When my dear friend made a request that she wants something really special prepared by me, I told her why not. After going through ingredients available at home, I decided to prepare one savoury and one sweet dish.

Prepared filling for samosas with potatoes and freshly ground masala, then kneaded the dough. An idea hit me why not bake the samosas instead of deep frying them. Tried it and I myself could not believe my eyes, it came out so beautifully baked. The golden beauties were so tempting that immediately I tried out. The crust was so beautiful crispy and melted in my mouth. From now onward’s going to bake than deep frying.

Potatoes are very healthy, inexpensive and popular root vegetable. Health benefits of eating boiled potatoes are they are rich in vitamins, phosphorus, minerals, and  low in calories

SERVES: 2-3 PEOPLE( 8-10 mini samosas)

INGREDIENTS

FOR THE DOUGH

  • Maida/refined flour 1 teacup
  • Butter 1 tbsp
  • Olive oil / refined oil 1 tbsp
  • Carom seeds 3/4 tsp
  • Salt to taste

FOR THE STUFFING

  • Onion finely chopped 1
  • Green chillies 1-2
  • Potato medium 2
  • Garam masala 1/4 tsp
  • Fennel seeds 1/2 tsp
  • Coriander seeds 1/2tsp
  • Turmeric powder 1/4tsp
  • Coriander leaves chopped handful
  • Refined oil 2 tsp
  • Salt to taste

METHOD

Take a bowl add maida/refined flour, butter, carom seeds, salt, oil and mix it till it becomes coarse meal. Add water little at a time and gather everything and make a dough. Kneed for 10 minutes. Cover and keep it aside in refrigerator for half an hour.

In a mortar and pestle coarsely crush the coriander seeds and fennel seeds.

Take a frying pan heat oil add finely chopped onions and saute till it changes to golden in colour. Add turmeric and saute for two seconds. Add the finely chopped green chillies, coarsely crushed fennel-coriander seeds, garam masala and saute for few seconds. Add mashed potatoes and saute for a minute or two, incorporate everything nicely on medium heat. Season with salt. Turn off the heat. Add coriander leaves and mix well. Keep the stuffing aside.

Divide the dough into 4 or 5 equal parts. Roll each part into balls.

With the help of a rolling pin  grease oil on the surface or board and roll out the a dough into disks of 4″or 5 inches  in diameter.

Cut it  into two parts like semi-circle. Each semi circle you will get one samosa, so you will end up with ten samosas.

Fold it like a cone. Press it tightly. ( due to oil and butter edges will stick, if it is not then make a maida paste and run along the edges and stick)

Place a spoon of  filling in the cone and seal the edges tightly. Repeat the same with all the other dough.

Brush lightly with milk on top.

Preheat the oven for ten minutes. Bake the samosas at 175°C in conventional mode middle rack for 25 minutes or till golden in colour.

Serve hot with mint/ tamarind chutney or tomato sauce.

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