Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', thats actually banned in my kitchen. I don't wish to give up on my favorite snacks just because its deep fried. So, i tried baking my samosas and they tasted really good. Whenever i think about samosas, i remember my school days, where in most of the evenings my dad buys me crispy vadas, bajjis and samosas, from a local guy around the corner of our house in chennai, who makes it really fresh and hot. I devour the samosa, savoring the spicy and hot filling, mmmm good ol' days. Okey-dokey, lets get to the recipe,
1 cup All purpose flour (maida)
1 pinch Ajwain seeds
- In a bowl, mix together the flour, ajwain, salt and oil.
- Then slowly add the water(takes less than 1/2cup) and start kneading, resulting a slightly sticky dough.
- Wrap it up and let rest aside.
3 medium Potatoes
1/2tsp Cumin seeds
4-5 small Green chilli (finely chopped)
1tsp Ginger (minced)
1/2tsp Garlic (minced)
1/4tsp Turmeric powder
2tsp Coriander powder
1tsp Chilli powder
1tsp Cumin powder
1/2tsp Chaat masala powder
1tbsp Cilantro (chopped)
- Boil and peel the skin of the potatoes. Also cut'em into small cubes and keep aside.
- Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
- Heat oil in a skillet, add cumin seeds, followed by ginger and garlic. Saute for a min.
- Add green chillies, continue sautéing, then add turmeric powder.
- Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.
- Then add the cubed potatoes along with salt and cook for a couple more mins.
- Switch off and let it cool.
How to stuff:
- Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.
- On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.
- Now, stuff about a tbsp filling and start bringing the edges together and seal'em with a fork.
- Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with parchment paper or sprayed with oil.
- Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.
Serve hot with ketchup, hot sauce or chutney.
- Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
- Bake for another 4-5 mins for extra crispier samosas.
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