പപ്പടം കൊണ്ട് അടിപൊളി സമോസ/ papad samosa recipe Episode :847

പപ്പടം കൊണ്ട് അടിപൊളി സമോസ/ papad samosa recipe Episode :847

Description :

For the stuffing:

Potato – 1 big (boiled)

Onion – 1 small (chopped)

Garlic – 2 big cloves

Green chilly – as desired

Ginger – a big piece

Mustard seeds – 1/2 tsp

Urad dal – two pinches

Turmeric powder – 1/4th tsp

Garam masala – A fat pinch

For the outer cover:

Pappadam

Maida

Rice flour

Puffed rice (crushed)

Let us see how to make samosa using pappad.

When I got this idea, I tried it with just pappadam. But once it cooled down, it lost it’s crispiness. Then I tried adding a few other ingredients. It was a success. So I am sharing the recipe with you.

For the stuffing, I am using one big boiled potato, one small onion chopped, two cloves of garlic, green chilly as desired, a big piece of ginger, two pinches of urad dal, half tsp mustard seeds, 1/4th tsp turmeric powder and garam masala. You can optionally add curry leaves or coriander leaves.

Crush or chop ginger, chop green chillies and garlic.

Heat oil in a pan.

Add half tsp mustard seeds and let it splutter.

Add chopped onion, green chilly, garlic and ginger.

Add two pinches of urad dal. This has to be done after adding the mustard seeds. But I forgot. 😉

Wait for it to turn golden brown before adding the onion, green chilly, garlic and ginger.

Reduce the flame and add 1/4th tsp turmeric powder.

Mash the warm potato with your hands and add it to the pan.

Add salt. Note that the pappadam contains salt. Add accordingly.

Add garam masala, as desired.

Add chopped coriander leaves, if desired.

Once the masala is well coated on the potatoes, switch off the flame.

Transfer it to a plate to cool down.

Now the filling has cooled down completely.

For the outer shell, you need pappadam, maida, rice flour and crushed puffed rice.

Make a thick paste out of maida adding little water. This is for joining the edges of papadam after adding the filling.

Make a medium thick paste out of rice flour also adding little water. Rice flour is added to retain crispiness.

I am using some crushed puffed rice also to give a coating. I have just crushed the puffed rice in the mixie. Do not grind it fine. Some crumbles are required.

Cut out a small portion of pappadam like so, to shape the samosa.

Prepare maida paste and rice flour paste.

Apply little maida paste on the edges of the pappadam using your finger.

Fold to make a cone out of the pappadam, starting from the cut out side.

Press down the edges.

Place a tablespoon of filling into the cone and seal the open edges like so.

Similarly shape the rest of the samosas.

You can use the leftover masala as a side dish for rice 😉

You can prepare the masala and shape the samosas in advance.

But it has to be fried immediately after giving the coating. Otherwise it will become soggy.

Dip the samosa in the rice flour paste and coat it with crushed puffed rice.

Dust off the excess puffed rice.

Repeat the same steps for the rest of the samosas.

You can store the remaining crushed puffed rice in airtight container.

Heat up a kadai with oil for deep frying.

Deep fry the samosas until golden brown.

Please try this recipe at home.


Rated 4.46

Date Published 2018-01-25 14:35:01Z
Likes 1947
Views 279958
Duration 0:12:50

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