Friday, February 25, 2011

Baked Samosa

Samosas are all time favorite tea time snacks. But since they are fried, we cannot say they are healthy :( So I tried to bake them instead of deep frying and they came out pretty well. Obviously we would not get the exact same taste as the ones fried but they tasted very close to that! That has to be compromised if we want to cut down on calories :)





Makes 16 (Medium Size)
Ingredients Required:

For the Dough:
All purpose flour - 2 Cups
Salt - 1 tsp
Butter - 3 tbl.sp
Water as required


For the Filling:
Potato - 2
Onion - 1
Green Peas - 1/2 Cup
Ginger Paste - 2 tsp
Garlic - 3 cloves
Green Chilli - 2
Garam Masala - 1 tsp
Salt as required
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Seeds - 2 tsp


How to make?
Mix the flour and salt in a mixing bowl and sieve well. Add butter and water and knead into a soft dough and set aside.


Pressure cook the potatoes and set aside.
In a pan, heat some oil and add cumin seeds and fry for few seconds. 
Add the onion, and fry till golden in color. Add the ginger paste, garlic and green chillies and fry well.
To this add the other vegetables and the masala powder along with salt.
Sprinkle some water on top and cover the pan, and let it cook for few minutes. 
The filling should be well cooked and in solid state.


Take small amounts of the dough (lemon sized) and roll out into thin circles.
Cut the circles in half.
Place a spoonful of filling in the center of the semi circle and fold both the ends to make a cone shaped.
Press the opening of the cone, make sure all the sides are closed.
Repeat the same process.
Place all the samosas on a baking tray and spray oil on top of each samosa.
Preheat the oven to 350 degrees.
Bake for 20 minutes. Turn the samosa to the other side and bake for another 10 minutes.
Serve hot with chutney.
Enjoy with a cup of tea!



Sending this to Anusha's Street Food event.

1 comment:

  1. Very yummy looking samosas Harini - Thanks for entering to my event - Look forward to more in the coming events - cheers :)

    ReplyDelete