Baked Aloo Samosa | How to make baked aloo samosa? | Baked Samosa
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Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 samosas
 
Mouth-watering super tasty and healthy whole wheat baked 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
Recipe by Food Of Interest at https://foodofinterest.com/baked-aloo-samosa/