Samosa is most loved Indian fast food with a crispy , flaky crust and spicy potato, peas stuffing. This recipe is healthy version of Vegetarian samosa which are made with 100% whole wheat flour for you to try at home (Both fried and Baked version)
Serve hot Samosa with Mint Chutney or ketchup and tea.
Total Time:
50 mins
Serves:
15 samosas
Ingredients:
Samosa Crust:
2 cup Whole Wheat Flour
1 tsp Carom Seeds
1 tsp Olive Oil or any other Oil
1 tsp Ghee/Clarified Butter (optional)
Samosa Filling:
4 Potatoes
1 cup Green Peas
1 tsp coriander seeds
1 tsp Fennel seeds
1 tsp carom seeds(saunf)
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Black Pepper Powder
1 tsp Ginger (grated)
1/4 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Mango/Amchur powder
1/2 lime
2 Green Chilli
1/2 onion
Coriander/Cilantro Leaves
10 broken cashew nuts
Salt
Oil for frying
Method:
Samosa Crust:
1. In a mixing bowl, add whole wheat flour, carom seeds and little salt.
2. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix with a spoon. This hot oil will make the crust crisp.
3. Now When it turns cold enough to handle, add water and knead to form a soft dough. You can add more oil if you like. Too soft dough will make the crust soggy. Cover and let the dough rest for 15 - 20 minutes.
Samosa Filling:
1. Boil the potatoes and peas until they are soft ( I used frozen green peas). do not overcook them. Let the potatoes cool completely. Crumble the potatoes with your fingers so you have a few lumps
2. Finely chop onions,ginger,green chilli and coriander leaves.
3. Heat the oil in pan.Add the cumin seeds , as they start to brown, add the ginger.
Saute the ginger for 30 seconds, then add onions , coriander leaves ,green chills, cashew nuts and pepper. Saute for a few seconds. Now crush the coriander seeds and fennel seeds and add to the pan.
4. Add the coriander powder, cumin powder,turmeric, garam masala, Amchur/Mango powder (or lime juice if you're using that instead). Stir to mix.Add the potatoes and mix well.
5.Add the peas and stir-fry until the peas are tender and the mixture is very dry, about two to three more minutes.
6.Add salt to taste. Turn off the heat and let the filling cool slightly.
Make the samosas
1.Divide the dough into 6 - 8 balls. Roll each ball into an oval shape, slightly thin. Cut each one into two parts, making 12 - 16 samosas.
2. Apply a drop of water to the edges and form a cone shape. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. It's important to do this thoroughly because you don't want your samosas to open while you're frying them.
3. Inside the cone, place a few teaspoons of the filling.
4. Now seal the top of the samosa by pressing the top seam together and back. Repeat this steps for other samosas
Frying method:
Deep fry this stuffed samosa in medium hot oil until golden brown. If the crust turns soft, roll it more thinner. Repeat the same for other dough balls.
Oven method:
Grease a baking tray and line butter paper on it.place the samosas on it and brush oil lightly on top.
Bake in a preheated oven at 350 degree F for 15 minutes and then take out the baking tray and turn the samosa to the other-side and again brush oil and bake for another 15 min or until done.
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