13 May 2015

Multi-grain Samosas

No time is a good time for Samosas!! No..really, I mean it! Because ANYTIME is a good time for Samosas after all :)
The idea of using refined flour was weighing heavy and rendering guilt (especially after a heavy lunch), but the craving was still there...Way out? Give it a healthy twist by using every other grain flour and just a wee bit of Maida, add in a dash of sprouts and voila! Guilt-free indulgence....well, almost!!


Ingredients : (Makes around 12 medium pieces)

Whole Wheat flour - 1 cup
Bajra Flour - 1/4 cup
Soya Flour - 1/4 cup
Oatmeal (or coarsely powdered cooking oats) - 1/4 cup
Refined Flour - 1/4 cup (mainly for extra elasticity)
Salt to taste
Black Pepper powder - 1 tsp
Olive oil - 2 tbsps
Clarified butter / Ghee - 1 tbsp

Boiled and lightly mashed potatoes - 1 1/2 cups
Boiled Green peas - 1/4 cup
Green gram (Moong) sprouts - 1/4 cup
Chopped coriander 
Salt to taste
Chili powder - 2 tsps
Dhaniya powder - 1 tsp
Garam Masala - 1 1/2 tsps
Coriander seeds - 1 1/2 tsps

Misc :
Oil for frying


1. For the samosa dough, add in the dry ingredients to a bowl and toss well. Add oil and ghee and rub the dry mixture with your fingers. Now add water little by little and knead into a soft dough. Cover with a wet muslin cloth and keep aside while we prepare our filling.

2. In another bowl, add the boiled and crushed (not mashed) potatoes, boiled peas, sprouts, salt to taste, chili powder, dhaniya powder, chopped coriander leaves and garam masala. Mix well.

3. In a small pan, add the whole coriander seeds and lightly roast (without oil) for about 2 mins. Remove and transfer to a clean counter or Chapati disc and crush using a rolling pin till reduced to flakes. Do not powder too fine. Add to the bowl with the rest of the filling and mix again. Check for salt and divide into 12 equal portions.

4. Divide the dough into 6 equal rounds. Roll into a thin round and using a knife, cut into half. Take one semi-circle and fold to form a cone. Wet the edges lightly if needed so they stick well. Now make a fold/pleat directly opposite to the cone joint. (This 'spine' is very important in shaping the samosa!!)

5. Place a portion of the stuffing inside and gently seal the top edge, again using a little water. Now using a fork, carefully make impressions on the sealed top edge or simply fold in using your hands as we do for Gujjiyas.

6. Heat oil for frying on medium heat. Prepare the rest of the samosas and keep them ready for frying. Depending on the size of the vessel, drop in one to three samosas and fry on medium heat till golden brown. Take care not to fry on high heat else the outer crust will be done even before the heat gets to the filling. Remove and drain excess oil.(If you can get hold of Rice bran or Extra light Olive oil for frying, even better!)

Serve hot with desired accompaniments.


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