Rajma Samosas: A Protein-Packed Twist on a Classic Indian Snack
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About Rajma Samosas: A Protein-Packed Twist on a Classic Indian Snack
Get ready for a delicious twist on the beloved samosa! This recipe swaps the traditional potato filling for a hearty and flavorful rajma (kidney bean) stuffing, creating a protein-rich and uniquely satisfying snack. The crispy samosa pastry is made with a blend of refined flour, semolina, and rice flour for the perfect texture.This innovative fusion of flavors is perfect for chaat lovers and anyone looking for a creative, healthy alternative to traditional snacks. The Rajma Samosas are incredibly versatile – perfect for parties, potlucks, or a satisfying weeknight treat.Prepare to impress your family and friends with this exciting and surprisingly easy-to-make recipe. The satisfying blend of spices and the delightful contrast between the crispy shell and the soft, flavorful rajma filling will leave everyone wanting more!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Rajma Filling
- 1 cup Rajma kidney beans, dried, soaked overnight
- 1.5 tsp Salt or to taste
- 1 tsp Cumin Seeds jeera
- 1 tbsp Ginger Paste finely chopped, or 1-2 green chilies
- 1 tsp Mango Powder amchur powder, dry
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 1 tbsp Lime Juice
- 1/2 cup Coriander dhania, chopped
- 2-3 Garlic Cloves minced
- 2 tbsp Vegetable Oil for frying the filling
For the Samosa Pastry
- 1 cup All-Purpose Flour all-purpose flour can be substituted
- 1/2 cup Semolina suji
- 1 tsp Rice Flour
- 1/2 tsp Salt
- 1 tbsp Oil for the dough
- 3/4 cup Water adjust as needed, approximately
For Frying
- 3 cup Vegetable Oil or enough for deep frying
Instructions
Prepare the Rajma Filling
- Soak 1 cup of dried rajma overnight. Pressure cook for 6 whistles. Drain and mash into a smooth paste.
- In a pan, heat 2 tablespoons of oil. Add cumin seeds, ginger paste (or chopped chilies), and sauté briefly. Add the rajma paste, salt, garam masala, chaat masala, dry mango powder, and cilantro. Mix well.
- Cook, stirring frequently, until the mixture leaves the sides of the pan. Stir in lime juice and remove from heat to cool.
Make the Samosa Dough
- In a large bowl, combine refined flour, semolina, rice flour, and salt. Add 1 tbsp oil and gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover with a damp cloth and let rest for at least 1 hour.
Assemble and Fry the Samosas
- Roll out the dough thinly. Cut into triangles or squares. Add a spoonful of the rajma filling to each piece and fold into the classic samosa shape.
- Heat vegetable oil in a deep pan or kadai over medium-high heat. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.
Serve
- Serve your Rajma Samosas hot with tamarind chutney or your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Rajma Samosas
- For extra flavor, you can add a pinch of asafoetida (hing) to the rajma filling while it's cooking.
- To ensure the samosas are perfectly crispy, make sure the oil is hot enough before adding the samosas. Avoid overcrowding the pan.
- If you prefer a less oily samosa, you can shallow fry them instead of deep frying.
- Get creative with the fillings! Try adding some finely chopped vegetables like onions and peas to the rajma mix for added texture and flavor.
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Recipe Nutrition
Calories: 136kcalCarbohydrates: 29gProtein: 4gSodium: 570mgFiber: 2g
Jiya Makhija
Articles: 42
4 Comments
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What a great recipe! Thanks for sharing.
This looks so appetizing! Thank you.
What a delicious recipe! Thanks for posting.
This looks divine! Can’t wait to make it.