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| Main Ingredients | Samosa pattis as required, Potatoes |
| Cuisine | Indo-Chinese |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- Samosa pattis as required
- 3 medium potatoes, parboiled, peeled and cut into small cubes
- 1 teaspoon cornflour
- Oil for deep frying
- 3 tablespoons Schezwan sauce
- ¼ cup roasted peanuts
- 2 tablespoons spring onions chopped + for garnish
- Salt to taste
- Refined flour slurry
- Tomato ketchup to serve
Method
- Heat sufficient oil in a deep pan.
- Take the potato cubes in a bowl, add cornflour and mix well. Slide them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Heat a non-stick pan, add Schezwan sauce, fried potatoes, peanuts, spring onion greens and salt and mix well. Take the pan off the heat and set aside to cool down.
- Place the mixture on one end of each samosa patti, apply some refined flour slurry around the stuffing and fold it into a triangular shape. Apply some slurry on the open edge and fold and seal properly.
- Heat the oil in the deep pan again, slide in the samosa and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the samosa on a serving platter, garnish with spring onion greens and serve hot with tomato ketchup.
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