Being a rainy weather in chennai , i wanted to eat hot samosas at home. So i started searching for different samosa recipes on the net.
Everything i saw was made using maida. I dint have maida today. But i thought why not try it with whole wheat flour.
We learnt the autolysed way of making whole wheat dough in our UBF group. And hence i thought ill use the same dough as the outer covering and make the filling using opos way!
METHOD COURTESY: Mr.Ramakrishnan
For the autolyzed dough, here are the step by step pics
Measure 175 grams water in a weighing scale. Add 1 tsp salt. TARE the machine. Add 250g atta ( i used normal ashirwad brand atta) . Mix all with a fork to get the above grainy texture. Keep it closed for 30 minutes. Finally after 30 mins mix it into a dough. There is no need of kneading here.
Here the water content differs according to the brand. Please refer to this video below to understand how much water has to be used for other brands.
Now we need to prepare the filling.
In a 2 litre pressure cooker,
Layer 1 : 1/4 cup water
Layer 2 : 250 grams potatoes peeled and chopped into small pieces
Layer 3: 1/2 tsp each ( dhaniya powder and ginger garlic paste)
Layer 4 : Keep a small bowl with 1/4 cup peas.
Close the lid with weight and cook on high flame for 4 whistles. Let the pressure settle itself.
Open and remove the inner vessel and mash the potatoes below.
To the mashed potato , add 1 tsp amchur powder, 1/4 tsp each ( jeera powder, garam masala) 1/2 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp red chilli powder and 1 green chilli finely chopped. Mix well and add the peas and mix well again .
Finally add a tadka of 1/8 tsp hing,1/4 tsp jeera seeds, 1/4 tsp saunf/fennel seeds , 1 tbsp raisins and 1 tbsp cashews in ghee to the potato mix.
Mix all and the filling is ready.
Now here are the step by step pics to make the samosas using dough and filling.
Take a small sized ball in the size of poori dough. Make it a proper round ( ignore the imperfect round above 😉) . Cut it into 2 halves. Make a cone using 1 half and insert the fillling. Seal it according to the way shown in the above picture.
Unlike maida covering sealing , you dont need water or maida paste here. If you press it well, atta stays intact.
Leave the samosas for 15 minutes before frying.
Finally deep fry them in oil in a medium-low flame till the bubbles subsides or you get the right golden colour.
Yummiest whole wheat samosas ready.