How to make Cocktail Samosa - SK Khazana -
These mildly flavoured samose make excellent starters
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ready samosa dough, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Garlic Chakli Traditional Potato Bonda Potato Wedges Mildly Spiced Chicken Meatball Skewer
Cocktail Samosa - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cocktail Samosa - SK Khazana Recipe
Ready samosa dough 1 1/2 cups
Oil 2 teaspoon to deep fry
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Green chillies chopped 2
Ginger chopped 1 inch
Medium potatoes boiled, peeled 2
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Dried mango powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Green peas boiled 1/4 cup
Salt to taste
Date and tamarind chutney to serve
Method
Step 1
Heat 2 tsps oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add coriander seeds, green chillies and ginger and sauté for 1 minute. Mash potatoes and add and mix well.
Step 2
Add red chilli powder, garam masala powder, dried mango powder, coriander leaves, green peas and salt and mix well. Cook for 2-3 minutes. Remove from heat and set aside to cool.
Step 3
Divide samosa dough into equal portions and roll out into thin oblong discs and cut each disc into half. Apply a little water to the edges of each half and shape them into a cone. Stuff the cone with some potato-green pea mixture, shape them into samosa and seal the edges by pressing.
Step 4
Heat sufficient oil in a kadai, slide the samosa, a few at a time and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
Serve hot with sweet tamarind chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
