This recipe i have inspired by Sanjeev Kapoor Potli samosa (deep fried). Samosa is one of the favorite snack which we love to have any time not only tea time. Normally samosa is a deep fried snack and made by maida(allpurpose flour). I have seen in some food websites they made this deep fried snack in a baking version. But i wanted to try this snack in much more healthy way. So tried I them steamed my first attempt is with maida. I mixed the dough maida and prepared just like how we make for deep fried samosa. I use the filling also same like as deep fried samosa filling with potato curry. I must say this attempt is a failure because the puri which i made was thick like normal samosa. And stuffing is potato curry is so soft without any crunches. When we deep fry samosa the out side crust will be crunchy so if the fill is soft also the out side crunchy crust will give a tempting taste to samosa. Now when we steam them the out side crust will not be crisp it will be soft. And when we make the crust thick like normal samosa that the  in side of the samosa dough did not cooked properly . I find that raw taste in that samosas.

This time I changed the flour to wheat flour to make the crust and made a very thin puri. For filling I used mixed vegetables like carrot and beans along with potato so that you can find the filling crunchy.So do not over cook the vegetables for this steamed samosa. Serve this delicious and healthy potli samosa with chili garlic sause. Because the filling is less spicy so you have to serve a dip which is spicy. They did not  taste like deep fried samosa but the filling will give you a  feel like that you ate samosa. I want to make them more healthy way so i used wheat flour. You can use All purpose flour(maida) also but make the crust as thin as possible. So lets check how I made them....

INGREDIENTS:---

• Atta (wheat flour)  --- 1 cup
• Salt  to taste
• Water  --- 1/4 cup
• Onion --- 1 big finely chopped
• Carrot  --- 1 finely chopped
• Green beans  -- finely chopped 1/2 cup
• Potato  --- 1 medium finely hopped
• Green chillies  --- 2 finely chopped
• Ginger  --- 1/2 inch piece finely chopped
• Garlic cloves  --- 5 finely chopped
• Oil  -- 1 tab sp
• Cumin seeds  --- 1 tea sp
• Salt  --- 1/4 tea sp
• Garam masala  --- 1/2 tea sp
• Chat masala  -- 1/4 tea sp
• Dry mango powder   -- 1/4 tea sp

 

METHOD:--

For filling:--

1. Heat oil in a pan add cuminseeds let them popup then add chopped onion, green chillies, ginger, garlic fry till onion turn into trasperent.

2. Add choped potato, salt mix well cover and cook in a low heat for 5 minutes by the time potato will be half cooked.

3. Then add chopped cattot, beans cover and cook till vegetables are cooked.

4. Open the lid and add garam masala, chat masala, dry mango powder mix well and remove from heat and set a side.

5. Now take atta in a mixing bowl add salt sprinkle water and knead a little stiff then chapathi dough.

6. Knead well and make small balls out of this dough

7 . take small portions how we do for puris.

8. Press this dough ball in to very thin circle.

9. Press this puri as thin as possible like how i made check the above picture you can see my finger shadow trough the puri.

10. Now apply little water on the edeges of the thin puri.

11. Keep a table spoon full curry in the center of the puri.

12. Bring up the edges and lightly press to stick and give a bundle shape (potli)

13. Press well to make sure that stuffing should not come out.

14. Heat 1 cup water in a pan.

15. Place a idli plate in that pan and grease with a drop of oil.

16. Place the potlis in the greased idli plate.

17. cover and cook for 7 minutes

After 7 minutes when you remove the lid they looks like this with a shining like in the above picture.
Serve this healthy steamed potlis with chilli garlic sauce.

Bangala Dumpa Samosa.

Potatoes are boiled, peeled and chopped. Oil is tempered with spices and potatoes are briefly cooked with whole spices. A soft dough is made with maida. The potato mixture is stuffed in the dough and formed into samosa. The samosa are then deep fried till golden brown and served with chaat chutney.
Makes: around 5 Potato Samosa with Whole Spices.

Ingredients:

• Red Potatoes 2 Large
• Green Peas 1/3 Cup
• Green Chiles 2 – 3
• Cilantro few Sprigs
• Lemon Juice 1 Tbsp
• Turmeric Powder 1/4 tsp
• Whole Coriander Seeds 1/2 tsp
• Whole Fennel Seeds 1/2 tsp
• Cumin Seeds 1/2 tsp
• Salt to taste
• Oil 1 tbsp + for Deep Frying

For Dough:

• Maida 1/2 Cup
• Ajwain a Pinch
• Salt a big Pinch
• Lemon Juice 1 tsp
• Butter 1 Tbsp

Method of preparation:

Soak coriander seeds and fennel seeds in a tbsp or more of water for couple of minutes.
Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole.
Cool the potatoes to room temperature, peel and chop up the potatoes.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.

Heat a tbsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.

In a mixing bowl, mix together maida, ajwain, butter, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.

Cut the rolled out dough in half on its smallest diameter.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.

Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.

Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.
Notes: Make sure to fry the samosa for a good amount of time on low – medium flame.

Suggestions: If the oil is too hot, samosa turns dark quickly without cooking. For much crispier version of samosa, remove the fried samosa from heat, cool down and deep fry again till dark golden brown.
Variations: You can also add a pinch of garam masala or chaat masala to the potato stuffing mixture.
Other Names: Potato Samosa with Whole Spices, Bangala Dumpa Samosa.

via Talimpu

Jeedi Pappu Samosa.

A soft dough is made with maida. Freshly ground cashews are mixed with sugar and stuffed in the dough. Sweet samosa are then deep fried in medium hot oil till light golden brown in color. Sweet cashew samosa stores fresh for couple of weeks.
Makes: around 8 Sweet Cashew Samosa.

Ingredients:

• Maida 1/4 Cup
• Cashews 3/4 Cup
• Fresh Nutmeg Powder a Pinch
• Sugar 1/2 Cup
• Ghee 1 1/2 tsps
• Oil for Deep Frying

Method of preparation:

Grind half of the cashews into fine powder.
Finely chop the other half of the cashews.
Grind the sugar into fine powder.

In a heavy bottomed pan, add sugar and few drops of water.
When sugar crystals melt, add the cashews powder and the chopped cashews along with nutmeg powder.
Remove from heat and stir.
Cool the mixture to room temperature.

In a mixing bowl, mix together maida, ghee, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 4 portions.
Roll each portion into around 5 inch slightly oval shaped disc.
Cut the rolled out dough in half on its smallest diameter.

Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around a tbsp of the cashew mixture in the cone.
Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.

Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the prepared cashew samosa into oil.
Fry on both sides till the cashew samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve sweet cashew samosa when required.
Notes: Make sure oil is just hot enough.

Suggestions: If the oil is too hot, samosa turns dark quickly without cooking.
Variations: Check other desserts and sweets here.
Other Names: Sweet Cashew Samosa, Kaju Samosa, Jeedi Pappu Samosa.

via Talimpu