If you’re looking for a guilt-free way to indulge your samosa cravings, this innovative recipe featuring ragi (finger millet) flour and a wholesome filling of cucumber, peas, and cashew nuts is the perfect fit. Developed by Executive Sous Chef Alok Verma from The Imperial New Delhi, these ragi samosas offer all the flavor of a traditional tea-time snack with a much healthier profile.
Unlike deep-fried, maida-based samosas, this version uses nutrient-rich ragi flour, known for its high fiber and calcium content. The dough is prepared by first forming a pancake-like batter, microwaving it briefly, and then kneading it into a semi-firm consistency with ajwain and salt. Once rested, the dough is shaped into ovals, cut in half, and turned into classic samosa cones.
The filling is a delightful mix of Indian flavors and textures. Cumin seeds are sautéed until aromatic, followed by ginger, green chillies, cashews, and sweet raisins. Chopped cucumber, turmeric, boiled peas, and potatoes round out the stuffing, which is then seasoned and enhanced with fresh coriander and mint leaves.
Once the cones are filled and sealed, they are gently fried in canola oil until crisp and golden brown. These ragi samosas are best served hot with a side of mint or tamarind chutney, making them an ideal addition to your next dinner party menu or as a healthy evening snack.