Wholewheat flour samosa -

Samosa needs no introduction. One of the most loved street food ever. Trust me when I say I have literally grown up having samosa aka singhara. I really don’t remember when did I start calling singhara as samosa. But I still remember, my mother used to give me Rs1 to eat singhara every Friday from my school’s canteen. I literally used to wait for Fridays back then. Those samosas were the best I ever had. We used to call it ‘kannu bhai ka shinghara’. OMG!! Those were THE DAYS. I still eat samosa everyday whenever I visit my hometown. I never really liked the samosa that I tasted in New Delhi or now here in Hyderabad and that is why I prefer making them at home. Also, when you become a mother, you try and make everything at home and use every healthy ingredient as possible.

I have learnt making samosa from one of our cooks in Delhi but made it for the first time only after getting married. He was an amazing cook and I learnt quite a few things from him. The recipe looks lengthy but its not. I feel its very easy to make samosas at home. Now lets jump to the recipe directly.

Ingredients:
For the dough:
2 cups wholewheat flour
4 tbsp sooji
3 tbsp oil or ghee
1 tsp kalonji
1 tsp ajwain
Salt to taste

For filling:
6 medium-sized potatoes
1 tsp panch phoran (recipe below)
1 tbsp coriander seeds (crushed)
1 tbsp kasuri methi (dry roasted and powdered)
2 tbsp grated ginger
3 green chilies, finely chopped
1/2 tsp haldi
1 tsp Jeera powder
1 tsp aamchoor powder
1 bay leaf

Method:

For the dough:
In a mixing bowl, take all the ingredients together and mix well for 2 minutes. Once the mixture gets crumbly, start adding water (little at a time). We need a stiff dough. Avoid over kneading. Once the dough is ready, cover it with a wet towel and keep aside.

For panch phoran:
1/2 tbsp saunf/fennel seeds
1/2 tbsp methi/fenugreek seeds
1/2 tsp rai/mustard seeds
1/2 tsp ajwain/carom seeds
1/2 tsp kalonji/onion seeds
Mix everything together in a small container and use as needed.

For stuffing:
Heat 2 tbsp mustard oil. Add bay leaf, paanch phoran, coriander seeds. Keep the flame low and once the seeds crackle add ginger, green chilies along with haldi and jeera powder. Mix and cook for a minute. Add boiled potatoes, mash it well using a masher. Next add, kasuri methi, amchoor powder, and salt. Mix everything really well and let it cook for a 3 to 4 minutes. Done. Turn the flame off. Keep aside.

How to make samosa:
Divide the dough into 5 to 6 equal size balls. Take one ball, roll it like a chapati (oval shape) but a little thicker than chapati. Using a knife, cut into two halves. Take one half, apply water on all the sides. Now bring the two ends together and pinch them from inside to form a cone. Fill the samosa with the potato filling. Avoid over filling or the seals might open while frying. Seal all the sides together (apply more water if needed). Your samosa is now ready. Repeat the same process with remaining dough. Once samosas are ready, start frying them in batches in low flame. Once done, serve the samosas along with your favorite chutney.

Notes:

Keep the dough and samosas covered throughout with a wet cloth otherwise it will get dry.

It’s okay if you don’t have all the ingredients for panch phoran. Use whatever you have available.

Coriander seeds and kasuri methi are two important ingredients. You can use coriander seeds powder in case you have don’t have coriander seeds in stock. But there will be some change in taste.

Adjust green chilies according to your taste.

You can replace wholewheat flour and sooji with maida.

Sooji is added to make them crispy.