Poorimosas – Carrot and Pea Samosas
- Total Time: 45 minutes
- Yield: 12 samosas
Description
These carrot and pea samosas feature a crispy whole wheat shell and a flavorful filling, making them a delightful snack or appetizer.
Ingredients
- 2 cups (480 ml) chakki atta (whole wheat flour)
- 1 handful sooji (cream of wheat)
- 1 cup (240 ml) very warm water
- A dash of salt (optional)
- Oil for frying
- 2 cups (480 ml) carrots, grated
- 1 cup (240 ml) peas, boiled
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt, to taste
- 1 tbsp (15 ml) oil
Instructions
- In a large bowl, combine 2 cups of chakki atta, a handful of sooji, and a dash of salt. Gradually add 1 cup of very warm water and knead into a firm dough, similar to chappati or pizza dough. The dough should not rise and works best when rolled out immediately.
- Heat 1 tbsp of oil in a pan over medium heat. Add 1 tsp of cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and green chili to the pan. Sauté for 5-7 minutes until the onions are soft and translucent.
- Stir in the grated carrots and boiled peas. Cook for another 5 minutes, stirring occasionally.
- Add 1 tsp of garam masala and salt to taste. Mix well and cook for an additional 2 minutes. Remove from heat and let the mixture cool.
- Divide the dough into small balls. Roll each ball into a thin circle using a pasta machine or rolling pin.
- Cut the circle in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edge with a little water.
- Fill the cone with the carrot and pea stuffing, then seal the top edge of the cone with water.
- Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the samosas and fry until golden brown and crispy, about 3-4 minutes per side.
- Remove the samosas from the oil and drain on paper towels. Serve hot with chutney or sauce of your choice.
Notes
- Ensure the edges of the samosas are well sealed to prevent the filling from bursting out during frying.
- Use a pasta machine for even dough thickness.
- Serve with mint or tamarind chutney for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 6
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
What is chakki atta and can I use regular whole wheat flour instead?
Chakki atta is a finely milled whole wheat flour used in Indian cooking. The recipe uses 2 cups of it combined with a handful of sooji (cream of wheat) and about 1 cup of very warm water, kneaded to a firm dough similar to chapati dough. Regular whole wheat flour is the closest substitute if chakki atta is unavailable.
Why does the recipe suggest using a pasta machine for the dough?
The notes recommend a pasta machine to achieve even dough thickness, which helps the samosas cook and crisp evenly. You can use a rolling pin instead, but aim for a thin, consistent circle — then cut each circle in half to form the two semi-circles shaped into cones before filling.
How do I prevent the filling from bursting out during frying?
The notes specifically flag this: ensure the edges of each samosa are well sealed with a little water before frying. Press the cone's top edge firmly closed after adding the carrot and pea filling. Fry in hot oil for about 3-4 minutes per side until golden brown and crispy.
