Oil-Free Stuffed Pasta-Chapati Samosa Pockets – Pan-Fried Light Version

1.Prepare the chapati dough by mixing chapati flour and salt in a large bowl.

2.Gradually add warm water little by little, kneading continuously until a soft, pliable dough forms. Cover and set aside for 20 minutes.

3.Prepare the pasta filling: Heat a non-stick pan over medium heat (no oil).

4.Add mustard seeds and cumin seeds; dry roast them until they start to pop, being careful not to burn.

5.Add finely chopped onion and sauté with a splash of water or vegetable broth, stirring frequently until translucent and slightly golden.

6.Add green chili and ginger paste; sauté for another minute, adding small amounts of water as needed to prevent sticking.

7.Add cooked pasta to the pan and stir well to combine.

8.Sprinkle garam masala, turmeric powder, red chili powder, chaat masala (or amchur), and salt. Mix thoroughly to coat the pasta evenly with the spices.

9.Cook the mixture for 3-4 minutes, stirring occasionally, allowing the flavors to meld and any excess moisture to evaporate.

10.Turn off the heat and stir in chopped coriander leaves. Let the filling cool to room temperature.

11.Divide the chapati dough into equal portions (about 8-10 balls).

12.Roll each ball into a thin circle approximately 5-6 inches in diameter on a lightly floured surface.

13.Cut each circle in half to form two semi-circles.

14.Take one semi-circle and fold it into a cone shape by bringing the straight edges together, overlapping slightly. Seal the edge with a little water.

15.Fill the cone with 1-2 tablespoons of the pasta filling, ensuring not to overfill to prevent bursting.

16.Seal the open edge by pressing and folding firmly, using water to help stick the edges together, forming a samosa pocket.

17.Repeat the process with remaining dough and filling.

18.Heat a non-stick skillet or frying pan over medium heat and add 1-2 teaspoons of oil, spreading it evenly.

19.Place samosa pockets in the pan, cooking in batches if needed, and cook for about 3-4 minutes on each side or until golden brown and crisp. Adjust heat as necessary to avoid burning.

20.Use a spatula to gently press the samosas to ensure even cooking and crispiness.

21.Remove from pan and place on paper towels to absorb any excess oil.

22.Serve warm with mint chutney, tamarind chutney, or ketchup as a delicious oil-light snack.