Sorghum and Millet Stuffed Samosas

Introduction

Ah, Sorghum and Millet Stuffed Samosas, the eccentric yet delightful dish that is oddly close to my heart. This recipe takes me back to the time when I was stranded on a deserted island with a talking parrot named Captain Crispy. It was only through his peculiar tales of samosas hidden deep within secret caves that I discovered the magic of these savory delights. All the hardships we faced together somehow seemed worth it when we stumbled upon an ancient recipe etched on a coconut tree. So, hold on tight as I share this peculiar adventure with you.

Ingredients

• 1 cup sorghum flour
• 1/2 cup millet flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1/4 cup boiled and mashed potatoes
• 1/4 cup cooked peas
• 1 tablespoon oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped cilantro
• Oil for frying

Instructions

1. In a mixing bowl, combine the sorghum flour, millet flour, all-purpose flour, salt, cumin seeds, turmeric powder, red chili powder, and garam masala. Mix well until evenly combined.
2. Gradually add water to the flour mixture, kneading it into a dough. The dough should be soft and pliable. Divide it into smaller portions and cover with a damp cloth, allowing it to rest for 15 minutes.
3. In a separate bowl, mix together the mashed potatoes, cooked peas, oil, lemon juice, and chopped cilantro. This flavorful stuffing will be the heart of our samosas.
4. Take one portion of the rested dough and roll it into a thin circle. Cut the circle in half, forming two semi-circles.
5. Take one semi-circle and fold it into a cone shape, sealing the edges with a little water. Fill the cone with a spoonful of the prepared stuffing and seal the open end with water, ensuring no filling escapes.
6. Repeat the process with the remaining dough portions and stuffing, creating several samosa pockets.
7. Heat oil in a deep pan for frying. Once the oil is hot, slowly drop the samosas into it and fry until they turn golden brown and crispy.
8. Remove the samosas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
9. Serve the delightful and unconventional Sorghum and Millet Stuffed Samosas with your favorite chutneys or sauces.

So there you have it, a witty and whimsical recipe for Sorghum and Millet Stuffed Samosas that combines real-world ingredients with a dash of adventure. Enjoy this delightful treat and remember to always keep an eye out for hidden treasures in the most unexpected places!