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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
  1. 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.
  2. Shape the dough into 6 balls and roll each one into a thin chapatti.
For the stuffing
  1. 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.
  2. Add the ginger-green chilli paste, salt, chaat masala powder, chilli powder and coriander leaves. Mix well and cook for another 2 minutes.
  3. Let the mixture cool completely. Divide it into 12 equal portions.
Assembling the samosas
  1. Mix 1 spoon of all purpose flour with 3 spoons of water and use this paste to seal the edges.
  2. Divide each chapati into 2 halves and fold each half into a cone.
  3. Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.
  4. Arrange the samosas on a greased baking tray and bake them in a pre-heated oven at 200˚C for 20 to 25 minutes.

Serve them hot with mint chutney