Samosas are one of my favorite Indian snacks. These typically have an an outer covering made from all purpose flour and filling of potatoes. My memories of samosas go back to my childhood when this used to be part of our evening treats once in a while. We used to look forward to days when Dad would buy piping hot samosas on his way back from work and we would have it with out evening cup of hot drink. When I started studying in Kerala, I realized that samosas have a totally twist there. The shape and filling was different from what I was used to having. And the variety ranged from onion samosas to chicken samosas. The potato filling that I was so fond of was not there anymore – it had beetroots and some other vegetables too, along with some potatoes.. Hence, I continued looking forward to my annual trips back to Bhopal to have the same samosas that I loved.
So coming down to the recipe I am sharing today – these are NOT the samosas that I have been talking about all this while. These are a completely different twist to those. I have made these using leftover rotis (tortillas will also make a good replacement for rotis) and the filling has a sweet and tangy taste (inspired from the tamarind chutney that I am so fond of)! You can be creative with the filling – I have used broccoli and potatoes in this, and trust me – you really won’t taste the broccoli. So if you are looking at getting your kids eat some broccoli, this probably is a good way to include it in their diet..;) However, you can definitely replace it with some other vegetables too.
Few things to keep in mind
- Broccoli: You can replace the broccoli with some other vegetable of your choice. But you really don’t taste the broccoli in this. You can mince/cut it really small too.
- Samosa Covering: I have used leftover rotis for this and have cut each roti into four. So the samosas are not very big and are more conical in shape. However, you can cut the rotis into two and make these bigger in size too. Also, rotis can be replaces with tortillas too.
- Frying the samosas: I have fried the samosas in this recipe. However, you can make it healthier by baking them or air-frying them. You will need to experiment with the timings for these though, to get a crunchy outer cover.
- Rotis – 2
- Oil – for frying
For the Filling
- Broccoli – ½ cup, chopped
- Potato – 1 small, cubed into small pieces
- Cumin Seeds – ¼ tsp
- Ginger – ¼ inch piece, chopped fine
- Chilli Powder – ½ tsp
- Coriander Powder – ½ tsp
- Finely chopped almonds – ½ tbsp
- Tamarind – a small marble size piece, soaked in 2 tbsp of hot water
- Jaggery Powder – 1+1/2 tsp
- Salt – ¼ – ½ tsp
For the Slurry
- Flour – 2 tbsp
- Water – 2tbsp
Step by Step Process
- First step is to prepare the filling. In a pan, heat some oil add the cumin seeds to it. Next, add the ginger and fry till fragrant.
- Add the chilli powder and coriander powder and saute lightly.
- Add the chopped broccoli and potatoes along with some salt and let it cook covered till the vegetables are tender.
- Strain the water from the soaked tamarind water and add it to the vegetable mix along with the jaggery. Adjust for salt as per taste. Keep the filling aside and let it cool.
- Prepare the slurry using the flour and water.
- Cut the rotis into four quarters each. Shape each quarter like a cone and use the slurry to stick the edges. Fill it with the filling mix and seal the edges.
- Heat oil in a pan and once it is hot, add the samosas one by one. Fry till golden brown in color.
- Serve hot with ketchup, green chutney or tamarind chutney.