Crispy Patti Samosa

Instructions

Step 1: Sieve all purpose flour in a large mixing bowl.

Step 2: Add piping hot oil and salt to the sieved flour.

Step 3: Mix the hot oil and salt well into the flour using a spoon initially and then massage thoroughly with hands.

Step 4: Add lukewarm water gradually to knead the mixture into a soft dough.

Step 5: Apply a tiny amount of oil over the dough, cover it, and let it rest for 15 to 20 minutes.

Step 6: Heat oil in a pan and add thinly sliced onion to it.

Step 7: Saute the onion lightly until it turns soft.

Step 8: Add ginger garlic paste to the pan and mix it well.

Step 9: Add red chili powder, garam masala, coriander cumin powder, chaat masala, and black salt to the pan and stir continuously.

Step 10: Add finely chopped cabbage to the spices and saute on medium heat for a minute.

Step 11: Add salt and green peas to the mixture and cook for another two minutes until the cabbage is 70 to 80 percent cooked.

Step 12: Turn off the flame, add finely chopped coriander leaves, and let the stuffing cool down completely.

Step 13: Take the rested dough and knead it again until smooth.

Step 14: Divide the dough into small lemon-sized balls.

Step 15: Roll out each ball into a very thin, almost transparent sheet using a rolling pin.

Step 16: Place the rolled sheet on a preheated tawa over low heat and roast lightly just to dry out the moisture without altering the color or leaving any spots.

Step 17: Remove the sheets from the tawa and keep them covered under a cloth to prevent drying out.

Step 18: Stack the prepared sheets together and cut them evenly from the sides and center to form uniform rectangular samosa strips.

Step 19: Prepare a flour slurry by mixing all purpose flour with a little water in a separate small bowl.

Step 20: Take one rectangular strip and fold one corner diagonally to form a triangular pocket.

Step 21: Stuff the prepared cabbage filling into the pocket.

Step 22: Apply the flour slurry on the remaining edges of the strip.

Step 23: Fold the remaining part of the strip over the filling to completely seal all the edges and corners securely.

Step 24: Heat oil in a pan for deep frying and then turn the flame to low.

Step 25: Slide the prepared samosas carefully into the low heat oil with the sealed side facing downward.

Step 26: Fry the samosas evenly on low heat until they turn completely crisp and golden brown on one side before flipping to the other side.

Step 27: Drain the fried samosas fully using a strainer and place them on a tissue paper.