This healthy samosa is a must-try since it has the same flavor and texture as the deep-fried version but significantly fewer calories. So, with this baked homemade samosa, you can add a healthy touch to your enjoyment. It’s simple to bake, so you may indulge guilt-free. Potatoes, peas, and beans are used to make this well-known North Indian dish.
It is a suitable meal for celebrations, potlucks, and cat parties and You can serve it with green and red chutney. Impress your loved ones at home by making this simple dish.
One of the best Indian snacks ever is a samosa. Most of us adore it because of this. I know the majority of you already adore the flaky pastry loaded with spicy stuffing if you are not Indian and have had them at any Indian restaurant.
The majority of us avoid samosas despite the fact that they are delicious because of the oil. However, the baked samosa recipe I’m going to show you today will let you prepare samosa without using a lot of oil. In fact, I have never used any oil to make stuffing.
Our very own Samosa is a common snack in India that can be found in practically every bakery or chaat shop. The epitome of savory comfort food, with a crisp shell and a savory potato stuffing that pairs perfectly with a hot cup of chai, especially on a gloomy, cold day. Samosas are always purchased from stores and are only seldom made at home.
Ingredients for Baked samosa recipe
Making samosa dough:
- 500 grams All Purpose Flour Plain Flour
- 1 teaspoon oil or ghee
- 1/2 teaspoon salt
- 1/2 teaspoon carrom seeds
- 1 teaspoon baking soda
- Water as needed
Making samosa filling;
- 1 teaspoon cooking oil
- 400 grams of boiled potatoes (peeled and diced)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 green chili (paste)
- 1/2 inch ginger (grated or chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- Few coriander leaves
- a pinch of asafoetida
- 1 teaspoon Lime Juice
Instructions for Baked samosa recipe
make the extremely simple pastry that will cover the samosas
- Mix the all-purpose flour, ajwain, salt, and bicarbonate of soda in a sizable basin.
- To make sure the oil is distributed throughout the dry ingredients, add the oil to the bowl and stir thoroughly.
- Use your hands to thoroughly combine after adding the water. Just enough water should be added to create a soft dough that is easy to roll out, but not one that is sticky.
- The samosa wrapper should be knitted into a ball and kept in the bowl. The bowl should be covered with cling film or a clean, damp tea towel.
Make the flavored potato filling
- Cumin, coriander, and fennel seeds should be softly toasted in a saucepan over low heat, without using any oil, until their aroma is released. This is the first step in making the samosa masala.
- Place the toasted seeds in a mortar and, using a pestle, pound them until they are reduced to a coarse powder.
- Samosa masala should be added to the heating oil in the saucepan and allowed to fry on low-medium heat gradually.
- Add the freshly chopped ginger and green chilies once the masala loses its scent and begins to develop a light brown color. Once the raw smell has vanished, thoroughly combine these and let them fry.
- Then, stir well before adding the red chili powder, hing, turmeric powder, coriander powder, and chaat masala to the pan. This should take the spices about a minute to cook.
- Make sure the potatoes are peeled, chopped, and not overcooked before adding them to the masala. Since they don’t release a lot of water at this point, it is preferable to use cold potatoes.
- The potatoes should be thoroughly combined with the masala before being topped with lime juice and coriander.
- Mix thoroughly and place aside to cool.
The last step is to form the samosa covering so that it will properly enclose the filling
- The samosa pastry dough should be divided into 5 equal-sized balls.
- One ball should be rolled into a roughly 1/10-inch-thick circle (similar to a chapatti) (2mm).
- Slice the circular in half, then roll the pastry out a little bit more if necessary.
- Fold one side in half, then dampen the outer edge with a little water. The middle portion of the straight side of the semicircle will serve as the tip of your triangle.
- Fold the second half till it reaches the damp edge, slightly overlapping the two, to complete producing the triangular top. To prevent their separation, pinch the two edges together.
- Place some spicy potatoes into the pastry and hold it in your palm like a cone.
- Pull the pastry’s round portion across the samosa’s bottom and join the other sides with a pinch.
- You currently have a triangle samosa, which needs a flatter base to stand on.
- Repeat this procedure until you have 10 samosas, and then arrange them all on a baking sheet that has been lined with parchment paper.
- The samosas should be baked for 20 to 22 minutes in the centre of a 350 F oven (180C Fan oven).
- You can make the samosa filling anyway you choose. Aloo masala is the traditional samosa filling in Punjab. However, almost any sandwich filling may be used to make samosas, so feel free to get creative.
- When cooking the potatoes, be careful not to overcook them because the filling should contain potato pieces rather than mashed potatoes, which lose their bite. Keep an eye on them carefully if you intend to cook them in a pressure cooker starting with cold water.
- Although they taste best when freshly cooked, pre-baked samosas can be kept in the fridge for up to two days in an airtight container. Samosas can be heated in the oven for three to five minutes by softly misting them with a few drops of water.
- You can substitute ghee for the oil if you’d like.
- Those samosas are freezer-safe. Once the samosas are formed, place them on a flat tray and freeze them for about two hours, or until solid. After this time, you can transfer the frozen samosas to a zip-top bag or another airtight container and then place them back in the freezer. You can cook frozen samosas that have been baked.
What Does Samosa Are?
Samosas are fried Indian pastries stuffed with a savory filling that is popular in most Indian restaurants around the world. In India, you can also find them at roadside stands and they are frequently served with chai. Different savory mixtures composed of spices and meat, potatoes, peas, onions, or paneer can be used to fill them (Indian cottage cheese).
East Africa has a dish that is similar to samosa; it is frequently called sambusa and was introduced to the continent by Indian immigrants. As individuals become more health-concerned, air-fried and baked samosas are being investigated more.
How Are Samosas Folded?
The triangle’s tip is made by first rolling the dough into a circle, cutting it into two semicircles, and then folding the straight edge in half. To form a cone, fold the remaining half over and press the pastry’s sides together where they meet (and just barely overlap). Samosa filling should be poured into the cone, and then the dough should be folded over the bottom to seal the samosa.
How Should Frozen Samosa Be Baked?
No, you don’t defrost frozen samosa. Put them right in the oven or air fryer and bake them for a further 2-3 minutes.
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