Recipe: Eating on a Dime Atta Sooji Samosa

Lawrence Bass

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Recipe: Eating on a Dime Atta Sooji Samosa Delicious, fresh and tasty.

Atta Sooji Samosa. Samosa made with whole wheat atta and sooji , without maida , came out really well , crispy from outside and soft from inside. Ingredients for Samosa Atta Sooji Samosa Recipe- Atta flour Salt Heated Oil Potato Onion Sooji Rava Turmeric powder Salt Chilli powder Coriander powder These Nano Samosas Made With Atta (Whole Wheat Flour) Are An Ideal Chai-Time Snack Samosa is essentially a fried puff pastry, stuffed with an aloo or keema filling. It is usually made with refined flour or maida base, but these mini samosas are made with atta and in terms of crispness, it can give many maida samosas a run for their money.

Stuffed with mashed and boiled potatoes, onions, peas, and lentils, with flavorful and exotic spices and curried vegetables or minced meat accompanied with mint chutney.

Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion.

That will give a totally different taste to them.

You can have Atta Sooji Samosa using 22 ingredients and 29 steps. Here is how you cook it.

Ingredients of Atta Sooji Samosa

You need of atta.
It’s of sooji.
It’s of ghee for moyan.
It’s of Salt.
It’s of Warm water to knead the dough.
You need of medium sized boiled and mashed potatoes.
You need of boiled green peas.
You need of oil.
You need of finely chopped ginger and green chillies.
Prepare of jeera.
You need of heeng.
It’s of .red chilli powder.
It’s of dhaniya powder.
Prepare of amchur powder.
You need of moori masala.
Prepare of chopped cashews.
You need of Oil for deep frying.
Prepare of Some water.
Prepare of green chutney for serving.
It’s of amchur chutney for serving.
It’s of tomato sauce for serving.
You need of mint leaves for garnishing.

What is the difference between Golgappa and Pani Puri?

Golgappa is the dough ball that makes the base for Pani Puri.

Pani Puri is golgappa stuffed with chutneys and filling.

Rajdhani Sooji is specially dried to ensure proper texture, yield and a longer shelf life.

Atta Sooji Samosa step by step

Gather all the ingredients for the dough at one place like atta, sooji, ghee and salt.
Combine atta, sooji, ghee and salt in a mixing bowl.
Mix them with your gingers, until becomes crumbly.
Now by adding warm water, little by little, knead a medium tight dough, cover and keep it for half an hour to rest.
In the meantime prepare the stuffing, gather all the ingredients at one place like fresh green peas, ginger green chillies, red chilli powder, dhaniya powder, moori masala, amchur powder, chopped cashews, heeng, jeera and salt.
Keep the mashed potatoes also with the other ingredients.
Heat oil in a pan, on low heat.
Put heeng and jeera.
Let it splutter, then add ginger and green chillies.
Saute for a minute.
Then add green peas and saute for 2 - 3 minutes.
Then add red chilli powder and dhaniya powder.
Mix well, then add mashed potatoes.
Add salt and mix well.
Let it roast for 10 minutes on low heat, until a good aroma comes out.
Then add chopped cashews, amchur powder and moori masala.
Mix them nicely and saute for 2 more minutes, the stuffing is ready.
Then make equal sized balls from the dough.
Heat oil in a kadai for deep frying, first on high flame, then make the flame medium.
Roll out one ball into a long poori.
Cut the poori from the center, into two parts, so we get two semi circles.
Take one semi circle and apply some water on the plain edges of it and fold one side on to the other.
Stick them nicely by giving it a shape of a cone.
Now fill some stuffing in the cone, apply some water on the edges.
And seal it properly by pressing it, make more samosas like these.
Slowly slide the samosas in the hot oil.
Fry them on low medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside.
When done take them out on an absorbant paper, always fry them in small batches.
Arrange them in a serving plate and serve them hot with green chutney, amchur chutney and tomato sauce, garnish with some mint leaves.

Also, the moisture levels are kept under control through partial drying.

Be it a festive occasion or an everyday snack, RAJDHANI SOOJI makes a delicious, nutritious and a tasty treat for you and your loved ones.

Addition of sooji helps get crispy texture.

Also they are slightly thicker compared to the regular ones.

It tastes best when paired with spicy, chatpati aloo sabzi.