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
Ingredients
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
Instructions
- 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.
Monika, I really want to make samosas like the halwais do, big ones. Somehow mine turn out so small. I wonder how one can do that? I add ajwain to the maida before kneading for extra flavor and ease of digestion
Looks yummy mon n baked too :)) sure shot winner!
and it sure as hell looks tempting..me want samosa now! 😀
hello there ;)…i’m back :)…and you my lady are on a roll!!!! i can never catch up with your post…by the time i’m done with one or two backlogs ….there you go again 🙂
…and I am going to have a feast going through all your recipes and the new exciting links I can see around 🙂
feels good to be leaving a comment again 🙂
I am a copy cat too 😀 I copy all your delicious recipies and store them in my laptop :D. this is amazing stuff. got to try as I love samosa but don’t eat much of fried stuff for health reasons. Moong dal is very healthy and I make laddus of it very often. will post recipe.
I too use ajwain in many such dishes , it gives a great flavor and as Ritu says aids digestion.
lovely post Monika.
Keep sharing .
Yum yum. I prefer baked snacks too but never tried making samosas at home. Once made baked Gujiya for Diwali though ! Turned out really good.
Yummy post !
Yummu yummy, but for once I don’t care, coz I had the typical desi deep fried ones today!
Samosas are my all time favorites 🙂 thanks for the recipe
Hi there- Samosas look delicious but I can’t find a link to the inspiring recipe. For this event, your post needs to be inspired by a recipe from another blog. Please contact me if you need further clarification. Thanks.
Ooh! nice nice!
I will just deep fry and try not to think of the calories!! 😀
yes, I wouldn’t mind a 48 hr day either! 😀
u tried the recipes!!! thats so cool Mon!!! hang in there a bit… i am getting back to baking soon…will share more recipes then!
ooooo……..Samosa’s in bengaluru ka so bad……i really miss Delhi ka samosa and chaat……..you lick your fingers there……..
these samosas looks a bit smaller in size………..was that intentional or the picture isn’t showing it correctly?????????
the read the other blog too……….well i do see a bit of difference in the samosa’s……….yours look more crispy shell……while the other had a thin….shell………
anyways…….i won’t mind eating anyone of them…….
i really wish ….man had made one of those things….which can turn the things on your screen into real…….
,,/
I am cmg home Mons 😛
Hey! I make baked samosas, too, sometimes when I have company for tea or whenever I crave them! I have, over the years, taken to baking almost everything — from meats to fish and veggies — because they are an healthy option for R, who is genetically prone to high P and cholesterol. The ones you made look droolicious! 🙂
Baked samosas! yummy yum yum!..have never tried them before. will surely do now after reading your recipe.
aaah only if I could do it… this is the first time I ever made samosas in my life dear
and yeah adding ajwain to these things comes so naturally to me that I even forget to mention it 😉
come over dear let me make some for u 😀
and feels so so so good to get the comment again 🙂
hugs
thank tiku… yeah i do use moong dal in some many things very healthy stuff
post the ladoo recipe pretty please
yeah i have been wanting to make baked gujiyas forever will try it sometime
gm 😛
mine too reema
sorry nupur missed the link while posting
updated it now
sigh people like u can afford it re
oh baking buddies is my true buddy i tell u… get it going again
LOL hitesh 🙂 and yeah i made it small in size cause I wanted them to be easy to handle with drinks
please do swaram darling
yeah baking is easy right… i also make most of my snacks baked now makes u feel less guilty abt eating them
do try them deeps they are a sure hit
Oh Yummyyy!! Me loves samosas too, but never manage to make them well enough. Btw, Mon, your samosas look so good, I’m surprised it took 30 mins to gobble it down. Had I been there, it would have all disappeared in 10 mins flat :-)))
never tried the baked version. looks yummy.
why didnt i think of it before??
diet samosas?? 🙂
you can make similar recipies for almost all fried foods using microwave.
i would suggest – baked kachori, baked bakarwadi, baked dalbati…wow…!