Baked Samosa

Samosas are a popular Indian snack and one of the well known items on menu cards in restaurants that serve Indian food. The spicy, tangy filling in the samosa is what makes the dish. However, it is traditionally deep fried. If you have ever visited my blog before you would know I don't deep fry anything. But we all love samosas in my house and so I make baked samosas. They taste just as heavenly with all the usual fix-ins.

This recipe is a Maharastrian recipe with no onion or garlic. I add chole masala to add a new flavor to the spice mix. The mix of spices are chosen to add a tangy, hot and sweet taste to the samosas. The chutneys highlight these tastes.

For the shell I used whole wheat flour, all purpose flour and semolina (rava) in a 1:1:1 ratio. For my Indian readers, if you do not have access to all purpose flour please do not use maida. Instead use regular chapati flour.

You will need
For the filling
1 large russet potato
1 cup peas (I used frozen)
1 large carrot
1 tbsp. olive oil
1 tsp. cumin seeds
1 tsp. turmeric powder
1 green chili pepper, minced (or more according to taste)
1 tsp. amchur powder (mango peel powder)
1 tsp. chole masala
1 tsp. cumin coriander powder
1 inch piece ginger, peeled and minced

For the shell
1 cup whole wheat flour
1 cup all purpose flour (you can use whole wheat flour)
1 cup semolina (rava)
3 tbsp. olive oil (or vegetable oil)
1 tsp. salt
3/4 cup water (adjust as needed)

To make the filling
Boil the russet potato in the microwave or pressure cooker. Peel and dice. Wash, peel the carrots and dice. In a microwave safe dish cook the diced carrot and peas until tender but not mushy.

Heat oil in a pan and add the cumin seeds. When they sizzle lower the heat and add the turmeric powder, green chili pepper, amchur powder, chole masala, cumin coriander powder and minced ginger. Saute for a few seconds. Now add the potatoes, carrots and peas. Mix the spices well with the vegetables and allow to cook until the vegetables are tender and everything comes together. Keep aside to cool.

To make the shell
In a mixing bowl combine the flours, semolina and salt. Heat the oil in a small pan and add it to the flour. Mix well together. Add the water and mix together. Use more water if needed. Form a soft dough and knead well for a couple of minutes. Cover and keep aside for 30 minutes.

To make the samosa
Preheat oven to 400 F. Knead the rested dough and break off a small portion the size of a lime. Keep the rest covered. Knead the portion of dough in your palm and place it on a work surface. Roll it into a 6 in disc. Using a knife or a dough cutter cut it into two equal halves.

Pick up one half and form a cone.

Fill the cup with the filling.

Moisten your finger with water and run it over the edge of the cone. Seal the edges.

Place the finished samosa on a baking sheet covered with parchment paper. Continue making samosas until the baking sheet is full. Warm a few tablespoons of milk in a bowl. Wash over the surface of the samosas. Bake them for 20-25 minutes or until the tops are beginning to change color.

Enjoy with tamarind chutney and mint chutney.