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
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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