Baked Samosa


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Samosa, the famous street side snack, usually have a thick outer covering to retain the shape and hold the stuffing, however that makes it difficult to bake properly. Hence i have rolled the outer covering thin. To instill a little crispiness i have added ½ tbsp of ghee to the dough. Baking takes a little longer but i believe it is worth every effort.

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Preparation Time: 
Cooking Time: 
Baking Time:  30 Minutes
Baking Temperature:  200ºC (400ºF)
Makes 8 samosas
Show me for samosas


Ingredients


For The Chapatis
1 cup whole wheat flour (gehun ka atta)
1/2 tbsp melted ghee
a pinch salt
1/4 tsp oil for kneading

For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cups boiled , peeled and mashed potatoes
1 tsp ginger-green chilli paste
salt to taste
1 1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/2 cup boiled green peas
2 tbsp finely chopped coriander (dhania)

For Seving
mint leaves (phudina) chutney

Method
For the dough

  1. Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
  2. Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
  3. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter thin chapatis.
  4. Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.

For the stuffing

  1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
  2. Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
  3. Cool completely and divide the stuffing into 8 equal portions.

How to proceed

  1. Divide each chapati into 2 halves, make a cone from each half.
  2. Stuff each cone with a portion of the stuffing.
  3. Seal the edges carefully using a little water. Keep aside.
  4. Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
  5. Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf)for 20 to 25 minutes. Serve hot with phudina chutney.
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 on 04 Nov 14 11:02 AM


I tried it with a slight change and it turned out great. The little change was that I did not cook the cha patios on tava. Instead I directly made samosas of rolled chapatis, brushed them with olive oil and baked them in the oven till golden brown. It was very crispy and of course healthy too :)
 on 01 Feb 13 09:29 PM


It is delicious and could be eaten guilt free.
 on 29 May 12 12:30 PM


Tried this out and somewhat not so much happy with it.It did not appear as shown in the picture and moreover who are so much diet conscious it is ok for them, but for the rest we will have to compromise with the taste.It is not giving that taste which we get from the samosas which are deep fried!