Bhatia Fusion · New dishes from leftovers
Phool Gobi/Pan Gobi ja Samosa
Cauliflower or cabbage samosas
Hand-folded cone-shaped samosas with a thin atta (or maida / multigrain) pastry, deep-fried (taraylo) a few at a time on a low flame, filled with leftover dry vegetable plus garam masala, cashews, raisins and a little sugar — a sweet-spicy filling eaten hot with chutney. Uses up: leftover dry phool gobi (cauliflower) or pan gobi (cabbage) bhaji.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Dough
Filling
Frying
Method
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Make the dough from the flour, salt and oil or ghee (adding water as needed) and let it rest for about . Meanwhile, mix the garam masala, cashews, raisins and sugar into the leftover bhaji for the filling.
Make lemon-sized balls of dough and roll each out thin.
Cut each rolled sheet in half. Shape each half into a triangle and fold it into a cone.
Fill each cone with about 1 tbsp of filling and seal the open edge with water.
Heat oil and deep-fry the samosas, a few at a time, on a low flame.
Serve hot, with chutney.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Leftover gobi-potato saag or leftover samosa filling can also be used for the filling.
Serve with
Hot, with chutney.
Nutrition
EstimatedPer serving
410 kcal
- Protein
- 7 g
- Carbohydrate
- 42 g
- Fat
- 24 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
810 kcal
- Protein
- 14 g
- Carbohydrate
- 84 g
- Fat
- 48 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. Leftover bhaji is not counted, because the recipe gives no amount. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Manju Khiara.
See the original recipe and photos