🥟 Ragi (millet) samosas
Ingredients
- 200 g ragi (finger millet) flour
- 200 g wholewheat flour
- 20 g carom seeds
- 100 ml oil, plus oil for deep frying
- Salt
- For the spice paste: 20 g ginger, 3 to 4 green chillies, 1/4 cup fresh coriander, 3 tsp coriander seeds, 1 tsp cumin seeds
- For the filling: 2 tbsp ghee, 1/2 tsp turmeric, 250 g boiled potatoes, cubed, 2 to 3 tsp raw mango powder
Method
- Mix both flours with the carom seeds and salt, then rub in the oil with your fingertips: that fat is what will make the pastry short and crisp.
- Add water little by little and knead to a firm dough, not a soft one. Cover and rest 20 min.
- Pound or blend the ginger, green chillies, fresh coriander, coriander and cumin seeds.
- Heat the ghee, add the spice paste and turmeric, then the cubed potatoes.
- Crush roughly, salt, add the raw mango powder and let it cool.
- Divide the dough into balls, roll each into an oval, cut in half and form cones.
- Fill, wet the edges and seal carefully.
- Deep fry over MEDIUM heat for 15 to 20 min: over high heat the pastry would colour without cooking through and the samosas would be soft.
- Drain on kitchen paper and serve hot with chutney.
Adapted from Get Curried (YouTube)
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