Multi-grain Samosas | How to make Multi-grain Samosas

By Krithika Chandrasekaran  |  11th Oct 2015  |  
4.5 from 2 reviews Rate It!
  • Multi-grain Samosas, How to make Multi-grain Samosas
Multi-grain Samosasby Krithika Chandrasekaran
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

81

2





About Multi-grain Samosas

Give your regular samosas a healthy twist by using every other grain flour and just a little bit of maida, add in a dash of sprouts and voila! Guilt-free indulgence, well, almost!

Multi-grain Samosas, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Multi-grain Samosas is just mouth-watering. This amazing recipe is provided by Krithika Chandrasekaran. Be it kids or adults, no one can resist this delicious dish. How to make Multi-grain Samosas is a question which arises in people's mind quite often. So, this simple step by step Multi-grain Samosas recipe by Krithika Chandrasekaran. Multi-grain Samosas can even be tried by beginners. A few secret ingredients in Multi-grain Samosas just makes it the way it is served in restaurants. Multi-grain Samosas can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Multi-grain Samosas.

Multi-grain Samosas

Ingredients to make Multi-grain Samosas

  • Whole Wheat flour - 1 cup
  • Boiled and lightly mashed potatoes - 1 and 1/2 cup
  • Bajra Flour, Soya flour and Refined Flour- 1/4 cup each
  • Oatmeal (or coarsely powdered cooking oats) - 1/4 cup
  • Boiled Green peas - 1/4 cup
  • Green gram (Moong) sprouts - 1/4 cup
  • Olive oil - 2 tbsp
  • Clarified butter / Ghee -1 tbsp
  • Chili powder - 2 tsp
  • Garam Masala - 1 and 1/2 tsp
  • Coriander seeds - 1 and 1/2 tsp
  • Dhaniya powder - 1 tsp
  • Black Pepper - 1 tsp
  • Oil for frying and chopped coriander for garnishing
  • Salt to taste

How to make Multi-grain Samosas

  1. Add the dry ingredients into a bowl and mix well. Add oil and ghee, rub the dry mixture with your fingers. Gradually add water and knead into a soft dough. Cover with a wet muslin cloth and keep aside.
  2. In another bowl, add the potatoes, boiled peas, sprouts, chilli powder, dhaniya powder, garam masala , coriander leaves and salt. Mix well.
  3. Dry roast the coriander seeds in a pan for about 2 mins. Grind into a semi coarse powder. Add to the bowl with the rest of the filling and mix again. Check for salt and divide into 12 equal portions.
  4. Divide the dough into 6 equal rounds. Roll into a thin round and using a knife, cut into half. Take one semi-circle and fold to form a cone. Now make a fold/pleat directly opposite to the cone joint.
  5. Place a portion of the stuffing inside and seal the top edge using a little water. Using a fork, carefully make impressions on the sealed top edge. Repeat this process to make the rest.
  6. Heat oil for frying on medium heat. Drop in one to three samosas and fry on a medium heat till it turns golden brown. Remove and drain the excess oil.
  7. Serve it hot with desired accompaniments.

My Tip:

Take care as not to fry on a high heat, else the outer crust will be done even before the heat gets to the filling.

Reviews for Multi-grain Samosas (2)

Poonam Tanejaa year ago

alag alag grains k bajaye kya hum multigrain atta use kr skte h ashirwad
Reply

Deviyani Srivastava2 years ago

I love Samosas... but had started avoiding it due it being all deep fried n all...thanks for sharing a healthier option!
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