Samosa- Baked
A popular Indian snack. Favorite of millions, made with a healthy twist. Tastes best with homemade Amchoor Chutney.
Servings Prep Time
8pieces 15-20minutes
Cook Time Passive Time
30-35minutes 5-10 minutes
Servings Prep Time
8pieces 15-20minutes
Cook Time Passive Time
30-35minutes 5-10 minutes
Ingredients
Samosa Dough
Potato Filling
Instructions
Step 1: Preparation
  1. Boiling the potatoes: Wash the potatoes and peel them, and put them to boil in a pressure cooker. Put them on full flame. After 1st whistle, simmer and let them boil for another 2 whistles. Shut the flame and let it sit under the tap to release pressure. Open the lid and let them cool a bit.
  2. Kneading the Dough: Take both the flours, salt, ajwain, and oil. Mix well with your hands. Till the dough hold shape. Then add little water at a time and knead a medium soft dough. Let it rest covered with a kitchen towel for 10 minutes.
Step 2: Cooking the Filling and Making samosa
  1. Before you begin making the filling: Put the oven to preheat at 160 degrees C- Bake option – for 40 min. Making the Filling: Chop the potatoes roughly, keep them aside. Heat 2 tbsp oil in a Kadai, add sabut dhania /coriander seeds, jeera, and hing/asafoetida. Add peas and potatoes. Mix well. Add salt, red chili powder, amchoor powder, garam masala, ajwain, and bhuna jeera. Mix well. Cook for 2 minutes and then shut the flame add coriander leaves, and let it cool to room temperature.
  2. Take out the dough. Knead for 1 minute to make it smooth. Then cut out 8 balls for the samosas. Take one ball, roll it into a chapati shape with 0.5 cm thickness. Cut it into half. Apply water on the edges. Bring together the corners to make a samosa shape. Fill in the samosa and close the ends. Press them nicely to seal the edges. Make the rest of the samosas like this.
  3. How to Bake: Our oven has been pre-heating at @160 degrees C. Now Shift from the Bake option to the Rotelier option or the convection option where both elements are on. (Top +Bottom).
  4. Bake on this option till the samosas are nicely brown. Keep an eye as all ovens have different settings. Time and temp could differ. You could adjust the temp between 150-160 degrees seeing your oven settings.
  5. Serve the Samosa with Amchoor chutney and Coriander chutney.