During the monsoon season, craving something hot and crispy alongside a cup of evening tea is quite natural. In such pleasant weather, samosas are usually the first snack that comes to mind for most people. However, traditional samosas are made using refined wheat flour and deep-fried in large quantities of oil, prompting health-conscious individuals to avoid them. If you want to enjoy this classic treat without compromising on health, preparing samosas made from ragi offers a delicious and highly nutritious alternative.
Nutritional Power of Ragi and Health Benefits
Ragi, also widely known as finger millet, is considered an exceptionally healthy grain. It is rich in essential nutrients such as dietary fiber, calcium, and iron. Samosas prepared with ragi flour not only taste great but also help keep you feeling full for a longer duration due to their high fiber content. Nevertheless, it is important to remember that ragi samosas are still deep-fried in oil. Therefore, consuming them in moderate and balanced quantities remains the best approach for maintaining good health.
Preparing the Flavorful Potato and Peas Filling
To make ragi samosas, start by preparing the savory filling that goes inside. Heat a small amount of oil in a pan and add cumin seeds. Once the cumin seeds begin to splutter, add finely chopped green chillies and diced onions, sautéing them lightly. When the onions turn soft, stir in turmeric powder and salt according to your taste. Next, add boiled, mashed potatoes along with green peas into the pan. Mix all ingredients thoroughly and let them cook on low heat for a few minutes. To elevate the flavor profile, add a splash of tamarind extract at the end, imparting a pleasant tangy taste to the mixture. Once cooked, set the stuffing aside to cool completely.
Kneading Smooth Dough and Shaping the Samosas
While the stuffing cools down, prepare the outer crust dough. Take ragi flour in a large bowl and mix in a small amount of whole wheat flour, cumin seeds, fennel seeds, and salt. Pour in a tablespoon of hot oil as shorting and blend all the ingredients together evenly. Gradually add water while kneading to form a smooth, soft dough. Cover the dough and let it rest for a short while so it sets properly. Next, divide the dough into small portions and roll them out thin. Cut each rolled disc into two halves with a knife. Take one half, apply a little water to the straight edge, and fold it into a cone shape. Fill the cone with the prepared potato and peas mixture, then moisten the top edges with water and pinch them tightly to seal.
Frying to Crispy Perfection and Serving Suggestions
After shaping the samosas, heat oil in a wok or deep frying pan. Once the oil reaches medium heat, carefully drop the prepared samosas into the pan. Fry them over medium flame until they turn golden brown and crisp on the outside. Remove the cooked samosas from the oil and place them on paper towels to drain off any excess oil. Serve these hot, crispy ragi samosas alongside spicy green chutney, sweet and tangy tamarind chutney, or a steaming cup of masala chai.
