Name: Baked Samosas recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6
Ingredients: For Covering – Maida / Flour – 1 ½ cups; Ghee/Oil/Butter – 1 tbsp.; Salt -1/4 tsp; Carom seeds crushed – 1 tsp; Water as required for kneading; For Stuffing - Boiled Potatoes– 4; Boiled peas – ½ cup; Finely chopped coriander leaves – 2 tbsp.; Cashew nuts crushed – 1 ½ tbsp.; Raisins broken – 1 tbsp.; Lemon juice – ½ tbsp; For tempering – Oil – 1 tbsp.; Cumin seeds – 1tsp; Coriander seeds – 1 ½ tsp coarsely ground; Onion finely chopped – 1 medium; Cumin powder – 1/4 tsp; Coriander powder – ½ tsp; Red chilli powder – 1 tsp; Turmeric powder – ¼ tsp; Asafoetida – ½ tsp; Salt to taste; Coarse green paste - Green chilies – 3; Garlic cloves – 4; Ginger – ½ inch finely chopped; Slurry – Maida – 2tbsp; Water – ½ - 1 tbsp.; Samosa – Oil/Ghee – 2tbsp for greasing

ABOUT Baked Samosas RECIPE

Samosa is a famous street food not only in Maharashtra, Punjab, Gujarat but all over India and abroad and been served as a tea time snack. The Authentic samosas been made up with boiled potato stuffing. However now a days it’s been served using variety of stuffing’s like Patti samosa (Fried Onion and gram flour stuffing), Sweet Poha samosa, Chocolate samosa, Chinese samosas etc. This is baked version of samosa. Oil free and healthy to eat.

Ingredients Serving: 6

For Covering – Maida / Flour – 1 ½ cups
Ghee/Oil/Butter – 1 tbsp.
Salt -1/4 tsp
Carom seeds crushed – 1 tsp
Water as required for kneading
For Stuffing - Boiled Potatoes– 4
Boiled peas – ½ cup
Finely chopped coriander leaves – 2 tbsp.
Cashew nuts crushed – 1 ½ tbsp.
Raisins broken – 1 tbsp.
Lemon juice – ½ tbsp
For tempering – Oil – 1 tbsp.
Cumin seeds – 1tsp
Coriander seeds – 1 ½ tsp coarsely ground
Onion finely chopped – 1 medium
Cumin powder – 1/4 tsp
Coriander powder – ½ tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Salt to taste
Coarse green paste - Green chilies – 3
Garlic cloves – 4
Ginger – ½ inch finely chopped
Slurry – Maida – 2tbsp
Water – ½ - 1 tbsp.
Samosa – Oil/Ghee – 2tbsp for greasing

Instructions

Green Paste - Blend green chilies, garlic cloves and ginger into coarse paste.
Covering Dough - In a bowl take Maida, salt and ghee. Mix well using fingertips till it forms a crumbly texture..
Add crushed carom seeds, start adding water slowly at a time knead it into a little stiff dough. Cover and keep aside.
Stuffing – Heat oil in a non-stick pan. Add Cumin seeds and crushed coriander seeds. Let it splutter.
Add finely chopped onion and salt. Cook till translucent.
Add prepared green paste. Coo till raw aroma goes away.
Add turmeric, coriander, cumin and red chilli powder, asafoetida. Stir for few seconds.
Add boiled, roughly chopped potatoes and green peas. Mix well till mixture incorporates well with each other.
Add Crushed cashew nuts and broken raisins. Mix well.
Add finely chopped coriander and lemon juice. Stir well.
Slurry – Take flour or Maida in a small bowl. Add sufficient water and mix it well. Prepare little thick slurry
Assembling – Preheat oven at 180-degree C.
Take small portion of dough and make a ball. Grease rolling board with little oil. Roll it evenly from all the sides. It should be little thick. Cut into semicircles.
Join the edges to make a cone. Apply some slurry. Press gently to seal the cone.
Fill the cone with 1 ½ tbsp. prepared stuffing.
Apply some slurry. Bring the edges together and seal it. Make sure samosa is been sealed properly. Repeat. Keep all samosas ready for baking.
Align samosas in baking tray. Brush them with some oil or ghee.
Bake in preheated oven for 18 minutes. Apply some oil on top. Increase the temperature to 200-degree C and bake it again for 2-3 minutes or until top turns golden brown and crisp.
Don’t overbake else covering will become hard.
Serve hot with coconut chutney or Roasted Peanut Chutney or tomato ketchup.

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