Snacking is a universal behaviour, most of us fall for it. I crave for savoury snacking every evening. My willpower is at the lowest and, all the effort of mindful eating, during the day, goes in the bin if I get my hands on to some snack box.
I think, that the willpower by the end of the day gets weak and I give up. I had read somewhere that willpower is like a muscle, we need to develop it. I am still working on it, but every evening with my head in the fridge I am looking for something healthy and delicious and savoury… If you are like me….
This baked samosa recipe can be an answer to our snack cravings. Because it’s baked and has way fewer calories then the regular deep fried stuff we indulge in.
Being Indian, we have been with samosas for a very long time. Our taste buds have been friends with samosa and chutney and we find it everywhere. School/college canteens, movie theatres, roadside snack, and party or a visit to some relative. Samosa is always present, and if by any chance, we feel hungry samosa will be the first one to make way for our plates. For most of us its kind of comfort food.
Today this a makeover to that fattening Samosa. We will make it, healthier and tastier.
The recipe is very easy to follow, and I will show you how to bake the samosa in a cupcake tray. Just a couple of pointers, before we start:
1. The dough– making the dough is very easy, just make sure you use warm water to knead the dough. Also, we need to rest the kneaded dough for at least 30 minutes. Don’t forget to cover it with a slightly damp cloth.
2. The stuffing – I have used the classic potato, peas stuffing. If you are really conscious about healthy eating you can very well skip the potatoes. Peas stuffing is great too, in fact, I personally like only peas in my samosa. but the potatoes were added because my kids prefer it that way.
You can also add some cashews and raisins to the stuffing as per the liking. This makes the samosas more festive.
3. Baking – I have used a small cupcake tray for these samosas. You can choose, whatever tray you have at home.Rolex Non Stick Coated Muffin Tray A06 12 Cavity
It is important to brush the cavities of the cupcake tray with some cooking oil. (The more oil you add, the tastier it gets, and of course, add to the calories too) So make a choice according to the digit you see on the weighing scale.Silicone Spatula And Pastry Brush Set – For Cake Mixer, Decorating, Cooking, Baking, Glazing
4.The thinner you roll out the dough, tastier/ crisper the samosa gets. you will need squares shape rolled out pieces for each cavity. Use a pizza cutter to get square pieces of rolled dough.MOSAIC_PIZZA CUTTER SS PH
Its very easy to follow – place each square into the cavity and make sure to be gentle. Use your fingers to reach to the base and edges of the cavity. I hope these images are helpful.
So once the dough is in place, add the prepared stuffing in the cavity. Gently lift all four edges together and use a clove to tie them.
5. For the baking, keep the temperature low 120 * C. Otherwise the edges starts to get brown soon and the bottom parts take a while to get crisper.Bajaj 2200 TMSS 22-Litre OTG (Black)
The chutney and the crispy pickled carrots are totally your choices.
For the dough
1 Cup Plain Flour or All Purpose Flour (Maida)
2 tablespoons Semolina (Sooji)
2 teaspoons Oil
1 Teaspoon Carom Seeds (Ajwain)
1/2 a teaspoon of Chilly powder
1/2 teaspoon Salt
Warm water to knead the dough
For the stuffing
1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
1/4 cup green peas (boiled)
1/2 teaspoon cumin seeds
1 teaspoon green chillies and ginger paste finely chopped
1 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste
2 tablespoons oil
2 tbsp chopped cilantro
1 tbsp fresh lemon juice
Few cloves to seal the shaped samaosa
Some vegetable oil to brush the cupcake tray and some to brush the top of the shaped samosas before baking.
Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy). Knead the dough well. Finish off the kneading process using a drop of oil to get a smooth-surfaced dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
To make the filling, heat 2 teaspoons oil in a pan. Temper with cumin seeds. Add ginger, green chillies paste and saute for a couple of seconds. Add the boiled, peeled and roughly chopped potatoes and boiled peas. Mix well and cook for 5- 7 minutes on a medium flame. Season with salt. Add chilli powder, coriander powder, garam masala. Remove from flame and add lemon juice. Let cool.
Note: You can add more amchur according to taste.
Take out the dough and knead it for a couple of minutes. Take half the dough and roll it out using a rolling pin on a lightly dusted kitchen counter. Use a pizza cutter to cut the approx. 4×4 inch squares.
Slightly oil each cavity of the baking tray and place the cut square piece of the dough into the cavity. Use your fingers to reach to the bottom as well as to the sides of the cavity.
Place a spoonful of the prepared stuffing into each dough-lined cupcake tray cavity. Lift all four dough edges of the filled cup and clip them together using a clove.
Brush some more oil on the top of each prepared cupcake samosa. Bake at 120*C for about 25 to 30 minutes in a preheated oven.
Note: you will need to change the side of the cupcake tray during baking for an even golden colour.
You can use as less as the oil you want to, or can simply skip all the oil from brushing the cavity of cupcake tray to brushing the oil on the top before baking.
Make sure that the cupcake tray is of non-stick material. Using less or more oil will affect the final taste.
When done, let it cool inside the oven (which is switched off) and keep the oven door open slightly. Serve hot with your favourite chutney.