Patna Samosa
Large triangular pastry filled with spiced potato and peas, fried till golden. Patna samosas are bigger and spicier than north Indian style.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Potato — 100 g (chopped)
- All-purpose Flour — 200 g (ground)
- salt (optional) (whole)
- green peas — 100 g (chopped)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Boil the potato until soft, then peel and mash it coarsely. Boil the green peas separately till tender and keep aside.
- Make a stiff dough with the maida, a little mustard oil and salt, using water as needed. Cover and rest the dough for 20 to 30 minutes.
- Heat a little mustard oil in a pan, add the mashed potato and boiled green peas, season with salt, and cook for 3 to 4 minutes, mashing everything together into a dry stuffing. Take off the flame and mix in chopped coriander leaves.
- Divide the rested dough into small balls, roll each into an oval, and cut into two half moons. Shape each half into a cone, sealing the straight edge with a little water.
- Fill each cone generously with the potato-peas stuffing, then seal the top edge firmly to form a triangular samosa.
- Heat mustard oil in a kadhai for deep frying. Slide in the samosas on medium-low flame and fry slowly, turning occasionally, until they turn golden brown and crisp all over.
- Drain the samosas on a paper towel to remove excess oil.
- Serve the hot, crisp Patna samosas garnished with coriander leaves, along with chutney of your choice.
Common questions
- Patna Samosa ko English mein kya kehte hain?
- पटना समोसा ko English mein Patna Samosa likhte hain.
- Ek plate Patna Samosa mein kitni calories hoti hain?
- 158 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 30 min taiyari, 20 min pakana.