Delicious baked samosas which have been baked in the oven for a healthier version! You can now eat them guilt free 🙂
These delicious baked samosas have made me a copycat for the lovely CopyCat event which is hosted by Nupur of One Hot Stove :).
So the rules are simple. You need to make some dish which have been wanting to make from a long time but never tried. Copy a recipe from a blog. The first thing that came to my mind when I read this, was the lovely coconut macaroons that I copied from even lovelier Mandy
But then I made samosas, a snack that takes me back to my childhood days and granny memories instantly (from baking buddies again 😉 ). This is a baked version and hence less of calories only added to my delight.
And relish hot with yummy chutneys. I made it as a cocktail snack for a get together and they were a hit a instant hit! I made 22 of them. That is exactly the number that I made. It got over in about 30 minutes between 5 people 😉 yeah yeah we are all petos 😀 😀
Incidentally, the moong dal filling also takes me back to granny memories.. I remember she used to go to DaryaGanj in Delhi and every time she would go, she would bring some moong dal samosas for us kids. We would love it so much that we would keep on asking her when are you going next? Aren’t childhood memories so precious?
Baking samosas seems to be a great option. Especially for people like me. Because I absolutely love samosas. I can have so many of them at one time. And this way of eating them seems to be guilt free. So yummy with some chutneys! Try them out today!
Makes: 20-24 Medium Samosas
I am a copycat
For the Outer Covering
- 1 cup whole wheat flour I use finely ground chapati flour
- 1 cup all purpose flour
- 1/4 cup butter
- to taste salt
- water to knead
- flour Extra for dusting
For the Filling - 1
- 1/4 cup green peas parboiled
- 2 to 4 potatoes (medium) boiled and mashed well
- 2 twigs coriander leaves finely chopped
- 1/4 tsp turmeric
- 1/4 tsp chilli Powder (adjust to taste)
- 1 tsp Dhaniya powder
- to taste salt
- 1/2 tsp jeera seeds
For the Filling - 2
- 1/2 cup moong dal
- to taste Salt chilli
- Mix the flours and the salt well together.
- Soften the butter and combine well into the flour mix in the bowl.
- Add water little by little to make a firm dough. You do not need to knead it too much. Knead it till the dough comes together to form a ball.
- Rest the dough for about half an hour.
- To prepare the potato filling (no 1) . Heat the oil, add jeera seeds to it and when they brown add the potato and the dry masalas. Fry for 2 minutes and then cool.
- To prepare the moong dal filling. Soak the moong dal overnight (or for about 6 hours) and boil till tender but each grain is separate. Drain all the water (it can be used in other dishes. dont waste it has a lot of nutrients). Make sure to drain all the water as the filling has to be dry else it will make the samosas soggy. Heat oil in a pan. Add the moong dal, salt and chilli and fry for 2 minutes. Keep to cool.
- Preheat the oven to 220 degrees C. Grease an oven dish with 1 tbsp oil or butter.
- Divide the dough into 20-24 balls, each about 1 inch in diameter.
- Take one ball and shape the samosa with the filling. Samosas can be shaped in two ways: Roll into a triangle. Place some filling in the center. Bring edges together and seal them to form a pyramid. Pictorial here. - Roll into a circle. Cut half way to center on one side. Fill in the filling (I filled half with the potato filling and half with dal) in one semi circle. Shape into cone. Seal edges. Pictorial here.
- Repeat with rest of the dough. Place samosas on greased oven dish and Bake at 220 for 15-20 minutes until golden brown.