Chakki Fresh Atta
Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix with a spoon. This hot oil will make the crust crisp. When it turns cold enough to handle, add water and knead to form a soft pliable dough. You can add more oil if you like. Too soft dough will make the crust soggy. Cover and let the dough rest for 15 – 20 minutes.
Preparing Stuffing for Samosas: In a mixing bowl, add cooked peas, mashed potatoes, coriander powder, cumin powder, ginger, black pepper powder, turmeric, garam masala, green chilies, coriander leaves and little salt. Mix well , add salt to taste and other spices.
Assembling Samosas: Divide the dough into 6 – 8 balls. Roll each ball into an oval shape, slightly thin. Cut each one into two parts, making 12 – 16 samosas. Apply a drop of water to the edges and form a cone shape. Stuff one of them with the Aloo Matar stuffing and seal it as shown in the picture. Deep fry this stuffed samosa in medium hot oil. If the crust turns soft, roll it more thinner. Repeat the same for other dough balls.
Making Samosa Crust: In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix with a spoon. This hot oil will make the crust crisp. When it turns cold enough to handle, add water and knead to form a soft pliable dough. You can add more oil if you like. Too soft dough will make the crust soggy. Cover and let the dough rest for 15 – 20 minutes.
Preparing Stuffing for Samosas: In a mixing bowl, add cooked peas, mashed potatoes, coriander powder, cumin powder, ginger, black pepper powder, turmeric, garam masala, green chilies, coriander leaves and little salt. Mix well , add salt to taste and other spices.
Assembling Samosas: Divide the dough into 6 – 8 balls. Roll each ball into an oval shape, slightly thin. Cut each one into two parts, making 12 – 16 samosas. Apply a drop of water to the edges and form a cone shape. Stuff one of them with the Aloo Matar stuffing and seal it as shown in the picture. Deep fry this stuffed samosa in medium hot oil. If the crust turns soft, roll it more thinner. Repeat the same for other dough balls.
Chakki Fresh Atta
