Indian Samosas..Famous Indian patties with the filling of vegetables and spices.
Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. Here are some Whole Wheat Aloo Matar(potato and peas) Samosas for you to try at home and savor them as much as we did.
Whole Wheat Flour/Atta - 1 cup
Carom Seeds/Ajwain/Owa - 1 tsp
Ghee/Clarified Butter - 1/2 tbsp (optional)
Olive Oil or any other Oil - 1/2 tbsp
Potatoes (Russet) - 2 medium
Green Peas - 1/2 cup
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Ginger (grated) - 1/4 tsp
Garam Masala - 1/4 tsp
Turmeric - 1/4 tsp
Green - 1
Coriander/Cilantro Leaves - few sprigs
Oil for frying
How to make Samosas:
Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. 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. When it turns cold enough to handle, add water and knead to form a soft pliable 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.
Generally, all purpose flour/maida is used for Samosa crust. I prefer whole wheat flour as it has more nutrients.
Preparing Stuffing for Samosas: Microwave green peas in a microwave safe bowl for about 2 minutes or until peas are cooked. I used frozen green peas. Boil potatoes until soft, do not overcook them. Let the potatoes cool completely. Finely chop green chilli and coriander leaves.
I prefer Russet potatoes for Samosas and Vada Pav(one more popular Indian Recipe).
In a mixing bowl, add cooked peas, mashed potatoes, coriander powder, cumin powder, ginger, black pepper powder, turmeric, garam masala, green chillies, coriander leaves and little salt. Mix well and taste for salt and other spices.
Assembling Samosas: 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. Apply a drop of water to the edges and form a cone shape. Stuff one of them with the Aloo Matar stuffing and seal it as shown in the picture. Deep fry this stuffed samosa in medium hot oil. If the crust turns soft, roll it more thinner. Repeat the same for other dough balls.
Serve hot Vegetable Samosa with Mint Coriander Chutney and/or Tamarind Chutney and/or ketchup.