Kodo Millet Samosa

A go-to snack

From Chef Gunjan Goela

Samosa is among the go-to top street food snacks.

That's exactly why I choose this recipe!


  1. Kodo Millet Flour 1 Cup
  2. Whole Wheat Flour 1 Cup
  3. Cooking oil 2 tablespoons
  4. Boiled Potatoes 1 Cup
  5. Boiled Peas ½ cup
  6. Ginger, 2 tablespoons finely chopped
  7. Green Chilies 2 nos. finely chopped
  8. Turmeric Powder ¼ teaspoon
  9. Rock salt to taste
  10. Garam Masala Powder ½ teaspoon
  11. Cooking oil  for  deep frying   


  1. In a bowl, take Kodo millet flour and add 1 cup of hot water and mix with a whisk or wooden spoon until mixed well. Now add wheat flour, water, and 2 table spoon, cooking oil, and knead to form a stiff dough - Stiff enough to roll with a rolling pin.
  2. Adjust the water if too hard but the dough should be soft and pliable to roll.
  3. Cover with a moist cloth and rest for 25 – 30 minutes.
  4. Peel the boiled potatoes. 
  5. In a bowl coarsely crush them. Add green peas, ginger, chopped green chilies, ginger, rock salt, and garam masala.
  6. Mix all ingredients very well. Taste and adjust salt if required.
  7. Knead the dough gently to make it a bit soft and pliable.
  8. Divide dough equally  into 7-8 portions.
  9. Make small balls of these divided portions.
  10. Grease the rolling surface and flatten a ball. Roll out to an oval shape of 8.5 inches or 20cm long by 6.5 inches or 16.5 cm each ball.
  11. Cut it in two equal parts.  Keep aside these pieces, covered with a moist muslin cloth.   

Method Continued

  1. To make the Samosas, take one piece of the rolled dough, and apply water over the straight-cut edge.
  2. Join the edges to make a cone. Press down gently to seal from the inside.
  3. Fill the cone with potato mixture and push down. Apply water all around the top of the cone.
  4. Bring the edges together and seal them by pinching off the edges together. Make sure the samosa has been sealed well. 
  5. Keep the filled samosa covered with a moist cloth.
  6. Take a pan or any deep vessel which can hold oil for deep frying.
  7. Heat oil and fry 4 to 6 pieces at a time.
  8. Continue frying on low heat for 8 -10 minutes.
  9. Turn and fry on the other side as well until light golden crisp.
  10. Remove in a colander.
  11. Drain for a minute or two.
  12. Serve hot with Jaggery Tamarind Saucer tomato sauce.

The Chef

" I love millets because I want to support the farmers and I am in tune with nature."

Make sure to connect and keep up with Chef Gunjan on Instagram.