Wednesday, December 22, 2010

Baked Samosas

Traditionally, samosas are fried but I like mine baked, I think they are healthier that way. I serve my samosas with sweet and sour dipping sauce. 

1 cup Wheat flour (Maida)
1 tablespoon Semolina flour
1 teaspoon salt
3 tablespoons oil
1/2 cup plus 2 tablespoon lukewarm water

4 medium size steamed red potatoes, peeled and diced
1/2 teaspoons cumin seeds
2 diced green chiles
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 1/2 teaspoon amchur powder
1 1/2 teaspoon salt
2 tablespoons oil
1/2 cup green peas



  • Mix maida flour, semolina flour, and salt in a bowl. Add 2 tablespoons of oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 3 tablespoons water and knead the dough for about 3-4 minutes or until it is smooth. Cover it with a damp cloth and set aside for 20 minutes.


  • Steam , cool and peel the potatoes. Dice it into quarter inch size.
  • Heat 2 tablespoons oil over a medium high heat; add cumin seeds and stir for a minute. Add green chiles, coriander powder, green peas, potatoes, and stir fry about 4 minutes. Stir in garam masala, amchur powder and salt (adjust salt to taste).
  • Let the filling cool to room temperature.

Making Samosas
  • Take 2 tablespoons of water and 1 tablespoon of maida flour to make a paste. Set aside.
  • Knead the dough again. Divide it into18 balls. Roll each ball into flat round shape with about 6 inch diameter. Cut into half. Brush the edges with the paste and make each half into a cone by sticking seam together. Fill each cone with 3 tablespoons of filling. Stick the top of the cone together to seal it up. 
  • Heat about 1-1/2 inch of oil over medium heat. When the oil is hot, carefully fry the samosas until both sides are golden brown. Serve hot.

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