Baked Samosas, Lite Baked Samosas Recipe

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Baked Samosas, Lite Baked Samosas Recipe.

Baked Samosas – The lite version of the traditional oil laden samosas with step by step pictures. Recipe adapted from the cook book of the food network star: Aarti Paarti: An American Kitchen with an Indian Soul.

If there is something I really miss in India, it got to be the food network. I watched the whole sixth season of the next food network star for one cute contestant called Aarti Sequeira. It was 5 years back. I would record it in my DVR and see it at night after putting my toddler to sleep. It was my way to relax. She was just so humble and cute and cooked great food. I was so happy for her when she went on to win that season. This recipe is from her new cookbook which rocks.

Aarti Paarti: An American Kitchen with an Indian Soul

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The Filling:
The original recipe uses a meat filling but I did a veggie filling. This is how I do the filling. In a saute pan, add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and minced ginger. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked, add in half a teaspoon each of salt, turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute. Add in the boiled potatoes and peas and mix well. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
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For the Dough:
In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
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Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball.
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Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
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Bake for 200 C for 20-25 minutes.

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Print
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Healthy-Lite-Aarti-sequeira-Baked-Samosa-indian-starter-recipe |kannammacooks.com #lite #recipe #classic #samosa #indian #style #potato #peas #filling #baked #version

Baked Samosas

The lite version of the traditional oil laden samosas. Recipe adapted from the cook book of the food network star: Aarti Paarti: An American Kitchen with an Indian Soul

  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale

For the filling

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon minced ginger
  • 1/4 cup onion, chopped
  • 250 grams potatoes – boiled and coarsely mashed
  • 1/2 cup peas – boiled
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon green chillies, minced (optional)
  • 1 tablespoon chopped coriander leaves
  • 1/2 of a lime, juiced

Homemade Samosa Pastry

  • 1 cup all-purpose flour (maida)
  • 1/4 cup plain curd / yogurt
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon ajwain seeds, optional

Instructions

  1. In a saute pan add a tablespoon of oil. When the oil is shimmering add in the mustard seeds, cumin seeds and ginger.
  2. When the seeds splutter, add the onions and saute till soft and translucent. When the onions are cooked add in half a teaspoon each of salt,turmeric and garam masala. Add in the green chillies if using. Saute briefly for half a minute.
  3. Add in the boiled potatoes and peas and mix well.
  4. Add the chopped coriander leaves/cilantro. Remove from heat and when the mixture is cool enough to handle, make 8 balls. Set aside.
  5. For the Dough:
    In a large bowl, combine the flour, yogurt, oil, salt and ajwain seeds. Bring the ingredients together until a dough forms. Knead until it has softened a bit, about 5 minutes. Allow to rest, at room temperature, for 15 minutes.
  6. Roll the dough into a short cylinder. Slice in half, then slice each half into 2 pieces, so you have 4 bits. Roll each bit into a ball.
  7. Flatten the balls into discs then, on a floured surface, roll them into a 1/8-inch thick, 7-inch wide circles. Cut in half to form 2 semicircles.Put the filling in the center of a semicircle. Have a small bowl of water handy. Dip your finger in the water and run it along the edges of the semicircle. Arrange the samosas so the flat side is facing away from you. Grab the right corner and fold it over the dough in a triangular motion, so that this corner lands on the bottom left side of the filling. Do the same with the other corner. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork. Repeat with remaining dough and filling. Arrange the 8 samosas on a lightly greased baking sheet.
  8. Bake for 200 C for 20-25 minutes.
  9. Serve hot.

Notes

After filling the dough with the potato mixture and sealing it, place it on a plate and keep in the freezer for 30 minutes.
Then transfer the raw samosas to zip tote bags and freeze them for up to a month.
Thaw them and bake as mentioned above.

  • Author: [email protected]
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Snacks
  • Cuisine: Indian

Keywords: baked samosa

baked-samosa

24 thoughts on “Baked Samosas, Lite Baked Samosas Recipe”

  1. Thank you for this recipe. I usually quadruple it and share. They are well loved by all of our family and friends.






  2. Dear kannamma…made baked samosas today…came out very well…thanku so much for sharing such an amazing, healthy and tasty recipe!!






  3. HI,
    Was wondering the measurements for the dough? I can’t seem to find them on the page? Thank you so much for this recipe!

  4. I have tried baked samosa 2 or 3 times in my style ,, it don’t work out well .. I will try this recipe .. I hope it will help me to sort out where I went wrong .. Will let u know if I succeed ..

  5. I liked the baked samosa recipe and would like to try soon. Shall give you a feedback once they are made.






  6. Hi there! May I know what sort of yogurt you used? Is it possible to use Greek yogurt? Thank you!

  7. Kanamma.. baked samosa recipe came out very well.. Thanks for sharing this healthy and tasty recipe with us..






  8. Dear , I have a OTG, will it possible to do samosa in that ??

    any difference in temperature ?

  9. Hey! I just wanted to let you know that your photo is being used on a Facebook page for an Indian restaurant in Australia. They are also using one of my pictures, so I thought I’d see who else they stole from. Anywho, do a search for Aafrein Indian Cuisine on Facebook and you’ll find your picture 🙂

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