These whole wheat aata samosas are a wholesome twist on the classic Indian snack. Made with a crisp outer shell using whole wheat flour and filled with a flavorful mixture of spiced potatoes and peas, they are perfect for tea time, rainy evenings, or whenever savory cravings strike.
- Serves: 6 People
- Prep Time: 45 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 500 grams Boiled potatoes
- 150 grams Green peas
- 2 tablespoons Oil for filling
- 1 tablespoon Coriander seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Ajwain (carom seeds)
- 2 tablespoons Ginger and green chili paste
- 1 medium Onion, finely chopped
- 1 tablespoon Salt
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 1 tablespoon Garam masala
- 1 teaspoon Coriander powder
- 1 tablespoon Cumin powder
- 1 tablespoon Lemon juice
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
- 1 handful Fresh coriander leaves, chopped
- 400 grams Whole wheat flour (atta)
- 3 tablespoons Melted butter or oil
- 1 teaspoon Salt for dough
- 1 teaspoon Crushed black pepper
- 1 tablespoon Sesame seeds, optional
- 500 milliliters Oil for frying
For Dressing
Nutritional Information
-
Calories
340 kcal -
Fat
14 g -
Carbohydrates
45 g -
Protein
8 g -
Fiber
6 g -
Sugar
3 g -
Sodium
420 mg
Procedure
-
20 minutesMark As Complete
Prepare the Potato Filling
Heat oil in a pan over low heat and add coriander seeds, fennel seeds, cumin seeds, and ajwain, allowing them to roast gently until aromatic. Add the ginger and chili paste followed by chopped onions, cooking until softened, then season with salt, turmeric, paprika, garam masala, coriander powder, and cumin powder. Stir well, add the boiled potatoes and peas, lightly crushing the potatoes to keep some texture, then mix in lemon juice, crushed dried fenugreek, and fresh coriander before turning off the heat and allowing the filling to cool completely.
-
15 minutesMark As Complete
Make the Whole Wheat Dough
In a large bowl, combine whole wheat flour with salt, crushed black pepper, ajwain, sesame seeds if using, and melted butter or oil, mixing until the mixture resembles coarse sand. Gradually add water while kneading to form a firm yet pliable dough that is not too soft. Cover the dough with a damp cloth and let it rest for at least thirty minutes to relax and become easier to shape.
-
15 minutesMark As Complete
Shape and Fill the Samosas
Divide the rested dough into equal balls and roll each into a thin oval, then cut in half to form two semi circles. Moisten the edges with water, shape each half into a cone, and fill with the cooled potato mixture, pressing gently without overfilling. Seal the edges firmly to ensure the samosas hold their shape during frying.
-
10 minutesMark As Complete
Fry Until Golden
Heat oil in a deep pan over low to medium heat and gently slide in the prepared samosas, frying them slowly to ensure even cooking and crispness. Turn occasionally until they become golden brown and crisp on all sides, then remove and drain on kitchen paper. Serve hot with chutney or tea.
