Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did.
Whole Wheat Flour/Atta - 1 cup
Carom Seeds/Ajwain/Owa - 1 tsp
Ghee/Clarified Butter - 1/2 tbsp (optional)
Olive Oil or any other Oil - 1/2 tbsp
Potatoes (Russet) - 2 medium
Green Peas/Matar - 1/2 cup
Coriander/Dhania Powder - 1/2 tsp
Cumin/Jeera Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Ginger (grated) - 1/4 tsp
Garam Masala - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Green Chilli - 1
Coriander/Cilantro Leaves - few sprigs
Oil for frying
How to make Indian Samosa:
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.
Generally, all purpose flour/maida is used for Samosa crust. I prefer fiber rich whole wheat flour.
Preparing Stuffing for Samosas: Microwave green peas in a microwave safe bowl for about 2 minutes or until peas are cooked. I used frozen green peas. Boil potatoes until soft, do not overcook them. Let the potatoes cool completely. Finely chop green chili and coriander leaves.
I prefer Russet potatoes for Samosas and Vada Pav.
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 and taste for salt and other spices.
Serve hot Vegetable Samosa with Mint Coriander Chutney and/or Tamarind Chutney and/or ketchup.