Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, multigrain stuffed samosa. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Multigrain stuffed samosa is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Multigrain stuffed samosa is something which I have loved my whole life.
Mix everything well & make a soft dough. Using a food processor or spice/coffee grinder, grind the oats to a fine powder. Transfer the oat powder to a large bowl and combine with the millet flour, whole wheat flour, salt, onion seed, baking soda and all purpose flour. In a small bowl, combine the yogurt, water and ghee and mix well.
To begin with this recipe, we have to prepare a few ingredients. You can cook multigrain stuffed samosa using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Multigrain stuffed samosa:
- Get 1.5 cup all-purpose flour
- Get 1/4 cup chana dal (split cheakpeas)
- Get 1/4 cup green moong dal
- Get 1/4 cup ragi
- Get 1/4 cup rice
- Prepare 1/4 cup jav(barley)
- Take 1/2 cup curd
- Prepare 1/2 tsp eno
- Prepare 1/2 turmeric
- Take 2 tbsp oil for tempring+2tsp+for frying
- Get 1 tsp black pepper corn
- Prepare 1 tsp Coriander seeds
- Make ready 2 pinch hing(asofatida)
- Get 1 medium size onion
- Make ready 1.5 tsp red chili powder
- Prepare 1.5 tsp coriander powder
- Prepare 1 tsp jeera
- Make ready 1/2 tsp garam msala
- Prepare 2 tsp sugar
- Get as required Juice of half lemon
For samosa dough , you can either use whole wheat or refined wheat or multigrain flour. The Mexican Samosas is stuffed with Jalapenos and cheese. Italian Samosa's come in the form of Pizza Samosa and even Macroni and Cheese Samosas. The Greek influence of Samosa can be found in the Spinach and Cheese flavors.
Instructions to make Multigrain stuffed samosa:
- Mix chanadal,moong dal,ragi,jav and rice in a grinding jar. Grind corse
- Add curd and water.mix well and keep rest for 10 minutes.after 10 minutes add more water if required (we need dhokla batter consistency) add salt,pinch turmeric,eno. Mix well.transfer in a greased plate and steam for 15-20 minutes.
- Crumble dhokla with hands.
- Take a pan heat 2tbsp oil.Add jeera,black pepper corn, Coriander seeds,hing and chopped onion.(you can replace onion with cabbage).saute for a minute. Add chili powder, turmeric powder,Coriander powder,salt and garam msala.mix well.
- Now add dhokla,2 tsp sugar,half lemon juice. Mix well. Switch off flame after a minute. Let it cool down.
- Mix maida,2 tsp oil and salt to taste add water little by little and knead a little stiff dough. Divide dough into equal portions. Roll out each portion into little thick chappati thay our regular one.
- Divide into 2 pieces and make a cone from each piece. Stuff a cone with a portion of prepared filling. Seal the edges carefully with help of water.
- Prepare all the samosas. Heat the oil in a radiant deep fry samosa in bathes.
- Serve hot samosa with green chutney and sweet (date tamarind) chutney.
Italian Samosa's come in the form of Pizza Samosa and even Macroni and Cheese Samosas. The Greek influence of Samosa can be found in the Spinach and Cheese flavors. Apparently there are also sweet Samosas for dessert, like Apple Pie Samosas and Chocolate Samosa. These little dumplings are stuffed with spiced potatoes, peas, and crunchy peanuts. The best part: these suckers bake up to golden deliciousness (no frying!).
So that’s going to wrap this up for this special food multigrain stuffed samosa recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
