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Proso Millet Samosa
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Proso Millet Samosa

Proso milletTraditionalNorth IndiaSnackFlour (atta)VegetarianContains gluten

Prep 40 min · Cook 30 min · Servings not given in the source

Make

Ingredients

  • proso millet flour — 1 cup
  • refined wheat flour (maida) — 1 cup
  • potatoes — 1 cup (boiled and mashed)
  • peas — 1/4 cup (boiled)
  • onions — 1/4 cup (chopped)
  • green chillies — 3 (chopped)
  • mustard seeds — 1 tsp
  • cumin — 1 tsp
  • oil — 3 tsp (for the filling; more oil for deep frying)
  • turmeric (a pinch)
  • curry leaves (as required)
  • salt (to taste)
  • hot water (as required for the dough)

Method

  1. Mix the millet flour and maida in a large bowl and add enough hot water to make a dough.
  2. For the filling, heat the oil, add the cumin and mustard seeds, then the turmeric, onion, chillies and curry leaves.
  3. Add the potato, peas and salt and cook for 10 minutes. Let it cool.
  4. Roll small balls of dough into thin rounds and cut each round in half.
  5. Fill each half, fold it into a cone or triangle and seal the edges.
  6. Deep fry until golden and serve hot with tomato or chilli sauce.

Tips

  • General practice: wet the edges with a little water so the samosas stay sealed in the oil.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 142 (printed p. 140), written in our own words.