How to Cook Perfect Atta Sooji Samosa

Atta Sooji Samosa.

You can cook Atta Sooji Samosa using 22 ingredients and 29 steps. Here is how you cook that.

Ingredients of Atta Sooji Samosa

1. You need 1 cup of atta.
2. You need 1/2 cup of sooji.
3. It's 2 1/2 tbsp of ghee for moyan.
4. You need to taste of Salt.
5. It's as needed of Warm water to knead the dough.
6. It's 4 of medium sized boiled and mashed potatoes.
7. Prepare 1/4 cup of boiled green peas.
8. It's 2 tbsp of oil.
9. Prepare 2 tbsp of finely chopped ginger and green chillies.
10. You need 1 tsp of jeera.
11. Prepare 1/4 tsp of heeng.
12. Prepare 1 tsp of .red chilli powder.
13. Prepare 2 tsp of dhaniya powder.
14. Prepare 1 tsp of amchur powder.
15. Prepare 1 tsp of moori masala.
16. It's 2 tbsp of chopped cashews.
17. It's as needed of Oil for deep frying.
18. Prepare as needed of Some water.
19. Prepare 2 tbsp of green chutney for serving.
20. Prepare 2 tbsp of amchur chutney for serving.
21. It's 2 tbsp of tomato sauce for serving.
22. Prepare 2 tbsp of mint leaves for garnishing.

Atta Sooji Samosa instructions

1. Gather all the ingredients for the dough at one place like atta, sooji, ghee and salt.
2. Combine atta, sooji, ghee and salt in a mixing bowl.
3. Mix them with your gingers, until becomes crumbly.
4. Now by adding warm water, little by little, knead a medium tight dough, cover and keep it for half an hour to rest.
5. In the meantime prepare the stuffing, gather all the ingredients at one place like fresh green peas, ginger green chillies, red chilli powder, dhaniya powder, moori masala, amchur powder, chopped cashews, heeng, jeera and salt.
6. Keep the mashed potatoes also with the other ingredients.
7. Heat oil in a pan, on low heat.
8. Put heeng and jeera.
9. Let it splutter, then add ginger and green chillies.
10. Saute for a minute.
11. Then add green peas and saute for 2 - 3 minutes.
12. Then add red chilli powder and dhaniya powder.
13. Mix well, then add mashed potatoes.
14. Add salt and mix well.
15. Let it roast for 10 minutes on low heat, until a good aroma comes out.
16. Then add chopped cashews, amchur powder and moori masala.
17. Mix them nicely and saute for 2 more minutes, the stuffing is ready.
18. Then make equal sized balls from the dough.
19. Heat oil in a kadai for deep frying, first on high flame, then make the flame medium.
20. Roll out one ball into a long poori.
21. Cut the poori from the center, into two parts, so we get two semi circles.
22. Take one semi circle and apply some water on the plain edges of it and fold one side on to the other.
23. Stick them nicely by giving it a shape of a cone.
24. Now fill some stuffing in the cone, apply some water on the edges.
25. And seal it properly by pressing it, make more samosas like these.
26. Slowly slide the samosas in the hot oil.
27. Fry them on low medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside.
28. When done take them out on an absorbant paper, always fry them in small batches.
29. Arrange them in a serving plate and serve them hot with green chutney, amchur chutney and tomato sauce, garnish with some mint leaves.