Punjabi Baked Samosa {Recipe}

The mere mention of Samosas gets even the diet conscious people drooling. 10336852_10204231274966743_4499481960089613129_nHere is Aparrupa’s baked version to indulge at Chai time with a little less guilt…


Ingredients for the filling: 

2 medium sized potatoes, boiled and lightly mashed

1/2 cup green peas

1/2 inch ginger, grated

2 green chilies, finely chopped

Oil, 1-2 tbsp

¼ tsp hing/asofoetida

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/4 teaspoon dried mango powder/amchur

Green coriander leaves, finely chopped, a handful

½ tsp roasted and coarsely crushed coriander seeds

Ingredients for the dough:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp dried yeast powdered
1/4 tsp salt
1/2 tsp ajwain/carom seeds
1 tbsp oil

Lukewarm water as needed


Mix the salt, dried yeast powder, ajwain to the flour followed by the oil. Mix properly and knead the dough with lukewarm water. Once it is soft and malleable, cover the dough and let it rest in wit covered in a warm place for at least 2 hours.

Heat the oil in a pan. Add hing, ginger, green chilies, coriander powder, cumin powder and peas. Sauté the mix for about 2-3 minutes.

Add the mashed potatoes, red chilli powder, turmeric powder, amchur powder and coriander leaves. Mix well and let it sauté for a few minutes on low heat till all the spices get cooked.

Finally sprinkle the crushed coriander seeds on the mixture, mix well and switch off the heat. Let the potato filling cool for a while.
Roll puris out of the dough, slice into half and make cones out of them while gently filling and pressing them to get the shape of samosas. Dab a little water on the edges and press together to seal the edges.
Now preheat the oven at 180 degrees for 10 minutes.

Grease the tray and the samosas with an oiled brush. Place them on the tray and bake for 25 minutes.

If u have a toast/broil option in the OTG, let the samosas toast for another 5 mins. It gives a hint of golden brown onto the samosas.

-Courtesy Aparupa Hazarika

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