Wednesday 15 August 2018

Baked Samosa

Samosa is one of the most popular snack of north India. It is a triangular shaped crisp and flaky pastry filled with spicy and tangy potato filling. The list of choices available for the filling is endless. It can be served at small get togethers like high tea or kitty parties alongwith a hot cup of tea or coffee. These are generally deep-fried but today i made them baked brushing a very little amount of oil on these and they came out very crisp and flaky.
Shaping these samosas becomes a fun activity for my 8-year old daughter who is always keen to know what i am making and will always accompany me in the kitchen.
So, try these healthy yet delicious samosas and am sure you will not miss the deep fried ones.

Ingredients:
For the pastry cover (dough)
  • all-purpose flour (maida)
  • 1/2 tsp salt
  • 1/2 tsp carom seeds (ajwain)
  • clarified butter or ghee
  • water as required
For the filling:
  • 6-7 potatoes (boiled and peeled)
  • 1/2 cup green peas
  • 1-2 green chillies
  • 1/2 cup green peas
  • 1 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tsp mango powder
  • 1 tsp rock salt
  • salt to taste
  • coriander leaves chopped
  • 10-12 raisins
  • 10-12 cashew nuts
  • 1 tbsp oil
  • oil for deep frying
METHOD:

  1. Firstly, mix the ingredients of the covering and make a hard dough. Cover and let it rest for 30 min. 
  2. Heat oil in a pan, add cumin seeds and let it splutter. Add green peas and green chillies and cook for few min. add roughly mashed potatoes, raisins and cashewnuts and all the spices. Mix well. 
  3. Divide the dough into lemon sized balls and roll out a thin roti. Cut the roti in two halves. now take one semicircle and make a cone, place a tablespoon of filling in the centre and apply little water to seal the open edges carefully and give the shape of a samosa.
  4. Lightly brush all the samosas with very little oil and bake for 30-35 min. in a preheated oven at 200 degree celcius.
  5. Serve hot with the coriander chutney or tomato ketchup.
Note:
  • Do not over knead the dough of samosas else they will not be flaky and crisp.
  • You may deep-fry these samosas instead of baking.

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