Paratha Samosa
Is this a Paratha or Samosa! These Paratha Samosas are a delicious fusion on traditional samosas and aloo parathas. Who doesn't enjoy samosas or aloo parathas? Although the ingredients are the same as samosas, they are made like a paratha. And they taste absolutely delicious! You can now enjoy both your favorites (samosa and paratha) at the same time.
Dough
- 1 cup all-purpose flour (plain flour, maida)
- 1/2 teaspoon salt
- 2 tablespoons clarified butter or ghee (if you follow vegan diet use oil)
- 1/3 cup water
Filling
- 3 medium potatoes, boiled peeled and cubed into very small pieces, this will make about 2 cups of cubed potatoes
- 1/4 cup green peas, I am using frozen peas thawed
- 1-1/2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder (dhania)
- 1 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 tablespoon green chili finely chopped
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro (hara dhania)
Also need about 1/4 cup oil for cooking
Dough
Mix flour, salt, and oil, add the water as needed to make firm and smooth dough. Knead the dough on a lightly oil surface for about one minute. Cover the dough and set aside for at least 10 minutes.
Filling
Heat the oil in a frying on medium heat. Oil should be moderately hot. Add cumin seeds, as cumin seeds crack add green chili and green peas stir-fry about a minute add the potatoes and stir-fry for 3-4 minutes. Stir in garam masala, mango powder, and cilantro. Add more pepper, salt or mango powder according to taste. Turn off the heat.
Let the filling cool to the room temperature. Lightly mash the filling.
Making Paratha Samosa
Divide the dough in four equal parts and form into balls. Roll dough ball into about 7” circle. Place about 1/2 cup of the filling in the center and spread it over leaving 1” dough circle all around. Pull the edges of the dough in the center cover the filling. This will make about 4” thick pattie. Repeat and fill all the balls.
Gently roll them in about 6” circle. If needed sprinkle little all-purpose flour to help it roll.
Heat heavy sauce flat pan over low medium heat. Add about 2 to 3 tablespoons of oil to the pan depends on the size of the pan.
Place the rolled paratha on the pan. When the paratha start to change color from sides, flip it over. Parathe will be light brown.
Lightly press the paratha all around and flip. Shallow fry the paratha both sides until golden brown. You will have to flip the paratha 3 to 4 times.
Paratha Samosa is the best served hot and crispy.
If they are made in advance re-heat using a skillet or oven.
Paratha Samosa Recipe: Introduction to Paratha Samosa Recipe
Paratha Samosa is a delightful fusion snack that combines the crispy, triangular goodness of samosas with the flaky, layered texture of parathas. It's a savory treat perfect for appetizers, breakfast, or snacks. These samosas are made by wrapping a spicy and flavorful filling usually consisting of mashed potatoes, peas, spices, in a thinly rolled paratha dough. The stuffed parcels are then deep-fried until golden brown, resulting in a crispy exterior that encases a deliciously moist and aromatic filling.
Whether served with chutney or enjoyed on its own, Paratha Samosa is sure to tantalize your taste buds and make for a satisfying snack or meal option at any time of the day. In this Paratha Samosa recipe, we'll be combining the deliciousness of samosas with the flakiness of parathas to create a mouthwatering fusion dish. This samosa paratha is a delightful twist on the traditional samosa, where the crispy, savory filling is enveloped in a soft, flaky paratha crust. It's perfect for breakfast, brunch, or as a satisfying snack any time of the day. Let's dive into the step-by-step process of making this irresistible samosa paratha recipe.
Step 1: Prepare the Filling
To begin this paratha samosa recipe, let's first prepare the flavorful filling. Heat oil in a pan over medium heat and add cumin seeds, green peas, boiled and mashed potatoes, and a blend of spices including garam masala, turmeric powder, and coriander powder. Sauté the spices are fragrant. This aromatic filling will be the heart of our delicious samosa paratha.
Step 2: Make the Paratha Dough
While the filling is cooking, let's prepare the dough for our samosa paratha. In a mixing bowl, combine whole wheat flour, salt, and a splash of oil. Gradually add water and knead the mixture into a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes to allow the gluten to relax, making it easier to roll out later.
Step 3: Stuff and Shape the Parathas
Now comes the fun part – assembling the samosa paratha. Divide the dough into equal-sized balls and roll each ball into a small circle. Place a portion of the prepared filling in the center of each circle. Fold the edges of the dough over the filling to encase it completely, shaping it into a round or triangular parcel resembling a traditional samosa. Gently flatten the stuffed dough balls with your palm.
Step 4: Cook the Parathas
Heat a skillet or tawa over medium heat and carefully place the stuffed paratha samosas onto it. Cook each side until golden brown, brushing with ghee or oil for a crispy, flavorful crust. Make sure to cook the samosa parathas evenly on both sides until they are cooked through and crispy on the outside. Once done, transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
Your delicious samosa parathas are now ready to be served hot! Garnish them with freshly chopped cilantro and serve with your favorite chutney or dipping sauce. These paratha samosas are perfect for breakfast, brunch, or as a delightful snack for any occasion. Enjoy the crispy exterior, the flavorful filling, and the comforting warmth of this fusion delicacy.
Tips for Perfect Samosa Paratha
- Ensure the filling is well-seasoned with spices to enhance the flavor of your paratha samosa.
- Use hot water while kneading the dough for softer, more pliable samosa parathas.
- Don't overcrowd the skillet while cooking the paratha samosas to ensure even cooking and crispiness.
Variations of Samosa Paratha
- Experiment with different fillings such as minced meat, paneer, or mixed vegetables to create unique variations of samosa parathas.
- Add a dash of chaat masala or amchur (dry mango powder) to the filling for a tangy twist.
- For a cheesy indulgence, sprinkle grated cheese onto the filling before sealing the paratha samosas.
Benefits of Paratha Samosa
- Combines the flavors of two popular Indian snacks – samosas and parathas.
- Provides a hearty and satisfying meal or snack option.
- Can be customized with various fillings and spices to suit individual preferences.
Frequently Asked Questions (FAQs)
Q: Can I make the dough for samosa paratha in advance?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to bring it to room temperature before rolling out the paratha samosas.
Q: Can I freeze leftover samosa parathas?
A: Yes, you can freeze the cooked paratha samosas for later use. Simply allow them to cool completely, then store them in an airtight container or freezer bag. When ready to eat, reheat them in a skillet or oven until heated through.
Other Recipes on Manjula's Kitchen
If you're looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula's Kitchen. Here are some links to recipes on Manjula's Kitchen official website: khaman (besan) dhokla, rasgulla, gobi (cauliflower) manchurian, aloo tikki (potato patties), malai koftai. These recipes should offer you a flavorful experience straight from Manjula's Kitchen.
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Naseem sherif
September 26, 2019 at 11:53 amThankyou so much manjulaji ur recipes r awsm my grandsons simply love the samosa paratha
John Campbell
September 26, 2019 at 9:15 amthanks so much, a clumsy person like me needs an easy way to make samosa and you’e saved the day. I’m truly grateful!
Manjula Jain
September 26, 2019 at 11:39 pmthanks
veena Permalloo
June 15, 2019 at 5:56 amHi Manjula I will try your Mouthwartering recipe to daÿ . Tha k you for the recipe.
Veena
June 15, 2019 at 7:52 amI tried this recipe to day and all my family loved it. Thanks for all your recipes.
Veena
James Frazer Mann
August 28, 2017 at 4:53 pmWhen someone writes an paragraph he/she maintains the
thought of a user in his/her mind that how a user can know it.
So that’s why this piece of writing is perfect. Thanks!
Manjula Jain
September 3, 2017 at 12:57 amJames, thank you
Ellen
April 15, 2017 at 8:48 pmI finally tried this recipe today and my family *loved* it! Thank you!
Manjula Jain
April 16, 2017 at 10:58 pmEllen, Thank you, I appreciate your comment.
Abnash Kaur
June 18, 2016 at 8:34 pmVery good recipes on your site. Have tried a few. Thanks
Nasrullah
September 14, 2015 at 2:14 pmnice
zarina bagga
September 13, 2015 at 7:57 amcan i use whole wheat flour instead of maida
Manjula Jain
September 13, 2015 at 11:18 pmZarina, just not the same thing
Chai
August 10, 2015 at 2:37 pmHello Manjula Aunty,
This is really a great and healthy alternative to the deep fried samosas and would taste just as good.
Can I use wheat flour / chapati atta instead of all purpose flour?
Thanks for all your great recipes!
Regards,
Chai
Manjula Jain
August 10, 2015 at 11:59 pmChai, That will be really aloo paratha, texture changes with whole wheat flour
Sue
August 8, 2015 at 10:26 pmThese are so delicious I could eat them until I popped! Fantastic!
Thank you Manjula so much. They are easy – thanks to your video and so so tasty. Another triumph!
Vijay Backche
July 25, 2015 at 5:50 amThis recipe has been a hit at our home..My 4 year old son loved it so much that I have made the recipe twice in the last week. Thanks so much #ManjulasKitchen for sharing this recipe with us..
Ajju
July 21, 2015 at 8:22 amHello.
Please aunty, do you know how many grams make 1 cup of flour ? Here, in France, we don’t have this system of measurement.
JIWA
October 30, 2015 at 10:59 amHello Ajjiu:
I note your question about conversations. There are many kitchen volume measurements tables available on-line. Simply type in Kitchen conversions for cooking and you should find several options. They all have a wide variety of conversions for several different measuring systems, so you can use recipes from all over the world. Best to you.
EAT ALL NITE
July 9, 2015 at 4:38 amThank you so much ur recipe
Maria Affourtit
July 8, 2015 at 5:01 amThank you Manjula for all the wonderful recipes, sometimes I find you mention ENO salt. what do you mean by that, does it have another name?
greetings, Maria ( The Netherlands)
Manjula Jain
July 8, 2015 at 11:10 pmMaria Affourtit, ENO i don’t any other name it is available i Indian grocery store or buy from amazon
Chandrika
July 22, 2015 at 5:05 pmENO salt is nothing but the fruit salt
Anusha
July 26, 2015 at 9:52 pmEno is the fruit salt used as antacid..it may be available at your local drugstore or pharmacy
Suzanne
July 25, 2015 at 6:56 amAjju, I use bicarbonate of soda as I live in France and ENO doesn’t exist here. Hope that helps.
Lakshmi Kary-Rana
July 7, 2015 at 2:08 pmthank-you SO much for your VEGETARIAN recipes… You make everything so simple… I have referred many people to your website, even the local diabetes resource person who was looking for veg recipes for her clients.
Manjula Jain
July 8, 2015 at 11:11 pmLakshmi Kary-Rana, Thank you