Healthy Samosas?? Can there ever be such a thing? Isn’t eating a samosa all about those layers of crispy crust that are saturated with dripping oil. Well, those deep fried triangles may taste just right but by now we all know that they can’t be a regular affair. Deep fried food raises our bad cholesterol levels and decreases our good cholesterol levels putting our bodies at risk to a number of lifestyle diseases and ailments.
So here I am with the answet to all your problems. Get ready for some guilt free indulgence with these Baked Whole Wheat samosas. Save this link and thank me when you make these 🙂
This recipes makes approximately 25 samosas
For the filling –
Keep ready –
Eight medium sized potatoes – boiled, peeled and chopped into small pieces
1 ½ cup peas – I boiled frozen peas
In a pan, heat a Tbsp of oil and add some cumin seeds and let them splutter
Then add 1 tsp of ginger paste, ½ tsp of turmeric powder
Add the boiled potatoes and peas to the pan, also add other dry spices to taste –
Dry mango (amchur) powder, coriander powder and salt. I also used a homemade pav bhaji masala blend I had but you can use garam masala also instead. Red chilli powder can also be added if you want them to be spicy.
Cook the filling mixture for a few minutes to incorporate all the ingredients and then remove the pan from heat, add finely chopped coriander leaves, mix again and allow the filling to cool.
For the crust –
Take 3 cups of Whole wheat flour in a large dish (thaal) – sift it to avoid clumping
Add 1 tsp of baking powder, salt and ajwain to taste – Mix all these dry ingredients together
Make a well in the middle of the thaal and add oil/ghee based on your preference – I used a few tbsps of ghee and a couple of tbsp of filtered oil. Gently rub the flour with the fat till it turns into a loose crumb.
Slowly knead the mixture into a firm dough for the crust using warm or hot water. Cover the dough with a moist cloth and allow it to rest for 30 mins.
Assembly & Bake
Roll the dough out into large circles (try not to add dry flour while rolling) and then cut the circles in half to form semi circles. Form a cone shape from each semi circle, joining the edges with your hands. Fill in the samosa filling – make sure not to overfill as it could cause the samosa to split. Seal them with your fingers.
Place the Samosas on a baking tray. I lined it with a silicon baking sheet but you can use parchment paper or grease it. Gently grease the samosas with a brush. Bake at 190 degrees C for 25-30 mins, turning over once in between. Remove when they appear cooked with a golden brown hue on top
I served these with a tamarind-gur chutney and mint-coriander chutney – both homemade.
The outer texture of the samosas is obviously not like a fried samosa but more like a crisp kachori and they were a hit with everyone at home in addition to being so much more healthier.
The samosas can be freezed, thawed and reheated as well.