Mini papad samosa

                                                        

Papad samosa is a crispy and crunchy snack that one can enjoy over a cup of hot tea of coffee.Recently I came across one recipe called Papad paneer on the internet,where the outer covering was made with papad and inner stuffing was made with paneer.

Getting inspired from this recipe I thought of making papad samosas with potato n peas stuffing.Believe me it turned out to be super tasty n also easy to make.I served these samosas with mint chutney.

        Ingredients (serves 4)

        Outer covering 

• Papad 4 (normal size)  
• Water (as per requirement) 

                                                           

Potato peas stuffing

        
        For stuffing

• Boiled n mashed potatoes (2 medium sized)
• Green peas (1 tablespoon)
• Onion chopped (1)
• Cumin seeds and mustard seeds (1⁄2 Teaspoon)
• Ginger garlic paste (1 tsp)
• Turmeric powder and chili powder (1/4 tsp each)       
• Salt (as per taste)
• Garam masala (1/4 tsp)
• Asafetida (1/4 tsp)
• Chopped green chili (1)
• Chopped coriander leaves (handful)
• Lemon juice (tsp)
• Sugar (1/2 tsp)
• Oil for frying and Tempering (as per requirement)

                                                                                   

Wet the papad halves using brush dipped in water.

        
        Method of preparation

• In a pan take a teaspoon of oil n give tempering with asafetida, cumin, mustard seeds. Saute for a while then one by one add green chili, onion and ginger garlic paste.
• Once the color of onion turns golden then add green peas and saute for 2-3 minutes more .Later on add turmeric powder, chili powder,garam masala, lemon juice, salt, sugar and coriander leaves. Mix well .Let it cool for some time. Stuffing is ready.
• Now take the papad and cut each into half. Wet each papad half to soften using a brush .
• Then fold into a cone, like for samosa, and put stuffing into cone and seal the edges by dampening with a little water and pressing it.
• Heat the oil,once oil is hot enough for frying ,drop the samosas into the hot oil and gently fry until the papads puff and become white. Drain excess oil using tissue paper.
• Serve immediately with green mint chutney or tomato ketchup.                                                                                                                                                  

Roll the wet papad to make cone

Fill the stuffing in the cone and join the ends.

       
        Note

• The stuffing in the samosa and even the outer covering i.e papad taste can vary according to personal choice. 
• For making bigger size samosas bigger size papad can be used.

       

        Happy Cooking !