Crispy Potato Cauliflower Samosa / Aloo Gobi Samosa

Name: Crispy Potato Cauliflower Samosa / Aloo Gobi Samosa
Cuisine: Indian
Ingredients: 3 cup Maida / Atta; 1 tsp Salt; 3/4 tsp Sugar powder; 2 tbsp Oil; Oil for frying; Water required for kneading; 5-6 medium Potato; 1.5 cup shredded Cabbage; 1 small Cauliflower; 2 Bay Leaf, 1 dry red chilli; 1/2 tsp Cumin seeds; 1/4 tsp Turmeric powder; 1 tbsp Ginger; 1 tsp Garam Masala powder; 3-4 green chilli (finely chopped)

Sudipa Gope @Sudipagope

#Win
#Week7

Winter is the time when veggie market is flooded with Cauliflower and we find different ways to consume it and Aloo Samosa is such a snacking where only Aloo is stuffed all throughout the year but winter is the time when Aloo Samosa is stuffed with both Aloo and Cauliflower.

Aloo Samosa is a popular yet delectable savoury snack available almost in every nook and corner of town and enjoyed with great charm specially during winter.
Cauliflower Samosa / Singara is very popular in West Bengal in winters.

#Win
#Week7

Sudipa Gope @Sudipagope

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Ingredients

3 cupMaida / Atta
1 tspSalt
3/4 tspSugar powder
2 tbspOil
Oil for frying
Water required for kneading
Samosa filling
5-6medium Potato
1.5 cupshredded Cabbage
1small Cauliflower
2Bay Leaf, 1 dry red chilli
1/2 tspCumin seeds
1/4 tspTurmeric powder
1 tbspGinger
1 tspGaram Masala powder
3-4green chilli (finely chopped)

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Steps

1

Chop potato into small small cubes, cut Cauliflower into small florets and keep aside. Steam cabbage + cauliflower upto 60% - 70%.
2

Chop Coriander and keep aside.
3

Prepare the filling, in pan/kadhai add oil, add cumin seeds + bay leaf + dry red chilli + ginger and allow to crackle, then add potato cubes+ green chilli and sauté for 5-6 minutes, then add cabbage + cauliflower + salt + turmeric + garam masala and cook till potato turns soft and mushy. Sprinkle little water, cover, and cook for a few minutes, add chopped coriander, mix well and the filling is ready.
4

Knead maida + salt + oil + water (as required) and knead a tight and semi-soft dough. Pinch medium size balls from the dough and roll out a medium-thick roti and cut into two halves.
5

Now take any one half and give the shape of the cone by joining two corners and seal it by applying water, add 1-2 tbsp of potato filling in the cone and again seal it by joining two edges and seal with help of water. [ refer picture ]
6

Samosa is ready to get fried.
7

In heavy bottom pan/kadhai, add oil, let it come to medium heat, then start dropping Samosa and fry till golden brown.
8

Crispy Aloo Gobi Samosa is ready to serve.
9

Serve with your favourite Chutney and pair with Tea.
10

Enjoy winter with this wonderful snacking.