Samosas with Wheat Flour

Veg Snacks, Veg Starters, Vegetarian

A symbol of Indian food indulgence, this street food is everyone’s favourite. It’s possible to re-create it at home and can be made into a slightly healtier version by using wheat four instead of plain flour. 

Recipe

Preparation Time: 30 mins Cooking Time: 30 mins
Ingredients: Method:

Coating 

  • 2 cups wheat flour
  • 1 tsp Ajwain/Ova/carom
  • salt to taste
  • 1 tbsp hot oil (optional)

Filling:

  • 6-7  potatoes, boiled and smashed 
  • 1 small-sized onion, finely chopped 
  • green chillies, made into a paste 
  • 1 tsp ginger made into a paste (Tip – you can make an onion-chilli -ginger paste by mixing them in a grinder together & save time.) 
  • 1 cup green peas
  • 1 tsp mustard seed
  • 1 tsp coriander seeds/dhana
  • 1 tsp turmeric powder
  • 1 tsp amchur powder
  • Kasoori methi 
  • Salt to taste

Preparing the coating

  • Mix all the ingredients for the coating together and knead the dough using water. Do not make the dough too watery or too hard.  
  • keep aside for about 30 mins

Preparing the filling 

  • Heat 2-3 tbsp oil in a deep vessel
  • add the mustard seeds and let them sizzle 
  • add dhana seeds 
  • add the onion – chilli – ginger paste and let the onions cook 
  • add turmeric powder 
  • add the potatoes 
  • add the green peas and mix well
  • the peas and potatoes should mingle with each other and come together to form a homogenous mixture
  • add amchur powder and let the mixture cook for 2 mins
  • finally, when it seems like the mixture is almost cooked, add the kasoori methi 
  • add salt 
  • the mixture should come together and not be dry. It should have pieces of potatoes visible in a thick paste of yellowish-brown masalas and peas. 
  • let the mixture cool 

Preparing the samosa

  • With a rolling pin/belan, roll a round roti with the dough
  • cut it into 2 equal halves or semicircles
  • Create a cone from each semicircle and seal the side ends with water
  • add the stuffing into the cone and seal the bottom as well
  • be careful not to overstuff or the samosas will break

Frying

  • In a deep vessel, heat cooking oil
  • Once heated gently introduce the samosas in the hot oil and fry
  • Turn them over to fry them evenly
Best enjoyed with green and red chutneys!

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