Baked – Samosas
About: Samosas are traditionally deep fried Indian snack but for diet purpose have chosen baking method.
Preparation time: 20min
Cooking time: 20min
Baking time: 30min
- Wheat flour-1cup
- Olive oil-1tbsp
- Carom seeds/Ajwain -1tsp
- Yogurt-1tbsp (optional)
- 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
- 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.
- 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