Baked Samosa

Baked Samosa - Plattershare - Recipes, food stories and food lovers
Samosa is a famous street food not only in Maharashtra, Punjab, Gujarat but all over India and abroad and served as a tea time snack. The Authentic samosas have been made up with boiled potato stuffing. However now a day it’s been served using a variety of stuffing’s like Patti samosa (Fried Onion and gram flour stuffing), Sweet Poha samosa, Chocolate samosa, Chinese samosas etc. This is baked version of samosa. Oil-free and healthy to eat.
4 from 1 vote
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Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Served As: Breakfast, Brunch, Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 1 cup Covering or maida, or flour for â maida flour â
  • 1 tbsp Desi Ghee â
  • 1/4 tsp Salt or as per taste
  • 1 tsp Carom Seeds crushed â
  • Water as required for kneading
  • 4 Stuffing for boiled potatoesâ
  • 1/2 cup Peas boiled â
  • 2 leaves Coriander finely chopped â
  • 1 tbsp cashews crushed â
  • 1 tbsp Raisins broken â
  • 1/2 tbsp Lemon Juice â
  • 1 tbsp Tempering or oil for â oil â
  • 1 tsp Cumin Seeds â
  • 1 tsp Coriander Seeds â coarsely ground
  • 1 Onion finely chopped â medium
  • 1/4 tsp Cumin Powder â
  • 1/2 tsp Coriander Powder â
  • 1 tsp red chili powder â
  • 1/4 tsp Turmeric Powder â
  • 1/2 tsp Asafoetida â
  • 1-2 tsp Salt or as per taste
  • 3 Green Chillies or paste coarse paste green â
  • 4 cloves Garlic â
  • 1/2 inch Ginger â finely chopped
  • 2 tbsp Refined flour slurry â â
  • 1/2 tbsp Water â
  • 2 tbsp Desi Ghee or oil samosa â oil â for greasing
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Instructions
 

  • Green Paste - Blend green chilies, garlic cloves and ginger into a coarse paste.
  • Covering Dough - In a bowl take Maida, salt, and ghee. Mix well using fingertips till it forms a crumbly texture.
  • Add crushed carom seeds, start adding water slowly at a time knead it into a little stiff dough. Cover and keep aside.
  • Stuffing – Heat oil in a non-stick pan. Add Cumin seeds and crushed coriander seeds. Let it splutter.
  • Add finely chopped onion and salt. Cook till translucent.
  • Add prepared green paste. Coo till raw aroma goes away.
  • Add turmeric, coriander, cumin and red chili powder, asafoetida. Stir for few seconds.
  • Add boiled, roughly chopped potatoes and green peas. Mix well till mixture incorporates well with each other.
  • Add Crushed cashew nuts and broken raisins. Mix well.
  • Add finely chopped coriander and lemon juice. Stir well.
  • Slurry – Take flour or Maida in a small bowl. Add sufficient water and mix it well. Prepare little thick slurry.
  • Assembling – Preheat oven to 180-degree C.
  • Take a small portion of dough and make a ball. Grease rolling board with little oil. Roll it evenly from all the sides. It should be little thick. Cut into semicircles.
  • Join the edges to make a cone. Apply some slurry. Press gently to seal the cone.
  • Fill the cone with 1 ½ tbsp. prepared stuffing.
  • Apply some slurry. Bring the edges together and seal it. Make sure samosa is been sealed properly. Repeat. Keep all samosas ready for baking.
  • Align samosas in baking tray. Brush them with some oil or ghee.
  • Bake in preheated oven for 18 minutes. Apply some oil on top. Increase the temperature to 200-degree C and bake it again for 2-3 minutes or until top turns golden brown and crisp.
  • Don’t overbake else covering will become hard.
  • Serve hot with coconut chutney or Roasted Peanut Chutney or tomato ketchup.

Recipe Notes

Don’t overbake else covering will become hard.

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4 from 1 vote
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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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