Blistered, flaky-edged samosas baked rather than fried, packed with crushed potato, peas and coarse coriander seed, and sharp with amchur.
Ingredients
From the TrooFoodz pantry
Fresh
- Wholewheat atta 1 cup
- Ghee, cold 6 tbsp
- Ajwain (carom seeds) 1 tsp
- Potatoes, boiled and roughly crushed 4 medium
- Green peas ¾ cup
- Coriander seeds, coarsely crushed 2 tsp
- Cumin seeds 1 tsp
- Ginger and green chilli, minced 2 tbsp
- Amchur (dried mango powder) 1½ tsp
- Garam masala 1 tsp
- Salt to taste
- Milk, for brushing 2 tbsp
Method
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Rub in the ghee
Rub the cold ghee into Sprouted Foxtail Millet Flour, atta, ajwain and salt until a squeezed fistful holds its shape without crumbling. This moyan is what gives a baked shell its flake.
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Knead stiff, rest
Bring the dough together with a bare 120 ml of warm water into a firm, almost hard mass. Cover with a damp cloth and rest thirty minutes so the millet flour hydrates fully.
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Build the filling
Crackle cumin and crushed coriander in a spoon of ghee, add ginger and chilli, then peas. Fold in the crushed potato, amchur, garam masala and salt, and cook until dry.
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Roll very thin
Roll each ball into an oval about 2 mm thick and cut in half. Thin is essential — a thick baked shell turns biscuity rather than flaky.
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Shape the cones
Fold each half-moon into a cone, sealing the straight edge with a paste of flour and water, fill, then pinch the top shut with a pleat so it does not gape in the oven.
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Bake and turn
Brush with milk, bake at 200C for 18 minutes, turn each samosa over and bake 10–12 minutes more until blistered and dark gold on both faces.
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Rest before eating
Leave five minutes on a rack. The shell crisps as the steam inside escapes, and the filling stops scalding.
Why this works
Foxtail millet flour holds structure better than the softer millets, which is why it can carry a rolled pastry at all, but it still needs the atta for stretch. Fat rubbed into the flour before any water goes in coats the particles and blocks a tough gluten network, so the baked shell breaks in layers. Turning the samosas halfway compensates for the direct fry heat they never get.
Make it your own
- Sprouted Foxtail Millet Flour → Sprouted Jowar Flour Milder and paler; roll slightly thicker as it tears more easily.
- Ghee → Cold coconut oil Makes the pastry vegan; the flake is a touch shorter.
- Green peas → Crumbled paneer Richer filling; cut the amchur back by half.
