Crispy and tasty snack cabbage samosa

Introduction:

Samosa is everyone's favourite snack which can be served with tea,  to guests or on any special occasion. Usually samosa is filled with potato or keema but today we are making a slightly different and healthy variation.
Patta gobi or cabbage is a healthy vegetable that is rich in vitamins and fiber. When it is roasted with the right spices, its taste becomes amazing. This samosa is very light, crispy and tasty, which is liked by everyone be it kids or adults. 
In this recipe, we will tell you how you can make cabbage samosa easily at home making the dough, preparing the stuffing, shaping the samosa and deep frying it until it turns golden brown. This recipe is perfect for beginners too. 

Ingredients:

For filling:

• 2 cups cabbage leaves (finely chopped)

• 1 medium onion (finely chopped)

• 1 green chili (finely chopped)

• 1 teaspoon ginger garlic paste 

• 1/2teaspoon turmeric powder 

• 1 teaspoon red chili powder 

• 1 teaspoon coriander powder 

• 1/2 teaspoon cumin 

• Salt as per taste as per taste 

• 2 tablespoons oil (for seasoning)

• A little green coriander (finely chopped)

For dough 

• 2 cups flour 

• 1/4 cup oil or ghee 

• A little salt 

• Water (for kneading)

Method:

1. Kneading dough:

Add flour, salt and oil in a large vessel. 

Mix well. 

Slowly add water and knead a tight dough. 

Cover it with a wet cloth and leave it for 

20 to 30 minutes. 

2. Preparation the filling:

Heat the oil in a pan. 

Add cumin seeds, then add ginger garlic 

paste and green chilies and fry.

Now add onion and fry till they turn light golden. 

Add cabbage leaves and mix well. 

Spices turmeric, red chili, coriander powder and salt. 

Cook on medium flame for 8 to 10 minutes till the cabbage becomes soft and water dries up. 

Add coriander leaves and keep aside to cool. 

3. Samosa making:

Make small balls for flour and one ball into an oval shape using a rolling pin.

Cut the rolled dough from the middle and divide into two parts (half moon shape).

Pick one part and make a cone (apply some water and paste it).

Put filling in the cone, fold it from the top to give it a samosa 

4. Frying:

Heat the oil in a pan on medium flame.
Add the samosas and them lightly on low flame till they turn golden brown.

Take them out on a tissue paper and soak them in oil.

Tips:

1. Make tight dough:

The dough should not be too soft,  it should be a little tight like the one made for puri. This will make the samosa crispy.

2. Definitely give it rest:

Keep the dough covered with a cloth for 20 to 30 minutes. This will set the dough and make it rest to roll.

3. Do not overexpose:

Add some oil or ghee to the dough. This will make the crust and crispy and flaky. 

4. There should be absolutely no water:

The water in cabbage stuffing should be completely dry. If the stuffing is wet then the samosa may get wet while frying.

5. Stuffing should be cold:

Always use cold stuffing. It becomes difficult to shape the samosa with hot stuffing. 

6. Seal it well:

Stick the edges of the samosa properly using water or flour paste so that it does not open while frying.

7. Do not overfill:

Adding too much stuffing can break the samosa. 

8. Fry it slowly:

Fry samosa on low or medium flame. On high flame, it burns from outside and remains raw inside. 

Conclusion:

 Cabbage samosas is a very tasty, light and crispy snack which is a little different and unique from the traditional cabbage Samosa. Finely chopped Cabbage is mixed with spices to make stuffing which is spicy, a little crunchy and very flavorful. This recipe is also perfect for those who want to try something new but don't want to many complex steps. 

Made with simple homemade ingredients, this samosa is not only economical but is also a little light for health specially if you bake or air fry it. This can be served with tea, as an evening snack or in any small party. Children will also like it as its taste is different and crispy.

With this recipe you can make very tasty and crispy samosas at home.

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