Atta Sooji Samosa

Name: Atta Sooji Samosa
Total time: 2700 s
Yield: 5 persons
Cuisine: American
Ingredients: 1 cup atta; 1/2 cup sooji; 2 1/2 tbsp ghee for moyan; to taste Salt; as needed Warm water to knead the dough; 4 medium sized boiled and mashed potatoes; 1/4 cup boiled green peas; 2 tbsp oil; 2 tbsp finely chopped ginger and green chillies; 1 tsp jeera; 1/4 tsp heeng; 1 tsp .red chilli powder; 2 tsp dhaniya powder; 1 tsp amchur powder; 1 tsp moori masala; 2 tbsp chopped cashews; as needed Oil for deep frying; as needed Some water; 2 tbsp green chutney for serving; 2 tbsp amchur chutney for serving; 2 tbsp tomato sauce for serving; 2 tbsp mint leaves for garnishing

Archana Bhargava @arch1965

Kolkata

#goldenapron
Samosa made with whole wheat atta and sooji , without maida , came out really well , crispy from outside and soft from inside

Archana Bhargava @arch1965

Kolkata

#goldenapron
Samosa made with whole wheat atta and sooji , without maida , came out really well , crispy from outside and soft from inside

Saved

Ingredients

45 minutes

5 persons

1 cupatta
1/2 cupsooji
2 1/2 tbspghee for moyan
to tasteSalt
as neededWarm water to knead the dough
4medium sized boiled and mashed potatoes
1/4 cupboiled green peas
2 tbspoil
2 tbspfinely chopped ginger and green chillies
1 tspjeera
1/4 tspheeng
1 tsp .red chilli powder
2 tspdhaniya powder
1 tspamchur powder
1 tspmoori masala
2 tbspchopped cashews
as neededOil for deep frying
as neededSome water
2 tbspgreen chutney for serving
2 tbspamchur chutney for serving
2 tbsptomato sauce for serving
2 tbspmint leaves for garnishing

Saved

Steps

45 minutes

1

Gather all the ingredients for the dough at one place like atta, sooji, ghee and salt
2

Combine atta, sooji, ghee and salt in a mixing bowl
3

Mix them with your gingers, until becomes crumbly
4

Now by adding warm water, little by little, knead a medium tight dough, cover and keep it for half an hour to rest
5

In the meantime prepare the stuffing, gather all the ingredients at one place like fresh green peas, ginger green chillies, red chilli powder, dhaniya powder, moori masala, amchur powder, chopped cashews, heeng, jeera and salt
6

Keep the mashed potatoes also with the other ingredients
7

Heat oil in a pan, on low heat
8

Put heeng and jeera
9

Let it splutter, then add ginger and green chillies
10

Saute for a minute
11

Then add green peas and saute for 2 - 3 minutes
12

Then add red chilli powder and dhaniya powder
13

Mix well, then add mashed potatoes
14

Add salt and mix well
15

Let it roast for 10 minutes on low heat, until a good aroma comes out
16

Then add chopped cashews, amchur powder and moori masala
17

Mix them nicely and saute for 2 more minutes, the stuffing is ready
18

Then make equal sized balls from the dough
19

Heat oil in a kadai for deep frying, first on high flame, then make the flame medium
20

Roll out one ball into a long poori
21

Cut the poori from the center, into two parts, so we get two semi circles
22

Take one semi circle and apply some water on the plain edges of it and fold one side on to the other
23

Stick them nicely by giving it a shape of a cone
24

Now fill some stuffing in the cone, apply some water on the edges
25

And seal it properly by pressing it, make more samosas like these
26

Slowly slide the samosas in the hot oil
27

Fry them on low medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside
28

When done take them out on an absorbant paper, always fry them in small batches
29

Arrange them in a serving plate and serve them hot with green chutney, amchur chutney and tomato sauce, garnish with some mint leaves