Baked Samosa
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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.
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Ingredients
- For Covering – Maida / Flour – 1 ½ cups
- Ghee – 1 tbsp.
- Salt -1/4 tsp
- Carom seeds crushed – 1 tsp
- Water as required for kneading
- For Stuffing - Boiled Potatoes– 4
- Boiled peas – ½ cup
- Finely chopped coriander leaves – 2 tbsp.
- Cashew nuts crushed – 1 ½ tbsp.
- Raisins broken – 1 tbsp.
- Lemon juice – ½ tbsp
- For tempering – Oil – 1 tbsp.
- Cumin seeds – 1tsp
- Coriander seeds – 1 ½ tsp coarsely ground
- Onion finely chopped – 1 medium
- Cumin powder – 1/4 tsp
- Coriander powder – ½ tsp
- Red chilli powder – 1tsp
- Turmeric powder – ¼ tsp
- Asafoetida – ½ tsp
- Salt
- Coarse green paste -Green chilies – 3
- Garlic cloves – 4
- Ginger – ½ inch finely chopped
- Slurry – Maida – 2tbsp
- Water – ½ - 1 tbsp.
- Samosa – Oil/Ghee – 2tbsp 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 ââ¬â 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 ââ¬â Take flour or Maida in a small bowl. Add sufficient water and mix it well. Prepare little thick slurry.
- Assembling ââ¬â 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.
- Donââ¬â¢t overbake else covering will become hard.
- Serve hot with coconut chutney or Roasted Peanut Chutney or tomato ketchup.
Notes
Don’t overbake else covering will become hard.
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