Baked Aloo Samosa

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An Indian speciality that can make tea time more pleasurable.

Ingredients:

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

Method:

• 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.