Thursday, May 23, 2024
HomeMandia (Ragi/Fingermillet) Samosa

Mandia (Ragi/Fingermillet) Samosa


  1. Mandia (Ragi/Fingermillet) flour-1 cup
  2. Maida(all-purpose flour)-1 cup
  3. Ajwain(carom seed)- 1 tsp
  4. Potatoes- 4 medium pc (finely chopped)
  5. Cumin seed- 1/4 tsp
  6. Green peas- 1/2 cup
  7. Finely chopped ginger 1 tsp
  8. Cumin Powder- 1/4 tsp
  9. Coriander powder-1/4 tsp
  10. Garam masala powder1/2 tsp
  11. Red chili powder-1/2 tsp
  12. Aamchur powder–1/2 tsp(optional)
  13. Onion – 2 medium pc (Finely chopped)
  14. Salt- as required
  15. Finely chopped coriander leaf- 2 tbs(optional)
  16. Oil- for frying

Preparation Method

Dough making

  • Take a plate,mixMandia (Ragi/Fingermillet) flour , salt and maida, sieve them to remove any husk or other impurities .
  • Take a pan and heat 2 tbsoil till it becomes light hot.
  • Pour the light hot oil and ajwain (carom) seed into the mix flour.
  • Crumble and mix well making sure the flour is moist and holds shape .
  • Add half cup of water (or as required)and knead to a smooth and tight dough.
  • Cover the dough with a moist napkin / cotton cloth,keep it for rest for around 30 minutes.

Stuffing preparation

  • Heat oil in a pan. add the cumin seeds and crackle them.
  • Add the ginger and sauté for a few seconds until the raw aroma of ginger goes away.
  • Add the finely chopped onion, potato, green peas, red chili powder, cumin powder, coriander powder, salt &aamchur powder.
  • Stir and sauté on a low heat with frequent stirring for around 4 to 5 minute and then add garam masala powder.
  • Cook it till potato and peas are cooked well
  • Add coriander leaf and set aside the potato filling aside to cool at room temperature.

Samosa making

  • After resting the dough for 30 minutes, divide the dough in 14 to 15 equal pieces.
  • Take each piece and roll in your palms first to make a smooth ball.
  • Then roll it with a rolling pin keeping the thickness as chapatis
  • Cut the center of the rolled samosa.
  • With a brush or with your fingertips, spread some water all over the edges.
  • Join the two straight ends forming a cone shape, press the edges so that they get sealed well.
  • Stuff the prepared samosa cone with the prepared potato-peas stuffing.
  • Pinch a part on the edge, press both the edges. Be sure there are no cracks.
  • Prepare all the samosa this way and keep covered with a moist kitchen napkin.
  • Now heat oil for deep frying in a kadai or pan. Once the oil becomes hot gently slide the prepared stuffed samosa & reduce the flame to low.
  • Turnover in between and fry until golden. Drain the fried samosa on paper towels to remove excess oil.
  • This way fry all the samosa in batches.
  • Serve hot samosa with any chutney or ghugni (pea curry).

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]

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