samosa patties My Recipebox:

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Author scc33 Servings 0 persons
Published December 21, 2008 Cooking Time (mins) 5
Main Ingredient Potatos Preparation Time 20 mins

This recipe I created when I did not have the time to make the pastry and wrap the samosas

Recipe of samosa patties

Ingredient Name Quantity Unit
coating: all purpose flour (maida)  3/4 Cup
canola or vegetable oil  enough to deep fry Numbers
butter  2 Teaspoons
onion - finely minced  one Small
dry methi leaves - crushed  2 Tablespoons
garam masala  1/2 Teaspoons
ground coriander  1/2 Teaspoons
ground cumin  1/2 Teaspoons
lemon - juice only  1/2 Piece
fresh or frozen peas - if frozen, thaw first.  1/2 Cup
Potato  one Big
chickpea flour (besan)  3/4 Cup
egg  one Large
water  2 Tablespoons
baking powder  1/2 Teaspoons
salt  1/2 Teaspoons

Peel cut and boil potato until tender. Drain and mash. Fry the minced onion in the butter until it is soft. Add onion to the potato. Add the coriander, cumin, methi leaves, garam masala and juice of 1/2 lemon. Add the peas and salt and gently mix together. Wet your hands (to prevent sticking) and shape the mixture into patties around 2 - 3 inches in diameter and place on a plate. If you need to layer them, place a piece of wax paper or cling wrap between layers. Place in the refrigerator for about 45 minutes, until they are firm. When they are ready to cook, begin heating the canola or vegetable oil to medium heat. Beat the egg and water in a bowl and set aside. Blend the all purpose flour, besan and baking powder in another bowl. When the oil is hot - you can tell when a piece of the potato mix will bubble and rise to the top of the pan - take a patty and dip it into the egg, roll it in the flour mixture, then put it into the hot oil (you should use a large spoon or mesh scoop to do this so you don#39;t splatter hot oil on yourself). Fry until golden brown and remove onto a paper towel. Serve with chutney.
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