Ragi samosa is a unique

 Ragi samosa is a unique and healthier version of the traditional samosa, where the outer covering is made using ragi flour (finger millet flour) instead of regular refined flour. Here's a recipe to make delicious ragi samosas:

For the dough:

- 1 cup ragi flour

- 1/4 cup wheat flour

- 2 tablespoons oil

- 1/2 teaspoon salt

- Water as needed

For the filling:

- 2 medium potatoes, boiled and mashed

- 1/2 cup mixed vegetables (peas, carrots, beans), finely chopped

- 1 small onion, finely chopped

- 1 green chili, finely chopped

- 1/2 teaspoon ginger-garlic paste

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1 tablespoon oil

- Salt to taste

- Oil for deep frying

Instructions:

1. In a mixing bowl, combine ragi flour, wheat flour, oil, and salt. Mix well. Gradually add water and knead it into a firm dough. Cover the dough and let it rest for 15-20 minutes.

2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions, green chili, and ginger-garlic paste. Sauté until the onions turn translucent.

3. Add the chopped vegetables and cook for a few minutes until they are partially cooked.

4. Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another minute.

5. Add the mashed potatoes to the mixture and combine everything thoroughly. Cook for 2-3 minutes, stirring continuously. Remove from heat and let the filling cool down.

6. Divide the dough into small equal-sized balls. Roll each ball into a small circle using a rolling pin. Cut the circle in half to form two semi-circles.

7. Take one semi-circle, apply water along the straight edge, and shape it into a cone by bringing the edges together. Fill the cone with the prepared potato filling.

8. Apply water on the edges of the cone to seal it and press the edges firmly to ensure they are closed tightly.

9. Repeat the process for the remaining dough and filling to make all the samosas.

10. Heat oil in a deep pan or kadai over medium heat for deep frying. Once the oil is hot, carefully slide a few samosas into the oil and fry until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel to absorb excess oil.

11. Fry the remaining samosas in batches.

12. Serve the ragi samosas hot with chutney, ketchup, or any dip of your choice.

Enjoy the delicious and healthy ragi samosas as a delightful snack or as a part of your meal. The use of ragi flour adds a unique flavor and nutritional benefits to this popular Indian snack.