Papad samosa by Chef Sonali Recipe
This recipe is a contribution by my MIL - Madhu Taneja
Ingredients
| Boiled potatoes | 1 | |
| Salt | To Taste | |
| Chopped green chilli | 1⁄2 | |
| Chopped coriander leaves | 1 Teaspoon | |
| Amchur | 1⁄4 Teaspoon | |
| Oil | 1 Cup (16 tbs) (For frying) | |
| Cumin seeds | 1⁄4 Teaspoon | |
| Papad | 1⁄2 |
Directions
1. Take boiled potatoes in a bowl and add salt, green chillies, corriander leaves, amchoor powder. Mash well.
2. In a small pan, heat little oil and fry cumin seeds until they splutter. Pour over the potato mixture and mix well.
3. Now take the lizzat papad and cut each into half.
4. Wet each papad half to soften. Then fold into a cone, like for samosa, and spoon the aloo mixture into it and seal the edges by dampening with a little water and pressing it. Place them on a kitchen towel to dry the papad again.
5. Heat oil to almost 375 degree. Drop the samosas into the hot oil and fry until the papads puff and become white.
6. Drain on paper toweling.
7. Serve immediately with green chutney or tomato ketchup.
2. In a small pan, heat little oil and fry cumin seeds until they splutter. Pour over the potato mixture and mix well.
3. Now take the lizzat papad and cut each into half.
4. Wet each papad half to soften. Then fold into a cone, like for samosa, and spoon the aloo mixture into it and seal the edges by dampening with a little water and pressing it. Place them on a kitchen towel to dry the papad again.
5. Heat oil to almost 375 degree. Drop the samosas into the hot oil and fry until the papads puff and become white.
6. Drain on paper toweling.
7. Serve immediately with green chutney or tomato ketchup.
Comments
Comments: 14 |
Add a Comment
Deepak Desai says :
While eating this samosa the papad is not becomig crunchy, but it sweels like rubber!!
What to do, to make papad somosa little bit crunchy?
Posted on: 14 July 2012 - 6:17am
Samina Tapia says :
Hi Deepak, you should not soak the papad in water to soften it, just dampen it. Also once stuffed, pat the samosas dry on kitchen towel so that they are not moist when you put into hot oil. The oil should be very hot or else the papad does not fry well. Drain well before serving.
Posted on: 16 July 2012 - 10:07am
Deepak Desai says :
While eating this samosa the papad is not becomig crunchy, but it sweels like rubber!!
What to do, to make papad somosa little bit crunchy?
Posted on: 12 July 2012 - 12:29pm
mahima solanki says :
May your recipe will workout but what about your english ithink it must be little better
Posted on: 25 June 2009 - 6:42am
tripti says :
it sound yummy! i ll try it soon.
Posted on: 7 August 2007 - 1:16am
Anjulina says :
This definitely looks interesting. I was wondering how people change the shape of papad. One of the recipes on the site has the papad in the shape of a taco shell and I was trying to figure out how that was done. Now I'll have to try it.
Posted on: 5 July 2007 - 11:06am
Ganesh Dutta says :
Papad Samosa...hahaha......Humurous recipe with good picture!
Posted on: 19 June 2007 - 2:03pm
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