Beetroot Samosa Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and saut��.
• STEP 2.Add grated beetroot, boiled and mashed potatoes, and spices. Mix well and cook for a few minutes.
• STEP 3.Take samosa sheets and fold them into a cone shape. Fill the cone with the beetroot-potato mixture and seal the edges.
• STEP 4.Deep-fry the samosas until golden brown and crispy. Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the beetroot and potatoes are cooked and mashed well to ensure a smooth filling.
• You can add chopped green chilies for an extra kick of spice.
• To make the samosas healthier, you can also bake them instead of deep-frying.

Storage and Serving

• Beetroot samosas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the samosas in a preheated oven at 350��F (180��C) for 10-15 minutes.
• Serve the beetroot samosas as an appetizer or snack with mint chutney or tomato ketchup.