Baked Samosa

Samosa-the India’s popular most snack probably travelled to India along ancient trade routes from Central Asia.It has a crisp coating and a savory potato stuffing that goes very well with a hot cup of chai(tea) especially on a cold day or a rainy day. 

With time people are becoming more calorie concious.Often we restrict ourselves from having   junk foods or oily foods and ultimately ends up compromising with our taste buds.

Baked samosas are a healthier alternative to the fried version not only for the health conscious people for the aged person too.So, try this recipe to make your evening chai time more tasty, more crispy.

For the outer cover/Samosa wrapper:
Ingredients:

• 1 cup all purpose flour/whole wheat flour(for a healthy option)
• 1/2 tbsp melted ghee/vegetable oil and extra 1/4 tsp oil for kneading
• Baking Powder - 1/3 tsp
• Water (room temprature) - 1/2 cup
• Carom seeds/ Ajwain seeds - 2 tsp
• pinch of salt

Method :

For the dough:

• 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 small balls and flatten each of them with a rolling pin .

Steps for making the wrapper:

1. Divide each chapati into 2 halves(semi circles), 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.

For The Stuffing:

   Mushroom stuffing(a healthy option):
        Ingredients:

• 1 chopped onion
• Spring onion-finely chopped
• 2 cups of diced mushrooms
• 1 tsp ginger paste
• 2 chopped green chillies
• 1/2 tsp garam masala
• 1/2 tsp ground cumin seeds
• 2 Tbsp chopped coriander
• 2 Tbsp lemon juice
• Oil for frying
• Salt to taste

       
 Method:

• Heat oil in a pan and saute onions. Add the rest of the filling ingredients and cook until the mushrooms are tender.
• Sharpen with lemon juice. Add chopped coriander and seasoning. 
• Cool completely and divide the stuffing.

Potato stuffing:
      Ingredients:

• 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)
• kasoori methi(optional)

       Method:

• 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.

Serve hot with home made tomato chutney and Masala tea.

Note:
Make sure that the samosa wrapper is thin so that the warp gets well baked and easy to eat too