Aug 12, 2015

Whole Wheat Potato Samosa...

Samosas serve as a great snack or appetizer. Everyone loves samosas except for the fact that they are deep fried in oil. Now I know that there is no escape from that as I have always been madly in love with this snack. These are some special varieties which make me drool and I dont have a choice except to eat it. I dont know I can never say no to it ;)

This one is one such variety which we love. As I make it from whole wheat, atleast I stop feeling guilty by staying away from maida which is another bad addition to our diets. Stuffing is the same as you want to any other samosa. Fill in into whole wheat pockets and fry them. A perfect snack for cozy evenings is what it suggests

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

For the cover ->

Whole wheat flour - 1 1/2 cups
Sooji / Rava - 2 tbspns
Oil/butter - 3 tbspn
Salt to taste

For the filling ->

Potatoes - 2
Onion - 1
Green Peas - 1/4 cup
Cumin seeds - 1/2 tspn
Jeera / Cumin powder - 1/2 tspn
Coriander powder - 1/2 tspn
Turmeric powder - 1/4 tspn
Red Chilli powder - 1/2 tspn
Salt to taste

Oil for frying the samosas

Here is the stir....

For Dough->
  • To make the dough take a wide bowl and add whole wheat flour, sooji, oil/butter and salt. Pour water little by little and make a dough. Make a stiff dough. Let it rest covered for about 20-30 mins
  • Heat a tablespoon of oil in a nonstick pan. Add cumin seeds to the oil and let it start sizzling
  • Finely chop onion and toss it into the pan. Stir it around for a minute or two till the onion gets translucent
  • Wash and peel potatoes. Chop it into small dices and stash them into the pan. Add green peas to the mixture
  • Stir it all together and sprinkle all the dry spices - red chilli powder, cumin powder, coriander powder and turmeric powder. Add a dash of salt as per you taste
  • Cook it covered on medium flame until everything is cooked evenly. You might have to stir the contents a couple of times in between to make sure it doesnt start sticking to the bottom of the pan. Sprinkle a few drops of water if you feel it is turning too dry
  • The filling is ready. Let it cool down to room temperature before you can start making the samosas
  • Pinch out a small amount of dough - size of a gooseberry and roll it out using a rolling pin into a thin sheet
  • We use a samosa maker for this - as I always have my kids helping me out in the kitchen whenever we make this for us
  • Place the chapathi followed by the filling into the mould. Make the samosas and keep them ready
  • Heat oil in a pan and drop samosas into it 
  • Fry until golden brown. Remove on paper towels to remove  excess moisture
  • Serve hot and enjoy your evening

  • Shaping samosas traditionally is your choice. For me the kids love to make it so I use moulds to help their their tiny hands
  • Fry on low to medium flame and keep turning occasionally to get an even brown colour all over

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