How To Bake Samosa In Oven

Crispy baked samosa – Savor the ultimate street food experience right in your home with this classic samosa recipe. Spiced potatoes and green peas, which are the stellar ingredients in this recipe, makes it admittedly flavorful and succulent. Y'all can enjoy it on its own, or serve with your favorite chutney or sauce.

I recall January is all about eating healthy, and shedding all those extra kilos you lot gained over the holidays. Ane of my favorite ways to eat healthy is by calculation a healthy twist to old fashioned recipes.

This baked samosa is a bully example of such recipes. The traditional samosas are usually deep fried, just in this recipe, nosotros are going to bake them.

I really love these keema (minced meat) samosas I made last year, just this time, I want to introduce yous to the classic method of making samosas. Minus deep frying. So, we are going to make samosa pastry as well as vegetarian filling the very traditional way.

Making the samosa pastry and and so the filling may seem to exist a humongous task, only let me tell you, this is the most accurate fashion to enjoy samosa. Obviously, y'all can get the easy way using pre-made samosa pastry or puff pastry sheets.

Potatoes and dark-green peas are the traditional elements in vegetarian samosas. Yet, yous tin can play effectually with the ingredients, and add your favorites like cauliflower, broccoli, carrots, mushrooms, paneer, grated cheese etc.

Again, nosotros are talking all nearly the healthy version of samosas here. And so, baking is the way to go. Baked samosa has a completely different texture compared to its deep fried version. So, if you are after the existent archetype taste, I recommend deep frying them until golden. However, baking is definitely the right decision for all weight watchers.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time one hour 5 minutes

Ingredients

Samosa pastry:

• 2 cups all-purpose (plain) flour (I used unbleached flour)
• 3 tbsp ghee
• Chilled water

Filling:

• ane tbsp oil
• iii potatoes, cutting into cubes
• 1 loving cup green peas, cooked (I used frozen)
• 1" piece of ginger, minced
• ½ tsp cumin seeds
• 1 tsp ground fennel (fennel powder)
• one tsp ground coriander (coriander powder)
• 1 tsp garam masala
• ½ tsp stale mango powder (amchur) (optional)
• ½ - 1 tsp ruby-red chili pulverisation
• Few coriander (cilantro) leaves
• Oil
• Tomato sauce (ketchup), to serve

Instructions

Samosa Pastry:

1. Place flour in a basin. Season with salt. Add ghee. Use your fingertips to rub ghee into the mixture. The mixture should resemble breadcrumbs. Add h2o little by lilliputian to class hard dough. Cover with tight lid or clammy towel. Prepare aside for x minutes.

Filling:

1. Heat 1tbsp oil in a frying pan over medium-loftier estrus. Splutter cumin seeds. Add ginger. Saute for 1 infinitesimal. Add fennel, coriander, garam masala, chili pulverisation and mango powder (if using). Stir fry for a minute. Add cooked potatoes and green peas. Flavour with salt. Stir fry for 3-4 minutes. Sprinkle with coriander (cilantro) leaves. Heat through.

Make samosas:

1. Preheat oven to 200C or 375F. Line a baking tray with parchment (baking) paper.
2. Make a small lemon sized brawl out of the dough. Press information technology down lightly to grade a circular disc. Use oil on both sides. Curlicue out into thin circle. Apply more than oil if needed to forestall information technology from sticking to the rolling surface.
3. Cutting the circumvolve into two halves. Accept one half circle, and bring the 2 ends together to form a cone. Apply water to stick the two sides together. Fill up the cone with samosa filling. Make a small fold on the longer side of the cone. This makes the courage of the samosa which in turn allows information technology to stay upright when placed on a flat surface. Utilize more water on the edges of the cone. Stick the edges together, and press lightly.
4. Repeat the process to make all the samosas.
5. Transfer samosas onto the baking tray. Brush lightly with oil. Bake for xx-25 minutes or until gilded.
6. Serve with tomato ketchup (sauce) or mint chutney.

Nutrition Data

Yield

14

Serving Size

1
Corporeality Per Serving Calories 91 Total Fatty 5g Saturated Fatty 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 7mg Sodium 50mg Carbohydrates 11g Fiber 2g Sugar 2g Poly peptide 2g

Similar this baked samosa recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:

• Mumbai Sandwich/ Grilled Masala Toast
• Aloo Tikki / Indian Mashed Potato Patties
• Pav Bhaji
• Masala Omelet / Indian Style Omelet
• Cheese Chili Toast
• Chana Chat / Good for you Chickpea Salad

Source: https://nishkitchen.com/crispy-baked-samosa-video/

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