I had never picked up samosa strips from the supermarket’s frozen food section, shuddering at the thought of deep frying. I’m kinda slow that way.
But now that I’m back to work (yes, I am; hence the long absence from the blog—been busy dangling in a train, writing storyboards, feeling like the grandmother of i-osmosis, and generally being the Mumbai Working Woman {henceforth referred to as the MWW}) I am on the perpetual lookout for shortcuts. And that I how I realized, only today, that I could bake the damn things and do away with the mess of frying.
The result was a nice, crispy samosa that left no fat on the fingers. This time I made a quick pea and coriander filling, but I have a feeling I’m going to be doing things with those strips. Starters, mains—desserts, even.
Pea and Coriander Patti Samosas
Ingredients:
- 12 patti samosa strips
- 1 cup of peas, blanched
- ¼ cup fresh coconut slivers
- 3 green chilies
- 1 inch piece, young ginger
- 1 tbsp. coriander seeds
- a small handful of fresh coriander
- salt
- sugar
- 1 egg, lightly beaten/2 tbsp. flour mixed with some water to make a glue
Method:
- Run the all the ingredients (except the samosa strips) in a blender until coarse.
- Place a spoonful of this filling on a samosa strip.
3. Fold at right angles until you have just one triangle left in the end. Brush with egg/flour glue and seal.
4. Place on a lined baking tray and brush with egg/fat (if using)
5. Bake in a preheated oven at 180 degrees centigrade for 5 mins. on either side. Brush the other side with egg as well to get an even brownness.
6. Serve hot with chutney, chai, and chit-chat.
Tempting…I too hesitate to pick up those pattis but I don't hesitate to fry other things, like u see the tell tales on mine 🙂
I miss the puff pastry sheets in our stores.
Indulge Saee and enjoy your MWW status. I gave it up many years ago for the laidback Blr.
Sometimes I think it's a good thing we don't get ready-rolled flaky pastry in this country…I'd always be baking then!
I'm enjoying being MWW again. Although I often dream of a good afternoon back at my mama's place in Mahalaxmi Layout.
I haven't seen samosa patti here but I can try this with spring roll wrapper. I have not seen a filling like this, is it your own or do people make this type of filling? I have seen only potato-peas filling and some fried onion filling.
yeah the filling is new to me too! baked samosas.. wow.. gotta try!
The filling is an inspiration from the Maharashtrian/Gujrati Pea karanji/matar "pattice" recipe. It tastes lovely stuffed in mashed potatoes and deep fried. Gulp.
Where in Switzerland can I get the samosa strips 25×9 or similar ? I know can usa the spring roll pastry, but for me just not the same..
Thank you foir reply
Can you try an Indian store? Or just use Phyllo!