Today’s recipe is a small attempt to help those who are craving street-food.
We are currently living in totally unimaginable times. Yes, we are in the middle of a 21-day lockdown and have no idea if that will end or extend. While I am in Gurgaon living in a society of just 200 houses, there has been a lot of debate happening over Whatsapp and Telegram groups on the dos and don’ts, stepping out or staying in, etc.
Obviously, we were not prepared for this lockdown. It took me 24 hours to accept and absorb this news, but thankfully as a recipe developer and a content creator I have found ways to keep it interesting.
I am still waking up early, doing my morning chores and figuring out what best can be cooked from the limited resources. Not to forget, I am a better mom these days to my four-year-old fussy eater and am thoroughly enjoying my quality as well as quantity time with her.
As a nation, we are geared up to win over the corona menace. Just to help all my lovely participants be more positive and inspired to keep it interesting in the kitchen, I have started a series of 21-day LIVE sessions on Instagram at 7 pm every day, to share some no-fuss recipes. This is my little contribution to help everyone feel that we are not alone, rather we are all together, as a tough bunch.
Today’s recipe is a small attempt to help those who are craving street-food. If you have been following my earlier recipes, you know there is a lot of nutrition in whatever I cook and share here.
Today, it is Ragi Samosas that are fried to perfection. And fried because we all have our cheat days too. You can always bake them. And when you are confined indoors and acting as one good citizen, you deserve to treat yourself with some spicy finger-licking snack.
Read more for the step by step no-fuss recipe. This has been made with minimum ingredients to help you use your groceries judiciously.
MINI RAGI SAMOSAS
Ingredients: (For 10 Samosas)
For the Dough
· 3/4 Cup Finger Millet Flour (Ragi Atta)
· ½ Cup Refined Flour (Maida)
· 2 tbsp hot Olive Oil
· A pinch of Baking Powder
· ½ tsp Rock Salt
· Lukewarm water to knead
· Olive Oil to deep fry
For the Potato Filling
· 2 medium-sized boiled potatoes
· 1 tbsp Olive Oil
· 1 tsp Cumin Seeds (Jeera)
· 1 tsp Coriander Seeds (Dhania)
· Rock Salt to taste
· ½ tsp Kashmiri Red Chilli Powder
· ½ tsp Raw Mango Powder (Amchoor)
Method:
For the Dough
1. In a deep bowl mix refined flour and finger millet flour.
2. Heat oil and pour 2 tbsp of hot oil to the flour mixture, followed by salt and baking powder. Mix it all nicely.
3. Knead it all with lukewarm water till you get a soft dough. Let the dough rest for 20 minutes covered with a wet muslin cloth.
