Patties is the commonly used word in our house for puffs. My father had a craving for veggie patties since quite a long. Finally I decided to fulfill his craving. I was searching for ready to use samosa patties in our regular Indian store. But I could not find any. I had some spring roll sheets in my fridge so I thought of putting it to use. I decided to use the spring roll sheets instead of the patties thus giving rise to the Indo – Chinese samosas.
- 1/4 of small cabbage, finely chopped
- 1/2 medium onion, finely chopped
- 4 medium potatoes, boiled, cut into cubes
- 1 tbsp olive oil
- 1 tbsp ginger garlic paste
- 1 tbsp finely chopped green chillies
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/2 tsp dry mango powder
- 1 tbsp chopped coriander leaves
- flour paste (2 tbsp all-purpose flour mixed with 2 tbsp water to form a thick paste)
- 8-10 spring roll sheets
- vegetable oil for deep-frying
- In a non-stick pan, heat oil.
- Add the onion and green chillies and saute.
- Once transparent, add the ginger garlic paste and saute till the rawness of the paste vanishes.
- To this, add the cabbage and all the spices. Allow it to cook for 5 mins.
- To this add the potato pieces and mix well.
- Garnish with coriander leaves and allow to cool.
- Take a square sheet of spring roll sheet and divide into two.
- Take one rectangular sheet and make a cone of it as shown in the pictures.
- Put a 1-2 spoons of the cooked vegetable mixture into the cone.
- Apply the flour mixture on the edges and seal the cone, thus forming a triangle
- Heat the oil and deep fry the triangles till golden brown. Repeat the process for rest of the vegetable mixture and sheets.