FINGER MILLET (RAGI)

SAMOSA

• Serves
  - 15 Nos
• - 1 Hr, 10 Min.
• - 20 Ingredients

• Prep. time
  - 20 min
• Cooking time
  - 50 min
• Total time
  - 1 Hr, 10 Min.

Ingredients :

• Ragi flour
  - 100 gm
• All purpose flour (Maida)
  - 150 gm
• Potatoes
  - 150 gm
• Roasted cumin seeds
  - 2 gm
• Finely chopped ginger
  - 5 gm
• Green chilli
  - 4 -5 pcs
• Garam masala powder
  - 1 gm
• Red chili powder
  - 2 gm
• Aamchur powder
  - 2 gm
• Onion
  - 50 gm
• Salt
  - 0 as required
• Finely chopped garlic
  - 4 gm
• Panchaphutan
  - 1 gm
• Black cumin (Kalajeera)
  - 1 gm
• Groundnut
  - 20 gm
• Oil
  - 0 for frying
• Turmeric powder
  - 1 gm
• Carrot
  - 50 gm
• Sliced coconut (small size)
  - 25 gm
• Curry leaves
  - 8 -10 leaves

Utensils

• Pan/Kadhai
  - 2
• Spatula
  - 1
• Rolling pin
  - 1
• Knife
  - 1
• Stainer
  - 1

Preparation Method :

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• Take Ragi flour, salt, light hot oil 20ml, kalajeera and maida in a mixing bowl
• Mix well and add required amount of water to make a dough
• Cover the dough and set aside for around 30 minutes
• Heat oil in a pan. add curry leaf, pancha phutan, ground nuts, stir well
• Add ginger garlic, green chilli and onion, potato, gajar, red chili powder, coconut, turmeric powder, salt & aamchur powder
• Cook it till all the vegies are cooked well. Then add garam masala and jeera & stir well
• Cook it till all the vegies are cooked well. Then add garam masala and jeera & stir well
• Cook it till all the vegies are cooked well. Then add garam masala and jeera & stir well
• Deep fry all the samosa, turno ver in between and fry until golden
• Serve hot samosa with any green chutney /ghugni (pea curry) or slightly sweet tamarind chutney