Tuesday, July 12, 2011


For Samosa pastry:
1.      1 cup all-purpose flour
2.      1 ½  tablespoons semolina
3.      1 ½  tablespoons oil
4.      Salt to taste
5.      Water as needed
6.      1/4 cup water + 1 tablespoon flour

1.      Take 1 tbsp flour and water than make smooth paste. Keep aside.
2.      Combine all the ingredients in bowl, using water and knead   stiff dough.
3.      Cover the dough  in muslin cloth and keep aside for 10 minutes.
4.      Divide the dough into equal golf size ball.
5.      Roll each ball into circle and toast slightly on griddle.
6.      Cover this roti in kitchen towel and put in airtight container. 
For Filling:
1.      2 cups boiled and mashed potatoes
2.      1/4 cup split chickpea
3.      1/2 cup green peas (frozen) mashed
4.      1 teaspoon garam masala
5.      1 teaspoon coriander powder
6.      1 tablespoon green chili-ginger paste
7.      1/2 teaspoon turmeric power
8.      1 teaspoon red chili powder or taste
9.      2 tablespoon oil
10.  1 tablespoon mint leaves chopped
11.  1/2 teaspoon tea masala (optional)
12.  1 tablespoon sesame seeds
13.  Salt to taste
14.  1/4 cup coriander leaves chopped
·        Wash and soak split chickpea about one hour than drain the all water.
·        Heat 2 tbsp oil in a pan and add cumin seeds when it splutter add asafetida, red chili powder and sesame seeds.
·        In one bowl add this mixture and other filling ingredients. Mix well.
·        Take one Samosa pastry  should be cut in four part (Triangle shape) and each part  folded. (Following the directions of snaps).
·        Pick this triangle and fold into a cone shape. Brush with paste and sealed the edge.
·        Place about 1 tsp of filling in cone the edge of the brick and then fold across into a triangle, trimming any excess and brush with paste and sealed the edge.

·        Brush with melted butter or cooking spray on both sides of samosas.
·        Place the "samosas" onto a baking sheet or strong sheet of aluminum foil. Bake at 375F / 175C for 15-20 minutes until golden and crispy. 
* You can prepare Samosa and can be freeze for a month.

* Before freezing bake them enough until samosa changes the color to gold brown.

* After samosas are on room temperature bag them in zip lock bags and freeze them.
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purabi naha said...

Hi Daksha, how are you? Just buzzed your recipe. Looks fabulous and what a healthy alternative to regular, fried samosas! Hope it will make its entry to top 9 soon!

Dr.Sameena Prathap said...

wow...look at them...Gorgeous baked samosas...:)



Kelly said...

These look so delicious, great idea! :)

Curry and Comfort said...

I loved that you baked them. So much more healthy. : )

Tiffany said...

I just love the filling recipe, and your photos are fantastic! I'm saving this to try soon....

kankana said...

wow!! that is what i call a healthy samosa :)

hemalata said...

Healthy and yummy samosa,nice idea.

Peggy said...

Great how-to on how to make these samosas! They look great =)

Alphageek said...

I will have to give these a try. Its great to bake them.

mjskit said...

I had my first samosa today for lunch and loved it and now I find this! Now I have to make these because it was meant to be.

Anonymous said...

Woww.. this is such a great idea.. I gottu try this :) Yumm

Veronica's Kitchen said...

This is healthy and delicious. You have a lovely blog and yummy recipes. Will come back for sure!

Tiffany said...

So much healthier than frying!

Manu said...

I love samosas! I will have to try this baked version as it looks so good! :-) And the filling sounds great! Thanks for the tip about freezing, it is really helpful!

Torviewtoronto said...

baked sounds more healthy deliciously done samosas Daksha

briarrose said...

Wonderful pockets packed with flavor. Yum.

natalie said...

Oh, man, I love samosas. I could seriously eat them every day and never get tired of them. These look so cute and delicious!

Nami @ Just One Cookbook said...

Very, very interesting post! I never knew how to wrap it up to become perfect triangle! Thanks for the photo tutorial!!! Looks delicious too. :-)

Anne John said...

Hi Daksha!

Wow a healthy twist to a delicious snack. Can there be anyone who doesn't like a hot and tasty samosa? And your step-by-step pics make it seem so simple! You have a great blog going here. Keep up the good work!

At Women's Web, this month we have the "Cooking Is Child's Play" contest going on. We are inviting all the talented cooks in the food blogging community out here to share with us kid-friendly recipes that can be prepared with the help of children. I'm sure you must have many interesting ideas! There are several exciting prizes to be won so check out our website for further details and do send in your entry! Contest closes Aug 1st. We hope to hear from you soon. All the best Daksha!

Contest Link: http://www.womensweb.in/item/food-blog-contest-kids-recipes.html

Carolyn said...

My favourite snack between classes in university was the samosas at this one little stand. Yum! The baked version looks awesome!

Suman Singh said...

Wow, samosa looks real yum & very different recipe..sounds healthy too..

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Sandra said...

Thank you for the step by step photos.

GastroStu said...

This one's going in my bookmarks. I love the idea of making samosas completely from scratch including the pastry. Helpful pictures too, thanks.

Cucina49 said...

I've never known how to make samosas--thanks for sharing the recipe!

Rochelle Ramos said...

I've never made samosas, but it looks fairly simple and I can't wait to try it out with that fantastic filling you have!

Siri said...

Nice version of samosa,,First time here and happy to land here..You have got very nice recipes..

Do visit mine @sirisfood.com

Saraswathi Tharagaram said...

Woow.. Sounds healthy..will try it soon. First time here and love your space..Glad to follow you..

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