Baked samosa


Ingredients (measuring cup used, 1 cup = 250 ml)
for the samosa pastry:
2 cups whole wheat flour/atta, 240 grams
¼ teaspoon ajwain/carom seeds, optional
5 tablespoon oil or ghee
1 teaspoon rock salt or add as required
⅓ cup to ½ cup water for kneading or add as required
for the samosa stuffing:
2 teaspoon oil
½ teaspoon cumin seeds/jeera
2 green chillies + ½ inch ginger crushed to a paste in mortar pestle
250 grams potatoes or 3 large potatoes or 2 cups chopped potato
⅓ cup green peas, optional
½ teaspoon red chilli powder/lal mirch powder
¼ teaspoon garam masala powder
½ teaspoons coriander powder/dhania powder
½ teaspoon dry mango powder/amchur or add as per taste
salt as required
2 tablespoons chopped coriander leaves/dhania patta

how to make the recipe:
preparing the samosa pastry:
seive 2 cups whole wheat flour and 1 teaspoon rock salt in a mixing bowl. if there is too much of bran in the flour, then sift thrice. you can add salt as per your taste.
now add 5 tablespoon oil.
with your fingertips rub the ghee/oil in the flour to get a breadcrumb like consistency.
the whole mixture should clamp together when joined. if not then continue to rub the oil or ghee in the flour.
then add ⅓ cup water. begin to knead adding more water if required. depending on the quality of flour, you may need to add less or more water. if using all purpose flour, then less water will be required. for all purpose flour, just add 4 to 5 tablespoons first and then add more water if required.
knead to a firm dough. cover the dough with a moistened napkin or kitchen towel and keep aside for 30-40 mins.
preparing the potato stuffing for samosa:
steam or boil 250 grams potatoes (about 3 medium to large potatoes) till they are thoroughly cooked. when the potatoes are warm or cool down, then peel and chop them in small cubes. you can also add ⅓ cup matar/green peas to the filling.
crush 2 green chillies + ½ inch ginger coarsely in a mortar-pestle.
heat 2 teaspoon oil in small frying pan. add ½ teaspoon cumin seeds and saute till they splutter.
then add the crushed green chili and ginger paste. mix well.
then add ½ teaspoon red chilli powder and ½ teaspoons coriander powder. mix again.
now add the potato cubes. mix the spices very well with the potatoes.
now add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and salt as per taste.
mix everything again very well. switch off the flame.
lastly add 2 tablespoons chopped coriander leaves. mix the coriander leaves with the aloo stuffing and keep aside.
assembling stuffing and baking the samosa:
after 30 minutes, knead the dough lightly again.
divide the dough into 7 or 8 equal pieces.
take a dough piece. roll it on your palms and place it on a rolling board.
with a rolling pin, roll to a round or circle, keeping the thickness neither thin nor thick.
cut with a knife or a pastry cutter through the center of the samosa pastry.
with a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
join the straight edge, overlapping the two edges a bit.
press the edges well, so that they get sealed. it will look like a cone.
now with a small spoon, stuff the potato filling in the cone. pinch a part of the samosa cover and seal the base edges. this helps the samosas to stand.
be sure there are no cracks. the edges should be joined very well.
prepare all samosas this way. as you go on making them, cover them with a kitchen towel so that the outer pastry does not dry out. before baking, preheat oven at 180 degrees celsius for at least 15 minutes.
now keep them in a baking tray.
brush the samosa with some oil.
bake the samosas in a preheated oven at 180 degrees celsius for 30 to 35 minutes, till the crust is golden and crisp. i baked for 34 minutes. oven temperatures vary so do keep a check.
allow them to cool down a bit for a couple of minutes as the samosas will be very hot. when they are hot enough to eat, then serve these baked samosas with your favorite chutney.