How to make Cabbage Samosa -
Crispy samosas filled with crunchy cabbage filling.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cabbage (बंदगोभी), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Cabbage Samosa checkout Dry Vegetable Manchurian, Sichuan Pakoda, Cabbage Jowar Muthias, Cabbage Wrapped Dim Sums . You can also find more Snacks and Starters recipes like dhokla Salmon Mousse in Parmesan Tacos Baked Vada Pav - SK Khazana Pav bhaji
Cabbage Samosa Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cabbage Samosa Recipe
Cabbage shredded 1 small
Refined flour (maida) 2 cups
Salt to taste
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion chopped 1 medium
Ginger chopped 1 inch piece
Garlic chopped 2-3 cloves
Potatoes boiled, peeled and mashed 2 medium
Green peas boiled 1/4 cup
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Chaat masala 1/2 teaspoon
Lemon juice 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Mix flour, salt and one tablespoon oil and knead into a smooth dough with sufficient water.
Step 2
Cover the dough with a damp muslin cloth and rest for some time.
Step 3
Heat one tablespoon oil in a non-stick pan, add cumin seeds.
Step 4
When they begin to change colour, add onion and sauté till light brown.
Step 5
Add ginger and garlic and sauté for a minute.
Step 6
Add cabbage, potatoes, peas and salt mix well.
Step 7
Sauté for five minutes.Add red chilli powder, garam masala powder, chaat masala, lemon juice and coriander leaves and mix well.
Step 8
Divide the dough into lemon-sized portions and roll into balls.
Step 9
Roll out each ball into a big puri, cut them in the centre.
Step 10
Take each semicircle and apply water on top and fold it into the shape of a cone.
Step 11
Fill the cone with cabbage mixture and seal the open edge by pressing gently.
Step 12
Heat sufficient oil in a kadai and deep-fry samosas, a few at a time, on medium heat till golden brown.
Step 13
Drain on absorbent paper. Serve hot.
Nutrition Info
Calories : 1845 Kcal
Carbohydrates : 263.7 gm
Protein : 42.9 gm
Fat : 68.7 gm
Other : Iron- 13.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
