Soya samosa

 This is a protein rich samosa, as soya is one of the best protein for vegetarians. To make it healthy, use whole wheat flour instead of maida/ all purpose flour, you can add some suji/rava to get the crispiness.

Ingredients

for filling

oil 1 tbsp

jeera 1/2 tsp

saunf 1/2 tsp

hing 1/8 tsp

onion 1 finely chopped

garlic 1 tsp finely chopped ( optional)

ginger 1 tsp finely chopped

green chilies 3 finely chopped

coriander leaves finely chopped 1 tbsp

soya granules 1 cup soaked in water for 15 minutes, drained, washed and squeezed

salt to taste

garam masala pdr 1/2 tsp

amchur pdr 1 tsp

red chili pdr as per taste

for outer cover

whole wheat flour 1- 1 1/2 cups 

salt little

ajwain 1/2 tsp

suji 2-3 tbsp

water as needed to make dough like for ti

oil for frying

 

Method

for filling

heat oil, add jeera, saunf, once they crackle, add hing, garlic, ginger, green chilies, onion, pinch of salt, fry till onions are light brown, add the squeezed soya granules, all the spice powders, salt to taste, fry well for 3-4 minutes, add coriander leaves, mix well. Remove and cool.

For samosa

once you've kneaded the dough, divide into a little big lemon size  balls, as then you cut into 2

roll out if need be applying little oil in the rolling pin, into  oval shape, cut into half, as you can get 2 samosas/

roll out all the dough, cut into and keep ready

now take a piece, apply water all around fold into a cone, fill enough filling, now apply water around the top, fold in such a way, it will stand, or whatever way you find it convenient.

Make all samosas filled in the same way, heat oil, once hot slowly let the samosas in hot oil, after a minute turn them, in case the oil is too hot reduce heat. Fry till samosas are brown and crisp, drain well, keep in paper napkins for the excess oil to be absorbed.

Serve them hot with mint chutney, tamarind chutney or ketchup as per your choice.

options

you may add some finely chopped carrots 2 tbsp, green peas / sweet corn, to have more fiber and more protein. 

You may also add some paneer and add whatever spices you like. 

Important Tip

Always use just enough oil when you fry anything, pakoras, samosas or papads, as it isn't good to reheat the oil again to high temperature, as they become carcinogenic. Use the leftover oil when you need to do tadka for veges/ sambar etc.

 

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