Baked Samosa

Swapna
Swapna @swapna_12049367
Sydney, Australia

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.

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Ingredients

50 minutes
16 servings
  1. For Dough
  2. 2 tbsp fine semolina If you have coarse semolina just pulse it once in the mixer grinder
  3. 1/4 cup cornflour
  4. 2 tbsp ghee melted and sizzling hot
  5. 1/2 tsp salt
  6. 1 tbsp oil
  7. 1 tbsp lemon juice
  8. 1 tsp oil for smoothening the dough
  9. water for kneading the dough
  10. For Stuffing
  11. 1 tbsp oil
  12. 4 medium potato boiled and mashed
  13. 1/2 cup green pea boiled
  14. 1 tsp ginger garlic paste adding garlic is optional. You can also add chilli paste for extra spicy taste
  15. 2 tsp red chilli powder or as per taste
  16. 1 tsp coriander cumin powder dhania jeera powder
  17. 1/2 tsp garam masala
  18. 1/2 tsp cumin seeds
  19. 1/2 tsp fennel seeds sauf
  20. 1/4 tsp hing
  21. 1/2 tsp haldi
  22. 1.5 tsp dry mango powder amchur
  23. 1/4 cup coriander washed and finely chopped
  24. to taste salt
  25. oil for brushing samosa
  26. 1 cup coriander mint chutney
  27. 1/2 cup coriander washed and chopped
  28. 1/2 cup mint leaves washed and chopped
  29. 1 tbsp lemon juice
  30. 1/2 tsp rock salt sanchal
  31. 1/2 tsp cumin seeds
  32. 2 green chilli chopped
  33. to taste salt

Cooking Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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 chilli powder. Mix well.

  4. 4

    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.

  5. 5

    Add the boiled peas. Mix well and cook for another minute. The stuffing is ready. Keep it aside to cool.

  6. 6

    Making chapati for the outercovering
    Make balls from the dough. Take one ball and flatten it.

  7. 7

    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.

  8. 8

    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.

  9. 9

    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.

  10. 10

    Place the prepared samosa on the baking tray lined with a baking paper. Brush oil on both the sides of samosa.

  11. 11

    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.

  12. 12

    Coriander mint chutney
    In a mixture jar, add lemon juice, green chilli, 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.

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Written by

Swapna
Swapna @swapna_12049367
on
Sydney, Australia
I love cooking and sharing my recipes with others. I like to create healthy dishes that use natural ingredients. To see more of my recipes go to https://pepkitchen.com
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