healthy baked samosas

Recipe Ingredients
  • Maida - 2 cup (250 grams)
  • Ghee - 1/4 cup (60 grams)
  • Salt - 1/2 tsp (as per taste)
  • For stuffing: Potatoes - 400 grams (4 medium size)
  • Green peas - 1/2 cup (optional)
  • Cashews - 10-12 (optional)
  • Raisins - 25-30 (optional)
  • Green chilly - 2-3 (finely chopped)
  • Ginger - 1 inch long piece (grated)
  • Green coriander - 2 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Garam masala - 1/4 tsp
  • Mango powder - 1/2 tsp
  • Salt - 3/4 tsp or as per taste
  • Oil - for frying
Recipe Preparation:
  • Firstly, boil potatoes. Add ghee and salt in refined flour (maida) and mix well. With help of lukewarm water, knead tight and stiff dough. Cover the dough and keep it away for about 20 min to rest, it will get puffed.
  • Peel the boiled potatoes and mash them bit finely. Preheat a pan and add 1 tsp oil into it. When oil is sufficiently hot add ginger, green chilly and green peas into it. Cover and cook for 2 minutes so that green peas get soft.
  • Now add finely mashed potatoes, salt, green chilly, green coriander, coriander powder, garam masala, mango powder, raisins and cashews. Mix all the ingredients really well. Stuffing for samosas is ready.
  • Roll out small rotis, not too thin or thick. Divide into two triangles with a sharp knife. Put in the stuffing and close the edgew with a little water. Let it rest for 5-10 minues. Till this time, pre heat oven to 180 degrees for 10 mins
  • Grease a baking tray lightly or spread parchment paper. Place the mini samosas on it and brush them lightly with oil. This depends on how much oil we want to apply. Ofcourse, its going to be very less as compared to deep frying.
  • Bake it in the oven, with both the rods on for 15-20minutes. We can increase the temperature to 250 degrees at the end for about 5 mins. This browns them very well.
  • The time taken to bake depends on how thin/thick the covering is and the oven also. So, one has to eyeball it a bit.
  • The time and temperature also varies from oven to oven.
  • Also, let them stay in the shut off, but still hot oven for a while as the cooking will go on.
By Anju Bhagnari(contest entry)

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