Baked Raw Banana Samosa Chaat: A Healthier Twist on Indian Street Food
1 hour 20 minutes
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About Baked Raw Banana Samosa Chaat: A Healthier Twist on Indian Street Food
Craving samosa chaat but watching your waistline? These Baked Raw Banana Samosas offer all the irresistible flavors of the classic Indian street food, but with a healthy twist! Imagine crispy, golden samosas bursting with a creamy, savory filling – all without the guilt of deep-frying.Raw bananas and green peas mingle with aromatic spices like cumin, turmeric, and garam masala, creating a surprisingly delicious center. Encased in a flaky whole wheat crust and baked to perfection, each bite delivers a satisfying crunch.Drizzle with tangy tamarind chutney, vibrant green chutney, and a fiery garlic chutney for an explosion of flavor and texture. Perfect as a quick snack, a tempting appetizer, or a delightful tea-time treat.
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Recipe Time & More
Prep50 minutes
Cook30 minutes
Total1 hour 20 minutes
Ingredients
For the Samosa Filling
- 2 cup Banana peeled and finely chopped, raw
- 1/2 cup Peas boiled, green
- 1 tsp Cumin Seeds
- 1 tsp Sesame Seeds
- 1 tsp Ginger Paste
- 2 Chillies finely chopped, green
- 2 Tbsp Coriander finely chopped
- 1/2 tsp Turmeric Powder
- 2 tsp Chili Powder red
- 1/2 tsp Anardana Powder
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Garam Masala
- 1 1/2 tsp Lemon Juice
For the Samosa Dough
- 1 cup Whole Wheat Flour whole
- 1 1/2 tsp Salt or to taste
- 3 Tbsp Oil
- 5 Tbsp Water or as needed
For the Chaat
- 4 Tbsp Tamarind Chutney
- 6 tsp Chutney green
- 2 tsp Garlic Chutney
- 1/4 cup Onion finely chopped, red
- 1/4 cup Chickpea Noodle
- 2 Tbsp Coriander finely chopped
- 1 Tbsp Oil for brushing and assembling
Instructions
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle. This releases their aromatic oils, enhancing the flavor of the filling.
- Add the sesame seeds and cook until they pop. This adds a nutty flavor and pleasant crunch.
- Add the ginger paste and green chilies. Sauté for 30-40 seconds until fragrant.
- Add the cilantro and sauté for 30 seconds.
- Reduce the heat to low. Add the turmeric powder, red chili powder, and anardana powder. Sauté for 10-15 seconds, stirring constantly to prevent burning. Adding the spices to lower heat prevents them from becoming bitter.
- Add the boiled green peas, chopped raw banana, and salt. Mix well. Cook for 2-3 minutes, allowing the flavors to meld.
- Stir in the garam masala and lemon juice. The lemon juice brightens the flavors of the filling.
- In a large bowl, combine the whole wheat flour and salt.
- Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. This creates a flaky texture in the baked samosas.
- Gradually add water, a tablespoon at a time, mixing until a smooth dough forms. The dough should be soft but not sticky.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to work with.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Divide the dough into equal portions. Roll each portion into a thin circle.
- Cut each circle in half. Brush the edges of each semicircle with water.
- Form a cone shape by folding one semicircle and overlapping the edges slightly. Press firmly to seal.
- Fill each cone with the banana-pea filling. Do not overfill.
- Brush the inside edges of the cone with water and press firmly to seal the samosa.
- Place the samosas on the prepared baking sheet. Brush generously with oil.
- Bake for 15 minutes, then flip and bake for another 10-15 minutes, or until golden brown and crispy.
- Break each baked samosa into bite-sized pieces and place in a serving bowl.
- Top with tamarind chutney, green chutney, garlic chutney, chopped red onion, and sev.
- Garnish with fresh cilantro.
- Serve immediately and enjoy!
Recipe Notes
Good To Know
- For extra crispiness, let the baked samosas cool slightly after baking, then return them to the oven for an additional 3-4 minutes at a higher temperature (220°C/425°F) just before serving.
- To enhance the chat experience, top the baked samosas with a mix of chopped onions, pomegranate seeds, and a dollop of whisked yogurt before drizzling with chutneys for added texture and flavor contrast.
- If preparing in advance, you can freeze the shaped, unbaked samosas on a tray, then transfer them to a freezer bag. Bake directly from frozen, adding 5-7 extra minutes to the cooking time.
- For a gluten-free version, use a gluten-free flour blend to make the samosa pastry, and check that your chutneys and other toppings are gluten-free as well.
Expert Tips
- For even baking, ensure your samosas are arranged in a single layer on the baking sheet, allowing space between them for proper heat circulation.
- Experiment with different fillings! Traditional potato and pea filling is delicious, but you can also try spiced lentils, ground meat, or even sweet fillings like apple or coconut.
- Brushing the samosas with a little oil or egg wash before baking will give them a beautiful golden-brown color and added crispiness.
Storage Instructions
- Store leftover baked samosas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 284kcalCarbohydrates: 33gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 2280mgFiber: 2gSugar: 1g
Bhumika Gandhi
Articles: 72
4 Comments
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This looks incredible! Thank you.
Looks so delectable! Thanks for posting.
Looks so good! Can’t wait to try it.
This looks perfect! Thanks for posting.