Multigrain stuffed samosa

Name: Multigrain stuffed samosa
Total time: 2400 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1.5 cup all-purpose flour; 1/4 cup chana dal (split cheakpeas); 1/4 cup green moong dal; 1/4 cup ragi; 1/4 cup rice; 1/4 cup jav(barley); 1/2 cup curd; 1/2 tsp eno; 1/2 turmeric; 2 tbsp oil for tempring+2tsp+for frying; 1 tsp black pepper corn; 1 tsp Coriander seeds; 2 pinch hing(asofatida); 1 medium size onion; 1.5 tsp red chili powder; 1.5 tsp coriander powder; 1 tsp jeera; 1/2 tsp garam msala; 2 tsp sugar; as required Juice of half lemon

Mayuri Soni @cook_16780013

Gujrat

#flavour4
Samosa is not a healthy food . So I have tried to make it healthy and tasty as well.

Mayuri Soni @cook_16780013

Gujrat

#flavour4
Samosa is not a healthy food . So I have tried to make it healthy and tasty as well.

Saved

Ingredients

40 minutes

6 people

1.5 cupall-purpose flour
1/4 cupchana dal (split cheakpeas)
1/4 cupgreen moong dal
1/4 cupragi
1/4 cuprice
1/4 cupjav(barley)
1/2 cupcurd
1/2 tspeno
1/2turmeric
2 tbspoil for tempring+2tsp+for frying
1 tspblack pepper corn
1 tspCoriander seeds
2 pinchhing(asofatida)
1medium size onion
1.5 tspred chili powder
1.5 tspcoriander powder
1 tspjeera
1/2 tspgaram msala
2 tspsugar
as requiredJuice of half lemon

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Steps

40 minutes

1

Mix chanadal,moong dal,ragi,jav and rice in a grinding jar. Grind corse
2

Add curd and water.mix well and keep rest for 10 minutes.after 10 minutes add more water if required (we need dhokla batter consistency) add salt,pinch turmeric,eno. Mix well.transfer in a greased plate and steam for 15-20 minutes.
3

Crumble dhokla with hands.
4

Take a pan heat 2tbsp oil.Add jeera,black pepper corn, Coriander seeds,hing and chopped onion.(you can replace onion with cabbage).saute for a minute. Add chili powder, turmeric powder,Coriander powder,salt and garam msala.mix well.
5

Now add dhokla,2 tsp sugar,half lemon juice. Mix well. Switch off flame after a minute. Let it cool down.
6

Mix maida,2 tsp oil and salt to taste add water little by little and knead a little stiff dough. Divide dough into equal portions. Roll out each portion into little thick chappati thay our regular one.
7

Divide into 2 pieces and make a cone from each piece. Stuff a cone with a portion of prepared filling. Seal the edges carefully with help of water.
8

Prepare all the samosas. Heat the oil in a radiant deep fry samosa in bathes.
9

Serve hot samosa with green chutney and sweet (date tamarind) chutney.