Baked Samosa Cooking Recipe

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!

Ingredients

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

Baked Samosa Cooking Recipe

Cooking Method

  1. 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.
  2. Heat a non-stick pan and lightly roast the cumin seeds. Add the ginger, green chillies and potatoes and stir.
  3. Add the red chilli powder, mango powder, garam masala and salt. Stir well.
  4. 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.
  5. Preheat the oven to 200° C/400°F/ gas mark 6.
  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.
  7. Arrange the samosas on a baking tray and bake in the oven at 180°C for 20-25 minutes, turning them every 5 minutes.

Per samosa
373 kj; 88 kcals; 3.7g protein; 1g fat; 0.2g sat fat; 17.1 g carbohydrates; 1g sugar; 2.3g fibre; 135mg sodium

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