Baked Samosa Cooking Recipe
Traditionally samosas are deep-fried. Fried foods become more tempting when taboo, hence this baked version of these tasty little parcels. They are such a delight and great for special occasions. This recipe makes eight samosas. Serve with a chutney of your choice and enjoy without guilt!
For the pastry
- 140g whole-wheat flour (atta)
- ½ teaspoon carom seeds (ajwain)
- ¼ teaspoon salt
For the stuffing
- 1 teaspoon cumin seeds
- 2.5cm piece root ginger, chopped
- 3-4 green chillies, chopped
- 2 medium-size potatoes, cut into small pieces
- 1 teaspoon red chilli powder
- 1 teaspoon mango powder (amchur)
- 1 teaspoon garam masala powder
- ¼ teaspoon salt
- 75g green peas, blanched
- 2 tablespoons chopped fresh coriander leaves
- Mix the ingredients for the pastry. Add 65ml water and knead to a smooth, stiff dough. Let it rest, covered with a damp cloth, for 10-15 minutes.
- Heat a non-stick pan and lightly roast the cumin seeds. Add the ginger, green chillies and potatoes and stir.
- Add the red chilli powder, mango powder, garam masala and salt. Stir well.
- Sprinkle over a little water and cook, covered, for 10-12 minutes. Add the blanched green peas and cook for 5 minutes on a low heat. Add the coriander leaves and mix. Let the mixture cool and divide into eight portions.
- Preheat the oven to 200° C/400°F/ gas mark 6.
- Divide the dough into four equal portions and roll them into balls. Then roll them into oval-shaped rotis (15cm length, 12.5cm width across the centre). Cut them in half and dampen the edges with water. Shape each half into a cone and stuff it with the potato-and- peas filling. Seal the edges well.
- Arrange the samosas on a baking tray and bake in the oven at 180°C for 20-25 minutes, turning them every 5 minutes.
373 kj; 88 kcals; 3.7g protein; 1g fat; 0.2g sat fat; 17.1 g carbohydrates; 1g sugar; 2.3g fibre; 135mg sodium