Hariyali Samosa-vatana Samosa-Green Peas Samosa-Video by Tarla Dalal

Hariyali Samosa-vatana Samosa-Green Peas Samosa-Video by Tarla Dalal

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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’!

  

Recipe Description for Hariyali Samosa, Vatana Samosa, Green Peas Samosa

Preparation Time: 
Cooking 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.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook

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