Samosa, the famous street side snack, usually have a thick outer covering to retain the shape and hold the stuffing, however that makes it difficult to bake properly. Hence i have rolled the outer covering thin. To instill a little crispiness i have added ½ tbsp of ghee to the dough. Baking takes a little longer but i believe it is worth every effort.
Add your private note Preparation Time:
Cooking Time:
Baking Time: 30 Minutes
Baking Temperature: 200ºC (400ºF)
Makes 8 samosas
Ingredients
For The Chapatis1 cup whole wheat flour (gehun ka atta)
1/2 tbsp melted ghee
a pinch salt
1/4 tsp oil for kneading
For The Stuffing1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cups boiled , peeled and mashed potatoes
1 tsp ginger-green chilli paste
salt to taste
1 1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/2 cup boiled green peas
2 tbsp finely chopped coriander (dhania)
For Seving phudina chutney
Method
For the dough
For the stuffing
How to proceed
For the dough
- Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
- Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
- Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter thin chapatis
- Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.
For the stuffing
- Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
- Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
- Cool completely and divide the stuffing into 8 equal portions.
How to proceed
- Divide each chapati into 2 halves, make a cone from each half.
- Stuff each cone with a portion of the stuffing.
- Seal the edges carefully using a little water. Keep aside.
- Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
- Arrange
on a greased baking tray and bake in a pre-heated oven at 200ºc
(400ºf)for 20 to 25 minutes. Serve hot with phudina chutney.
