by Tarla Dalal
Added to 195 cookbooks
This recipe has been viewed 173511 times
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.
- Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
- Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
- Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter thin chapatis.
- Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.
- Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
- Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
- Cool completely and divide the stuffing into 8 equal portions.
- Divide each chapati into 2 halves, make a cone from each half.
- Stuff each cone with a portion of the stuffing.
- Seal the edges carefully using a little water. Keep aside.
- Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
- 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.
Nutrient values per samosa
|Vitamin A||93.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||5.7 mg|
|Folic Acid||9.5 mcg|
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