Baked Samosa

I always love pairing up my cuppa tea with a plate of hot Aloo Samosas! And so I call these tiny triangle short-crust pastry stuffed with boiled potato n peas as ‘Chamosa’ only :) Looks like a season of aloo is back with a bang!!!

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A few days back, I was screaming in my kitchen… Hubby was on call, asking me what I was going to make for dinner that night? And I was so clueless what to offer as option :( My kitchen pantry was nearly empty… Had some beans, all dals and no veggies at all! No potatoes… Can you believe that? I got more furious when he said he didn’t want to end up having a boring dinner… I was like “What??!!!” On my response, he promised me to take grocerries in evening. Planned making dal-baati for dinner and penned down a list of items to get from SM as well as Indian store :)

I almost go mad when I don’t find potatoes in my blue-box! And that evening, I was so happy to get a bag of 3 kg in stock :P Made Aloo-Matar Paratha and then urged to have ‘Aloo Samosa’ next day!

Of course, I believe in saving calories for other deep-fried munchies… So baked them! Aren’t they looking lip-smacking? What are you waiting for… Here is a recipe, try it out my way :)

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INGREDIENTS:

2 Boiled Potatoes
1/4 cup Boiled Green Peas
1 Green Chilly, finely chopped
1 tbsp Chopped Coriander
1 tsp Coriander Powder
1 tsp Cumin Powder, roasted
1/2 tsp Red Chilly Powder
1/4 tsp Garam Masala
Salt, to taste
1 tbsp Oil
1/2 tsp Cumin Seeds
2 tbsp Coriander leaves, chopped

For Dough–

1 cup Plain Flour
1/4 tsp Cumin Seeds
1/4 tsp Ajwain
1 tbsp Ghee
Salt, to taste
Lukewarm Water, as required

STEPS TO FOLLOW:

  1. Mash potatoes in a big bowl and add boiled peas in it.
  2. Add all the spices and coriander leaves too and mix everything well.
  3. Take plain flour, salt, cumin seeds, ajwain and ghee in another bowl. Mix them to form crumbled texture.
  4. Knead a medium-hard dough by adding lukewarm water as required.
  5. Cover with a lid or cling wrap and keep it aside for half hour.
  6. Divide the dough in 7 and stuffing in 14 equal portions.
  7. Roll out 5-6″ disk with paratha thickness and cut it into halves.
  8. Take a half part and fold it to make a cone shape. Seal the end with gluey paste.
  9. Fill the stuffing in it and seal the open edge with that paste again. Repeat the same process for rest of all pieces.
  10. Arrange them in a lined baking tray.
  11. Bake them in pre-heated oven for 25-30 mins on 180 degrees or until they are golden brown and crisp.
  12. Serve hot with Green Chutney!

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SJ’s NOTE:

  • I have seen an addition of tadka in stuffing, but I like it this way only.
  • Also, you can take plain flour and whole wheat flour in 50%-50% proportion to make it healthier.
  • To make a gluey paste: Take 1 tsp of plain flour and mix it with 1 tbsp of water.
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