Soya Granule Samosa Recipe – A Perfect Evening Snack
A crispy, flavorful, and health-conscious twist on the classic samosa, our Soya Granule Samosa is a delightful snack that will elevate your tea-time or serve as an appetizing starter for any gathering. The blend of soft soy granules, steamed peas, and aromatic spices wrapped in a perfectly crispy dough makes this dish irresistible. Whether you’re hosting a dinner party or simply indulging in a quiet evening snack, these samosas are sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1 cup |
| Salt | 1 teaspoon |
| Ghee | 2 tablespoons |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Water | As required |
| Soy Granules | 1/2 cup |
| Onion (finely chopped) | 1 |
| Green Chilies (finely chopped) | 2 |
| Green Peas (steamed) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon (for filling) |
| Ginger Garlic Paste | 1 tablespoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions:
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Prepare the Dough:
Start by preparing the dough for the samosas. In a large mixing bowl, combine 1 cup each of all-purpose flour (maida) and whole wheat flour. Add 1 teaspoon salt, 2 tablespoons of ghee, and 1 teaspoon of ajwain (carom seeds). Mix all the ingredients until the mixture resembles breadcrumbs. -
Gradually add water, a little at a time, to knead the mixture into a stiff dough. Once the dough is formed, cover it with a damp cloth and let it rest for about 30 minutes. This will ensure that the dough becomes smooth and pliable.
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Prepare the Filling:
While the dough is resting, prepare the filling for the samosas. In a medium saucepan, bring 2 cups of water to a boil. Add 1 teaspoon of salt to the water, followed by the soy granules. Let the soy granules soak in the hot water for about 12 to 15 minutes, until they become soft and fully absorb the water. -
After the soy granules are soaked, drain the water and set the soy granules aside.
-
If using fresh green peas, blanch them in boiling water until they are cooked. Drain and set aside.
-
Heat 1 tablespoon of sunflower oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and wait until they splutter.
-
Add the finely chopped onions and green chilies to the pan. Sauté them until the onions turn soft and golden brown.
-
Add 1 tablespoon of ginger-garlic paste to the pan and sauté until the raw smell disappears.
-
Add 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of garam masala powder. Stir the spices well for about 15 seconds to allow the flavors to meld together.
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Add the soaked soy granules and steamed green peas to the pan. Mix well, and cook on a simmer for 10 minutes, allowing the filling to absorb all the spices and flavors. Once the filling is done, turn off the heat and let it cool completely.
-
Shape the Samosas:
After the dough has rested, knead it again for a minute to soften it. Divide the dough into 6 equal portions. Take one portion and roll it into a ball. Then, roll it out into a 6 to 7-inch diameter circle on a flat surface. Using a sharp knife, cut the circle into two equal halves. -
Form a cone shape by folding each half-circle. Seal the edges with a little water to make a cone.
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Stuff the cone with about 1 to 2 tablespoons of the prepared soy granule filling.
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Seal the open edges of the cone tightly to form a samosa shape. Repeat the process with the remaining dough portions and filling.
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Fry the Samosas:
Heat sunflower oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop 2 to 3 samosas at a time into the oil. Fry them until they turn golden brown and crispy on all sides, turning them occasionally to ensure even frying. -
Once fried, remove the samosas from the oil and place them on absorbent paper to drain any excess oil.
Serving Suggestions:
Serve these delicious and crispy Soya Granule Samosas as an evening snack or appetizer. Pair them with tangy Lehsun Pudina Chutney (Garlic Mint Chutney) and Gulkand Chai (Rose Petal Tea) for a complete tea-time experience. These samosas are also perfect for special occasions such as Holi or Diwali, when friends and family gather together for festive celebrations. You can also serve them at Indian dinner parties as a delightful appetizer.
Tips & Variations:
- If you want to make these samosas even more wholesome, you can experiment by adding other vegetables like carrots, potatoes, or corn to the filling.
- For a more crispy texture, you can replace the all-purpose flour (maida) with rice flour or cornflour in the dough.
- You can prepare the filling in advance and refrigerate it. Just make sure to cool it completely before using it in the samosas to avoid soggy filling.
- If you prefer baked samosas, you can brush them with a little oil or butter and bake them at 375°F (190°C) for 20-25 minutes, or until golden and crispy.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 8g |
| Carbohydrates | 35g |
| Dietary Fiber | 4g |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 500mg |
| Potassium | 250mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
| Calcium | 3% DV |
| Iron | 10% DV |
This Soya Granule Samosa is not just a healthy variation of the classic snack but also a great way to incorporate soy protein into your diet. Try it today and enjoy a delicious, crispy treat that’s sure to satisfy your cravings!
