Cheese Purple Cabbage Samosa Recipe

Try this tasty snack made with purple cabbage, which blends well with grated cheese and provides a nice crunchy bite packed in wheat flour triangles.

Nutrition Information per serve

  • 185.0 kcal
  • 10.9 gm
  • 2.6 gm
  • 13.2 gm
    Total Fat
  • 2.3 gm
    Total Fiber
0.75 Chopped Cup(51.0 gm) Violet Cabbage
3.0 Grated Tbsp(23.0 gm) Cheese
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Tbsp(10.0 gm) Peas
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/2 Powder Tsp(1.0 gm) Red Chilly
1/4 Tsp(0.37 gm) Garam Masala
1/8 Tsp(0.29 gm) Haldi
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
50.0 Ml(50.0 ml) Water
2.0 Tbsp(17.0 gm) Wheat Flour (Whole)
1.0 Tbsp(7.0 gm) Maida
0.13 Tsp(0.56 gm) Salt
2.0 Tbsp(16.0 ml) Oil
50.0 Ml(50.0 ml) Water
  • For filling

    To prepare the filling, heat 1 tsp of oil in a pan on a medium flame.

  • Add 1 tablespoon of chopped onion to the heated oil and saute until golden brown.

  • Add 1/2 tsp of freshly ground ginger garlic paste ,1/2 tsp red chilly powder,1/8 tsp haldi, 1/4 tsp garam masala, 1/8 tsp salt and mix all these ingredients well.

  • Blend with a little water so that mixture is not too dry.

  • Now to this spiced onion and ginger garlic mix, add 1 tbsp green peas, 3/4 cup chopped purple cabbage and mix well.

  • Elevate the recipe with a Neste Twist at this stage by adding a small portion of calcium enriched white sesame seeds. Saute the mix until the sesame seeds are toasted.

  • Next add 3 tbsp of grated cheese and continue to saute the vegetable mix on a low flame.

  • Mix all the components well, adding a little water again if required.

  • Cover and cook until the green peas have softened to a delicate bite. The filling is now ready and can be set aside to cool for a few minutes.

  • For a crispy Samosa Sheet

    In a mixing bowl, add 2 tbsp Wheat Flour, 1 tbsp Maida and blend both into a fine flour.

  • Add 1/8 tsp salt to season and water as required.

  • Gently knead the mix using your palms into a soft smooth dough ball without any lumps.

  • Roll the dough out into an even circle using a rolling pin.

  • Using the sharp edge of a knife carefully cut the circle through the middle into two halves.

  • Carefully, shape each half of the dough sheet to make triangular pockets.

  • Now, using a spoon fill the prepared vegetable mix into each pocket . Gently but thoroughly seal the edges leaving no gaps to prevent the mix from spilling out.

  • For frying

    Next, heat a sufficient amount of frying oil in a kadhai for frying the samosas.

  • When the oil bubbles slightly along the edges of the kadhai, carefully add the samosas and deep fry until golden brown. Flip samosas gently and repeat on the other side.

  • Remove samosas carefully, draining away excess oil and serve hot.

Not available currently. We are working on this recipe, FAQs will be available shortly.