Samosa
Servings
2
Servings
2
Ingredients
Instructions
For the Coating
  1. Combine the ingredients of the batter along with some water (as required) and knead to a soft-smooth dough. Cover the dough with a moist cloth. Keep aside for 20 minutes.
For the Filling
  1. Pressure cook the raw bananas for approx. 3 whistles. Switch off the flame and let the bananas cool for a while. Peel the skin of the bananas and mash them. Keep aside In a pan, heat oil and add cumin seeds and asafoetida. As soon as the seeds crackle, add cabbage and bottle gourd. Fry them till tender. Add bananas and all the other ingredients. Mix well. Cook till the mixture forms lumps. Keep aside to cool.
To Proceed
  1. Take small portion of the dough and form round balls. Roll out the ball into a circular shape in the form of a disc. Cut it into two halves. Place some banana mixture on the halved rolled out dough. With moist hand press along the edges in the form of a cone. Proceed the same for the rest of the mixture. In a deep frying pan, heat oil and fry the samosas (6-7 pieces at a time). Cook the samosas on medium heat for it to become crisp. Cook till golden brown in color and crisp from all sides. Drain on an absorbent paper. Serve hot with either meethi chutney / coriander green chutney or tomato ketchup.