With the festival of Holi at our doorsteps, I’d like to share a snack that I am sure everyone enjoys. Samosas.
You must have made them countless times and must have many times given up on the love of making these for the fear of deep-frying and adding to the calorie count. Here’s my recipe to enjoy the same tasty samosas made grease-free by baking them instead of frying. Though the same recipe can be used for fried Samosas.
Difficulty Level: Easy
For the Cover:
- All purpose flour (Maida) – 2.5 cups
- Carom Seeds (Ajwain) – 1/2 tsp
- Salt to taste
- Oil – 1.5 tbsp
For the Stuffing:
- Potatoes (boiled) – 4 medium-sized, cut into small pieces
- Green Peas (blanched) – 1/2 cup
- Ginger – 1 inch piece finely chopped
- Green Chilies – 3 finely chopped
- Asafoetida (Heeng) – a pinch
- Cumin seeds (zeera) – 1 tsp
- Red Chili powder – 1 tsp
- Dry Mango Powder (Amchur) – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam Masala powder – 1 tsp
- Salt to taste
- Freshly chopped coriander leaves – 2 tbsp
- For the covering, mix maida, carom seeds, salt, warm oil and mix well with finger tips. Once the ingredients mix well knead the flour with warm water and prepare a stiff yet smooth dough.
- Let it rest, covered with a damp cloth for 15 to 20 minutes.
- To prepare the stuffing, heat a non-stick pan and add one teaspoon oil. To the oil add the cumin seeds and asafoetida.
- To this add ginger, green chilies, potato, peas and stir well.
- Once the potatoes show slight golden color, add red chili powder, turmeric powder, amchur powder, salt and garam masala. Stir well.
- Sprinkle a little water if needed and cook for 5 minutes on low heat till the mixture is cooked through.
- Turn off the heat, mix coriander leaves and let the mixture cool.
- Preheat the oven at 180 degrees centigrade.
- Divide the dough into equal sized balls and roll them into oval-shaped rotis.
- Cut the rotis into half and dampen the edges with water.
- Shape each half into a cone shape and fill in the prepared potato-peas filling. Do not over-fill the cones to avoid bursting.
- Seal the edges well.
- Place them in a baking tray and bake them for around 20 – 25 minutes or until golden brown.
- Remember to turn them regularly for even browning.
Serve hot with green coriander-mint chutney, tomato ketchup or sweet chili sauce.
For more recipes from my kitchen, visit my food corner.