Every time it rains, I crave for samosa accompanied by a strong Indian tea but It’s not raining here and I don’t need an excuse to enjoy yummy baked aloo samosa 🙂
There are many versions of samosa, it can be vegetarian, none vegetarian, and it can also be sweet.
Yes! Sweet samosas do exist and they’re usually stuffed with dried fruit, shredded coconut, and some sweet spices like cardamom, but I’ll leave that for another post.
These baked samosas are delicious but of course tastes a little different from the fried ones, that doesn’t mean you won’t enjoy the flavor.
If you’re eating healthy and looking after your weight, you have to understand that potatoes are not your enemy.
Potatoes are healthy vegetables and can aid in losing weight, by suppressing your appetite for longer time. Not only that, but potatoes have many nutrients. If you still have bad thoughts about potatoes please read this:
One medium potato (5.3 oz) with the skin contains:
- 45 percent of the daily value for vitamin C
- More potassium (620 mg) than even bananas, spinach, or broccoli
- 10 percent of the daily value of B6
- Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorous, iron, and zinc
…and all this for just 110 calories and no fat, sodium or cholesterol.
Try my Punjabi Aloo Samosa Recipe.
- For the dough:
- 1 cup all purpose flour
- 1 teaspoon olive oil
- 1/4 cup warm water might need more
- Pinch of salt
- For the filling:
- 300 gm boiled potato mash with a fork, this way you'll have some chunks of potato which is the idea.
- 1/2 cup green peas frozen or canned
- 4 medium baby carrot chopped Frozen or canned
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon ginger paste
- 1 green chili finely chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon turmeric powder
- Salt to taste
- * 2 teaspoons olive oil to brush the samosas
- Making the dough:
- - In a bowl, add the flour, salt, and oil. Mix well.
- - Samosa's dough shouldn't be very soft, so slowly add enough water to make a pliable dough.
- - Divide the dough to 4 balls. Cover and keep aside for 10 minutes.
- Making the filling:
- - Heat a frying pan and add 2 teaspoons oil. Add the onion and fry until translucent.
- - Add the potato and stir, add the ginger, garlic, chili, green peas, and carrot. Stir well.
- - Add the spices and sauté for a few seconds.
- Preparing the samosa:
- - Take one ball and roll with the rolling pin into a medium thickness circle. (This dough won't need dry flour to roll).
- - Use a knife to cut the circle into halves.
- - Take one-half and fold into a cone. Seal along the fold.
- - Place this cone between your thumb and index finger. Fill the cone with the filling, might take two tablespoons or little less.
- - Wet along the edges of the dough with water and pinch to seal.
- - Brush the samosas with oil and bake in preheated oven, 350F/180C for 20 minutes. (Depending on your oven, the samosa might take longer or lesser time).