Sunday, 24 January 2016

Baked Veg Samosa !

Samosa remains a favorite (street) food for people of all ages. Have it with a hot  cup of tea or crush and make them as a chaat the taste is irresistable. Generally samosa are made of Maida , filled with a delicious potato and peas filling flavored with aromatic spices and deep fried in Oil. Ohhh why always tasty foods are deep fried and makes us hesitate and force ourselves to reduce the intake? 
That's why I bake them instead of deep frying. There is no compromise with taste and a little patience will give you these healthy samosas. 
And yes these are not made fully of maida, I used half and half wheat flour and plain flour with a conscious to reduce the intake of unhealthy maida. 
Some people exaggerate making samosa is a very tedious task as in they have to knead, fill, fry etc etc. But I personally feel deep frying samosas are way easier than this. Just knead the dough , fill and fry. There is no need to wait for rising, or baking as we do here. That's okay, this process is bit time consuming but eat your samosas guilt free :)

INGREDIENTS (Makes 8 to 10 Big Samosas)

For the dough

  • 1 cup Wholewheat Flour
  • 1 cup Plain Flour
  • 2 tsp Active Dry yeast
  • 1 tsp Sugar
  • 1/2 cup Water (or as needed)
  • 1/2 tsp Salt
  • 2 tsp Ajwain
  • 2 tbsp Olive oil (or any oil)

For the Filling

  • 5 Medium Potatoes (Boiled n skin removed)
  • 1 cup Green Peas (fresh  / frozen)
  • 2 Green Chillis
  • 1 tsp Grated Ginger
  • 1 Onion (Sliced)
  • salt as needed
  • 1 tbsp Oil
  • 1 tbsp Coriander Seeds
  • 1/2 tsp Fennel Seeds
  • 3 - 4 Cloves
  • 1/4 tsp Turmeric Powder
  • 1 tsp Red Chilli Power
  • 2 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Amchur Powder
  • 1 tsp Garam Masala
  • 1 tbsp Chipped Coriander leaves
  • 1 tbsp Lemon Juice


  • Take 1/2 cup warm water in a bowl and dissolve sugar and yeast in it.
  • Rest for 10 minutes, till the yeast proves and the mixture turns foamy.

  •  In a big mixing bowl, take the flours. make a dent in the middle and add salt, ajwain seeds, olive oil and the yeast mixture.

  •  Mix everything well and knead to make a dough.
  • Knead for another 4 - 5 minutes well, apply oil in the surface of the dough and place in a greased bowl covered with film and allow it to rest for 1 to 2 hours.

  •  Meanwhile, take the boiled potatoes and mash them roughly.
  • Crush the fennel, cloves and coriander seeds roughly (may be with a mortar n pestle). Add this crushed mixture to the oil and fry for few seconds.

  •  Then add sliced onions and green chillis and saute till onions turn soft.
  • Throw in the green peas and allow the peas to cook.

  •  Add all the spice powders and salt, in low flame cook the spices for a minute, sprinkle some water if needed if the mixture becomes dry and getting burnt. 
  • Then add in the mashed potatoes and mix well. Add the chopped coriander and give a mix. Turn off stove and squeeze lemon juice. The filling is ready.

  •  After 1 1/2 hours the dough should have rised well and doubled in size.
  • Punch and knead back again and make big lemon sized balls.

  •  Roll the ball into a circle (not too thick nor thin) and cut out a perfect circle using a plate (if needed).
  • Then cut the circle into 2 semi circles.

  •  Now fold the semi circles into cone shape as shown, apply some water on the edges to stick.

  •  Hold the cone in the hands and fill 2 - 3 tbsp of the potato filling in it and seal the edges, applying some water slightly.

  •  Repeat the same process until you are done with dough and filling. You should get around 8 to 10 big samosas for the quantity of ingredients mentioned.
  • Arrange them on a foiled baking tray, brush with some oil and bake in a preheated oven for 25 to 30 minutes at 190- 200 deg C.
  • Keep an eye on them after 20 minutes, if needed flip them other way if its not browned evenly.


  • In the dough, I have used yeast. You can use just a spoon of baking powder too and need not rest the dough and wait for rising for 1 - 2 hours. Just mix the dough and rest for 15 minutes and start making the samosas. I haven't tried with baking powder but saw this in Jamie Oliver's site.
  • Some people simply bake the samosas without any yeast / baking powder. But I feel the covering becomes hard and crumbly. So I prefer adding yeast and baking it.
  • Adjust the spices in your filling as per taste.
  • I used half and half wheat flour and plain flour. You can use only plain flour too. 
  • Adding crushed coriander seeds and fennel gives a nice flavor to the filling.
  • Mine got baked in 26 minutes. I flipped them once after 20 minutes.
  • Do not crowd the tray with too many samosa. Do not go with the above picture, I actually shifted few samosas to another tray. So just baked with only 4 - 5 samosas in the tray.
  • Serve with red or Green Chutney of your choice. 

With Love,

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