Aloo Gobi Patti Samosa

When cauliflowers are in season, the samosa loves them too! The aloo gobi patti samosa is crispy and delicious.

This phool gobi patti samosa recipe uses precooked strips for the samosa covering. So, the samosa is less oily that the regular ones and you end up eating quite a few of them without realizing.

The flavor of the cauliflower comes through perfectly with every bite. Using only a few spices helps to keep its flavor as the main one. The potato is added to bring everything together.

The strips can be made ahead and stored in the fridge for upto 4 days or in the freezer for upto 2 weeks. Just remember to store them in an airtight box.

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ALOO GOBI PATTI SAMOSA                    Makes 16 regular

Ingredients

For the patti or the covering strips

All purpose flour – 2 cups + for rolling

Salt – ¼ tsp

Oil – 4 tblsp

Water – about ½ cup or as needed

For the filling

Cauliflour / Gobi – 1 ½  cup (small florets)

Boiled mashed potatoes – 3 medium

Cumin seeds – ½ tsp

Asafoetida/Hing – ¼ tsp

Onion – 2 tblsp (chopped finely)

Green chili – 1 or 2 (chopped finely)

Grated ginger – 1 tsp

Coriander pdr – 1 tsp

Garam masala pdr – ½ tsp

Boiled /Frozen peas – ½ cup

Coriander leaves and stalk –  3 to 4 tblsp (chopped finely)

Lemon – ½

Oil – 2 tblsp

Salt – to taste

Mix to a thick paste (Slurry)

All purpose flour – 2 tblsp

Water – about 3 tblsp

Method:

1.    Add the salt and 2 tblsp oil to the flour and mix well. Add in water a little at a time to form a medium soft dough. Knead till smooth. Cover and keep aside for 20 mins.

2.    Divide the dough into 8 parts. Roll out each part into a 5 inch round. Use a little flour if needed.

3.    To stack up the rolled discs, use 4 of them for one stack. Place one disc on your work surface, brush with oil and sprinkle with flour. Smear the flour onto the oil with your hand. Place the second disc over it and repeat with the oil and flour. Finally stack the 4^th disc over the 3^rd. One stack is ready. Similarly stack the remaining four.

4.    Use a little flour to roll out each stack to 10” diameter. Keep flipping over as you roll.

5.    Heat a tawa or a flat pan. Should be large enough for the 10” discs. Place one disc stack on it and cook on medium heat till bubbles appear on it. Flip it over and cook the other side briefly. Flip back to check. DO NOT OVERCOOK. Repeat with the second one.

6.    Get it off the heat and give it a shake to loosen the layers. Let cool slightly. Peel off the layers carefully and keep aside to cool completely.

7.    To cut them into strips, fold in half and trim the rounded edges to get a rectangle. Open the fold and cut in half along the center. You will get 2 rectangular strips from one disc. Store the strips, airtight in the fridge till it’s time to make the samosa.

8.    Heat the oil in a pan, temper it with the cumin seeds and asafetida. Add the onions and cook till lightly coloured. Next add the ginger and cook on low heat for a minute.

9.    Add in the cauliflower florets, season with salt and cook for a minute. Pour in a little water, cover and cook till they are done.

10. Add in the peas, chili and the spices. Mix well. Add in the potatoes, chopped coriander and squeeze of lemon. Mix it up, check and adjust the seasoning. Cook stirring for a minute. Turn off the heat and cool to room temperature.

11. To make the samosas, place a rectangular strip on your work surface. Lift one corner and bring it down to meet the longer side. This will form a triangular pocket. Fill the pocket with the prepared filling. Use the slurry to glue together the open edge.

12. Keep folding the triangle on its side that has the extra strip till all the strip has been wrapped around it. Seal the end with the slurry. Prepare the rest similarly making sure to glue any open ends or corners.

13. Deep fry the samosas in moderately hot oil till crispy and golden. Serve immediately with chutney on the side.

© Rinki’s Kitchen