Whole Wheat (Atta) Veg Samosa

Atta Samosa
Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy. 
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.

Whole Wheat samosa
Stuffing Samosa
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.

Serve hot Vegetable Samosa with Mint Coriander Chutney and/or Tamarind Chutney and/or ketchup.


  1. Yummy and tempting snack..love the stuffing

  2. Yumm, crispy samosas makes me hungry..

  3. tempting Samosas... Looks perfect and crisp...

  4. I used your recipe for the crust, Uma. The samosas turned out crisp and perfect!! Thanks for sharing n keep up the good work..

  5. Can I bake these? What temperature and how long? Thank you for sharing

    1. Hi Sareena
      I haven't tried baking these yet. When I do, I'll definitely update the recipe.


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