Samosa can be formed in a shape other than a triangle, for example the bag shaped Potli Samosa. A samosa can be made in various sizes, some big or some small ones like the Cocktail Samosa.
Samosa can also be given various kinds of fillings, savory ones such as: potato, peas, cauliflower, onion, paneer, and the likes; or sweet stuffing with coconut, raisin, and so on.
Samosa cover can also be made in different colors. You can use natural colors, such as spinach for green, tomato for light red, beetroot for a deep pink-red, or add a drop of edible food color to the dough.
To make these samosas, I used the same potato and peas filling as in the cocktail samosa. Then I blanched and blended spinach into a fine paste with very little water, passed it through a sieve. Did the same with tomatoes. I used the spinach purée and tomato purée to make the green and red samosa dough, respectively, and added a tiny bit of food color to each to reach the color I was looking for.
After letting the dough rest for a bit, I divided into portions, rolled out a circle, placed the filling ball in the center, brought the edges together, and in a pinch I sealed them from the top using cornstarch paste. Then deep-fried a few pieces of these colorful samosas at a time on medium-low heat until done. For the recipe, proportions, and procedure - please click to see this samosa recipe.
If the next day by any chance the samosas become a little soft, put them in toaster (not the microwave) for a bit and enjoy the warm samosas with chutney or ketchup. Samosa usually becomes soft the next day if you a) fry on high heat, b) keep them in a covered box while they are still hot, or c) if you leave them on a paper towel until the next day. While the paper towel does absorb the oil, it makes the samosa covering soft too as the oil from paper towel keeps touching the surface. These samosas stay well for 2-3 days. If refrigerated, then 5-6 days. You can also half-fry the samosas and freeze them for later.
I love using natural fruits or vegetables to add a little color to the food. I make a similar spinach purée, or fresh beetroot juice, to mix with dough and make kadhai ki poori too. Colors make the food so attractive. Just like these colorful samosas here.
And in case you think the green one resembles a capsicum (bell pepper) and the red one resembles tomatoes – please tell me. Because that was exactly my intention, even though it is not how they actually ended up looking like. *biting nails*
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