Cooking oilfor sautéing filling and deep frying~3-4 tbspest.
Whole wheat flourcan mix with some all-purpose flour, or use all whole wheat for kids~2 cupsest.
Waterfor kneading dough~¾ cupsest.
Flour paste (for sealing)whole wheat flour mixed with a little water into a paste2 tbsp
Steps
1
Heat oil and sauté the chopped onions until they turn translucent.
2
Add the grated carrot, chopped green chilies, ginger-garlic paste, chili powder, coriander powder, and salt, then mix well.
3
Cook on medium heat for about 2 minutes until the filling is well cooked and not too moist.
4
Knead whole wheat flour (optionally mixed with half all-purpose flour) with water into a soft dough, then let it rest for about 10 minutes.
5
Divide the dough into small balls, roll each into a thin round, and lightly cook on a flat pan just enough to firm up the surface without fully cooking it.
6
Cut each cooked round in half and roll into a cone shape to form the samosa casing.
7
Mix a little flour with water to make a paste, and use it to seal the edges of the cone-shaped casing.
8
Fill the cone with the prepared filling, then seal the opening with the flour paste.
9
Repeat the process to shape all the samosas.
10
Heat enough oil in a pan, then reduce to medium heat and add the samosas to fry.
11
Fry until golden and crispy on both sides, turning occasionally, then lower the heat to ensure the inside cooks through while keeping the crust crispy.
12
Drain the samosas and serve them hot for a crispy tea-stall style treat.
PrimedTableBETA
