Navtad na Samosa are popular samosas made from a strip or patti. The stuffed pastry is crisp and crunchy with different stuffings and can be fried or baked.
The alphabet N brings us to Navtad na Samosa or Patti Samosas for the A to Z series, where I am posting Thali Recipes. I had made these for The Chatpati Chat Platter. These samosas are very popular in Gujarat, I really don’t know why they have been named Navtad na Samosa. Actually, Navtad is a village in Navsari district, perhaps these samosas were first made there. In Ahmedabad, we have Maharaj Samosas and they have the best Navtad Samosas. They are super crisp and crunchy with three different stuffings. Aaloo, which is spicy and has a hint of sweetness is hot selling, then they have Peas samosas and Daal samosas.
We have seen such mini Patti samosas in Hyderabad, which are stuffed with Onion. I have also made some with Moong Daal stuffing. Cheese Paneer is yet one of our favourite stuffing in this Patti samosa. These are best enjoyed with a nice hot cup of Elaichi wali Chai, today I shall share the recipe for the Daal Samosas.
The sheet for the samosas can be homemade or store-bought, for today I have used a store-bought sheet. Folding and stuffing the samosas requires a particular style, which needs step by step pics. Unfortunately, I finished stuffing all the sheets and realised I had not taken the pics, but you could check them here.
These samosas are served with a particular chutney made with the Gujarati farsan Ganthiya. I shall share the recipe for the same shortly. For now enjoy the Navtad na Samosa.
Recipe Source: Here
Navtad na Samosa
12 Samosa Patti
200 gms chana dal
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp red chilly powder
1 tsp garam masala
1 tsp coriander powder
1/4 tsp kasoori methi
1/2 tsp dry mango powder
2 green chillies, finely chopped
2 tbsp coriander leaves
Salt to taste
1 tbsp all-purpose flour
2 tbsp water
Wash and soak the dal for about 2 hours.
Add salt and turmeric powder to the dal and cook in a pressure cooker for one whistle.
Open the pressure cooker after the steam has released.
Check the dal, it should be cooked but slightly firm.
Put in a sieve and leave it for 10 minutes.
This will cool down the dal and the excess water will be drained.
You can use this dal water to bind your chapati dough or in some curry.
Now take the boiled dal in a bowl.
Add all spices and herbs and mix well.
Once well mixed, mix again with hands, this time crushing the dal a little.
Take a test check before you proceed to prepare the samosas.
Mix the flour and water and make a smooth paste.
Preparing the samosas
Take a samosa strip and form a cone at one corner.
Fill in the prepared stuffing.
Now fold the strip over the cone and just go around folding.
Seal with the prepared glue.
Check here for step by step pics.
Brush the samosas with oil.
You could deep-fry, bake or use an air fryer to get them crisp and golden.
I have deep-fried them.
Here are the recipes under the A – Z series of Thali Recipes –