Samosa is one of my favourite snack especially theatre samosas, my craziness over movies started from there. Samosas are popular snack in the North and southern part of India. Samosa is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. I have already posted vegetable samosa which was deep fried and this time i prepared baked samosa with potato filling. This recipe suits people who are crazy about samosas like me but also health conscious. Samosas are commonly served with green, dates chutney or tomato ketchup.
For outer layer or dough:
- 1 cup – Maida
- 1cup - Wheat Flour
- 1/4 tsp – Ajwain / Omam (crushed)
- 1 tsp – Oil (hot oil for kneading)
- 1 tbsp – Olive oil for brushing
- Salt to taste
- Water as needed to make dough
For potato stuffing:
- 2 tsp – Oil
- 1/2 tsp – Cumin seeds
- 1 pinch – Asafoetida
- 1 no – Onion (chopped)
- 1 tsp – Ginger chopped
- 3 nos – Potato (medium sized)
- 1/4 cup – Green peas
- 1/4 tsp – Turmeric powder
- 1/2 tsp – red chilli powder
- 2 tsp – Curry leaves chopped
- 2 tbsp – Coriander leaves chopped
- Salt as needed
Making of potato stuffing:
- Boil potatoes in enough water until soft. Once it cools down peel off the skin and chop it up. Keep it aside. Same way cook green peas in enough water until soft. Set it aside.
- Heat oil in a pan, season with cumin seeds, asafoetida and chopped curry leaves. Add onion and chopped ginger along with little salt, saute until translucent.
- Then add chopped potato, cooked green peas and masala powder, mix well and saute until raw smell goes. Finally garnish with coriander leaves and keep it aside. Potato stuffing is ready.
Making of dough and samosa:
- Take a mixing bowl, add maida, wheat flour, crushed ajwain seeds, hot oil, required water and salt, mix everything well together to make a soft dough.
- Knead the dough for about 1 to 2 minutes to make the dough smooth and flexible. Set the dough aside and cover it with damp cloth/plate. Let the dough sit for at least 15-20 minutes.
- Meanwhile preheat oven to 350 F or 180 C, grease the baking tray with little olive oil and set it aside.
- Make equal sized balls out of dough and now take a ball make a big and thin chappathi. Cut it into two equal half circles and make a cone as shown in the picture. Place stuffing inside the cone and seal the edges with few water drops.
- Brush all filled samosas with olive oil and place them on baking tray and bake for 20-25 minutes. Keep turning samosas every 5 minutes until all sides are golden brown in color. Remove from oven and allow them to cool. Serve with hot tea and tomato ketchup.
- You can freeze samosa in refrigerator for later use.
- Do not over crowd samosas while baking, to cook evenly.
- Baking time differs depend on the oven you are using. Mine took 24 mins to cook completely.