Nimmy's Kitchen: Baked Samosa

My family, including me....(of course), is a great fan of Samosas. We get it from stores whenever we crave to have one. We all knew that it is not healthy, but the taste of these samosas, drew us near the shop and we end up buying them, giving a lame excuse that 'once in a while its ok'. :)

The main reason that its not healthy is that it is deep fried and the other reason is that it is made with maida/all purpose flour. I thought i will try out the samosas at home making it bit healthy. I could have made it completely healthy, by including whole wheat flour instead of maida. But this time, i thought i will make with maida and later on try with whole wheat flour. That's how, these baked samosas made our evening wonderful.

The fun part was that when the oven beeped, we all were ready with our plates. It was like straight from the oven - to our plates and within minutes vanished from the plates too :)

I spared some samosas, by fighting with my kids and some how managed to take some snaps. "With Great Difficulty". After every snap, my kids asked me "is it finished, now can we have one" :))

So guys...ready to know how i made it...go on and enjoy !!!

Ingredients

For making Dough:

1 cup Maida/All purpose flour
1/2 tsp Sugar
Salt to taste
1/2 tsp Dry active yeast
1 tbsp Oil
Luke warm water as required

For Stuffing:

2 Potatoes (boiled and mashed)
1/2 cup Carrot and Beans (finely chopped)
1/4 cup Peas (optional,boiled)
1/4 tsp Red chilli powder
Salt to taste
1 Green chilli (finely chopped)
1 inch Ginger (grated)
1 tbsp Coriander leaves (finely chopped)
1/4 tsp Amchur powder/Dry Mango powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala powder
Oil for frying

Method

Take a bowl and add maida, salt, sugar and dry active yeast. Mix well.
Add oil and mix again.
Now add luke warm water and knead it into a soft dough.
Knead for about 4 - 5 minutes, till the dough becomes really soft.
Rub the dough with little oil and keep this aside.
Keep it in a warm place for about 2 hours for fermenting.

In the mean time, for the stuffing:

Heat oil in a non stick pan and add green chilli and ginger.
Saute for sometime and now add cumin powder and coriander powder.
Saute for a minute and then add carrots, beans and peas (optional).
Mix well and let it simmer for 2 minutes.
Add mashed potatoes into it. Mix well.
Now add salt, red chilli powder, garam masala powder, amchur powder and coriander leaves.
Mix well and let it simmer for 2 minutes.
Take off from heat and let it cool for sometime.

Now to assemble everything:

Kneed the dough once again for a minutes.
Make equal portions of the dough. Take one portion and roll it just like we roll for rotis, but very thin and in oval shape.
Cut it into two parts. It will resemble a half moon shape.
Take one part, place it on your palm with the curved portion towards you and the other portion (straight line) towards your thumb.
Grease half of the straight line portion with little water.
Stick together to form a cone shape. (forgot to take snaps showing this, will update soon with some snaps)
Hold it in your hand (like holding an ice cream cone).
Fill it with the stuffing leaving some space.
Spread some water on all sides and fold a little on the back side (the side where we have sticked together to form the cone).
Now stick the top portion so as to seal the samosa.
Do the same procedure with the rest of the dough.
Place them on a greased baking tray leaving some space in between.
Cover them with a damp cloth and keep it aside for 1/2 an hour.
Preheat the microwave oven in convection mode at 180 degree Celsius.
Place the baking tray with samosas in the preheated oven for about 15 minutes.
Check the samosas after 10 minutes whether it is cooked or not.
When the samosas become golden brown colour, take off from oven.
Optional :If you give a brush of egg yolk on the samosa, it will give a shiny golden brown colour to the samosas. (I did this with some of my samosas and some i left it without the egg yolk brushing)
Serve it hot with any sauce of your choice.