Tapioca(cassava root) samosa

• Servings: 4-5
• Preparation time: 5 minutes.
• Boiling time: 10 minutes.
• Making stuffing time: 5 minutes.
• Making dough time: 5 minutes.
• Frying time: 10 minutes.
• Total time: 35 minutes.

On the eve of Indian Independence day:

You must be wondering, what is tapioca samosa? It is unexpected twist for you all for teatime or kitty party. It is nothing, but variation of samosa (aaloo samosa). Believe me or not the taste is awesome. Serve hot with green chutney or wax apple chutney. Taste is amazing and awesome, you will love it. Enjoy this delicious variety.

Ingredients:

For outer layer:

• Maida: 1 cup
• Salt: ½ teaspoon
• Ajwain: ¼ teaspoon
• Oil: for deep frying
• Ghee/oil: 2 tablespoon (for moin that is put it into dough itself).

For stuffing:

• Tapioca: 200 to 250 gm
• Mustard seed: ¼ teaspoon
• Split black gram: 1 teaspoon
• Cumin: ¼ teaspoon
• Green peas: 50 gram
• Jal-jeera powder: ½ teaspoon
• Garam masala powder: ¼ teaspoon
• Peanuts: 1 tablespoon
• Salt: 1 teaspoon
• Red chilli: 1 no.
• Curry leaves: 8-10 leaves
• Fresh coconut: ¼ no.
• Garlic: 2-3 flakes
• Madras onion: 4-5 no.

Preparation:

1. Peel out outer layer of tapioca with knife, Chop the tapioca roughly. Put it into the water.
2. Boil tapioca along with double quantity of water and salt, either pressure cooker or microwave.
3. Mash it roughly. Keep aside.
4. Peel off garlic and onion, Chop into small pieces. Keep aside.

Method:

make stuffing:

1. Take a fry pan, Put oil in it, when smoke begins to come, add mustard seed pea nut and cumin, and sputter it for few seconds then add whole red chilli and garlic, wait for few seconds. Add onion, cook till it becomes light brown in colour, add curry leaves, and stir it.
2. Add mashed tapioca and scraped coconut, fry for couple of minutes, Put off the flame. Transfer into a bowl. Now tapioca masala is ready for stuffing samosa. Let it cool.

For making dough:

1. Take a wide vessel; pour Maida, ghee, Ajwain, and salt. Mix well by rubbing between palms.
2. Add hot/warm water in small quantity and knead them, if required, put some more water till the dough remains little harder than paratha dough (The dough can be made in food processor also).
3. Cover and Keep aside, to be used after half an hour

Method:

1. Divide the dough into 4-5 parts, make lemon size balls.
2. Roll the each ball in 5-6 inch diameter oval shape, cut into two pieces with knife into half, and keep aside.
3. Take one piece and give this piece the cone shape with wet finger (wet finger helps to join two surfaces easily), fill the stuffing in this cone
4. Place stuffing in this cone give one pleating as shown in photo and close the samosa again with wet finger. Make all samosa like this, keep aside.
5. Take a deep fry pan, put oil and heat on medium, to check if oil is ready put a little piece of dough in the oil it comes up slowly.
6. Deep fry the samosa on medium low heat, Fry till it becomes golden brown in colour.
7. Take it out on the paper napkin to absorb Excess oil; it will become crispier after 4-5 minutes.
8. Note: if it is fried on high heat, it will be soft. It will be not crispy.
9. Tapioca Samosa is ready to eat with green chutney, tamarind chutney and tomato ketchup with hot tea or coffee.

Tapioca(cassava root) samosa by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.