Baked samosa recipe - the HEALTHY version of punjabi samosa made in the oven. To make it complete healthy, I have used whole wheat flour instead of all purpose.
When it comes to the food, I mostly choose the traditional methods. But occasionally I take different route. This time I made healthy version of punjabi samosa which is baked samosa. They were good and we enjoyed.
NOTES:
- The taste and texture of the crust cannot be compared with fried version.
- The texture is nice flaky and crispy but not the same as fried one.
- Of course the fried one tastes better. Obviously these are healthy, so you cannot get the same result.
- If you use all purpose flour then you will get little close texture and taste to the fried one.
Yes you can freeze uncooked samosa!!
This baked samosa recipe is the perfect recipe to make ahead of time. Just shape and fill them. Arrange on the tray or plate. Keep in the freezer till frozen. Then store in ziplock bag in the freezer.
Also stick a note on the bag saying ‘baking time and temperature’.
Whenever crave for it, bake into preheated oven. It may take 5-7 minutes more since these are frozen.
Check out other healthy snacks
Baked papdi // Oats muthia // Oats chilla
Step By Step Photo Instructions:
Preparation: Boil the potatoes and peas in pressure cooker. I have boiled the potatoes in cooker till soft. And cooked the peas in microwave for 3-4 minutes. Once potatoes are cool to touch, peel the skin and discard. Chop them into small pieces.
1) To make the stuffing, Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
2) Then add sesame seeds and let them pop.
3) Now add ginger paste and green chilies. Saute for 30-40 seconds or till the raw smell of ginger goes away.
4) Now add coriander leaves and mint leaves. Saute for 30 seconds.
5) Lower the heat and add turmeric powder, red chili powder and anardana powder.
6) Immediately mix it and saute for 10-15 seconds. If it starts burning, add splash of water.
7) Right away add cooked peas and potatoes along with salt.
8) Mix well and cook for 2-3 minutes.
9) Now add garam masala powder and mix.
10) Lastly add lemon juice. Alternately you can add ½ teaspoon of amchur powder.
11) To make the dough for outer crust, take whole wheat flour, salt, baking powder and ajwain in a bowl. Mix.
12) Add oil. DO NOT reduce the oil amount. It is required to get right texture of the crust.
13) Start rubbing between your fingers and thumb and keep mixing till everything is incorporated well. You will have very crumbly mixture and if you press little amount together, it may form a ball.
14) Now start adding little water at a time and make smooth dough. Make sure that dough should not be too soft like paratha/roti dough and it should not be stiff. It should be in between consistency.
15) Cover it and let it rest for 15 minutes. After 15 minutes, knead it again for 2 minutes to make it smooth. Divide it into 5 equal portions and make smooth balls, flatten it out between your palm one by one.
16) Before you start shaping and filling, line a baking dish or tray with aluminium foil. Or lightly spray or grease the tray.
17) Also pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
18) Work with one disc at a time. Roll into 6-7 inch diameter circle. It should be of medium thickness (not too thick, not too thin).
19) Using knife, cut into half.
20) Now work with one half circle at a time. Apply the water around the edges using brush or fingertips. Now fold it into half as shown
21) And make cone shape by folding again the remaining half by overlapping slightly. Press it and seal that part properly. Since we applied water it will stick easily.
22) Put the two three spoonful of stuffing in it. Do not over-stuff. TIP: add two three peas first at the bottom, so the triangle shape stays intact.
23) Apply the water on the inside edges of the cone. And press it to seal properly.
24) Repeat the same shaping process for rest of them.
25) Arrange them on prepared tray and keep it covered with kitchen towel so they do not dry out.
26) Now brush them with oil.
27) Flip them brush the other side as well.
28) Bake into pre-heated oven for 15 minutes. Then remove the tray flip them and again bake for 10-15 minutes. All together you will need to bake them 25-30 minutes by turning halfway through.
Let it cool for 5 minutes before serving.
Serving suggestion: These healthy version of baked samosa are served with cilantro chutney (or mint chutney), meethi tamarind date chutney and/or ketchup as a snack. This can be served with a hot cup of chai (tea) as an afternoon snack.
Did you try this baked samosa recipe? I’d love to hear about it! Leave a review in the comment section below.
Baked Samosa
Ingredients
For Stuffing:
- 2 small or 1 ½ cups Potatoes boiled, peeled and cut into small pieces
- ½ cup Green peas boiled
- 1 tablespoon Oil + more for brushing the shaped samosa
- ½ teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 2 Green chilies chopped finely
- 2 tablespoons Cilantro or coriander leaves chopped
- 1 tablespoon Mint leaves chopped
- ½ teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- ½ teaspoon Anardana powder (dried pomegranate seeds powder)
- Salt - to taste
- ½ teaspoon Garam masala
- 1-2 teaspoons Lemon juice
For Outer Crust:
- 1 cup Whole wheat flour (Chapati atta)
- ¼ teaspoon Ajwain (carom seeds)
- ⅛ teaspoon Baking powder
- Salt - to taste
- 3 ½ tablespoons Oil
- 4-6 tablespoons Water or as needed
Instructions
Making Stuffing:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add sesame seeds and let them pop.
- Now add ginger paste and green chilies. Saute for 30-40 seconds
- Now add coriander leaves and mint leaves. Saute for 30 seconds.
- Lower the heat and add turmeric powder, red chili powder and anardana powder. Immediately mix it and saute for 10-15 seconds. If it starts burning, add splash of water.
- Right away add cooked peas and potatoes along with salt. Mix well and cook for 2-3 minutes.
- Now add garam masala powder and mix.
- Lastly add lemon juice. Alternately you can add ½ teaspoon of amchur powder.
Making The Dough:
- Take whole wheat flour, salt, baking powder and ajwain in a bowl. Mix.
- Add oil. Start rubbing between your fingers and thumb and keep mixing till everything is incorporated well. You will have very crumbly mixture and if you press little amount together, it may form a ball.
- Now start adding little water at a time and make smooth dough. Make sure that dough should not be too soft like paratha/roti dough and it should not be stiff. It should be in between consistency.
- Cover it and let it rest for 15 minutes.
- After 15 minutes, knead it again for 2 minutes to make it smooth.
- Divide it into 5 equal portions and make smooth balls, flatten it out between your palm one by one.
Shaping And Baking:
- Before you start shaping and filling, line a baking dish or tray with aluminium foil. Or lightly spray or grease the tray.
- Also pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
- Work with one disc at a time. Roll into 6-7 inch diameter circle. It should be of medium thickness (not too thick, not too thin).
- Using knife, cut into half.
- Now work with one half circle at a time. Apply the water around the edges using brush or fingertips.
- And make cone shape by folding and overlapping slightly. Press it and seal that part properly. Since we applied water it will stick easily.
- Put the two three spoonful of stuffing in it. Do not over-stuff.
- Apply the water on the inside edges of the cone. And press it to seal properly.
- Repeat the same shaping process for rest of the samosa.
- Arrange them on prepared tray and keep it covered with kitchen towel so they do not dry out.
- Now brush them with oil generously. Flip them brush the other side as well.
- Bake into pre-heated oven for 15 minutes. Then remove the tray flip them and again bake for 10-15 minutes. All together you will need to bake them 25-30 minutes by turning halfway through.
- Let it cool for 5 minutes before serving.
Notes
- The taste and texture of the crust cannot be compared with fried version.
- The texture is nice flaky and crispy but not the same as fried one.
- Of course the fried one tastes better. Obviously these are healthy, so you cannot get the same result.
- If you use all purpose flour then you will get little close texture and taste to the fried one.
Subbulakshmi
I love to try this samosa.need to know that using this samosa in convection mode or microwave mode?
I am a beginner in bake so that I asked.
Kanan
Please use convection mode
Neeraja
Finally my search for baked samosas ended here. Thanks a lot. Turned out grt.. 🙂
Kanan
Very happy to know that it came out good,