Easy Samosa Stuffing

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This is the Easy Samosa Stuffing you will ever need. This is quick and you can use this stuffing for many other dishes too.

Samosa – a famous snack

Samosas are believed to have originated from the Middle East and traveled to India. Nowadays they are available worldwide. Samosa is a fried snack with a savory filling. The filling can be vegetarian like onion, potato, or mixed vegetables, or non-vegetarian filling like lamb, chicken, or beef.

The outer crust is usually made with all-purpose flour with stuffing and made into a triangular-shaped snack. Nowadays the crusts are made with whole wheat flour and samosas are baked for more healthier reasons. Samosa is usually accompanied by spicy chutneys.

Samosa Stuffing

The Samosa Stuffing I give you here is vegetarian made with mixed vegetables. You are always free to use the vegetables of your choice. Just be careful not to use veggies like pumpkin, and cucumber as they have more water content which makes the crust soggy. I have used potatoes, green peas, and corn for this stuffing.

The spices can be adjusted as per your requirements. As I was serving my kids I didn’t use green chilies. But you can add chopped green chilies to add the heat. You can use this stuffing to make samosa, bread rolls (which I will post soon), Cutlets, and even Masala Dosa. If you made this stuffing prior, there are numerous options for you to enjoy.

Other snacks In this space are

Rice Krispies Chivda

Medu Vada/Indian Savory Donut

Peanut Stir fry

Aloo/Potato & Onion fritters

Shallots Fritters

Samosa stuffing recipe

INGREDIENTS

Potato – 2 large cooked

Green peas – 1/2 cup ( I used frozen)

Corn – 1/4 cup ( I used frozen)

Onions – 1/4 cup Chopped

Ginger garlic Paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chili Powder – 1/2 tsp

Garam Masala – 1/2 tsp

Jeera Masala – 1/2 tsp

Chaat Masala – 1/4 tsp

Jeera seeds – 1/2 tsp

Oil – 1 tsp

Salt – as required

Coriander Leaves – few

METHOD

• Peel the skin and mash the cooked potatoes. Keep aside.
• Heat oil in a wide pan.
• Crackle jeera seeds. Add chopped onions.
• When it turns golden add ginger garlic paste (not shown in the pic).
• Stir till the raw smell goes.
• Add turmeric powder, red chili powder, jeera masala, garam masala and stir.
• After that add green peas and corn. Cook covered.
• When it’s cooked add mashed potatoes and mix thoroughly.
• Add chaat masala and the required salt.
• Mix till the masalas blend together with the veggies.
• Add coriander leaves and switch off.
• When it is cooled down completely, store it in an airtight container and refrigerate.

NOTES

1. I used frozen green peas and corn, you can use fresh too.
2. You can add veggies like carrots, cabbage, etc.
3. The spice levels can be adjusted as per your requirements.
4. You can add chopped green chili to increase the heat level.
5. Use the stuffing within 3 – 4 days.

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Sharing this recipe in Cookblogshare this week hosted by Eb Gargano.

Fiesta Friday  this week co hosted by Laurena and  Trupti