Baked Mini Samosas: A Healthy Twist on a Classic Indian Snack
1 hour 5 minutes
1161 reads
About Baked Mini Samosas: A Healthy Twist on a Classic Indian Snack
Indulge in the irresistible taste of samosas without the guilt! This recipe transforms the beloved Indian snack into a healthier, baked version. Made with whole wheat flour and a flavorful green pea and potato filling, these mini samosas are perfect for a light breakfast, satisfying brunch, or a delightful afternoon snack.I've always been a huge fan of samosas, but the deep-frying process always held me back. These baked mini samosas are my solution – crispy, flavorful, and significantly healthier than their fried counterparts. Get ready to enjoy this classic street food favorite with a guilt-free twist!This recipe is easily adaptable to your preferences; feel free to experiment with different fillings and spices to create your unique samosa experience.
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Recipe Time & More
Prep40 minutes
Cook25 minutes
Total1 hour 5 minutes
Ingredients
For the Dough
- 125 gm Whole Wheat Flour you can use all-purpose flour (maida) if preferred., whole
- 60 gm Ghee clarified butter; can substitute with vegetable oil
- 1/2 tsp Salt
- 1/2 cup Water as needed, for kneading the dough
For the Filling
- 2 Potatoes peeled and boiled, medium
- 1/2 cup Peas frozen or fresh, green, optional
- 10 Cashews optional, roughly chopped
- 25 gm Raisins optional
- 2 Chilies finely chopped, green
- 1 inch Ginger finely grated
- 2 tbsp Coriander finely chopped, also known as dhania
- 1 tsp Coriander Powder also known as dhania powder
- 1/4 tsp Garam Masala
- 1/2 tsp Dry Mango Powder dried mango powder
- 3/4 tsp Salt to taste
- 1 tbsp Oil for sautéing the filling
Instructions
Prepare the Dough
- Firstly, boil the potatoes until tender. In a large bowl, combine the whole wheat flour, ghee, and salt. Gradually add lukewarm water, mixing until a stiff, pliable dough forms. Cover the dough and let it rest for at least 20 minutes.
Make the Filling
- Peel and finely mash the boiled potatoes. Heat 1 tablespoon of oil in a pan. Add the ginger and green chilies and sauté briefly. Stir in the green peas (if using) and cook until softened, about 2 minutes. Add the mashed potatoes, cashews, raisins, fresh coriander, coriander powder, garam masala, amchur powder, and salt. Mix well to combine.
Assemble and Bake the Samosas
- Roll out the dough into small, thin circles. Cut each circle into two semi-circles. Spoon a small amount of the filling into the center of each semi-circle. Fold the semi-circle to form a triangle, pressing the edges firmly to seal. Let the assembled samosas rest for 5-10 minutes.
Bake
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the samosas on the baking sheet and lightly brush with oil. Bake for 15-20 minutes, or until golden brown and crispy. For extra browning, you can increase the oven temperature to 450°F (230°C) for the last 5 minutes. Let the samosas cool slightly before serving.
Recipe Notes
Expert Tips
- For extra crispy samosas, you can lightly brush them with a mixture of milk and oil before baking.
- If you don't have desi ghee, you can use vegetable oil or another cooking oil of your choice.
- Adjust the spices in the filling to your liking. Add a pinch of red chili powder for extra heat.
- Don't overcrowd the baking sheet. Give the samosas enough space to bake evenly.
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Recipe Nutrition
Calories: 600kcalCarbohydrates: 41gProtein: 17gFat: 44gPolyunsaturated Fat: 13.2gMonounsaturated Fat: 26.4gSodium: 475mgFiber: 3gSugar: 5g
Anju Bhagnari
Articles: 140
4 Comments
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Such an enticing dish! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.