Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Healthy-Lite-Aarti-sequeira-Baked-Samosa-indian-starter-recipe |kannammacooks.com #lite #recipe #classic #samosa #indian #style #potato #peas #filling #baked #version

Baked Samosas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

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

Find it online: https://www.kannammacooks.com/aarti-sequeira-lite-baked-samosas/

Scroll to Top
Secret Link