recipe

Cabbage Samosa: the tasty recipe to enjoy flaky cabbage samosas

Name: Cabbage Samosa: the tasty recipe to enjoy flaky cabbage samosas
Total time: 50 min
Yield: 8
Ingredients: water, 1/2 cup; Oil, 2 tbsp; flour, 1 1/2 cups; salt, 1/4 tsp; Oil,; Cumin seeds, 1 tsp; Medium onion, 1; crushed garlic, 2 cloves; ginger, chopped, 1-inch piece; small cabbage, shredded, 1; large potato, mashed, 1; Green peas, 1/4 cup; salt,; Pepper,; Red chili powder, 1 tsp; Garam masala, 1 tsp; chaat masala, 1 tsp; Lemon juice, 1 tsp; Fresh coriander,

Total time: 50 min + resting time

Difficulty: Low

Serves: 8 people

Ingredients

for the samosa

water

1/2 cup

Oil

2 tbsp

flour

1 1/2 cups

salt

1/4 tsp

for the filling

Oil

Cumin seeds

1 tsp

Medium onion

crushed garlic

2 cloves

ginger, chopped

1-inch piece

small cabbage, shredded

large potato, mashed

Green peas

1/4 cup

salt

Pepper

Red chili powder

1 tsp

Garam masala

1 tsp

chaat masala

1 tsp

Lemon juice

1 tsp

Fresh coriander

A samosa is a triangle-shaped flaky pastry usually filled with spiced vegetables like potatoes and peas, or meats like chicken and lamb. It’s fried until golden which makes them super tasty and flavorful. Samosas are quite popular throughout India, but it’s set to have originated in the Middle East and was introduced to India during Delhi Sultanate rule. These days each region has their own version of this crunchy snack.

This cabbage samosa recipe is based on the classic Indian samosa (Aloo Samosa) made with potatoes and peas, but we added cabbage for flavor. Making your own dough is easy, and once rolled out, you simply fill the samosa and fry until golden! It’s super satisfying, you can serve it as an appetizer, snack, or even a quick lunch.

Tips

When you fry foods, it’s important to make sure to use an oil suitable for frying at higher temperatures. These include canola, peanut, sunflower, corn oil, and more. To prevent the samosas from getting soggy, make sure your oil is heated properly before you start frying. But also don’t make the oil too hot. This will cause the samosa to burn before the dough is cooked through.

Any wheat flour will do, cake flour or all-purpose flour.

Cabbage Samosa Filling Ideas

It’s easy to customize the recipe as you want (make the vegan, vegetarian, or meaty).

Vegetarian: You can also add Indian paneer (a type of cheese) and spinach. If you cannot find paneer, use feta.

Meat: You can also add ground beef or chicken curry.

Or you can simply mash up the previous evening’s leftovers and use that to stuff the samosas!

How To Store Cabbage Samosa

Store leftover cabbage samosas in an airtight container in the fridge for up to 3 days.

Reheat them in the oven or air fry so that they become crispy again. If you don’t mind sogginess, you can reheat them in the microwave.

How To Make Cabbage Samosa

Step 1

Mix the flour and salt.

Step 2

Add oil and water and form a dough.

Step 3

Cover with plastic wrap and set aside for two hours.

Step 4

Spread with a rolling pin to make a flat square. Divide the dough into 4 smaller squares.

Step 5

Brush oil over each square and then sift over some more flour.

Step 6

Place one on top of the other.

Step 7

Flatten again with the roller.

Step 8

Cook lightly in a pan on both sides and remove each of the layers one at a time.

Step 9

Cut each sheet into two rectangles.

Step 10

Meanwhile, cook the onions. Heat the oil in a medium-sized pan, and add the onions. Add the cumin seeds, garlic, and ginger, and fry again until golden.