For Outer Layer :
Whole Wheat Flour ½ cup,
Refined White Wheat Flour (Maida) ½ cup,
Oil 1 to 2 ts
Water ½ cup
Salt to tast
For Stuffing :
Moong Dal (Split Green Gram) Yello w ½ cup
Potato very small chopped ½ cup
Cauliflower small chopped ½ cup
Green Peas ¼ cup
Onion small chopped ¼ cup
Fresh Coconut Grated ½ cup
Ginger-Chilli Paste 1 ts
Cinnamon-Clove Powder ½ ts
Black Pepper Powder ¼ ts
Garam Masala ¼ ts
Lemon Juice ½ ts
Sugar 1 ts
Salt to tast
Oil to deep fry
For Outer Layer:
Mix Whole Wheat Flour, Refined White Wheat Flour (Maida) and Salt. Add 1 or 2 ts oil and mix. Knead the dough keep adding water slowly. Leave it to rest for at least 10 to 15 minutes. Roll multi layer thin chapatti and semi-roast on low-medium flame. Separate all the layers of chapatti. Cut all chapatti from the middle into two pieces. Wrap all pieces in a wet cloth.
Soak Split Green Gram in water for at least 1 hour.
Heat 1 ts oil in a thick non-stick pan. Add potato, Cauliflower, Green Peas. Mix it well and let it be cooked well for a while. Add Soaked Split Green Gram and salt. Stir occasionally till Split Green Gram is semi-cooked, remove all stuff in a bowl. Add Ginger-Chilli Paste, Chopped Onion, Coconut, Cinnamon-Clove Powder, Black Pepper Powder, Garam Masala, Salt and mix well. Add Sugar and Lemon Juice and mix well.
Take 2 or 3 ts of Refined White Wheat Flour in a small bowl. Add little water it to make it like paste.
Get 1 piece of chapatti, put 1 or 2 ts of stuffing in the middle and wrap in triangular shape. Use Flour paste to stick the border of chapatti. Prepare all samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.
Serve hot with ketchup, chilli sauce or any home made chatani.
Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.
Enjoy All-in-One Samosa.