Loopy for samosas, however frightened concerning the further energy that come together with it being fried? Fear not, right here’s my homestyle recipe of a Baked Samosa made with complete wheat flour that’s not simply wholesome however is vegan too. Since this one is baked, you may indulge on this snack, a bit extra and completely guilt-free. Try my recipe to make it at house and serve all of your family members.
Why Bake Samosa
Typically we do need to have a non-fried and more healthy model of fashionable fried Indian snacks like samosa. And why not? Wholesome meals should be included in our food regimen.
As an alternative of deep frying, these snacks are baked making them a more healthy choice to munch on.
Thus this Baked Samosa recipe. I’m eternally grateful to my cooking faculty days as a result of it’s the place I learnt this specific recipe of Baked Samosa. It has at all times given me good outcomes, and nonetheless continues to take action.
Most Indian snacks like Kachori, pakoda, chips, and many others., when baked, don’t style like their fried counterparts. In fact, it goes with out saying the fried ones are at all times tastier.
However at instances you need one thing mild for the guts in addition to for the abdomen, particularly those which might be essentially the most liked Indian snacks. Therefore, this Baked Samosa too.
Including to this, for now, I solely put together samosas and Papdi within the oven. I attempted baking pakoda too however didn’t like the feel of these made within the oven. The day I’ll ace recipe of a baked pakora executed within the oven, I’ll undoubtedly share the recipe right here.
About Baked Samosa Recipe
Clearly, the feel of this Baked Samosa isn’t just like the fried ones. These baked ones are crisp, flaky however you gained’t get the feel that’s achieved when they’re fried.
As talked about above, I’ve used complete wheat flour within the Baked Samosa pastry. In fact, you should use all-purpose flour (maida or refined flour or white flour) or half-half of each complete wheat flour and all-purpose flour.
You would bake these complete wheat samosas and in order for you, you may even fry them. Should you love the historically made Punjabi samosa, do examine this detailed recipe of the deep fried Samosa.
It additionally has many tips about frying the samosa to get flaky and crispy texture. It’s also possible to examine this Bengali model which is known as as Singara.
Serve the vegan samosa scorching or heat with tamarind chutney or mint chutney and even tomato ketchup.
How To Ace The Samosa Dough Crust For Baking
- Sufficient fats or ‘moyen’ ought to be added to the flour. Considered one of my mates had recommended 1/fifth of the fats to 1 a part of flour in weight.
- The amount of water that you’ll add will rely on the standard and texture of the flour used. So, keep in mind to knead to a decent, agency dough and add water in turns whereas kneading.
- A pinch of baking soda does assist in making the crust a bit delicate.
- Keep away from rolling the samosa crust too thick. In any other case, it should take an excessive amount of time to bake and it may turn into arduous on account of extended baking.
- Don’t roll the crust too skinny, because it gained’t in a position to include the potato stuffing.
- Do brush the samosas with some oil earlier than you bake them.
Step-by-Step Information
The right way to make Baked Samosa
Put together Pastry
1. Sieve 2 cups complete wheat flour and 1 teaspoon salt in a mixing bowl.
If there’s an excessive amount of of bran within the flour, then sift the flour thrice. You may add salt in keeping with your style.
2. Add 5 tablespoons oil. It’s also possible to add ghee, in order for you.
3. Together with your fingertips, rub the oil within the flour to get a sand like like texture and consistency.
4. The whole combination ought to clump collectively when joined. If not, then proceed to rub the oil within the flour.
5. Subsequent, add ⅓ cup water.
6. Start to knead, including extra water, if wanted.
Relying on the standard of flour, it’s possible you’ll want so as to add much less or extra water. If utilizing all function flour, merely add 4 to five tablespoons water first after which add extra water, if required.
7. Knead to a agency and tight dough. Cowl the dough with a moist serviette or kitchen towel and put aside to relaxation for 30 to 40 minutes.
Prepare Potato Stuffing
8. Steam or boil 250 grams potatoes (about 3 medium to massive potatoes) till they’re totally cooked and tender.
You may cook dinner the potatoes in a steamer pan, Instantaneous Pot, stovetop strain cooker or pot including water as wanted.
When the potatoes are heat or calm down, peel and chop them in small cubes.
Optionally in the event you like, add ⅓ cup inexperienced peas to the stuffing. Guarantee to cook dinner them with the potatoes.
9. Crush 2 inexperienced chilies and 1 inch peeled ginger coarsely in a mortar-pestle.
10. Warmth 2 teaspoons oil in small frying pan. Add ½ teaspoon cumin seeds and sauté till they splutter.
11. Add the crushed inexperienced chili and ginger paste. Combine properly.
12. Subsequent, add ½ teaspoon purple chili powder and ½ teaspoon coriander powder. Combine once more.
13. Add the potato cubes.
14. Combine the spices very properly with the potatoes.
15. Now, add ¼ teaspoon garam masala powder, ½ teaspoon dried mango powder and salt as per style.
Should you wouldn’t have dried mango powder, then add a couple of drops of lime or lemon juice. It’s also possible to add dried pomegranate powder as an alternative of dried mango powder.
16. Combine all the pieces once more very properly. Flip off the warmth.
17. Lastly, add 2 tablespoons chopped coriander leaves, combine properly and put aside.
Test the style and add extra purple chili powder, garam masala powder and dried mango powder, if required.
Assemble
18. After half-hour, knead the dough evenly once more.
19. Make a log. Slice and divide the dough into 7 or 8 equal items.
20. Take a dough piece. Roll it in your palms and place it on the rolling board.
21. With a rolling pin, roll to a disc, protecting the thickness neither skinny nor thick.
22. Minimize with a knife or a pastry cutter via the middle of the pastry disc.
23. With a brush or together with your finger ideas, on the straight fringe of the sliced dough, apply some water.
24. Carry collectively the straight edge with certainly one of its finish overlapping a bit the opposite finish. Press and seal the perimeters.
25. Press the perimeters properly, in order that they get sealed. It is going to seem like a cone.
26. Now, with a small spoon, stuff the ready potato combination within the cone. Pinch an element within the edge as proven in image beneath. This aids in protecting the samosa upright when positioned on a tray.
27. Press each the perimeters. Be certain there are not any cracks. The perimeters ought to be joined very properly.
28. So, one piece is prepared.
Bake Samosa
29. Assemble, stuff and form all of the samosa on this method. As you go on making them, cowl with a kitchen towel in order that the outer pastry doesn’t dry out.
Earlier than baking, preheat oven at 180 levels C/356 levels F for at the least quarter-hour.
Now, preserve them in a baking tray. I baked 6 of them within the oven and 10 of them within the air fryer.
30. Brush them with some oil.
31. Bake in a preheated oven at 180 levels C/356 levels F for 30 to 35 minutes.
32. Bake till the crust is golden and crisp. I baked for 34 minutes.
Oven temperatures range, so preserve this level in thoughts. It may possibly take much less or extra time for the baking to be full in your time.
Be certain to not overdo the baking as this may make the crust too browned and arduous.
33. Enable them to chill down a bit for a few minutes as they are going to be highly regarded.
When they’re scorching sufficient to eat, then serve Baked Samosa together with your favourite chutney or with tamarind chutney or coriander chutney or tomato ketchup.
It’s also possible to use these vegan samosas to make different tasty recipes like Samosa Pav or Samosa Chaat or Samosa Sandwich.
Refrigerate any leftover samosa in an air-tight container for 1 to 2 days. Earlier than serving, heat the samosas in an oven.
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Baked Samosa (Complete Wheat & Vegan)
A homestyle recipe of a Baked Samosa made with complete wheat flour that’s not simply wholesome however is vegan too. Since this one is baked, you may indulge on this snack, a bit extra and completely guilt-free.
Prep Time 35 minutes
Prepare dinner Time 35 minutes
Complete Time 1 hour 10 minutes
Stop your display screen from going darkish whereas making the recipe
Making pastry
- Sieve the entire wheat flour and salt in a mixing bowl. If there’s an excessive amount of of bran within the flour, then sift the flour thrice. You may add salt as per your style.
- Now add 5 tablespoons oil. It’s also possible to add ghee (clarified butter) in the event you desire.
Together with your fingertips rub the oil within the flour to get a breadcrumb like consistency.
The entire combination ought to clump and maintain collectively when joined. If not then proceed to rub the oil or ghee within the flour.
- Subsequent add ⅓ cup water. Start to knead including extra water if required. Relying on the standard of flour, it’s possible you’ll want so as to add much less or extra water. Be aware that when utilizing all function flour much less water might be wanted. For all function flour, merely add 4 to five tablespoons first after which add extra water if required.
Knead to a agency and tight dough. Cowl the dough with a moistened serviette or kitchen towel and preserve apart for 30 to 40 minutes.
Making potato stuffing
- Steam or boil the potatoes till they’re fork tender and totally cooked.When the potatoes turn into heat or cool, peel and chop them in small cubes. It’s also possible to add ⅓ cup steamed or boiled inexperienced peas to the filling.
Crush the inexperienced chillies and ginger coarsely in a mortar-pestle.
Warmth 2 teaspoons oil in small frying pan. Add the cumin seeds and sauté until they splutter.
Subsequent add the crushed inexperienced chili and ginger paste. Combine properly on low warmth.
Add the purple chilli powder and coriander powder. Combine once more.
Now add the potato cubes. Combine the spices very properly with the potatoes.
Add garam masala powder, dry mango powder and salt as per style.
Combine all the pieces once more very properly. Flip off the flame.
Lastly add the chopped coriander leaves. Combine the coriander leaves with the aloo stuffing and put aside.
Assembling and Shaping
After half-hour, knead the dough evenly once more.
Divide the dough into 7 or 8 equal parts.
Take a dough piece. Roll it in your palms to make a neat ball and place it on a rolling board.
With a rolling pin, roll to a spherical or circle, protecting the thickness neither skinny nor thick.
Minimize with a knife or a pastry cutter via the middle of the samosa pastry.
With a brush or together with your finger ideas, on the straight fringe of the sliced dough, apply some water.
Be part of the straight edge, overlapping the 2 edges a bit.
Press the perimeters properly, in order that they get sealed. It is going to seem like a cone.
Now with a small spoon, stuff the potato filling within the cone. Pinch part of the samosa cowl and seal the bottom edges. This helps them to face.
Be certain there are not any cracks. The perimeters ought to be joined very properly.
Making Baked Samosa
Assemble and put together all samosa this manner. As you go on making them, cowl them with a kitchen towel in order that the outer pastry doesn’t dry out.
Earlier than baking, preheat oven at 180 levels celsius for at the least quarter-hour.
Place the formed and ready samosa on a baking tray.
Brush every samosa with some oil.
- Bake in a preheated oven at 180 levels C/356 levels F for 30 to 35 minutes, till the crust is golden and crisp. I baked for 34 minutes. Oven temperatures range so do preserve a examine.
Enable them to chill down a bit for a few minutes as they are going to be highly regarded.
When they’re scorching sufficient to eat, then serve the Baked Samosa together with your favourite chutney or dip.
- As an alternative of oil, you should use ghee within the dough. It’s also possible to use chilly butter and it’ll show you how to to present a flakier texture within the crust.
- If utilizing chilly butter, add chilly water whereas kneading the dough.
- The spices could be added kind of, as you like within the potato stuffing.
- You would think about including some boiled carrots or cauliflower and cooked peas to the stuffing to make a vegetable samosa. It’s also possible to simply choose so as to add steamed or boiled inexperienced peas solely.
- Guarantee to not overdo the baking as it could end in a tough over baked crust.
- Retailer any leftover samosa within the fridge in an air-tight container for 1 to 2 days. Earlier than serving, heat the samosa in an oven.
- The recipe could be scaled all the way down to make a small batch.
Vitamin Information
Baked Samosa (Complete Wheat & Vegan)
Quantity Per Serving
Energy 114 Energy from Fats 54
% Every day Worth*
Fats 6g9%
Saturated Fats 1g6%
Sodium 273mg12%
Potassium 71mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 51IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 2mg13%
Vitamin Ok 2µg2%
Calcium 7mg1%
Vitamin B9 (Folate) 10µg3%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 65mg7%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie food regimen.
This Baked Samosa recipe from the weblog archives was first revealed on June 2016. It has been up to date and republished on Could 2024.
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