Whole Wheat Samosa

Yesterday, i had a sudden craving for samosas..i stormed into my kitchen only to find that i ran out of maida..so i thought of trying out with wheat flour instead.. i was not sure how it would turn out..but my samosas turned out really crispy and super yum!! And considering the benefits of whole wheat this one is more healthier than the maida version..

Ingredients

For crust

Whole wheat flour(gehun ka atta)-1 cup

Semolina/Sooji- 2-3 tblspoon

Baking powder-1 tspn

Carom/ajwain seeds- 2  pinches

Salt-1/2 tspn

Oil-2 tblspn

Water-1/2 cup

Oil for frying

For filling

Potatoes/aloo- medium size- 3

onion-1

green chilli-2

garam masala-1 tspn

red chilli - 3/4 tspn

ginger- 1''

turmeric powder- 1/2 tspn

salt- 1 1/2 tspn or as per taste

Oil-1 tlspn

Take the wheat flour in a bowl. To this add semolina, salt, baking powder, carom seeds and mix well. Heat the oil a little and add to the flour. mix again and water little by little and make a soft dough. Adding hot oil helps in making crispy samosas.Try making the dough with minimum water. Now wrap the dough with a wet cloth and let it soften for half an hour or so.

boil the potatoes, peel and mash and keep aside. In a skillet, pour oil, splutter jeera and add sliced green chillies and grated ginger. You can add more chillies if you want it be more spicy. Saute for a minute and add finely chopped onions. saute till they turn little brown. Now add the turmeric, chilli powder, salt and mix well. now add in the mashed potatoes and mix well. Add a little water and garam masala and let the potatoes soak the flavour for a while. After a minute or two switch off. Make sure the filling is not soggy or watery.

Now take the dough and make small lemon sized balls out of the dough and flatten it with rolling pins as you would do for making chapatis. Make about 6" diameter circles. Now cut this into semicircles. Take a semicircle and fold it to form a cone. Seal the edges with wet fingers. Now fill the cone with potato mix and again seal the mouth properly. Make samosas with remaining dough in similar fashion.

Now heat oil in a Kadhai and let it heaten up a little but not too hot. Fry the samosas in medium flame till they turn golden in color. Make sure to keep on a medium flame. Serve the hot samosas with tomato and chilli sauce.