Samosa- Baked recipe. A popular Indian snack. Favorite of millions, made with a healthy twist. Tastes best with homemade Amchoor Chutney.
Samosa is one of the most popular snacks in India. You’ll rarely find someone who hasn’t eaten or loves Samosa. It is a go-to snack on major occasions. Over time, it has seen many variations grow like: matar samosa, moong dal samosa, Chinese samosa, cocktail samosa, and many more. But, Aloo samosa is still the King!
Mini Samosa or Cocktail samosa is popular among Kids or when planning a party.
Fried Or Baked?
Contrary to popular belief, that baked recipes compromise on flavor and texture. This recipe of Baked-Samosa will not disappoint you. I tried both Fried as well as Baked with the same dough and same filling. We all liked the flavor and texture of the BAKED ones better than the fried ones. Amazing!
This particular recipe fetches 8 samosas. My cup size is 1 cup=200gms.
This recipe goes best with Amchoor Chutney. Tamarind Chutney and Coriander chutney go well too.
|8 pieces||15-20 minutes|
|Cook Time||Passive Time|
|30-35 minutes||5-10 minutes|
A popular Indian snack. Favorite of millions, made with a healthy twist. Tastes best with homemade Amchoor Chutney.
- 1 cup all purpose flour 200 gms
- 3/4 cup whole wheat flour 180-85 gms approx2
- 2 +1/2 tbsp refined oil
- 1 tsp salt
- 1/2 tsp ajwain
- 1/4-1/2 cup water To knead the flour- added gradually
- 6 medium Boiled potatoes
- 1 tsp dhania seeds coriander seeds
- 1 tsp jeera
- 1/2 tsp Ajwain seeds
- 1 tsp dry mango powder / amchoor powder
- 1/2 tsp Asafoetida /Hing
- 1 tsp salt
- 1 tsp Kashmiri red chili powder
- 1 green chili chopped optional
- 1.5 tsp coriander powder/ Dhania Powder
- 2 tsp Oil
- 3 tbsp cilantro / green coriander leaves
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Serve the Samosa with Amchoor chutney and Coriander chutney.
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