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

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