Samosa, Green Peas Samosa recipe with step by step photos
Nutrient values (Abbrv)per plate
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Raja
May 12, 2020, 10:40 p.m.
Mast samosa
Dhwani Gandhi
Feb. 5, 2016, 8:16 p.m.
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.
Kalyan Food Lover
June 14, 2011, 1:52 p.m.
Jinhe aaloo se parhej hai, par samosa khana pasad karte hai, wo aapni khaviish Puri kar sakte hai ye Hariyali samosa kha ke:-):-):-) tarla Ji ki badavlat ...
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