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Samosa ( Gujarati Recipe)

 

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Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with 47 amazing pictures

Rainy day and wanting to eat something super tasty with a cup of tea? Gujarati style vegetable samosa is a go to dish! Samosa are a deep fried or baked Indian savoury snack with a filling, the filling is mostly potatoes, onions, lentins, green peas and now a days people have started innovating and experimenting with samosa and use noodles, pasta or even paneer as the stuffing. Samosa are a popular snack and appetizer.

Samosas are from Punjab but we have our Gujarati style vegetable samosa, the recipe is a little complex yet worth it as it is extremely flavourful. We have made Gujarati style samosa covering with whole wheat flour instead of maida. Traditionally maida is used in making these Punjabi samosas. Further, the stuffing is made with first cooking the onions then adding the main ingredients like potatoes and green pease. Unlike other samosas, the Gujarati style vegetable samosa does not use boiled potatoes—here, raw potatoes are chopped and allowed to cook in oil and green peas and cooked. It would take 7-8 minutes for potatoes and green peas to cook once done we have added cabbage and ginger green chilli paste. We have also added sugar to give Gujarati samosa a twist. Further, we have added lemon juice. You can also add chat masala or amchur if you wish to. Lastly, some coriander for freshness. Thereafter, the prepared dough is used to make the patti’s for the samosa. The dough is divided equally and rolled in a thin roti then cooked on both sides not for more than 10 seconds both the side and then divided into 3 equal portions. Which would give us a patti, further the patti is folded into a cone which is stuffed with the aloo and green peas mixture sealed with maida slurry and deep fried.

These gujarati style samosa are different in taste and size as compared to the traditional samosas. The size is usually smaller and these Gujarati style vegetable samosa are crispier. Samosas are my family’s favourite, we cant resist samosa at any given point of the day. You can even bake or air fry them.

Have Gujarati samosa with green chutney and immediately serve them!!

Enjoy Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with detailed step by step photos below.

Samosa ( Gujarati Recipe) recipe - How to make Samosa ( Gujarati Recipe)

Tags

Gujarati FarsansComfort FoodsIndian Snacks for EntertainingDeep-fried Indian StartersDeep FryRaksha - BandhanGanesh Chaturthi

Preparation Time:    Cooking Time:    Total Time:    Makes 18 samosas

Ingredients


For The Covering
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp oil
whole wheat flour (gehun ka atta) for rolling

For The Samosa Filling
3/4 cup peeled and chopped potatoes
3/4 cup coarsely crushed green peas
3/4 finely chopped cabbage
3/4 tbsp oil
1/3 cup finely chopped onions
1 1/2 tsp ginger-green chilli paste
3/4 tbsp sugar
1/2 tbsp lemon juice
salt to taste
3 tbsp chopped coriander (dhania)

Other Ingredients For The Samosa
2 tbsp plain flour (maida) dissolved in 1 tbsp
oil for deep- frying

For Serving With The Samosa
 green chutney

Method
For the covering
    For the covering
  1. Sieve the flour and salt together.
  2. Transfer it in a bowl, add the oil and knead into a soft dough using enough water. Keep aside.

For the samosa filling
    For the samosa filling
  1. Heat the oil in a broad pan, add the onions and sauté on a medium flame till the onions turn golden brown in colour. Sprinkle a little water if required.
  2. Add the potatoes and green peas, mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.
  3. Add the cabbage, ginger-green chilli paste, sugar, lemon juice and salt and mix well.
  4. Cover and cook on a slow flame for 5 minutes or till the vegetables are cooked.
  5. Remove from the flame, add the coriander and mix well.
  6. Cool slightly and divide the filling into 18 equal portions. Keep aside.

How to proceed to make samosa
    How to proceed to make samosa
  1. Divide the dough into 6 equal portions.
  2. Roll out each portion into a very thin 200 mm. (8") diameter circle using a little wheat flour.
  3. Heat a non-stick tava (griddle) and cook each chapati on both sides for a few seconds.
  4. Divide each chapati into three long pieces and make a cone of each strip.
  5. Stuff a cone with a portion of the prepared filling.
  6. Seal the edges carefully with the help of the flour-water paste.
  7. Repeat the steps 5 ans 6 to make 17 more samosas.
  8. Heat the oil in kadhai and deep-fry a few {span class="bold1"}samosas{/span}at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
  9. Drain the {span class="bold1"}samosas{/span} on an absorbent paper and serve hot with green chutney

Samosa ( Gujarati Recipe) with step by step photos

What are Samosas?
  1. What is a Samosa?  Think of the samosa as a tasty parcel! A cover of flattened dough wraps up a delectable stuffing, and the whole parcel is deep-fried or baked to perfection, to get a scrumptious snack.

    The most common stuffing for samosa is cooked and roughly mashed potatoes, spiced up with varied Indian spices and spice powders. There are, of course, innumerable variants. Typical North Indian Samosa is conical in shape, packed with spicy cooked potatoes. The Punjabi Samosa is bigger and richer – literally bulky! It is obviously one of their favourite snacks as Punjabis are game to have samosas even for breakfast.

    There are variants of samosas with different veggies – could be multiple veggies mashed together with the potatoes, single veg samosas, or different combinations of veggies without potato!
    In South India, you will find onions dominating the stuffing, and the Samosa itself is smaller and flatter than what you see up North. Try the Onion Samosa. On the other hand, you can make Samosa Kadhi Chaat, which use raw bananas for the stuffing.

    The Gujarati Samosa is quite different from the rest of the breed, because the stuffing is made of finely-chopped raw potatoes rather than cooked and mashed ones. The potato cooks in the oil, which gives it a rather different taste and mouth-feel. When in Hyderabad, you should taste the Lukhmi, which is a flaky version of the Samosa, with a spicy and rich taste.

    You can make samosas with totally off-beat combinations of ingredients. Have you ever thought of making a Poha and Sprouted Vatana Samosa? Do try it! You can also make nice mini samosas like the Mini Spinach and Cheese Samosa, which are kind of bite-sized and easy to serve as starters and cocktail snacks. Get super local with the Rice Samosas, or go international with the Ravioli Samosa. When in a rush, look no further than the Jhatpat Samosa. Your choices are unlimited!

    While we are at it, how can we forget the innumerable chaats and other interesting snacks made using the humble samosa, like the Samosa Chaat, Chole Samosa Chaat and Samosa Kadhi Chaat. You can also smash a tasty samosa into your sandwich, as in the Toasted Samosa Sandwich or Samosa Chips Sandwich.

    Oh well, plain old samosa tastes awesomely good too, so you can just walk up to the vendor at the end of the street and enjoy a piping hot one with chutney at tea-time today!

Like Gujarati Samosa
  1. Like Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | then see our other samosa recipes. 

Method For the covering
  1. For the crunchy covering of Gujarati samosa | Gujarati style vegetable samosa | samosa recipe with samosa patti | place a sieve on a deep bowl.
  2. Put the whole wheat flour. Traditionally, samosa covering is made using maida i.e refined flour but, to make them a little healthier we will make use of gehun ka atta.
  3. Add the salt.
  4. Sieve the flour and salt together.
  5. Add the oil. Oil can be swapped with ghee or dalda. This is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles.
  6. Gradually add water to form the dough.
  7. Knead into a soft dough.
  8. Cover with a damp cloth or a lid and keep aside.

For the filling of Gujarati Samosa
  1. For the filling of Gujarati samosa | Gujarati style vegetable samosa | samosa recipe with samosa patti |, wash 2 medium potatoes and scrub them. With the help of a peeler, peel the skin and discard it. Roughly chop the potatoes and keep aside.
  2. Depending upon what you are using, fresh or frozen, measure 1 cups of green peas and transfer into a small mixer jar.Coarsely crush the peas by pulsing them once or twice. Keep aside.
  3. For the filling of vegetable samosa, heat the oil in a broad pan.
  4. Once the oil is hot, add the onions.
  5. Sauté on a medium flame for 2 minutes or till the onions turn golden brown in colour. Sprinkle a little water if required. This will prevent the onions from burning and sticking to the pan.
  6. Add the potatoes.
  7. Furthermore, add the green peas.
  8. Mix well and cook on medium flame, till the potatoes are soft, while stirring at regular intervals. Sprinkle little water if required.
  9. Add the cabbage.
  10. Add the ginger-green chilli paste. The quantity can be adjusted to suit your liking.
  11. Add the sugar to provide little sweetness to the filling.
  12. Add the lemon juice, salt and mix well. If you do not have fresh lemon juice, make use of amchur powder or chaat masala.
  13. Cover and cook on a low flame for 5 minutes or until the vegetables are cooked.
  14. Remove from the flame, add the coriander.
  15. Mix well and our filling for Gujrati samosa is ready!
  16. Cool slightly and divide the filling into 18 equal portions. Keep aside.

How to proceed
  1. To prepare the Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti |  take 2 tbsp plain flour in a small bowl.
  2. Add 1 tbsp water and mix well to form a paste. Keep aside.
  3. Divide the dough into 6 equal portions.
  4. Take a portion of the dough, roll it between your palms to form a ball and flatten it.
  5. Roll out the portion into a very thin 200 mm. (8") diameter circle using a little wheat flour. If the chapati is not rolled thinly, you won’t get crispy samosas.
  6. Heat a non-stick tava (griddle) and place the chapati.
  7. Cook the chapati for a few seconds. Do not cook for more than 10 seconds or else the samosa patti will become crisp and difficult to fold.
  8. Flip and cook the other side for a few seconds.
  9. Remove and place on a plate.
  10. Similarly, roll out the remaining 5 portion so we can start making all the samosa pattis.Divide a chapati into three long pieces.
  11. Similarly, divide all the chapatis to get 18 samosa pattis in all.
  12. Take a samosa sheet and try forming a triangle.
  13. Fold it further 2 times to form a cone.
  14. Our cone of a strip is now ready.
  15. Stuff the cone with a portion of the prepared filling.
  16. Apply the flour-water paste on the edges.
  17. Seal the edges carefully and form the Gujarati patti samosa.
  18. Repeat the steps 13 to 18 prepare 17 more Gujarati samosas.
  19. Heat the oil in kadhai and carefully slide in 2 samosas depending upon the size of the kadhai.
  20. Deep-fry the samosas on a medium flame till they turn crisp and golden brown in colour from all the sides.
  21. Drain the Gujarati samosa | Gujarati style vegetable samosa | samosa recipe with samosa patti | on absorbent paper.
  22. Fry all the samosas and serve the patti samosa hot with green chutney.
  23. If you enjoyed this recipe of Gujarati patti samosa, then also check out other farasan recipes like: Patra, Khandvi, Mag Ni Dal Na Dhokla.
Nutrient values per samosa
Energy91 cal
Protein1.4 g
Carbohydrates7.9 g
Fiber1.6 g
Fat6 g
Cholesterol0 mg
Vitamin A114.7 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C23.8 mg
Folic Acid7.5 mcg
Calcium13.1 mg
Iron0.5 mg
Magnesium15.5 mg
Phosphorus34.3 mg
Sodium5.5 mg
Potassium71.7 mg
Zinc0.2 mg
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