Baked Wheat Flour Samosa

Samosas are a very popular snack / appetizer in the Indian subcontinent, South-East Asia, the Mediterranean and Africa. In India, not a single festive occasion is considered as complete without a platter of hot samosas being served to guests. Indian samosas are usually vegetarian, stuffed with a savory potato filling and is served with tamarind chutney or mint-coriander chutney. However outside India, samosas with non-vegetarian fillings are quite popular with either minced chicken beef or lamb.

Samosas are normally fried but “baked” samosas have their own good charm. They are healthy hence one can indulge guilt-free. I personally do not prefer fried snacks, but then it is my personal choice. Generally people love fried snacks as they taste and smell delicious but they do contain a whole lot of calories. I remember during my childhood unlike others I never had a huge inclination towards samosas, the main reason being that they are too oily and heavy. This version of baked samosas just suits my taste buds. They are fresh, healthy, aromatic and not too heavy on the tummies.

Make it a tad bit healthier by using wheat flour for the samosa dough instead of plain flour. This recipe is just as fragrant and flavorful as the normal fried samosas, but these baked ones for sure will not take you for a guilt trip! And you will definitely keep coming back for more. 🙂

Ingredients:

For dough – 

Wheat flour – 1 cup

Oil / ghee – 1 tbsp

Salt – as per taste

Water – for kneading the dough

For the potato filling – 

2 large rustic potatoes

Hing / Asafoetida – 1 tsp

Turmeric powder – 1/2 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Chilli flakes – 1 tsp

Amchur powder / Mango powder – 1/2 tsp

Coriander / cilantro leaves -finely chopped

Salt – as per taste

Method:

Prepare the dough. 

Add the wheat flour, oil and salt into a mixing bowl.

Mix well all the ingredients till everything is thoroughly combined.

Knead with little water at a time and make a stiff dough.

Keep this dough aside to rest.

For the potato filling – 

Boil the potatoes until soft. I usually prefer to leave the skin on as potato skins impart a unique flavor to the filling. However you could remove the skin if you want to.

Mash up the potatoes.

Dry roast the cumin seeds and coriander seeds until aromatic. Be careful not to burn them.

Coarsely grind the roasted cumin and coriander seeds into a fine powder using a mortar and pestle. You can always pulse it in a grinder.

The roasted spice mix gives the filling a unique flavor specifically found in Indian samosas.

Heat 1 tsp oil in a pan.

Add the asafoetida and turmeric powder. Stir for a few seconds.

Add the mashed potatoes and mix well. Add the chilli flakes, salt, amchur powder and roasted spice blend of coriander and cumin seeds.

Mix well and saute for around a min. Add finely chopped coriander leaves. Mix and switch off the flame.

The spicy potato filling is ready for stuffing.

Preparing the samosas- 

Divide the dough into equal portions. Mine could yield 6 equal portions of dough balls which will make 12 samosas.

Take one dough ball and roll it out into a moderately thin (not too thin) disc.

Now cut the disc in the middle with a knife.

Take some water in a bowl. Add water to the edges. The water here acts as a gluing agent.

Now round the straight edge so that it takes a cone shape. Press the sides to seal the ends.

Place a small portion of the filling into the cone.

Now seal the ends by pressing gently with your fingers.

Preheat your oven at 200 degree Celsius.

Place the samosas on a baking tray lined with a parchment paper.

For glaze, gently brush both sides of the samosas with some oil.

Those are the little hands of my LO helping me brush up the samosas with oil. 🙂 ❤

Pop it into the oven at 200 Degree Celsius for 20 mins.

After 20 mins, the baked samosas will be ready.

Plate it up!

Serve piping hot samosas fresh out of the oven with your favorite chutney. Enjoy!!