Wednesday, 5 September 2012

Baked Aloo Samosa

An Indian speciality that can make tea time more pleasurable.


For Samosa Covering (Pastry)

1 cup flour/Whole wheat flour
½ tsp carom seeds
Salt to taste
1 tbsp oil

Note: alternatively readymade 18 Phylo Pastry sheets can be used

Shell sealer: mix 1 tbsp of corn flour with 3 tbsp of water and keep aside.

For filling

2 large potatoes, boiled & mashed
¼ cup peas, blanched
1 tbsp olive oil
1 tsp red chilli powder
¼ tsp cumin seeds
1 onion, chopped
2 green chillies, finely chopped
A pinch garam masala
½ tsp dry mango powder (amchur)      
2 tbsp coriander leaves, chopped
Salt to taste


  • Mix all the ingredients together in a bowl and knead about 10 minutes to smooth, stiff dough. 
  • Let it rest, covered with a damp cloth, for 10–15 minutes.
  • Heat a non-stick pan and add the cumin seeds and after they start to splutter, add the onion and chillies until softened.
  • Add the green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt. Stir well. 
  • Add the blanched green peas and cook for 5 minutes on a low heat. 
  • Add the coriander leaves and mix. Let the mixture cool and divide into equal portions. Preheat the oven to 200° C. Divide the dough into equal portions and roll them into balls. 
  • Roll them out into thin circles, and then cut each circle in half.
  • Shape each half into a cone and fill it with about one tablespoon of the potato mixture. Seal the edges well. Lightly brush ghee onto the samosas.
  • Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them every 5 minutes. 
  • Serve hot with green chutney.


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