In every family, there are some traditional snacks and savory items that are certain to be made on festive occasions. It’s like these delicacies are must and rest is as per your wish.
In my family, on Diwali dry gram-flour-filled samosa is a kind of compulsory snack and it has to be made. It’s spicy, crunchy and goes very well with other festive food preparations. While I love potatoes and peas filled spicy samosa, this dry samosa is my husband’s favorite.
If you compare this dry samosa with the ready-made store one, there is big difference in taste. Store ones have less filling with thick outer crust of refined flour. Moreover filling is loaded with too much of spices with not much taste of gram flour. However, if you ever make these samosas at home, I’m very sure you will forget the taste of store ones.
So, here is the easy step-by-step process for samosas with dry gram-flour filling.
Ingredients for samosa dough (for outer crust)
- Wheat flour: 1 cup
- All-purpose flour: 1 cup + ½ tbsp
- Oil: ¼ cup
- Salt: 1tbsp
Ingredients for filling
- Gram flour (besan): 2 cup
- Oil: ¼ cup
- Salt: 1 1/2 tbsp
- Black salt: ½ tbsp.
- Amchur (dry mango powder): 2 tbsp
- Heeng (asafoetida): 1 pinch
- Roasted cumin seed (jeera) powder: 1 tbsp
- Red chili powder: 1 1/2 tbsp
- Black pepper: ¼ tbsp
- Garam masala: ½ tbsp
Procedure for samosa dough
- Sieve together both the flours (leaving aside ½ tbsp) and salt.
- Add oil and fix well with fingers.
- Add water in small amount and knead the dough. Texture of dough will be firmer than chapatti dough.
- Cover the dough with damp muslin cloth and let it rest for 10 minutes.
Procedure for gram-flour filling
- Heat oil in heavy bottom skillet.
- On low flame, roast gram flour in it. It will take approximately 15 minutes for the mentioned quantity. Pleasant fragrance of roasted gram flour will indicate that it’s time to take it off the flame.
- Add salt and other spices and mix well. Filling is ready. You can taste the filling and adjust its taste according to your choice.
Procedure for filling and folding samosa
- In a bowl take ½ tbsp of remaining flour and add 2 tbsp of water to make a thick paste. This paste will be used to seal the edges of samosa.
- Divide the dough into roughly 15 small balls of equal sizes. Roll each dough ball into oval shape chapatti and then cut it along the center (image 1).
- With help of finger apply paste on edges (straight as well as curved) and join the edges to make a cone. Add spoon full of filling in cone and gently press the edges to seal the samosa (image 2, 3 & 4).
- Now make two more folding on corner edges to give a proper firm shape (image 5).
- Repeat the same filling process for each samosa.
Procedure for frying
- Heat oil in heavy bottom skillet and deep fry samosa on medium heat till they turn golden.
- Drain them on an absorbent paper and samosas are ready to be served.
You can serve them with green mint chutney and tamarind jaggery chutney. These samosas taste wonderful with garlic chutney as well. Store in an air-tight container, and you can easily enjoy these delicious samosas for 15-20 days.
I know reading the whole process may sound little time-consuming and tedious snack. But trust me, once you make these samosas you will look forward to making them again. You can have this wonderful snack option with tea or coffee as well.
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