Tuesday, August 23, 2011

Baked Samosa

"Samosa" is one of the most popular Indian snack all over the world. This samosa is a stuffing made with potato, stuffed in roti made by refined flour and then deep fried in oil. This makes it very heavy with lots of callories in it. So, I thought to cut off some callories by baking it in oven. The recipe is as follows.


Frozen pastry sheets - 1 packet
Potato - 3-4 boiled
Green peas - 1/2 cup
Cumin seeds - 1 tsp
Green chilly - 1 deseeded, finely chopped
Turmeric - 1 tsp
Red chilly powder - 1 tblsp
Garam masala - 1/2 tblsp
Dry mango powder - 2 tblsps
Corinader seeds - 1 tblsp
Fennel seeds - 1/2 tblsp
Corinader - 2 tblsps finely chopped
Egg - 1 no
Carrom seeds - 1 tsp
Butter - 1 tblsp
Salt as per taste


1. Boil the potatoes and mash it with hand.
2. To defrost the pastry sheets remove it from the firdge 1/2 hr before you want to make samosas.
3. Heat the pan and dry roast coriander seeds and fennel seeds. Roughly grind these seeds.
4. Heat oil in other pan. Add cumin seeds, finely chopped green chilly and 1/2 tsp carrom seeds in it. Add green peas to it and saute it for 2 minutes.
5. After 2 minutes add turmeric, red chilly powder, garam masala and roughly grinded corinader seeds and fennel seeds. Add mashed potato in it and mix well.
6. After mixing it, add dry mango powder, chopped corinader and salt as per taste. Cover it for 2-3 minutes. Stuffing for samosa is ready.
7. Roll the pastry sheets in the size of 5cm radius. Cut it into half. Roll each half in a cone shape, as shown in the picture below. To seal apply some beaten egg on it.

8. Fill the cone with stuffing and seal it again with beaten egg. Place all the samosas on buttered baking tray.

9. Preheat the oven at 200 degree celcius for 10 minutes.
10. Apply beaten egg on all the samosas. Sprinkle some carrom seeds on them.
11. Put it in the oven for baking. After 10 minutes samosas will get brown. Remove it from the oven.
12. Hot samosas are ready to eat. You can serve it with tamarind-date chutney or tomato sauce.

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