Wheat Flour Samosa – Crispy & Healthy

Step 1: Prepare the Samosa Dough

In a large bowl, combine 2 cups of wheat flour, 1 tsp salt, 1/2 tsp kalonji, 1/2 tsp ajwain, and a pinch of asafoetida. Add 1/4 cup refined oil (moen) and mix thoroughly with your hands until the mixture resembles breadcrumbs and holds its shape when pressed. Gradually add water and knead a stiff dough. Cover the dough with a wet cloth and let it rest for at least 15-20 minutes.

Step 2: Boil Green Peas

Boil 1.5 cups of green peas in water until they are soft. This will help them mash easily with the potatoes.

Step 3: Prepare the Samosa Filling

Heat 2 tablespoons of oil in a pan. Add 1 tsp cumin seeds and let them splutter. Then add 1 tbsp chopped ginger and 1.5 tbsp chopped green chilies. Sauté for about 30 seconds until fragrant. Add salt to taste, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tbsp coriander powder, and 1 tsp amchur powder. Sauté the dry spices for another 30 seconds.

Step 4: Combine Filling Ingredients

Add 3-4 medium mashed boiled potatoes to the pan. Mix well with the spices, mashing any large potato chunks. Cook this mixture for 4-5 minutes, stirring occasionally. Next, add the boiled green peas and 1/4 cup chopped fresh coriander leaves. Mix everything together thoroughly. Continue to sauté the entire filling mixture for another 6-7 minutes to ensure all flavors meld and the moisture evaporates. Finally, add 1 tsp garam masala and mix well. Transfer the prepared filling to a plate and let it cool completely.

Step 5: Shape the Samosas

Take small portions of the rested dough and roll each into an oval shape. Cut the oval dough in half lengthwise. Take one half, apply water along one straight edge, and fold it to form a cone shape, pressing firmly to seal the seam. Fill the cone with the prepared potato and pea mixture. Apply water to the open edges of the cone. To seal, make a small pleat on one side of the cone and then press the edges together firmly to seal it into a triangular samosa shape. Ensure all edges are well-sealed to prevent the filling from coming out during frying. Repeat this process for all the dough and filling.

Step 6: Fry the Samosas

Heat refined oil in a deep pan on very low heat. Once the oil is warm (not hot), gently add the shaped samosas. Do not overcrowd the pan. Fry the samosas on low heat for approximately 15-16 minutes, turning them occasionally, until they turn golden brown and become super crispy. Frying on low heat for a longer duration is crucial for achieving a flaky and crispy texture. If fried on high heat, they will brown quickly but remain soft inside.

Step 7: Serve Crispy Samosas

Once the samosas are perfectly golden brown and crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite green chutney and sweet tamarind chutney.

• Knead a stiff dough for crispy samosas; a soft dough will result in soft samosas.

• Fry samosas on very low heat for a longer duration (15-16 minutes per batch) to ensure they are super crispy and flaky.

• Sauté the filling for at least 6-7 minutes to develop deep flavors, don't rush this step.

• Add paneer or corn to the filling for a different flavor profile.

• Adjust the spice levels according to your preference by adding more or less green chilies and red chili powder.