GMT: Mattar wala samosa

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I love samosas. Baked, fried. With potato filling or a non-vegetarian filling. From the market or made at home. I love them all. Any time. Any place. Any company.

Ever since I mastered the art of using spring roll wrappers, I thought of other ways to use them.

We have a packet of Deep chana dal cocktail samosas that I love. I prefer making stuff from scratch, but now and then I cheat here and there and Deep’s samosas are ones that I cheat with quite often. From the looks of it, Deep brand uses spring roll wrappers as the covering for their cocktail samosas. I was intrigued to try making my own cocktail samosa from spring roll wrappers too.

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July Recipe Swap: Vegetarian Spring Rolls

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 A new month and with it comes a new recipe swap.

This time Christianna of Burwell General Store  asked us to give our take on Oregon style coleslaw.

 

We have had a coleslaw recipe swap earlier as well. That time I had given an indo-chinese take on the recipe. This time too I am doing an Indo-chinese take on the recipe.

I don’t know why, but there is something about cabbage that always makes me think of chinese food. Maybe because of its use in chow mein noodles. Or in manchurian. Or in spring rolls.

Growing up I loved spring rolls. My mom would hardly make them at home, but we would get them at the Air Force Mess parties and I would always feast on them. The filling always comprised of cooked chow mein noodles mixed with finely chopped veggies like carrots, cabbage and bell peppers that were sauteed in soy sauce, vinegar and ginger garlic paste. The wrappers always made from scratch.

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