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.
- 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
- 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
- Butter for smearing/brushing on samosas
- Green chutney to serve
- Meetha chutney to serve
- Ketchup to serve
- 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
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
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
