How to make Deconstructed Samosa - Samosa in a different avatar – these are open samosas but not much different in taste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Snacks and Starters
Deconstructed Samosa Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Deconstructed Samosa checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Vazha Elai Kozhakattai, Sichuan Chilli Potatoes, Karela Bhakarwadi, Thyme and Apricot Muffins.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Deconstructed Samosa Recipe
Potatoes boiled, peeled and roughly chopped 2 medium
Refined flour (maida) 1 cup
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Ghee 2 tablespoons
Oil 2 tablespoons + for drizzling and for deep-frying
Cumin seeds 1 teaspoon
Green chillies finely chopped 2
Ginger finely chopped ½ inch
Green peas boiled and mashed ¼ cup
Coriander seeds roasted and crushed 1 teaspoon
Dried pomegranate seeds (anardana) ½ teaspoon
Chaat masala ½ teaspoon
Garam masala powder ½ teaspoon
Fresh coriander sprigs for garnishing
Method
Step 1
To prepare dough, take flour in a bowl. Add salt, carom seeds, ghee and sufficient water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
Step 2
Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add green chillies and ginger and sauté for 30 seconds.
Step 3
Add green peas, potatoes, coriander seeds, pomegranate seeds, salt, chaat masala and garam masala powder, mash and cook for 1-2 minutes. Set aside to cooL.
Step 4
Heat sufficient oil in a kadai.
Step 5
Divide the dough into medium equal portions. Place each portion on the worktop, drizzle some oil on top and roll them out into ½ cm thick sheets. Prick the sheets with a fork and cut into roundels with a medium sized serrated cookie cutter.
Step 6
Deep-fry each roundel in medium hot oil till golden and crisp. Drain on absorbent paper.
Step 7
Put some cooked potato mixture on top of each fried roundel.
Step 8
Serve hot garnished with coriander sprigs.
