Samosa with Gram Flour Filling

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.

Dry gram flour filled samosa

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.

Samosa dry gram flour filling

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.
Dry samosa folding process
Samosa filling and folding process
  • 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.

Dry gram flour filled samosa

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.

Moong dal tikki and chana dal pakora are also good tea time accompaniments. These snacks are easy to make and taste wonderful.

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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Easy Chana Dal Pakora

Few days back, I was grinding soaked chana dal to make stuffing for farra (a delicious and healthy steamed preparation made of rice-flour and chana dal).

Suddenly, my daughter came with her demand for pakora, and soon my hubby too joined her saying this monsoon does call for hot pakoras. So, all of a sudden plan for tempting channa dal pakoras was in place.

bengal-gram-fritter

Pakora is very easy to make and even better, it tastes awsome in cool weather. In Indian households, in rainy weather, hot plate of fried snacks and masala chai are a common sight.

Just like spicy samosa, pakoras too are favorite street food available around the year in all parts of India. They are also called vadas or bhajias in different parts of the country.

Pakoras are Indian fritters made out bengal-gram (chana-dal) flour or lentils. It can similarly be made with green-gram (moong-dal) lentil. Just make sure you have soaked dal for 2 hours prior to grinding. Actually, lots of variations can be done in pakora while adding any vegetable of your liking in batter. You may also like to read about moong-dal tikki – the lentil preparation with less oil.

Though these days I have reduced the frequency of making pakora as it’s deep-fried, but once in a while savoring lip-smacking hot snacks is permissible :-). So here is the easy process of making chana dal pakora.

Ingredients

  • Soaked bengal-gram (chana dal): 1 cup
  • Sliced Onion: ½ cup
  • chopped green chilly: 2
  • Chopped coriander leaves: 1 tbsp
  • Ginger: ½ inch
  • Salt: as per taste
  • Turmeric: ½ tsp (optional)
  • Asafoetida (hing): ¼ tsp
  • Cumin seeds: ½ tsp
  • Oil for deep frying

Procedure

  • Cut thin slices of onion. It’s important to cut thin slices of onion because thick slices of onion take more time to cook than dal. So you won’t get the taste of crisp pakoras, after all the fun is in having in crisp pakoras.
  • Grind soaked chana dal, ginger and make a coarse paste. You can even add green chilly while grinding. But when children are around I prefer adding thick-chopped chilies so they can remove it while eating. Do not add water while grinding or it will make the batter thin.
  • Now add onion and all the other ingredients in batter and mix well. You can grind dal few hours in advance, but don’t leave batter for long duration after mixing salt and onion.  This is because water is released from onion which thins the batter. After proper mixing, batter is ready for deep frying.
  • Heat oil in heavy bottom skillet and add spoonfuls of batter in hot oil. Don’t overcrowd the skillet with pakoras or you will find it difficult to manage these hot bubbling beauties. 🙂
  • After about 5 minutes, slowly turn them upside down. You will see nice golden color. Keep turning them till you get evenly-cooked crisp pakoras.

Once they get that nice golden color, pull them out and spread on kitchen paper towels as this will absorb excess oil. My Mil often jokes whenever I keep pakoras on kitchen towels after frying. She says, “your generation love to enjoy fried food but want to avoid oil, how is that possible?”  🙂

lentin-fritter

Enjoy these tempting pakoras with hot cup of masala-tea accompanied by green mint chutney or garlic chutney. You may even like the combination of sweet and tangy tamarind chutney with hot pakoras.

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Street Style Spicy Samosa

Samosa brings along my fond childhood memories of going for holy dip in Ganga with my grandmother. It was her every Sunday early morning ritual of walking long distance to take bath in Ganga.

However, she would not go alone. We (me and my brother) also had to accompany her. It used to be tough to get-up so early in the morning that too on Sundays. But, her bribe of buying us hot samosa and jalebi were tempting enough to sacrifice our Sunday morning sleep.

My love for samosas has increased over the period of time. While, most of the people enjoy it as tea-time snack, I can munch samosas any time – be it breakfast, lunch or dinner. You can try combining these samosa with fragrant immunity booster masala chai.

Samosa and pakoras are popular Indian street foods along with tikkis. If are fan of street food do try chana dal pakoras and flavorsome moong dal tikki. If have healthy steam food in mind, do try farra a delicious preparation of rice flour with chana dal filling. A great combination of health and taste.

Having said that, I really miss the taste of my hometown samosa. My hometown is Bhagalpur (Bihar). Yes you guessed it right, place where Madhubani paintings originated.

In Maharashtra, stuffing of samosa has flavor of garlic. Though I’m equally fond of spicy garlic chutney. But in samosa long for the authentic taste of asafoetidia (heeng) and coriander leaves without garlic and curry leaves.

Ready to eat samosaTherefore, I thought why not write a post on my hometown version of samosa with flavors of dry spices.

Ingredients

Makes: 10 pieces

For outer base dough:

  • All purpose flour (maida): 2 cups
  • Carom seeds (ajwaeen): 1 tsp
  • Nigella seeds (kalonji): 1 tsp
  • Salt: 2 tsp
  • Oil in flour: 2 tbsp

For stuffing:

  • Mashed boiled potato: 250 gm
  • Oil: 2 tbsp
  • Asafoetidia: ½ tsp
  • Finely chopped green chilly: 3-4
  • Fine chopped coriander leaves: 1 tbsp
  • Grated ginger: ½ inch
  • Peanuts: 1 tbsp
  • Cumin seeds (jeera): 1 tsp
  • Coriander seeds: 1 tsp
  • Turmeric: 1 tsp
  • Red chilly powder: 2 tsp
  • Garam masala (mixture of ground spices, like – cumin, cloves, cardamom, coriander seeds, cinnamon etc): 1 tsp
  • Dry mango powder: 2 tsp
  • Black salt: 1 tsp
  • Salt: as per taste
  • Oil for deep-frying

Procedure

For stuffing

  • Heat 2 tbsp oil in heavy bottom skillet on medium flame and add cumin seeds, asafoetida and coriander seeds. Stir for 30 seconds.
  • Add peanuts and fry for a minute. Then add green chilly and ginger, and stir. Add both types of salt and other dry spices (except garam masala and dry mango powder).
  • After 30 seconds, add mashed boil potato. Then add garam masala and dry mango powder and mix properly so that spices blend properly. Keep stirring for 5 minutes. The stuffing should have uniform color and potato should be no more sticking to the sides of skillet.

stuffing for samosa

  • Switch-off the flame, sprinkle some coriander leaves and mix properly. Stuffing is now ready. Let it cool completely and then proceed with filling process.

Samosa Stuffing

  • Just to add, you can always adjust the spices according to your taste. You can also add green peas, raisins and cashew nuts in the stuffing.

Dough-making

  • Add salt, carom seeds and nigella seeds and mix well. Pour oil in flour and mix properly. Crush the lumps if any.

flour for samosa

  • To check if quantity of oil in flour is adequate, you can do this test – take flour in your palm and make a fist, flour should take the shape of fist on opening of fingers (shown in below image).

checking oil in flour

  • Add water in small proportions and make the dough. The texture of dough should be slight hard or tight as compared to dough of roti.
  • Cover the dough with damp muslin cloth and let it rest for 30 minutes.

Samosa-folding

  • Roll the elongated rotis (oval not circle). Here you don’t have to be conscious of making perfect round rotis. 🙂

roti for samosa

  • Cut them half. Take one half between your fingers and make a cone. Apply little water with finger between the edges and bring the edges together to join. Press with the fingers to ensure edges are joined properly.

making cone for samosa

  • Fill in the stuffing and make a small fold at back of the samosa. Seal the open edges by again applying little water with finger tip. Water binds the flour together and keeps the sealing intact.

stuffing samosa

  • Here is how the filled samosa will look like and it’s ready for deep frying.

samosa ready for deep fryingFrying

  • Heat the oil in heavy bottom skillet on medium flame.
  • Drop a pinch of dough to check if oil is ready for frying. If the dough settles on base of skillet wait for 2 minutes because oil in not yet ready.
  • If dough instantly comes on surface and gets brown, it means oil is too hot. In this case, switch-off the flame and wait for 2 minutes to let oil cool. If dough comes on surface instantly while remaining white then it means the oil is ready.
  • Drop in samosas one by one.
  • Deep-fry them on medium flame and keep twisting and turning till you get an even golden color.

hot spicy samosaIt’s time to serve

Serve immediately with chutneys of your choices. Sweet and tangy tamarind chutney or spicy green mint chutney.

Finally, in case you have any doubts while making, feel free to drop your comment below. Your questions will help other readers as well. I would love to know your thoughts and suggestions.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).