Ingredients
For the dough .
- 1 cup whole wheat flour (Butterfly Atta Mark1) .
- 2 tsp oil
- A pinch of salt
For the stuffing
- 1 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 2 cups mixed sprouts, boiled and coarsely mashed
- 1/2 cup green peas, boiled
- 1 tsp ginger-green chilli paste
- 1 tsp chaat masala powder
- 1 tsp chilli powder
- 2 tbsp finely chopped coriander leaves
- Salt to taste
Method
For the dough
- Combine all the ingredients together in a bowl and add enough water to make a firm dough. Cover it and keep it aside for 15 minutes.
Knead it again until it becomes smooth. Cover it with a wet muslin cloth and keep it aside. - Shape the dough into 6 balls and roll each one into a thin chapatti.
For the stuffing
- Heat the oil in a pan and add the cumin seeds. When it crackles, add the mashed sprouts and peas and cook them for 2 minutes.
- Add the ginger-green chilli paste, salt, chaat masala powder, chilli powder and coriander leaves. Mix well and cook for another 2 minutes.
- Let the mixture cool completely. Divide it into 12 equal portions.
Assembling the samosas
- Mix 1 spoon of all purpose flour with 3 spoons of water and use this paste to seal the edges.
- Divide each chapati into 2 halves and fold each half into a cone.
- Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.
- Arrange the samosas on a greased baking tray and bake them in a pre-heated oven at 200ËšC for 20 to 25 minutes.
Serve them hot with mint chutney
