How to make Baked Samosa - A very famous Indian snack cooked in a different way samosa.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
Baked Samosa Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Baked Samosa checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Quick Fried Shrimps, Mushroom Popcorn, Pav Bhaji, Lauki Pakora.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baked Samosa Recipe
Whole Wheat Flour 1 cup
Potatoes 1/2 teaspoon
Salt to taste
Stuffing Potatoes cut into small pieces 2 medium
Green peas, blanched 1/4 cup
Cumin seeds 1 teaspoon
Ginger chopped 1/2 inch piece
Green chillies chopped 3-4
Red chilli powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Garam masala powder 1/12 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix the ingredients for the covering.
Step 2
Add five to six tablespoons of water and knead to a smooth, stiff dough.
Step 3
Let it rest, covered with a damp cloth, for 10–15 minutes.
Step 4
Heat a non-stick pan and lightly roast the cumin seeds.
Step 5
Add the ginger, green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt.
Step 6
Stir well. Sprinkle over a little water and cook, covered, for 10–12 minutes. Add the blanched green peas and cook for 5 minutes on a low heat.
Step 7
. Add the coriander leaves and mix
Step 8
Let the mixture cool and divide into eight portions. Preheat the oven to 200° C.
Step 9
Divide the dough into four equal portions and roll them into balls.
Step 10
Then roll them into oval-shaped rotis . Cut them in half and dampen the edges with water.
Step 11
Shape each half into a cone and stuff it with the potato-and- peas filling.
Step 12
Seal the edges well. Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them every 5 minutes. Best had hot with green chutney.
