Vegetable Samosa - using Samosa Leaves

Samosa needs no description. It is sinful yet loved by all. Mixed vegetables are cooked with flavorful spices and filled into samosa leaves and deep fried. For healthier version you can bake them too. You can use variety of your favorite vegetables - beans, carrot, cabbage, green peas, potato, sweet corn and even add scramble paneer.

Ingredients :

• For the filling :
• Beans finely chopped - 1 cup
• Carrot finely chopper - 1 cup
• Cabbage finely chopped - 1 cup
• Sweet Corn - 1 cup
• Onion- 1 medium-sized
• Ginger Garlic Paste - 2 tsp
• Green Chili Paste - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Chili Powder - 1 tsp
• Coriander Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Jeera Powder - 1/2 tsp
• Salt to taste
• Oil - 2 tbsp
• Samosa Leaves - 15 to 20
• Maida / Corn Flour - 2 tbsp
• Water as required
• Oil for deep frying

Method :

To Prepare filling :

• In a pan heat oil on medium flame. Add ginger galic paste, chili paste and fry them till raw smell goes away. Add finely chopped onion and saute till translucent. 

• Add all the dry powders, salt and fry for few seconds. Add 3-4 tbsp water to prevent masala from getting burnt and mix well.

• Add finely chopped beans, carrot. Mix well and cook covered till they are half cooked.

• Now add finely chopped cabbage, sweet corn. Mix and cook covered till they are cooked. Switch off the flame and let it cool. Filling is ready.

Filling the Samosa :

• Before starting to fill the samosa make a slurry of maida/corn flour with water in a bowl and keep ready.
• Take a single leaf and place it on a plate. Fold one edge over to form a triangle shape.

• Fold over again to form a triangular pocket. Hold it in your hands to do the filling.

• Fill the samosa pocket with the prepared filling. Place it on the plate for further folding.

• Now fold the other end to cover the filling. Flip it and spread the flour paste so that you can make the final fold.

• Gently fold over the last layer making sure that you leave no holes at the corner and press down to close the seal. Repeat the steps to prepare other samosas.

• Heat oil in kadai on medium flame. When the oil is hot enough lower the flame to medium-low flame and slid the samosas one-by-one. Fry them in batches till golden and crispy. Remove them onto absorbent paper to remove excess oil.
• Serve them warm as a tea time snack with your favorite dip.

Tips :

• The mixture used for filling samosa should be dry. 
• The oil should be hot enough. If you put the samosa in low-temperature oil, it will absorb too much oil. 
• But while sliding the samosas in hot oil, reduce the flame to medium-low. Else there are chances of air bubbles forming on the sheets and it will not be cooked from inside.
• Baking in Oven/ Airfryer : Preheat the oven/air fryer to 180 degree C. Brush the samosa with oil and bake them for 30-35 mins or till they are golden at 180 degree C.