Toast Samosa with Vegetable Filling
Ingredients
Bread
- 2 packets toast bread
Filling
- 2 tablespoons corn oil
- 1 medium chopped onion
- 3 cloves chopped garlic
- 1 green pepper chopped
- 1 teaspoon chopped ginger
- 2 medium boiled potatoes
- 1 cup peas
- 1 teaspoon masala
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed chili
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 cup chopped cilantro
- 2 tablespoons lemon juice
Glue mixture
- 1 tablespoon flour
- 2 tablespoons water
Chutney
- 1 cup yogurt
- 1 cup green cilantro
- 2 cloves garlic
- 1 green hot pepper
- 1/2 medium onion
- 1 small piece ginger
- 1/2 teaspoon salt
For frying
- Corn oil
Preparation
Boil the potatoes until tender if not already cooked
Heat corn oil in a pan and sauté chopped onion, garlic, ginger, and green pepper until softened
Add masala, salt, black pepper, crushed chili, turmeric, and paprika to the pan and stir well
Mix in the boiled potatoes and peas, cook until heated through, then stir in chopped cilantro and lemon juice
In a small bowl, combine flour and water to make a paste for sealing
For the chutney, blend yogurt, green cilantro, garlic, green hot pepper, onion, ginger, and salt until smooth
Cut the toast bread into triangles or desired shapes
Place a portion of the filling in the center of each bread piece, fold to enclose the filling, and seal the edges with the flour paste
Heat corn oil in a deep fryer or pan for frying
Fry the assembled samosas in hot oil until golden brown and crispy
Remove from oil and drain on paper towels
Serve the toast samosas hot with the prepared chutney
