Hariyali Samosa Recipe (Vatana Samosa)

Ingredients

• 7 samosa patti
• 2 tbsp maida (plain flour) dissolved with 2 tbsp
• oil for deep-frying
• 1/2 cup boiled and crushed green peas
• 1 cup finely chopped and boiled french beans
• 2 tbsp beaten rice (poha), washed and drained
• 1 tsp oil
• 1/4 tsp carom seeds (ajwain)
• 2 tsp green chilli paste
• 2 tsp lemon juice
• 1 tsp sugar
• salt (namak) to taste

Steps

1. Heat the oil in a broad non-stick pan and add the carom seeds, green peas, french beans and green chilli paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the lemon juice, sugar, beaten rice and salt, mix well and cook on a medium flame for 1 minute.
3. Divide the filling into 7 equal portions and keep aside.
4. Place a samosa patti on a clean, dry surface and fold the right bottom corner of the samosa patti on the opposite side to form a triangle.
5. Fold the entire triangle towards its left and again fold the entire triangle diagonally on the opposite side as shown in the image.
6. Fill a portion of the filling and seal the edges using the maida-water paste so that the filling does not spill out as shown in the image.
7. Repeat steps 1 to 3 to make 6 more samosas.
8. Heat the oil in a deep non-stick kadhai and deep-fry a few samosas, at a time on a slow flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
9. Serve hot with sweet chutney.