Soya Samosa
Vegetarian
30 min
6 Serving
40g Protein
Ingredients
- ½ cup Green peas, parboiled
- 1 cup Saffola Soya Chunks, cooked (boiled and squeezed dry) and ground
- 1 Onion, big - finely chopped
- 2 tsp Green chillies, chopped
- 1 tsp Ginger, grated
- 1 tsp Garam masala
- ½ tsp Cumin powder, roasted
- 1 tsp Coriander powder
- 1 tsp Red Chilli Powder
- 1½ tbsp Lemon juice
- 1 tbsp Coriander leaves, finely chopped
- 1 tbsp Oil
- Salt to taste
- For the outer layer
- Wheat 1½ cups All purpose flour
- 3 tbsp Ghee
- ¾ tsp Carom seeds (Ajwain seeds)
- Salt to taste
- Oil for deep frying
Recipe Instruction
- Preparing the dough
- Take all ingredients in a mixing bowl and make a firm dough by adding water little by little. Cover the dough and keep it aside for 20-30 mins.
- Preparing the soy stuffing
- Heat a tablespoon of oil in a pan and add the grated ginger and finely chopped green chillies, finely chopped onions, turmeric, garam masala,
- cumin, coriander and red chilli powder and combine.
- Add the coarsely grinded Saffola Soya Chunks, cooked peas and salt and mix well. Cover with a lid and let it cook for 5 minutes.
- Add the chopped coriander leaves and turn off the flame.
- Finally, add the lemon juice and mix well. Keep it aside to cool down.
- Preparing & frying the samosas
- From the prepared dough, make 8-9 equal-sized balls.
- Roll each ball into a circle and cut it into 2 equal parts with a knife.
- Make a cone by joining the two edges and pressing them well.
- Stuff the cone with prepared soya stuffing.
- Close the cone and seal it well by applying a little water on the edges.
- Continue filling the rest of the samosas and cover them with a moist kitchen towel.
- Heat oil until hot and gently drop 3-4 samosas at a time. Reduce the flame to low.
- Turn over in between and fry the stuffed samosas till they become golden and crisp.
- Drain in paper towels and serve hot with ginger tea and mint-coriander chutney.
