Baked Aloo Samosa | How to make baked aloo samosa? | Baked Samosa

Mouth-watering super tasty and healthy whole wheat baked samosas
10/17/2016 10:12:41 PM vindhyadesai

Baked Aloo Samosa

Dreaming of eating hot samosas on a rainy evening or a cold winter? Want to bite into one but worried about the calories. Then this is the recipe for you, of course it is not completely devoid of calories as it does have potatoes as the main ingredient for the filling and also a bit of butter smeared over the samosas. But that is hardly anything compared to the calories one gets from deep fried ones. Moreover the outer covering is made  entirely from  whole wheat (atta) which makes it that much more healthy and guilt free. Ditch those office samosa parties and make them at home.  Follow stepwise to see how to fold into samosas. I am not an expert in making perfect samosas, I have tried to illustrate easy ways of folding the samosas. Doing it a few times will give you confidence. These can even be deep fried in hot oil on medium temperature till golden and crisp.
Enjoy these hot samosas with homemade green and sweet chutneys. I had made these when I had made Amrkhand at the end of last winter. The turn to post these yummy samosas has only turned up now! Dear readers, click on the links for more baked goods and more potato recipes. Try more snacks like baked nippattu.

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Baked Aloo Samosa | How to make baked aloo samosa? | Baked Samosa
 
Prep time
Cook time
Total time
 
Mouth-watering super tasty and healthy whole wheat baked samosas
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 12 samosas
Ingredients
For Outer Covering/Dough:
  • 1 Cup whole wheat flour/atta
  • 2 Tbsp desi ghee
  • 1 Tsp carom seeds/ajwain/om kaalu
  • Salt to taste
  • ½ Tsp sugar
  • Cold water to make dough
For Aloo/Potato Filling:
  • 2 big or 4 medium peeled and boiled potatoes
  • ¾ Cup green peas/matar
  • ½ Cup chopped onion
  • 1 Tbsp oil
  • 1 Tsp jeera
  • 1 finely chopped/paste green chilli
  • 1" finely chopped/paste ginger/adrak/shunthi
  • ¼ tsp turmeric/haldi
  • ½ Tsp red chilli powder/lal mirch
  • ½ Tsp garam masala
  • ½ Tsp dhania powder/coriander powder
  • ½ Tsp amchur/dry mango powder
  • Few coriander leaves
  • Salt to taste
  • 1 Tbsp lime juice
Other Ingredients:
  • Butter for smearing/brushing on samosas
  • Green chutney to serve
  • Meetha chutney to serve
  • Ketchup to serve
Method
  1. In a bowl, add whole wheat atta. Add ajwain/om, salt and sugar
  2. Add ghee and rub the ghee in between your fingers with the flour to resemble crumbs
  3. To this add cold water little by little. Bring the atta together. Knead well. Cover and keep aside to rest in the refrigerator
  4. For aloo/potato filling, heat oil add jeera. Let them splutter
  5. Add green chilli and ginger paste and saute
  6. Add turmeric, red chillie powder, add garam masala
  7. Add green peas and saute
  8. Add amchur powder and dhania powder. Saute
  9. Add chopped onions and fry till onions turn soft
  10. Add boiled and roughly chopped potatoes
  11. Add salt to taste and mix, add coriander, finish with little lime juice. This is the filling. Set aside
  12. Line a baking sheet with parchment paper. Keep other items ready, rolling pin, cutter, water for brushing edges to seal the samosas. Pre-heat oven to 180 Deg C
  13. To make samosas, get the dough out, knead lightly. Roll into a log
  14. Cut the log into halves, again into quarters. Take each quarter and roll out into a round like a chapathi
  15. Cut into halves using a knife or cutter
  16. Pick each half, brush the edges with water as shown
  17. Bring the diametrical ends/edges of the half and form into a cone
  18. Keep the folded samosa like a cone
  19. Spoon a little bit of the filling into a cone
  20. Fold a higher edges like forming a pleat. Seal the edges and place on the baking tray
  21. Make rest of the samosas, brush butter on top
  22. Bake at 180 deg preheated oven for 20-25 mins or as needed
  23. Serve hot with green and meetha chutneys or ketchup
Notes
These samosas can also be deep fried in hot oil on medium flame till golden and crisp. Make sure to completely seal the edges especially when deep frying

Make a few, with practice you can make good shapes of samosas

If making a big batch then baking is the best option

Smear butter as soon as 1 or 2 samosas are made or they will dry up

You can also use milk to seal the edges instead of water

Use any other type of filling you like, mixed veg or paneer etc.

Make crumbs by rubbing ghee into the flour this will ensure a flaky pastry dough of the samosa

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Stepwise:

In a bowl, add whole wheat atta. Add ajwain/om, salt and sugar
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Add ghee and rub the ghee in between your fingers with the flour to resemble crumbs
img_9010 img_9011
To this add cold water little by little. Bring the atta together. Knead well. Cover and keep aside to rest in the refrigerator
img_9012 img_9013 img_9015 img_9016
For aloo/potato filling, heat oil add jeera. Let them splutter
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Add green chilli and ginger paste and saute
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Add turmeric, red chillie powder, add garam masala
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Add green peas and saute
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Add amchur powder and dhania powder. Saute
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Add chopped onions and fry till onions turn soft
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Add boiled and roughly chopped potatoes
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Add salt to taste and mix, add coriander, finish with little lime juice. This is the filling. Set aside
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Line a baking sheet with parchment paper. Keep other items ready, rolling pin, cutter, water for brushing edges to seal the samosas. Pre-heat oven to 180 Deg C
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To make samosas, get the dough out, knead lightly. Roll into a log
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Cut the log into halves, again into quarters. Take each quarter and roll out into a round like a chapathi
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Cut into halves using a knife or cutter
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Pick each half, brush the edges with water as shown
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Bring the diametrical ends/edges of the half and form into a cone
img_9053 img_9054
Keep the folded samosa like a cone
img_9055 img_9056 img_9057
Spoon a little bit of the filling into a cone
img_9058 
Fold a higher edges like forming a pleat. Seal the edges and place on the baking tray
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Make rest of the samosas, brush butter on top
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Bake at 180 deg preheated oven for 20-25 mins or as needed
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Serve hot with green and meetha chutneys or ketchup
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