Crispy Atta Samosa (South Indian Street Style)
ID: 57e5fcdc...
A healthy and crispy South Indian village-style samosa made using whole wheat flour (atta) instead of the traditional all-purpose flour (maida). It is stuffed with a richly spiced potato and green pea filling, then deep-fried to golden perfection in traditional gingelly oil.
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🍳 Cooking Flow
Knead a firm dough using atta flour, ajwain powder, oil, salt, and water, then let it rest. → Boil, peel, and mash the potatoes; dry-roast and grind the spices to make fresh samosa masala. → Cook the stuffing by sautéing onions, ginger, garlic, chillies, peas, mashed potatoes, and the ground masala. → Roll the dough into thin sheets, lightly toast them on a tawa, and cut them into rectangular strips. → Fold the sheets into cones, fill with the potato mixture, seal with flour paste, and deep fry until golden brown.
Cooking Steps
Brief Cooking Order
Knead a firm dough using atta flour, ajwain powder, oil, salt, and water, then let it rest. → Boil, peel, and mash the potatoes; dry-roast and grind the spices to make fresh samosa masala. → Cook the stuffing by sautéing onions, ginger, garlic, chillies, peas, mashed potatoes, and the ground masala. → Roll the dough into thin sheets, lightly toast them on a tawa, and cut them into rectangular strips. → Fold the sheets into cones, fill with the potato mixture, seal with flour paste, and deep fry until golden brown.
Introduction
A healthy and crispy South Indian village-style samosa made using whole wheat flour (atta) instead of the traditional all-purpose flour (maida). It is stuffed with a richly spiced potato and green pea filling, then deep-fried to golden perfection in traditional gingelly oil.
Step 1
Prepare and wash all the fresh vegetables including potatoes, onions, green chillies, and coriander leaves. Finely chop the onions, green chillies, ginger, and garlic.
Step 2
Place the potatoes in a large pot filled with water and boil over a wood fire until they are completely cooked and soft. Once boiled, peel off the skins and roughly mash them.
Step 3
Using a traditional stone grinder, grind the ajwain seeds into a fine powder.
Step 4
In a large mixing vessel, combine the atta flour, some gingelly oil, the ground ajwain powder, hand-ground crystal salt, and water. Knead thoroughly into a firm, non-sticky dough.
Step 5
Divide the dough into large smooth portions and let them rest covered in a clean vessel.
Ingredients List
Important Notes
Using whole wheat flour (atta) instead of maida makes the samosas healthier and gives them a rustic, crispy texture.
Do not overcook the sheets on the griddle; they should only be lightly dried to remain pliable for folding.
Ensure the oil is hot but maintained at a steady medium heat while frying so that the samosas cook evenly and get perfectly crispy without burning.
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