Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Baked Samosa

Baked Samosa

Name: How to cook Baked Samosa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

Swapna

Baked Samosa

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.

Ingredient

Food ration :

16 servings

Cooking time :

50 minutes

1.25 cup

whole wheat flour

2 tbsp

fine semolina If you have coarse semolina just pulse it once in the mixer grinder

1/4 cup

cornflour

2 tbsp

ghee melted and sizzling hot

to taste

salt

1 tbsp

oil

1 tbsp

lemon juice

1 tsp

oil for smoothening the dough

medium potato boiled and mashed

1/2 cup

green pea boiled

1 tsp

ginger garlic paste adding garlic is optional. You can also add chilli paste for extra spicy taste

2 tsp

red chilli powder or as per taste

1 tsp

coriander cumin powder dhania jeera powder

1/2 tsp

garam masala

1/2 tsp

cumin seeds

1/2 tsp

fennel seeds sauf

1/4 tsp

hing

1/2 tsp

haldi

1.5 tsp

dry mango powder amchur

1/4 cup

coriander washed and finely chopped

1 cup

coriander mint chutney

1/2 cup

coriander washed and chopped

1/2 cup

mint leaves washed and chopped

1/2 tsp

rock salt sanchal

green chilli chopped

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 5

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

* Step 6

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

* Step 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.

* Step 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.

* Step 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.

* Step 10

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

* Step 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.

* Step 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.

Note: if there is a photo you can click to enlarge it