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

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

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Mouth-watering super tasty and healthy whole wheat baked samosas

Author: Vindhya Desai

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
  

Add ghee and rub the ghee in between your fingers with the flour to resemble crumbs
 

To this add cold water little by little. Bring the atta together. Knead well. Cover and keep aside to rest in the refrigerator
   

For aloo/potato filling, heat oil add jeera. Let them splutter

Add green chilli and ginger paste and saute
  

Add turmeric, red chillie powder, add garam masala

Add green peas and saute

Add amchur powder and dhania powder. Saute

Add chopped onions and fry till onions turn soft
 

Add boiled and roughly chopped potatoes
 

Add salt to taste and mix, add coriander, finish with little lime juice. This is the filling. Set aside
   

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

To make samosas, get the dough out, knead lightly. Roll into a log
  

Cut the log into halves, again into quarters. Take each quarter and roll out into a round like a chapathi
  

Cut into halves using a knife or cutter

Pick each half, brush the edges with water as shown

Bring the diametrical ends/edges of the half and form into a cone
 

Keep the folded samosa like a cone
  

Spoon a little bit of the filling into a cone
 

Fold a higher edges like forming a pleat. Seal the edges and place on the baking tray
 

Make rest of the samosas, brush butter on top
    

Bake at 180 deg preheated oven for 20-25 mins or as needed

Serve hot with green and meetha chutneys or ketchup