About: Samosas are traditionally deep fried Indian snack but for diet purpose have chosen baking method.

Quantity: 10
Preparation time: 20min
Cooking time: 20min
Baking time: 30min

Ingredients:

For dough:

•          Wheat flour-1cup
•          Olive oil-1tbsp
•          Salt-pinch
•          Carom seeds/Ajwain -1tsp
•          Yogurt-1tbsp (optional)

For Filling:

•          Onion-1num
•          Peas-1/4cup
•          Poha/ Flattened rice- 2tbsp (Soaked in water until soft)
•          Chilli finely chopped -2-3num
•          Ginger finely chopped -1 inch
•          Garlic finely chopped – 4-5pods
•          Coriander finely chopped – 2tbsp
•          Chilli powder-1/2tsp
•          Oil- 2tsp
•          Salt-as required
•          Turmeric- pinch
•          Dry mango powder-1tsp

Procedure:

For stuffing:

•          Heat oil in the pan and add cumin seeds. When seeds crackle add onion, ginger, garlic, chilli and saute for few minutes.
•          Now add salt, chilli powder, green peas, dry mango powder and saute for another 2 minutes.
•          Add chopped coriander and set aside until it cools down completely.

For Samosa sheets:

•          Combine all the ingredients together in a bowl and add enough water to make a firm dough. Knead well and rest the dough covered with wet muslin cloth for 15-20min
•          Take the dough and divide into 5 equal portion and roll out each portion into 6” diameter thin chapattis.
•          Cook chapattis on the hot griddle till light brown spots appears on both sides (Optional step but makes Samosas crispier).
•          Now divide this chapattis into 2 halves & make a cone shape for filling
•          Stuff each cone with a portion of stuffing.
•          Seal the edges with little water and keep aside.
•          Repeat with the remaining chapatti halves and do the stuffing in the same manner.
•          Arrange the stuffed samosas on the greased baking tray and bake in the pre-heated oven at 200deg (400f) for 20-25minutes.

Serve hot with ketchup / mint chutney.

Note:

•          For the samosa sheet dough you can use melted butter or ghee instead of oil.
•          Adding poha/flattened rice makes the stuffing to remain dry as the onion oozes out water.
•          Make thin rolls for samosa sheet/chapatti