I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.
Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon
Method :1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.
3. Keep a pan on the fire and heat. Add 1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.
4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.
5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).
6. Mix it nicely and add grated ginger, garam masala and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.
Note :Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5
Dil Leaves - Sweet Potato Samosa
Things Needed :Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon
Method :1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.
2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.
3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.
5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.
7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.
Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.
8. Repeat the same with remaining dough and prepare samosas.
10. We had this samosa with green and sweet chutney and coconut chutney.
. We also had this Samossa with a cup of Curd (Yogurt ).
Note :Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time : 40 Minutes
15 to 16 Samosas can be prepared.