INGREDIENTS:
Spring roll pastry sheet - 5 for 15 samosas
Oil - for deep frying
For stuffing:
Onion - 2 finely chopped lenthwise
Cabbage - 1/2 cup finely chopped
Potato - 1 big
Peas - 1/4 cup
Coriander leaves - 2 tsp finely chopped
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
HOW TO MAKE:
Keep out the frozen spring roll pastry sheet outside for 45 mins and allow it to get thaw.
Boil the peas and potato. Peel the potato skin and mash with peas and mix well together.
In a bowl mix chopped onion, cabbage, mashed potato & peas, coriander leaves, red chilli and turmeric powder with needed salt. Mix well and keep it aside.
Once the sheet became thaw carefully remove the sheets one by one and cover by wet cloth. Take out one sheet and make it 3 pieces lengthwise. If you want a big samosas then cut into two pieces. Take one piece and keep one tsp of mixed vegetables on the corner of the sheet as shown in the fig. Just fold down as a triangle shape and rotate down the shape without breaking it. At the end of the sheet grease the sheet with water and cover it as full triangle shape as shown in the fig.
Make it ready all the samosas and cover it with wet cloth.
Heat oil in a kadai and add the samosas one by one into the oil. You can cry up to 5 samosas depends on deep of the kadai. Fry well and turn gently to cook evenly on both sides.
Drain on the tissues. Crispy mixed vegetables Samosas ready :-) Serve with Ketchup, mint chutney, dates chutney as per your choice.
TIPS:
Vegetables are your choice and you can stuff only chopped onions to make onion samosa.
To make big samosas cut the sheet into two pieces.
Try with panner, mushroom, spinach and cheese to get variety samosas.
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