Baked Samosa

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,

Ingredients:

For dough:

1 cup All purpose flour (maida)

1 pinch Ajwain seeds

1tsp Oil

Water

Salt

How to:

• 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.

For filling:

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)

Salt

1tbsp Oil

How to:

• 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.

Tips:

• 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.

Sending this dish to Guest hosting "Only" event with "Low Oil/Low Calorie" Theme
guest hosted by Priya, started by Pari (event announcement).