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.

Instant amla pickle

Indian gooseberry or amla is the most nutritious fruit available during winters because of its antioxidant properties, does wonders to skin and hair. Its advisable to consume one amla daily but due to its bitter taste, it cant be consumed as it is... so pickle is a nice option. This is really quick to make and the spicy, tangy and sweetness overpowers the bitterness of the amla

Preparation time: 10 min.
Cooking time: 5 min.

Ingredients:

• 500 gms amla (gooseberry)
• 3 tblsp mustard oil

For grinding:

• 2tbsp fenugreek seeds(methi)
• 2 tbsp cumin seeds
• 2 tbsp fennel seeds
• 2 tbsp musrard seeds
• a pinch asafoetida (hing)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp salt

Method:

1. Pressure cook the amla alongwith a glass of water till one whistle.
2. Seperate the amla slices and discard the seeds.
3. Heat oil in a pan and allow it to cool.
4. Dry roast fenugreek, fennel, mustard seeds and cumin seeds and make a coarse powder.
5. Add turmeric powder, red chilli powder nd salt to the powder.
6. Add hing to the oil and masala mix.
7. Add amla slices and mix well.
8. Store in glass container once it cools down.