Samosa is among the go-to top street food snacks.
That's exactly why I choose this recipe!
- Kodo Millet Flour 1 Cup
- Whole Wheat Flour 1 Cup
- Cooking oil 2 tablespoons
- Boiled Potatoes 1 Cup
- Boiled Peas ½ cup
- Ginger, 2 tablespoons finely chopped
- Green Chilies 2 nos. finely chopped
- Turmeric Powder ¼ teaspoon
- Rock salt to taste
- Garam Masala Powder ½ teaspoon
- Cooking oil for deep frying
- 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.
- Adjust the water if too hard but the dough should be soft and pliable to roll.
- Cover with a moist cloth and rest for 25 – 30 minutes.
- Peel the boiled potatoes.
- In a bowl coarsely crush them. Add green peas, ginger, chopped green chilies, ginger, rock salt, and garam masala.
- Mix all ingredients very well. Taste and adjust salt if required.
- Knead the dough gently to make it a bit soft and pliable.
- Divide dough equally into 7-8 portions.
- Make small balls of these divided portions.
- 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.
- Cut it in two equal parts. Keep aside these pieces, covered with a moist muslin cloth.
- To make the Samosas, take one piece of the rolled dough, and apply water over the straight-cut edge.
- Join the edges to make a cone. Press down gently to seal from the inside.
- Fill the cone with potato mixture and push down. Apply water all around the top of the cone.
- Bring the edges together and seal them by pinching off the edges together. Make sure the samosa has been sealed well.
- Keep the filled samosa covered with a moist cloth.
- Take a pan or any deep vessel which can hold oil for deep frying.
- Heat oil and fry 4 to 6 pieces at a time.
- Continue frying on low heat for 8 -10 minutes.
- Turn and fry on the other side as well until light golden crisp.
- Remove in a colander.
- Drain for a minute or two.
- Serve hot with Jaggery Tamarind Saucer tomato sauce.