Millet Samosa

Millets in may series post 8- Millet samosa

One of my favourite snacks made healthier- millet samosa! When I first came across this recipe in the Sahaja calendar, I knew it had to be in the series. The millet here is in the form of flour. I have used sorghum flour. You won’t have any idea where the millets went. I must admit, this is not the healthiest millet dish. This recipe also calls for a little maida, without which the samosas are impossible to make (trust me, I tried). Also, we are frying them. But something is better than nothing, na? This is a classic samosa, with the all favourite potato and peas filling. I was really hesitant to make these, but turns out, they are not that hard to make. Just a few simple folds and you have garma garam samosa ready to eat. Grab some chutney and enjoy your tea time with some lip-smacking millet samosa!

Health benefits of Sorghum- it is highly nutritious and rich in potassium, phosphorus, calcium, iron, zinc and sodium. It is a potential solution to malnutrition. It also helps control arthritis, weight and heart problems.

Click on the link below to know more about millets

https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Preparation time: 10 minutes| Cooking time: 20 to 25 minutesCourse: Snacks| Cuisine: Indian

Ingredients:

For dough:

Sorghum (jowar) flour- 1 cup

Maida- 1 cup

Salt- as needed

Oil- 1 tsp

Water- as needed

For filling:

Onion- 1

Boiled potatoes- 2

Boiled green peas- a handful

Chili powder- 1 tsp

Coriander powder- 1 tsp

Garam masala- ½ tsp

Turmeric powder- ¼ tsp

Salt- as needed

Oil- 1 tblsp

Cumin seeds- ¼ tsp

Curry leaves- a few

Oil- for frying the samosas

Method:

1. Take a cup of sorghum flour and a cup maida in a container. Add appropriate salt and a tsp of oil. Mix well. When you take it in hand and press it, it should stand firm (see pic below). Now add water little by little and make smooth dough. Apply little oil and keep it covered till use.

2. Heat oil in a kadai. Add cumin seeds. When it splutters, add onion and curry leaves. Fry till onion turns pink in colour. Now add boiled peas and give it a stir.

3. Now add chili powder, coriander powder, garam masala, turmeric powder and salt to this. Stir well.

4. Add the boiled and mashed potatoes. Mix everything together. Switch off flame and let it cool.

5. Make small balls out of the dough. Take a ball of dough and apply a little oil on it. Press it in oval shape and cut it in the middle. (see pic below)

6. Apply a little water on the straight edge (see pic below). Lift and fold into a cone (see pic below)

7. Fill the cone with the potato filling. Now apply a little water on the edges and seal the cone (see pic below). Repeat the process and finish making all the samosas.

8. Heat oil in a kadai and fry the samosas in batches. Fry them on medium flame.

9. Serve hot with mint chutney or sauce.

Notes:

· Please go through the pictures to get an idea of how to shape the samosas.

· Make sure to seal the edges with the help of water or else the samosas might open while frying.

Step by step pictures

take sorghum flour and maida in a container

add salt and oil

mix well

if you hold it, it should stand firm

add water little by litttle and make

soft dough. apply a little oil

on it and keep covered

heat oil in a kadai. add cumin seeds,

onion and curry leaves. fry well

add boiled peas and mix well

add chili powder, coriander powder,

turmeric powder, garam masala and salt

mix everything well.

add mashed potatoes and mix

everything well. swith off flame.

let it cool

take a small ball of dough

apply a litte oil on it.

roll them into oval shapes

cut in the middle

apply water on the straight edge

bring the sides together

form a cone

cone is ready

fill the cone with the potato masala

apply water on the edges

make a small pleat and close

it on the opposite side

seal the deges completely

repeat the process and complete

fry the samosas on meidum heat

samosa reday

Comments

Also see

Chena Pais

The last post for Diwali this year- Chena Pais! If you have been following my posts for quiet some time now, you would have discovered my great love for Bengali sweets 😍 All that creamy and melt-in-the-mouth sweets…Making me drool right now 😋! Rasmalai is my most favourite and one dish which greatly resembles it is chena pais. Most people get confused between the two. They are very alike but not same. Apart from being smaller in size, chena pais, after being added to the sweet milk are cooked for some time, unlike rasmalai. These tiny cute balls in sweetened, thickened milk are great for any milk based sweet lovers. Again, the chopped nuts and the saffron make this dish tastier. Serve chilled and enjoy! Ingredients: Milk- 1 litre Lemon juice – from one full lemon Sugar- 1 cup Water- 1 cup Full cream milk- 1 litre Milkmaid- ½ tin (200 gms) Saffron- a pinch Cardamom powder- ¼ tsp Cashews- 6 to 8 (cut into small pieces) Pista- 6 to 8 (cut into small pieces

Lychee Rabdi

Lychee Rabdi! How many lychee fans out here? Me and my fam absolutely love these bright red cuties. So soft and juicy, we never miss the opportunity to feast on them. As most of you know, we are great fans of sweets. Creamy milk sweets in particular. So, what happens when you put both these seemingly different foods together? We have the amazing Lychee rabdi! As unique as this sounds, lychee rabdi is truly tasty. De seeded lychees are filled with soft homemade sandesh. These stuffed lychees are dropped in thick and creamy rabdi and…voila! A yummy dish is ready! The best part is that you can taste the fresh lychees in the rabdi, giving you the best of both the worlds. This dish is partly inspired by Bliss Of Cooking . Though she had made the same with mango rabdi, we decided to stick to the good ol’ rabdi. Give this amazing fusion dessert a try and win hearts! Preparation time: 10 to 15 minutes| Cooking time: 30 to 40 minutes Course: Dessert| Cuisine:

Egg Donne Biryani

Hey guys! Biryani gang make some noise!! I just love it! Today’s post is DONNE BIRYANI!!! Donne biryani is a very popular biriyani type in Karnataka. There is a very very popular donne biriyani shop near home. Whenever my husband tries to buy from there, he returns empty handed 😔. Because there is always a huge crowd at that place even for takeaways. But thanks to my friend Nandu who blogs at food fondness , I can now make donne biriyani at home! Here we use just green chili for spice. As it also has coriander, mint and kasuri methi, it has a nice green hue. It is usually served in a donne (a bowl made from ecofriendly palm leaf) and hence gets its name as donne biryani. This dish is very easy to make yet very flavourful. Make your Sunday yummy by trying out this donne biryani, served with some raita! Ingredients: Jeera samba rice- 2 cups Eggs- 6 to 8 Onion-1 (cut vertically) Ginger- 2inch piece Garlic- 7 to 8 Green chilies- 4 to 6 (depending on your spice level)

Death By Chocolate (with vanilla ice cream)

*WARNING- extra chocolaty dish ahead* So, this is my hundredth Instagram post! 💃 It should be special na? To celebrate, I have made a divine dessert- Death By Chocolate! This is a super sweet dish, with alternating layers of chocolate brownie , vanilla ice cream, topped with yummy chocolate sauce and some crunchy peanuts. When I was first introduced to this dish, it was totally an alien dish to me. But once I tasted it, one thing became clear- this dish surely kills you with sweetness. The perfect dish for anyone with sweet teeth. 😉 You can surely order this dish, but making it at home is also not that hard. I have used homemade ice cream, homemade brownie and Hershey’s chocolate syrup along with some roasted peanuts to complete the dish. When you make the vanilla ice cream at home, you can enjoy a guilt free dessert, as we are not using any preservatives in the ice cream. Best eaten chill, with every scoop, you can treat yourself to the heavenly combination of brownie

Paneer Pollichathu

Paneer Pollichathu! Who said banana leaves are used only as eco-friendly plates? Ever tried steaming in banana leaves?! I first came across meen pollichathu in a restaurant here in banagalore. Then, when scrolling through Instagram one day, I came across paneer pollichathu made by Kalpana who blogs at Life with Spices . I am a big fan of her paneer recipes and that is one of the main reasons why I started following her 😊. The recipe seemed so interesting that I immediately bookmarked it. And here is my try! Paneer pollichathu is nothing but masala coated paneer block steamed in banana leaf. I must say, the main star in this recipe is not the paneer but the banana leaf. It gives the dish a new taste and a fresh flavor…. definitely gonna try more similar recipes! So, when are you trying out this unique recipe? Preparation time: 30 minutes| Cooking time: 10 to 15 minutes Course: Sides/Starters |Cuisine: Indian Ingredients: Paneer- 200 gms Marinade for paneer: Kas

Gulab Jamun Waffle

One fine day, while scrolling through insta, I came across a giveaway contest by one of the fellow instagramers . The challenge went something like this- An Indian traditional dessert with a twist. And I went WOW! It sounded like a very interesting challenge. So Tharu and I got thinking about something unique when she came up with GULAB JAMUN WAFFLES. This dish is actually based on the legendary Gulab Jamun and Vanilla Ice cream combo. So here’s the twist- instead of Gulab Jamun, we have waffles. The waffles are made out of readymade Jamun mix. They are crispy on the outside and soft in the inside. The waffles are coated with sugar syrup and topped with a scoop of vanilla ice cream and a whole lot of chopped nuts. This was a very unique dish and a super hit with my kids. And I must say, it tastes divinely. I would like to thank my sweet neighbour Sweta Rao for lending me her waffle maker. After the success of this dish, we have started to believe that we too can be re

Beetroot Kola (Fried beetroot balls)

A peaceful evening. A steaming cup of tea in one hand and your favorite magazine in the other. The only thing that can make it better is a crispy snack. And what better snack than Fried Beetroot Balls? The bright colour of the beetroot is an eye-catcher and even the kids who do not like beetroot will ask for one more serving. This is one of the dishes which needs very little ingredients and effort to make and still tastes great. This dish is at its best when deep fried, but health freaks can try making patties and shallow fry on tawa. But I cannot guarantee you the taste, as I haven’t tried shallow frying. This recipe was shared by my friend, Mangai, in our school whatsapp group Kitchen galata. But the credit actually goes to Mangai’s mother-in-law, Vasantha amma who taught her this recipe.Thanks Vasantha amma. This dish is best paired with tomato ketchup and your favorite magazine. Enjoy your tea time with these crispy fried beetroot balls. Preparation time:10 min|

Kodo Millet Salad

Millets in may series post 4- Millet Salad I am not a big fan of salads. But this millet salad just won my heart. This recipe is from the Sahaja millet based calender, from where I collected few recipes for the series. All the fresh pomegranate, corn, carrot and sprouts, together with the tempering just makes the perfect salad. The coconut adds a fresh twist and the lemon adds a tangy twist to the salad. This colorful bowl of goodness is a complete, nutritious meal in itself. Or you can even serve at as a starter. Surely, kids will love this salad, with their favourite corn and pomegranate. An amazing way to include millets and sprouts in your diet. Give this wholesome salad a try today! Health benefits of Kodo Millet- It contains a lot of fiber; hence it is useful for diabetic people. It is very easy to digest and helps in weight reduction. It is excellent for strengthening the nervous system. Controls high blood pressure and keeps a check on cholesterol level. It is gluten

Suzhiyam

This is my 25 th post! I want to use this post to thank all my well-wishers and blog visitors, who made sure to like, comment and share all my posts, in the blog, facebook and insta. Special mention to those who tried my recipes and shared the pictures with me. Not to forget the co bloggers, who gave me a warm welcome into this field, where I am a newbie. I want to celebrate this small milestone with a traditional sweet, Suzhiyam. Suzhiyam or suzhiyan is my most favourite sweet. Also known as thoppam, this is a staple traditional sweet during Diwali in many houses. This is a family recipe which I learnt from my co sister Viji. Though I have been making this sweet ever since I got married, I make it a point to call up Viji akka on Diwali eve to ask for the measurements. It has become something of a ritual now. Hopefully, I will be able to refer to this post hereafter. Our Diwali remains incomplete without this delicacy. Anything deep fried is already yummy, but this sweet f

Lakshmi's Cookbook

Search This Blog

Lakshmi's Cookbook Videos