Cheese Purple Cabbage Samosa Recipe

Purple cabbage gets its color from antioxidant compounds called anthocyanins, which has many health benefits. Purple cabbage blends well with grated cheese and gives a nice crunchy bite packed in wheat flour triangles.

Nutritional info

  • 2.4 gm
    Protein
  • 11.7 gm
    Total Fat
  • 11.7 gm
    Carbohydrate
  • 173.8 kcal
    Energy
  • 43.9 mg
    Calcium
  • 0.3 mg
    Iron
  • 3.2 mg
    Vitamin C
  • 2.9 mcg
    Vitamin A

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0.75 Chopped Cup(51.0 gm) Violet Cabbage

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3.0 Chopped Tbsp(31.0 gm) Potato

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3.0 Grated Tbsp(23.0 gm) Cheese

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2.0 Tbsp(17.0 gm) Wheat Flour (Whole)

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1.0 Tbsp(7.0 gm) Maida

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1.0 Tbsp(10.0 gm) Peas

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1.0 Chopped Tbsp(8.0 gm) Onion

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1/2 Tsp(3.0 gm) Ginger Garlic Paste

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1/2 Powder Tsp(1.0 gm) Red Chilly

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1/4 Tsp(0.37 gm) Garam Masala

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1/8 Tsp(0.29 gm) Haldi

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1/4 Tsp(1.0 gm) Salt

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1.0 Tsp(3.0 ml) Oil

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2.0 Tbsp(16.0 ml) Oil

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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.