Sunday, June 26, 2011

Pita Bread Skillet Samosas (Skillet Toasted Samosas)

Skillet Samosa with a Chapati

These skillet samosas are tasty as well as healthy and are very easy to make. You can use other leftover curries also as stuffing - e.g. Zucchini w/besan, Sweet potatoes w/Lankan spices, Paruppu Usli, etc. or even Vegetable Caviar! These samosas are great anytime; I even serve them as dinner. They can be eaten out of hand or with knife and fork - great for lunch boxes too.

Samosas can also be made with leftover chapatis/whole wheat tortillas; place the filling on one side of a warmed chapati/tortilla and fold the other side over and proceed as for pita bread samosas.

2 - 4 servings


2 Pita Breads
Potato Curry or Cauliflower Mince or another veg curry
1/2 cup Parmesan Cheese, shredded (optional)
About 1 Tbsp oil or Ghee
GreenSweet Chutneys, or Ketchup to serve
Skillet Samosa using Tortilla and Pita bread

Combine the curry with the Parmesan cheese.

Warm the pita breads a little so they are pliable; cut in half and gently open the layers to form a pocket.

Stuff with a few spoonfuls of the stuffing; gently but firmly press the stuffed bread to enclose the filling.

Place on a medium hot griddle and brush with a little oil or ghee and cook until both sides are golden brown and crispy.

Cut them in half or in smaller wedges for serving; a pizza cutter or a sharp knife is handy for this task.

Serve hot or warm with the chutneys or ketchup. Enjoy!!

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