Samosa is generally potato stuffed deep fried tea time snack that is very popular in not only India but many other Asian and Middle Eastern countries. But this Ragi Samosa typically comes with a twist. Instead of the regular wheat flour, we are going to opt for the Ragi flour which is a wonder grain because it has loads of calcium, helps in controlling diabetes and battles anaemia. This recipe uses a few raisins and cashew nuts which only adds up to the wonderful taste of this triangular snack. Serve this to your friends and watch them approve of your master chef skills. Recipe: Chef Alok Verma.
Ingredients of Ragi Samosa 220 gm ragi flour 1/2 teaspoon carom seeds 1/2 teaspoon cumin seeds 1 chopped green chilli 20 gm raisins 1/2 teaspoon turmeric 25 gm boiled potato 1 handful mint leaves 120 ml water salt as required 5 gm chopped ginger 20 gm cashews 2 cucumber 40 gm boiled peas 1 handful coriander leaves 250 ml canola oil/ rapeseed oil
How to make Ragi Samosa Step 1 Sift ragi flour in a ceramic bowl, add water and mix well to have the consistency of a pancake batter. Cook the batter in the microwave for 30-40 sec. Remove from the microwave and allow it to cool. Step 2 Knead semi hard dough by adding more ragi flour, ajwain and salt, then let it rest. Heat a pan, saute cumin until it begins to sizzle. Add ginger, green, chillies, cashew nut and raisins. Cook for another 1-2 minutes. Step 3 Quickly add chopped cucumbers, turmeric powder, boiled peas, potatoes to the pan. Mix everything well and saute for 3-4 minutes. Season with salt. Add fresh coriander and mint leaves. Set aside to cool down for later use. Step 4 Divide the dough into smaller circles and then flatten it to oval or oblong shapes and cut in half. Smear water over edges and join them to make a cone. Fill the cone with the mixture and close the edges. Heat oil in a pan and fry the samosas until done. Drain them on kitchen paper towel and serve with tamarind or mint chutney.