Baked Samosa


Samosas the Indian stuffed savoury !!...deep fried to a golden.!!..crunchy.!!... lovely stuffing of spiced potatoes and a bit of farm fresh peas...wow!!..served hot with sweet and tangy tamarind chutney or fresh mint chutney...or would you prefer them with a nice cup of chai?  I looked  at these golden beauties ..something stopped me.Yes , you guessed right.....Deep Fried!! Thanks to Nupur Mehra of UK Rasoi who has come up with this new event "From Fried......to Favourites".
Trust me I had read many times about the baked version of these samosa but felt......nah...not for me..they will never taste as good!!..but I was wrong!!..the baked version came out smashing hit.I tweaked the  bun samosa recipe which I had posted earlier, where the samosas were made with all purpose flour  and deep fried.The stuffing remains the same.


Samosa crust
1cup......... maida
1cup......... whole wheat flour
½tsp .........warm oil
½ tsp........ ajwain
Salt to taste
Sift the flour.add salt and ajwain.
Add oil.
Knead into a semi soft dough.
Leave it for about 20 mins.
(this would make 6 to 8 samosas)


Stuffing
2cups ..........boiled mashed potatoes
½ cup...........boiled green peas
3tbsp ...........oil
1tsp............. jeera
½ tsp........... red chilly pwd
½ tsp...........aamchoor pwd
¼ tsp ..........black pepper
¼ tsp ..........garam masala
¼ tsp.......... black salt
¼ tsp.......... roasted jeera pwd
¼ tsp.......... coriander seeds
¼ cup......... coriander leaves
A handful of cashews and raisins(optional)
Mint leaves
Salt to taste
Heat oil.
Add jeera .
Add all the spices and roast them for a few minutes .
Add potatoes and peas  and rest of the ingredients.
Mix well.
Cool.

How to go about......
Roll out the dough in small thin round chapatis.
Cut them into half.
Make a cone.
Add the stuffing.close with the help of water.
Brush the samosa with little oil.
Bake at 180 deg for about 20 mins turning them every 5 mins or till crisp and golden.


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