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Baked Samosa

Baked Samosa
Recipe type: Snacks
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
Samosa, the famous street side snack, usually have a thick outer covering to retain the shape and hold the stuffing, however that makes it difficult to bake properly. Hence i have rolled the outer covering thin. To instill a little crispiness i have added ½ tbsp of ghee to the dough. Baking takes a little longer but i believe it is worth every effort.
  • For The Chapatis
  • 1 cup whole wheat flour (gehun ka atta)
  • ½ tbsp melted ghee
  • a pinch salt
  • ¼ tsp oil for kneading
  • For The Stuffing
  • 1 tbsp oil
  • ½ tsp cumin seeds (jeera)
  • 2 cups boiled , peeled and mashed potatoes
  • 1 tsp ginger-green chilli paste
  • salt to taste
  • 1½ tsp dried mango powder (amchur)
  • 1 tsp chilli powder
  • ½ cup boiled green peas
  • 2 tbsp finely chopped coriander (dhania)
  • For Seving
  • mint leaves (phudina) chutney
  1. For the dough
  2. Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
  3. Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
  4. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter thin chapatis.
  5. Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.
  6. For the stuffing:
  7. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
  8. Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
  9. Cool completely and divide the stuffing into 8 equal portions.
  10. How to proceed:
  11. Divide each chapati into 2 halves, make a cone from each half.
  12. Stuff each cone with a portion of the stuffing.
  13. Seal the edges carefully using a little water. Keep aside.
  14. Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
  15. Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf)for 20 to 25 minutes. Serve hot with phudina chutney.
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