I love Samosa , but today I don’t want to make it in Maida . So I used Aashirvaad Multi grain Wheat Flour to make this Samosa . I liked it , the only thing I felt is, its not very crunchy . I think next time when I make , I should add some Sooji ( Semolina ) to the Flour to make it crispy .
Samosa made with Multigrain Flour
Servings
4-6
servingsPrep time
1
hour30
minutesCooking time
30
minutesCalories
300
kcalIngredients
- To make the Crust of Samosa
1 1/2 cup Multi grain Wheat Flour
2tbsp Oil
Salt
Water
- To make the Filling for Samosa
5 medium Potatoes ( Cooked & Cubed )
1 small Onion
1tbsp Ginger & Green Chilli Paste
1/2 cup Green Peas
1tsp Whole Coriander Seeds
1/4tsp Cumin Seeds
1/2tsp Garam Masala
1/4tsp Turmeric Powder
Coriander Leaves
Salt
Directions
- To make the Crust of Samosa
- Mix everything well & make a soft dough .
- Cover it with a plastic wrap for about 20min .
- Mean while make the filling .
- To make the Filling for Samosa
- Heat some Oil in a pan & crack Cumin & Coriander Seeds .
- Add finely chopped Onion , Ginger & Green Chillies .
- When Onion turns transparent add Green Peas .
- Allow the Green Peas to cook .
- Into that add Garam Masala , Turmeric Powder & Salt .
- Add the cooked Potatoes & mix everything well.
- When everything is combined add some Coriander Leaves & turn off the gas .
- Allow it to cool completely .
- Assembling Samosa
- Divide the dough into equal portion balls .
- Roll out each portion into an oval shape .
- Do not roll it very thin .
- Cut it into half .
- Lift 1 side of the flat edge & brush some plain water , lift the opposite side & overlap the 2 edges to form a Cone shape . Seal the sides properly .
- Stuff the filling inside the cone & seal the mouth of the cone together .
- Heat some Oil in a pan & deep fry until it turns golden brown in colour.
- Serve it hot with Mint Chutney or Tamarind Chutney or with Ketchup.
wow..samosa looks super tempting!!
Spicy-Aroma