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Whole Wheat Samosa


For Dough:
Atta or Wheat flour – 1 Cup
Oil or Ghee – 3 tbsp for dough and 1 cup for frying
Ajwain – 1 tsp
Salt as per taste
Water for kneading

For stuffing:
Oil – 2 tbsp
Jeera – tsp
Potatoes- 5 (boiled and mashed)
Onion – 1 chopped
Masala powders (Dhaniya powder, red chilly powder and turmeric powder) – 1 tsp each
Coriander leaves – a handful finely chopped
Salt as per taste

Preparation: Make a tight dough out of Atta. Cover and keep it aside.
Now take a kadai. Add oil, jeera and once it splutters, add onions and saute till it turns translucent. Add the boiled and mashed potatoes, the masala powders, salt and give it a good mix.. now lastly garnish with fresh coriander leaves. Now transfer the stuffing to a wide bowl and let the mixture cool down.

Now take the dough and roll it into medium sized balls, flatten it into small sized thick chapathi and cut it into half. Take one half and make a cone out of it.. seal it with little water. Apply water on the edges of the cone too.. now take some potato stuffing and add it into the cone till it is 3/4th filled.. Now fold one side of the cone and stick the edges to make a samosa. Repeat the process..

Now in a heavy bottom kadai, Add oil or ghee and fry in low flame till they are evenly cooked and remove once they turn golden brown.

Crispy, healthy and yummy hot samosas are ready.. Serve it with tomato ketchup or meetha chutney..


Published by Gowri Arun

I am Gowri Arun. My page intends to give you quick and easy recipes without compromising on quality and taste. Do check my recipes. Happy cooking.. 😊

4 thoughts on “Whole Wheat Samosa

    1. Thank u so much for the appreciation.. Do try it.. the thickness of the roti should be a little thicker than normal chapathi.. dont make it too thick then the samosa will become hard and not crisp..


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