New Update
Main Ingredients | Whole Wheat Flour, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Baked Samosa
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Potatoes
- to taste Salt
- 2 medium Stuffing Potatoes cut into small pieces
- 1/4 cup Green peas, blanched
- 1 teaspoon Cumin seeds
- 1/2 inch piece Ginger chopped
- 3-4 Green chillies chopped
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Dry mango powder (amchur)
- 1/12 teaspoon Garam masala powder
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
Method
- Mix the ingredients for the covering.
- Add five to six tablespoons of water and knead to a smooth, stiff dough.
- Let it rest, covered with a damp cloth, for 10–15 minutes.
- Heat a non-stick pan and lightly roast the cumin seeds.
- Add the ginger, green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt.
- 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.
- . Add the coriander leaves and mix
- Let the mixture cool and divide into eight portions. Preheat the oven to 200° C.
- Divide the dough into four equal portions and roll them into balls.
- Then roll them into oval-shaped rotis . Cut them in half and dampen the edges with water.
- Shape each half into a cone and stuff it with the potato-and- peas filling.
- 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.
Nutrition Info
Calories | 784 |
Carbohydrates | 162.5 |
Protein | 25.8 |
Fat | 3.6 |
Other Fiber | Zinc- 4.7mg |
Advertisment