Prep.30 min., Cooking time 15 min., Yield 12 Samosa
For Outer Layer :
Rice Flour ½ cup,
Refined White Wheat Flour (Maida) ½ cup,
Oil 1 to 2 ts
Water ½ cup
Salt to tast
Stuffing mate :
Ginger, Green Chilli, Garlic small chopped 1 tbsp
Onion small chopped 1
Green Gram ¼ cup
Cabbage small chopped or grated 1 cup
Turmeric Powder ¼ ts
Garam Masala ¼ ts
Salt to tast
Oil to deep fry
For Outer Layer:
Mix Rice Flour, Refined White Wheat Flour (Maida) and Salt. Add 1 or 2 ts oil and mix. Knead the dough keep adding water slowly. Leave it to rest for at least 10 to 15 minutes. Roll thin chapatti and semi-roast on low-medium flame. Cut all chapatti from the middle into two pieces. Wrap all pieces in a wet cloth.
Soak Green Gram in water for at least 4 to 5hours.
Mix Salt and Turmeric Powder with cabbage and leave it for 5 to 10 minutes. Then, remove the water squeezing the cabbage.
Heat oil in a thick non-stick pan. Add small chopped onion and cook it until soften. Add Ginger, Green Chilli and Garlic. Mix well. Add Cabbage and Green Gram. Mix well. Add Salt and Garam Masala. Mix well.
Take 2 or 3 ts of Refined White Wheat Flour in a small bowl. Add little water it to make it like paste.
Get 1 piece of chapatti, put 1 or 2 ts of stuffing in the middle and wrap in triangular shape. Use Flour paste to stick the border of chapatti. Prepare all samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.
Serve hot with ketchup, chilli sauce or any home made chatani. Better taste with Schezwan flavor.
Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.
Enjoy Cabbage Samosa.