Baked Samosa

Baked Samosa is a healthier version of the popular street samosa. Although not fried, it is still crispy and tasty. The outer covering is made with whole wheat flour and is stuffed with spiced potato and peas filling.

Course Breakfast, Snack, Starters

Cuisine Indian, Street Food

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings Samosa

Calories 166kcal

Ingredients

For Dough

1.25 cup whole wheat flour
2 tbsp fine semolina If you have coarse semolina just pulse it once in the mixer grinder
1/4 cup cornflour
2 tbsp ghee melted and sizzling hot
1/2 tsp salt
1 tbsp oil
1 tbsp lemon juice
1 tsp oil for smoothening the dough
water for kneading the dough

Stuffing

1 tbsp oil
4 medium potato boiled and mashed
1/2 cup green pea boiled
1 tsp ginger garlic paste adding garlic is optional. You can also add chili paste for extra spicy taste.
2 tsp red chili powder or as per taste
1 tsp coriander cumin powder dhania jeera powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp fennel seeds sauf
1/4 tsp hing
1/2 tsp haldi
1.5 tsp dry mango powder amchur
1/4 cup coriander washed and finely chopped
salt to taste
oil for brushing samosa

coriander mint chutney

1/2 cup coriander washed and chopped
1/2 cup mint leaves washed and chopped
1 tbsp lemon juice
1/2 tsp rock salt sanchal
1/2 tsp cumin seeds
2 green chili chopped
salt to taste

Instructions

Kneading dough

In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt.
Mix them well with the fingertips till it resembles like breadcrumbs.
Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes.
Knead again till the dough is smooth.

Making Stuffing

Heat the oil in a pan, add cumin seed, fennel seed and asafoetida.
When they crackle add ginger garlic paste. (you can avoid garlic) and saute till the raw smell goes away.
Add turmeric powder and red chili powder. Mix well
Add the boiled and mashed potato. Mix well. Cook for a minute.
Add the remaining spices like coriander-cumin powder, dry mango powder and garam masala.
Mix well and cook for a minute. Add finely chopped coriander. Mix well.
Add the boiled peas.
Mix well and cook for another minute. The stuffing is ready. Keep it aside to cool.

Making chapati for the outercovering

Make balls from the dough. Take one ball and flatten it.
Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear
Flip it and cook lightly on the other side. Do not cook full.
Remove in the plate to cool.
Similarly, make other chapatis/tortillas.

Filling and baking samosa

Divide the chapati into two parts.
Take one part and make a cone from it by bringing both the edges together. Seal the edges by applying water.
Put the prepared filling in the cone pressing lightly so that it is packed without any air pockets. Apply water on the upper edges and seal it.
The samosa is ready to bake. Similarly, make other samosas.
Place the prepared samosa on the baking tray lined with a baking paper. Brush oil on both the sides of samosa.
Bake the samosa in a preheated oven at 200 C for 20 minutes or till crisp and golden.
Serve it hot with coriander mint chutney and tamarind-date chutney.

coriander mint chutney

In a mixture jar, add lemon juice, green chili, rock salt, salt, cumin seeds, chopped coriander, chopped mint leaves. Grind the chutney to a smooth paste. Remove the chutney in a bowl. It is ready to serve.

Nutrition