FITNESS

SPORTS

STORE

Home

>
Live

>
Recipe

>
Baked Samosa

Baked Samosa

Name: Baked Samosa
Total time: 2 min 17 s
Yield: 12
Ingredients: 2 tablespoons Refined Oil; 1 tablespoon Ghee; 1 pinch Salt; 1 teaspoon Cumin; 2 teaspoons Chat Masala; 0.5 teaspoons Turmeric Powder; 1 teaspoon Red Chilli Powder; 0.5 teaspoons Pepper; 2 cups Atta; 2 tablespoons Cashewnut (2 Piece Split); 1 tablespoon Raisins; 3 units Potato; 2 units Green Chillies; 6 g Coriander Leaves; 0.25 cups Peeled Green Peas; 0.5 teaspoons Ginger; 0.75 cups Water

Time1 Hr 10 Min

DifficultyDifficult

Serves12

Samosa is a popular snack and needs no introduction in our Indian household. Samosas make up for the nostalgic birthday party moments, the rainy season, canteen with friends, and afternoon snacks with office colleagues. But a more refined and healthier version of samosa is the baked samosa. Baked samosa has all the taste and flavour of a regular samosa but without the frying process. Baked samosa ... s have fewer calories compared to other common potato recipes. It is thus free from the saturated oils and is light on the stomach. With the same taste and texture as that of a regular samosa, it is a popular choice for a light family snack. Another good thing about baked samosas is they can be stored in the fridge and you can bake them when you are ready to indulge. Baked samosa is a good appetiser and side dish when served with chutney or tomato sauce for a rich and authentic taste. It has lesser calories so that you don’t have to worry about restricting your cravings while you indulge in a healthier twist of homemade baked samosa. You can also replace the all-purpose flour with whole wheat atta to prepare a healthier samosa. You can also cut down on the potato contents and replace it with green peas and some sliced Gobi. Although you might not get the same authentic taste, your stomach will thank you later. It is also very easy to make this baked samosa recipe as it requires very few ingredients.

Ingredients

Dry Grocery

Refined Oil

2 tablespoons

Salt

1 pinch

Cumin

1 teaspoon

Chat Masala

2 teaspoons

Turmeric Powder

0.5 teaspoons

Red Chilli Powder

1 teaspoon

Atta

2 cups

Cashewnut (2 Piece Split)

2 tablespoons

Raisins

1 tablespoon

Fruits & Vegetables

Potato

3 units

Peeled Green Peas

0.25 cups

Ginger

0.5 teaspoons

Other

Ghee

1 tablespoon

Pepper

0.5 teaspoons

Green Chillies

2 units

Coriander Leaves

6 g

Water

0.75 cups

Directions

Boil potatoes in salt water and cook till they soften.

Once the potatoes are boiled, peel & cut it into rough dices .

Chop the raisin and keep it aside .

Heat oil in a pan, add cumin seeds & chop ginger. Saute it for a few seconds .

Saute ginger and cumin for a minute and turn off the heat. Add turmeric powder & red chilli powder. Stir well.

Add cashewnut into the masala & toss it well .

On a low flame, add green peas to break down the temperature & mix the masala well. Add potatoes and mix well.

Add chopped green chilli, black pepper & salt and mix well.

Add chopped raisin and chopped coriander. Mix well and keep the stuffing aside .

Take a mixing bowl and add flour, a pinch of salt and ghee. Mix well.

Add water in parts to kneed the dough.

Keep the dough to rest for around 20-25 minutes .

Make small balls.

Roll into thin sheets and cut from the center.

Make a cone of half sheet with the help of your index finger and thumb .

Seal the edges with little water. From the open end, add potato mixture and seal the edges.

Repeat with the rest.

Keep the samosa on a greased baking dish or tray and bake it at 180 degrees for 10 minutes.

Serve hot it with a chutney of your choice.

Tips and Hacks in Preparing Baked Samosa

While kneading the flour or atta, you can add vegetable puree of your choice for an even better taste and also add more nutritional value. To make a crispy and tasty baked samosa, make a stiff dough while you add little oil to the dough ensuring the crispness. If you add too much water, the tiny air pockets will prevent it from turning it crispy. After kneading the dough, leave it aside for at least 30 minutes to get the best results. Make sure to roll the dough ball into a thin sheet without adding more atta or flour, instead add a few drops of oil to roll it evenly. For gluten-free samosas, you can try and add some banana flour with the atta for some extra health benefits. Light up your dull monsoon evenings with this crunchy baked samosa recipe with wheat flour and add more zing to it with a spicy sauce of your choice.

Success!

We hope you had fun making it! Enjoy the meal.

Baked Samosa

If there is one savoury snack that almost everyone loves, it is a crispy Samosa! We all love to eat this yummy snack at any time of the day, but the guilt that sets in after gobbling down this fried delicacy is something that can make it hard to relish this snack on a regular basis. But there is no denying that whenever we dig into a yummy Samosa, we are taken back to the memories of good times with our friends or family! How about we share with you a Samosa recipe that is a healthier option, and you can relish this guilty pleasure more often? And if you get your attention, then you will be thrilled to know that we will be sharing the recipe of baked Samosa! Well, this recipe is not only fairly easy to make, but it is also a great alternative to the regular Samosas and without compromising on the authentic taste of regular Samosa. So, if you are thinking of switching on to other snacking alternatives such as baked falafel, sandwich, sweet potato fries, Dabeli, etc., try out this amazing recipe. One of the many things that make this recipe utterly convenient is that it does not in baked samosa love deep-frying! So, with fewer calories and a yummy taste, you can make and relish this easy Samosa recipe anytime. Serve baked Samosa with mint chutney, Imli chutney, or any dip or sauce of your choice. Also, to tweak more calories, you can adjust the ingredients in this regular Aloo Samosa recipe with healthier options such as adding green peas, paneer, etc. You can also replace refined flour with whole wheat flour for adding more health quotient to this Samosa recipe. Let us scroll down to know how to make Samosa by baking it!

Nutritional Value (Per Samosa)

Energy- 35 calories Carbohydrates- 4.8 grams Protein– 0.8 grams Fibre- 0.6 grams Sodium- 1.8 milligrams Fat- 1.6 grams *The above-mentioned values are for reference purposes only; actual values may vary slightly according to the ingredients used in the Samosa recipe.

Ingredients

Dry Grocery 1 cup whole wheat flour ½ tbsp ghee 2 -3 tbsp refined oil 1 tsp cumin seeds 2 tsp dried mango powder 1 tsp chilli powder Vegetables or Fruits 3 potatoes ½ cup green peas 2 tsp green chilli and ginger paste Salt to taste Other Ingredients 1 cup water 3 tbsp chopped green coriander

Directions

Take a deep bowl and add flour to it. Add ghee to the flour and mix well using your fingers. Once the flour and ghee are given a nice mix, add water to make a firm dough. Cover the dough with a wet muslin or cotton cloth and leave it aside for 15 to 20 minutes. Boil potatoes until tender. Peel and mash them nicely. Keep aside. Similarly, boil green peas in some water, strain, and mash them. Let it cool. In a non-stick pan, heat oil and add cumin. Let it splutter. Add mashed potatoes to the pan and sauté for a few minutes. Once potatoes are done, add boiled green peas, green-chilli and ginger paste, dry mango powder, red chilli powder and salt. Give a thorough mix and keep cooking the mixture on low flame for a few minutes or until all the flavours get nicely mixed together. Add chopped coriander leaves to the mixture and mix well. Remove the mixture from heat and keep it aside to cool down. You can use this mixture to make baked Vada Pav too. Divide the dough into 18 to 20 equal parts. Dust each roll to make an oval roti. Cut each roti horizontally from the centre. Take one portion and roll it into a cone. Scoop out one tablespoon of aloo filling and stuff it in the cone. Apply water on all the open edges and seal the Samosa carefully. Roll out all the Samosas in a similar way. Take a baking tray. Place a baking sheet and grease it with some oil. Arrange Samosas in the baking dish. Brush or spray some oil over the Samosa before baking them. Preheat the oven at 180 degrees and bake the Samosa for 15 to 20 minutes or until they turn golden and crispy. After 15 minutes, take out the baking dish and turn over the Samosas and bake for another 15 minutes. Serve hot and crispy Samosa with mint chutney!

Few Additional Tips and Hacks

Now that you know how to make Samosa at home with this super easy to make the recipe, here are some more tips and hacks that you may not find in any Samosa video: Adding some ghee while kneading the dough will make the crispier Samosa, which can match the crunchiness of potato chips. If you do not wish to add ghee, you can replace it with refined oil in this Samosa recipe. To add more texture to the filling of these simple Samosas, you can add some chopped nuts such as cashew nuts, walnuts, or even peanuts. Make sure you roast the nuts before adding them to the filling for the added crunch. If you like a hint of sweetness in your Samosa, you can add chopped raisins to the filling too. For healthier alternatives to these yummy simple Samosas, you can add vegetable puree or pulp to knead the dough. For a more nutritional punch and health benefits, you can add banana flour along with whole wheat flour to make the dough. The best thing about this recipe is that you can store the unbaked Samosas in the freezer for a few days. However, do not store them for long as the potato and peas mixture may turn stale and lose its texture and taste. And when you wish to make Samosas, simply keep them out of the freezer and bake them as usual. Also, when stuffing the filling inside the Samosa, make sure you gently press the filling down the cone to remove any air pockets as air pockets may pop open while baking. If you do not have dry mango powder to make the mixture tangier, you can add the juice of 1 lemon to the potato mixture. However, make sure you add lemon juice towards the end and then cook the mixture for a couple of minutes.