Millets are delicious and nutritious. For most people however, cooking with them is still a bit of a mystery. This recipe is part of a series by Slurrp Farm that takes all the guesswork out of cooking with millets and help you make easy, creative dishes that will become a staple in your home.
1 cup Proso millet flour
1 cup all-purpose flour (maida)
5 tbsp water
1 cup potatoes
1/2 cup boiled peas
1/4 cup onions
2 green chillies
10 curry leaves
Salt, to taste
3 tbsp oil
Mix proso millet and maida, and add water to knead into dough.
Make chapatti-sized balls of the dough and use a rolling pin to spread them out.
Use a knife to cut the chapattis into halves.
For the stuffing, boil the potatoes and let them cool.
Mash boiled potatoes and chopped onions, green chillies, curry leaves and salt.
Fill the above mixture in each half chapatti and fold in triangular shape.
Heat oil in a kadhai and deep fry the samosas.
Serve hot with ketchup or a chutney of your choice.
Read about the different kinds of millets and why we need to be cooking more with them here.
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