Malabaris do not usually make vegetable samosas. They make it only when they run out of meat.:) But seriously, there is a vegetable version which I like to call Ulli/Onion samosa since it mostly has onion content in it but it tastes so good. The origin of this samosas are probably the large scale caterers in Calicut. When you order samosas from a caterer, they add onions to reduce cost and increase the filling quantity. Over time, the onion proportion went up so much, that it became a type in itself.
Somehow potatoes were never added in the mix. (I do love the Punjabi potato samosas so much). These are much smaller than the giant potato samosas and the shell is more a crisp puri than layered pastry. I do not think it needs chutney with it but any chutney may complement it. You can eat quite a few at a sitting along with a good cup of tea. Try it,it is unusual but you may end up liking it.
For Vegetable Filling:For about 12 samosas
Onions – 4 large ones
Carrots- 2 long ones.
Peas- a handful (optional)
Ginger -1/2 inch long piece
Garlic -5 cloves
Green chilies- 6
Turmeric powder – 1/4 tsp
Roasted Coriander powder – 1 tbsp
Red chilli powder -1 tsp
Fennel powder -1/2 tsp
Salt to taste
Small green chilies -6
Curry leaves- A handful
Oil- 2-3 tbsp
Slice the onions and curry leaves very finely into long pieces. Chop the green chilies,ginger,garlic and carrots into small pieces. Saute everything together till the onions just get wilted. When it cools use for stuffing. Make the samosas and frt them as shown in the latter part of the Meat Samosa post.
Related Links:
Potato Samosas by Manpasand
Potato samosas by Coconut Chutney
WOW Shaheen!! Meat and veg samosas! Brilliant!! We used to eat Onion samosas in Iyengar bakeries all the time in B'lore!! They are soo yummy,I never knew the how to make them until now!!Thanks!! I do with the good old potatoes!! I will make this ,put it up there with credit to you sometime later!
ReplyDeletewhy u hav to do this to me shaen? u r reminding me of all my favorite food ,back home. with nowhere to buy them from, now i'll have to make them for myself. mmmmmm.....
ReplyDeleteki
asha, thanks. do try them and let me know.
ReplyDeleteki, make it and feed pooja and arjun too so they can add up memories.:)
Shaheen, the meat samosas look delicious. I would love to try some... soon. Thanks for sharing.
ReplyDeleteHi Shaheen, thanks for dropping by. And what a coincidence. I also took pics for samosa's and posting it now. Your recipie also looks good. Must try as a variation as well. :)
ReplyDeleteThanks Mandira
ReplyDeleteThanks Rooma, looking forward to your samosas.
Very interesting post. Have never tried onion samosas. Will try this filling. Thanks for the mention
ReplyDeleteu are so welcome krithika.
ReplyDeleteShaheen,
ReplyDeleteI love onion! Actually I like the two versions of your samosas. And your step-by-step photos, they're what I need! Thanks Shaheen!
Love the pics of the samosa...they look so nice and crisp.
ReplyDeleteShaheen I lovvvvvvve ulli samosas.We used to get it in our college canteen along with the regular potato filled samosas,but i used to love these onion ones more,the fried onions in samosas is so yum.At that time I thought the chechis at our college canteen were the only people to make samosas with onion,i have never come across them anywhere else.They did add few peas too but no carrots and these samosas used to be little more oily thanthe potato ones,but still these were the best!
ReplyDeleteI loved the fact that you used small pieces of mutton than ground meat in making meat samosas,otherwise it would be more like a cutlet.
lovely samosa.. filling is quite interesting. will try it..
ReplyDeleteFirst time in ur blog... u got good recipes..
If u have time pls check out my blog!!!
Great. going to try this out today. The potato samosa is not Punjabi by origin but is more of a Hindi belt thing. you will the best samosa in UP.
ReplyDelete