Barley Flour Samosas


2 large potatoes
1/4 cup of peas
1 tsp of salt
1/2 tsp of black pepper powder
1/2 tsp of dry mango powder
1 tsp of coriander powder
1/2 tsp of cumin powder

1. Boil potatoes and peas
2. Drain, add rest of the filling ingredients, mash with hands, do no make it mushy let it be chunky.
3. Make 7 balls.

Base :

1 Cup Barley – Grind into flour
1 tsp of Ajwain/Carom seeds
1 TBSP of coconut oil
1 tsp of salt
1/4 tsp of baking soda

Mix slowly with very less water and knead into a soft dough.

Roll into round shape, keep turning frequently. Since we do not use a dusting flour, use oil and keep turning frequently while rolling otherwise it will stick to the wooden base on which you roll it.

Cut in the middle to make two samosas. Wet the edges, shape into a cone, fill with potato filling and close by pressing the edges together.

In a pan take 5 TBSP of coconut oil and roll the samosas in the oil. Place them on a tray.

Preheat the oven at 200 degrees celsius, place the tray in the oven for 25 minutes turning the samosas midway.

Serve with sweet and sour tamarind chutney, coriander chutney.

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