Wheat flour Samosa recipe (air fried and deep fried)

11 Aug Wheat flour Samosa recipe (air fried and deep fried)

Last Updated on August 11, 2021 by blessmyfoodbypayal

Wheat flour Samosa recipe (air fried and deep fried) with step wise pictorial and video method.

WHAT IS SAMOSA?

One of the most popular Vegan street food from India, Samosa is traditionally a deep fried crispy and spicy triangular snack. It has a flaky outer layer made of all purpose flour and filling made of mashed potatoes, green peas and other spices.

ABOUT THIS WHEAT SAMOSA

Just by mere description, you must have understood that the traditional samosa recipe is not healthy being made of all purpose flour and deep fried.

Samosa with wheat flour is not the method adopted by professional halwai but when it comes to healthy eating, it is baked samosa recipe with wheat flour, the only one comes to everyone’s mind.

So we tweak it to our healthy taste buds and avoid just 2 things to our suitability.

One, all purpose flour and secondly deep frying.

All purpose flour/maida is replaced with whole wheat flour and believe this, no one can find the difference.

And why to deep fry when baking can give the excellent results along with very less calories?

Although we have shared both the air fryer and deep frying methods because everyone loves samosa but not everyone possess air fryer or oven.

TIPS TO MAKE PERFECT SAMOSA USING WHEAT FLOUR

1. Dough must be tight and not the soft one.

2. Do give a rest to dough for 15 to 20 minutes so that gluten stimulates.

3. Use the boiled and mashed potatoes. Don’t think raw potatoes will automatically cook while baking or frying.

4. While working on shaping one samosa, cover the rest of the dough with damp cloth to prevent dough from drying.

5. Seal the samosa pocket very well. If the stuffing leaks, most chances while frying, it will not only spoil one samosa but the entire oil and associated samosas.

6. If air frying or baking in oven, don’t overcrowd the basket or baking tray. You should allow the air to pass through all the surfaces.

7. Same tip is suggested in case of frying. If you add too many to the oil in one go, oil will cool down which will lead to soggy results.

8. The heat while adding and frying samosa in oil shouldn’t be too high. Very hot oil will make the samosa brown immediately from outside but it will be under-cooked from within.

HOW TO STORE SAMOSA?

When they cool down completely, place a paper towel between them and put in an air tight container.

Place the container in refrigerator and they should last for about 3 to 5 days.

And when need to be served, just reheat in air fryer or oven on high temperature for just 5 minutes. They will be crispy again.

MEAL PREP FOR LARGE FAMILY PARTIES

Samosa making is time taking process so you can’t make it at once for large gatherings.

But if you really want to serve this, then do one thing.

Once you finalizing filling and shaping them, put them in freezer safe container and freeze.

When need to be served, just thaw for couple of minutes and bake or fry.

But note, that air frying or baking doesn’t help when making food in bulk. You have to deep fry them for instant serving. Rest depends on particular situation.

HOW TO SERVE SAMOSA?

Usually samosa is served with green chutney, sweet & sour chutney and chole.

In our city, at some places it is served with chole and imli aur pyaz ki chutney.

But when eating at home, we don’t mind enjoying it with just tomato ketchup, green chilli sauce and a cup of hot tea.

So let’s begin the recipe of samosa with atta.

STEP WISE PICTORIAL RECIPE OF WHOLE WHEAT SAMOSA RECIPE

MAKING OF DOUGH

1.In a bowl add flour, salt, carom seeds and oil.

2. Give it good mix using your hand.

3. Start adding water and knead a dough. Alternatively you can knead the dough in stand mixer too.

4. The dough has to be tight.

5. Cover the dough with a damp cloth, put a lid on and keep aside for 15 to 20 minutes. In the meantime, let’s prepare the stuffing.

FOR PREPARING STUFFING

6. Add oil in a pan and put asafoetida, ginger and green chilies.

7. Saute till ginger turns slightly brown.

8. Add onion and saute.

9. Let onion cook till it turns pink and translucent.

10. Add green peas, salt and saute.

11. Cover the lid and let peas soften a bit on low heat for 2 to 3 minutes.

12. Now add mashed potatoes.

13. Add coriander seeds, cumin seeds, garam masala and dry mango powder.

14. Give it a good mix and let it cook for 2-3 minutes.

15. Switch off the heat and let the stuffing cool a bit.

SHAPING THE SAMOSA (watch video attached herein for better understanding)

16. Uncover the dough and knead it for a minute.

17. Take a piece of dough and roll it into your palm. Or you can initially divide the dough into 5 equal sized balls.

18. While you are dealing with one ball, keep rest of the dough covered with damp cloth otherwise dough will begin to dry out.

19. Place the ball on a clean surface. Better grease the surface to prevent the dough from sticking.

20. Start rolling it thin and somewhat between round to oval shape.

21. Mark a cut from the center dividing the rolled disc into 2.

22. Take one half and hold it in a manner that the cut edges are towards the tip of your index finger and thumb.

23. Now slightly overlap the edges.

24. The overlapping will shape it into a cone facing the cavity towards your face.

25. Fill the cavity with the stuffing prepared, but don’t overfill it.

26. Dip your index finger in slurry and apply it all over the open edges.

27. Bring both the sides together and seal them tightly so that stuffing shouldn’t leak, especially in case of frying.

28. Likewise prepare all the samosas. With 2 cups of flour, we managed to make 11 medium sized samosas.

AIR FRYING OR BAKING METHOD

29. Brush the samosas with oil.

30. Also brush the basket of air fryer with oil.

31. Arrange the samosas on basket. Do not overcrowd and keep a space between them.

32. Put the basket back in pre-heated air fryer and air fry @180°C for 20 minutes.

33. When half the time (10 minutes) is done, pause the air fryer and flip samosas.

34. Brush them with bit of oil again.

35. Put back and air fry for further 10 minutes or until golden brown.

36. Air fry samosa is ready. Same method will apply to baking in oven also.

DEEP FRYING

37. Gently slide samosas in moderate hot oil.

38. Let them fry on medium to high heat.

39. Flip them once they are slightly done from one side.

40. Fry till they become golden brown from all sides.

41. Take them out on paper napkin so that excess oil be absorbed.

Samosas are ready. Serve hot.

NOTES

You can tweak the stuffing as per your liking. Some likes to add cottage cheese/paneer, dry fruits like cashews and raisins also. Even some like the non veg stuffing too, although that’s not the traditional method.

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Wheat flour samosa – recipe card

Wheat flour Samosa recipe (air fryed and deep fried)

blessmyfoodbypayal

One of the most popular Vegan street food from India, Samosa is traditionally a deep fried crispy and spicy triangular snack. It has a flaky outer layer made of all purpose flour and filling made of mashed potatoes, green peas and other spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Appetizer, snacks

Cuisine Indian, punjabi

Servings 11 Samosas

Equipment

• Air fryer or oven (if baking)
• Deep Pan ( if frying)

Ingredients

  

1 cup = 200 ml

FOR DOUGH

• 1 Cup wheat flour or all purpose flour
• 3 tbsp oil
• 1/2 tsp carom seeds
• 1/2 salt
• Chilled water as needed

FOR STUFFING

• 3 tbsp oil
• 1/8 tsp asafoetida
• 1 tbsp ginger grated
• 2 green chilies finely chopped
• 1 tsp cumin seeds
• 1 tbsp coriander seeds roughly crushed
• 1 tsp garam masala
• 1 tsp dry mango powder
• Salt to taste
• 1 onion finely chopped
• 5 potatoes boiled & mashed
• 1/2 cup green peas

FOR SHAPING SAMOSAS

• Some Slurry thick mixture of water & flour
• Bit of oil for greasing the surface

ADDITIONAL REQUIREMENTS

• 1 tbsp oil If air frying or baking
• Lots of oil if deep frying

Instructions

 

FOR DOUGH

• In a bowl add flour, salt, carom seeds and oil.
• Give it good mix using your hand.
• Start adding water and knead a dough. Alternatively you can knead the dough in stand mixer too.
• The dough has to be tight.
• Cover the dough with a damp cloth, put a lid on and keep aside for 15 to 20 minutes. In the meantime, let's prepare the stuffing.

FOR PREPARING STUFFING

• Add oil in a pan and put asafoetida, ginger and green chilies.
• Saute till ginger turns slightly brown.
• Add onion and saute.
• Let onion cook till it turns pink and translucent.
• Add green peas, salt and saute.
• Cover the lid and let peas soften a bit on low heat for 2 to 3 minutes.
• Now add mashed potatoes.
• Add coriander seeds, cumin seeds, garam masala and dry mango powder.
• Give it a good mix and let it cook for 2-3 minutes.
• Switch off the heat and let the stuffing cool a bit.
• SHAPING THE SAMOSA (watch video attached herein for better understanding)
• Uncover the dough and knead it for a minute.
• Take a piece of dough and roll it into your palm. Or you can initially divide the dough into 5 equal sized balls.
• While you are dealing with one ball, keep rest of the dough covered with damp cloth otherwise dough will begin to dry out.
• Place the ball on a clean surface. Better grease the surface to prevent the dough from sticking.
• Start rolling it thin and somewhat between round to oval shape.
• Mark a cut from the center dividing the rolled disc into 2.
• Take one half and hold it in a manner that the cut edges are towards the tip of your index finger and thumb.
• Now slightly overlap the edges.
• The overlapping will shape it into a cone facing the cavity towards your face.
• Fill the cavity with the stuffing prepared, but don't overfill it.
• Dip your index finger in slurry and apply it all over the open edges.
• Bring both the sides together and seal them tightly so that stuffing shouldn't leak, especially in case of frying. Likewise prepare all the samosas. With 2 cups of flour, we managed to make 11 medium sized samosas.

AIR FRYING OR BAKING METHOD

• Brush the samosas with oil.
• Also brush the basket of air fryer with oil.
• Arrange the samosas on basket. Do not overcrowd and keep a space between them.
• Put the basket back in pre-heated air fryer and air fry @180°C for 20 minutes.
• When half the time (10 minutes) is done, pause the air fryer and flip samosas.
• Brush them with bit of oil again.
• Put back and air fry for further 10 minutes or until golden brown. Same method will apply to baking in oven also.

DEEP FRYING

• Gently slide samosas in moderate hot oil.
• Let them fry on medium to high heat.
• Flip them once they are slightly done from one side.
• Fry till they become golden brown from all sides.
• Take them out on paper napkin so that excess oil be absorbed.
• Samosas are ready.

Notes

You can tweak the stuffing as per your liking. Some likes to add cottage cheese/paneer, dry fruits like cashews and raisins also. Even some like the non veg stuffing too, although that's not the traditional method.

Keyword air fry samosa, deep fry samosa, punjabi samosa