Traditional samosas are made of Maida wrappers filled with potato and green peas stuffing. They are deep fried and served with a spicy chutney. For health freaks like me, one traditional samosa = Calories for a whole day! I have been making my version of these healthy baked samosas from past 4 years and have never craved for the deep fried even once.. My version of samosa is made of whole wheat flour + semolina wrappers stuffed with potato, green peas and mixed veggie filling that is healthy and nutritious.
This month's bloghop being dishes made of Potato, my intial choice was Baked Tater tots. Tater tots are very easy and perfectly apt for my less time consuming post. However, I found a little bit of time yesterday as soon as baby slept and decided to make Samosas. During my college days My best friend Raghu and I used to roam around Jayanagar 4th block complex and devour the chats. We used to eat Gol gappas and Samosas from the same vendor every day for almost 3 years. Gone are the days when I could binge on fried goodies and desserts and not put on a gram more than I weighed. So, when i thought about making Samosas, I knew it would be either baked or shallow fried. How on earth can I shallow fry Samosas? So decided that they would be baked.
To know if anyone has attenpted baking Samosas instaed of deep frying, I browsed through google and the first result that came up was the amazing recipe for Punjabi samosas from veg recipes of india I went through it and loved how Dassana Amit had used homemade masala for the stuffing. I have always used homemade Garam masala which I make by dry roasting all the spices that I can get my hands on, powdered and stored in an airtight container. Even though my recipe is sparingly adapted from veg recipes of india, the recipe is standard Punjabi Samosa recipe. After keeping the samosas for baking, I realized that the Mint & coriander chutney Piyali had made a few days back would make a perfect side for these crispy Samosas. The chutney that I usually make is pretty similar to what Piyu posted, hope you guys like it.
You can deep fry the samosas if you don't mind the fried version and add chopped carrots and other veggies to make it a vegetable samosa. Baked Samosas taste no less delicious than the deep fried ones except it is totally guilt free. I have kneaded the dough with a little olive oil and hence brushing the wrap while sealing the ends is not needed. Also, adding half ghee and half butter to the dough makes the pastry dough more flaky and amazingly tasty and crispy. Here's my version of a guilt free, crispy, tasty\and healthy Samosa recipe.
|Nutritional Information (Approx) (per serving)|
|For the dough (Makes 10 Samosas)|
|Whole wheat flour||2 cups|
|Fine semolina||1 cup|
|Ghee + Butter||1/4 cup|
|Olive oil/ Any cooking oil||1 tablespoon|
|Carom seeds||1 teaspoon|
|Frozen peas||1/2 cup|
|Garlic||4 to 5 cloves|
|Cumin seeds||1/2 teaspoon|
|Garam masala powder||1 teaspoon|
|Chilli powder||1/2 teaspoon|
|Amchur powder||1/2 teaspoon|
|For Mint & Coriander chutney|
|Mint leaves||a handful|
|Coriander leaves||a handful|
|Water||2 to 3 tablespoons|
|Lemon juice||of half a lemon|
|Garlic||4 to 5 cloves|
Wash and chop the potatoes. Steam the potatoes with Green peas and set it aside.
In a bowl, mix whole wheat flour, semolina, salt and carom seeds. Add Ghee, butter and mix well using your fingers .
Now add water 1 tablespoon at a time and knead the dough well. Once the dough comes together, add the olive oil or any cooking oil and knead the dough for about 10 minutes. Cover the dough with a wet muslin cloth and let it rest while we prepare for stuffing.
Make a paste of green chillies, ginger and garlic and set it aside.
Peel the potatoes and mash them a little so that the lumps still remain. In a pan, heat oil, add cumin seeds and asafoetida. Add the green chilli ginger garlic paste and fry till the raw garlic smell goes away. Add chopped onion and fry till it turns translucent.
Add green peas and fry for a minute. Then add salt, garam masala, chilli powder, amchur powder and mix well.
Then add the potato mash and mix. Cook for 2-3 minutes and switch off the flame. Add coriander leaves and set it aside till the dough is ready.
Knead for 5 minutes and divide the dough into medium size balls and let it covered in wet cloth while you roll the dough into a chapathi. Let the chapathi not be too thick or too thin. Cut the chapathi in the middle as shown in the picture using a knife or a pizza cutter.
Bring the sides of the chapathi together to make it a cone like wrap and press the dough to seal it. Seat the tip of the wrap neatly. If the dough has enough oil and is kneaded well, the seal won't open while the samosas are getting baked.
Fill the wrap wil 2 teaspoons of potato stuffing and press the sides together to seal it as shown in the picture. Keep all the wrapped samosas under a wet muslin cloth. Preheat the oven to 200 degrees for 5 minutes while you get the baking plate lined and greased. Arrange the samosas on baking plate and bake for 15 minutes on each side.
Mint and Coriander Chutney
I had to uncover the mint leaves and coriander leaves that were still alive among the mess since I came home from my mom's place after staying there for a week. Anyway, as the quote ""Äll is well that ends well" proved in this case and I was able to put up a palatable chutney that married well with the samosas.
Clean and wash the mint and coriander leaves. Grind together ginger, garlic and green chilli, then add the leaves. Also added salt and lemon juice and grind it to a smooth paste. The green heaven is ready!
* Kneading the dough is very important since we are baking it. The end result will be flaky pastry wrap that is also tart like texture that crumbles and melts in your mouth.
* I forgot to add coriander leaves to the stuffing. Do add it if you have it.
* Replacing butter with half of ghee makes the end result of dough to be crumbly and perfect without adding a lot of ghee since that quantity of dough need at least 1/2 cup of ghee.
* Along with adding butter, we are kneading the dough using oil so that it helps in reducing the fat content to half of the original recipe.
* Make sure to flip the samosas after 15 minutes so that they can get baked evenly. Check if the samosas are done by tasting the thick side of the samosa. If it is crisp, it's time to stop baking.
* It is necessary to keep the dough covered at all times since it gets difficult to work with it if exposed to air. Dough hardens and makes it difficult to roll.
Do check out the tasty potato dishes that were put up by my fellow hoppers:
Vani's - http://marudhuskitchen.com/www/recipe-aloo-bhujia-potato-sevbateta-gathiya/#more-5693
Padma's - http://www.masalakorb.com/chettinad-potato-roast-fry-urulai-varuval/
Swati's - http://www.letscookhealthytonight.com/aloo-matar-parcel-samosa/
Piyali's - http://mytrystwithfoodandtravel.blogspot.ae/2016/08/bhapa-aloo-recipe-steamed-potatoes-in.html