Baked samosa

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Baked samosa.

4 Potatoes medium size

1 Onion finely chopped

1/4 cup green peas

1 small piece ginger, grated

2 tsp fresh lime juice

1 garlic grated

2 green chili (or to taste)

10-15 dried pomegranate (anardana) seeds (optional)

1/4 cup coriander (cilantro) leaves, finely chopped

8-10 raisins/cashew nuts

1.5 cup plain flour, bleached (maida)

Spices:

1/2 tsp garam masala (or to taste)

1 tsp red chili powder salt to taste

2 tsp Coriander seeds

Preparation

Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the

potatoes and add chopped onion, ginger, garlic, green chili, peas,

coriander, lime juice, red chili powder, garam masala, salt, cumin seeds,

anardana, and raisins/cashew nuts. Mix well.

Filling:

Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make

stiff dough. Make small smooth balls and roll each ball to about 4 " circle.

Roll it more on one side to 10 " to give it an elliptical shape. Cut it into

half to get two pieces of 4 " x 5 " size (approx.). This will produce true

samosa shape.

Dampen half the edge of 4 " side of the piece. Hold both the corners of this

side in your both the hands using thumb and a finger and bring damped

portion beneath the undamped portion. Press and seal to give it a hollow

cone shape.

Fill the samosa masala into the cone and seal the remaining two sides (bring

the longer side closer to the other side) by dampening with water, enclosing

the masala completely. This side will form the base of the samosa. Your

finished samosa should stand on this base. Fill all other pieces to form

similar triangular shape samosa.

In the final step these samosas can either be baked or deep fried.

Filled Samosa

Preheat an oven to a temperature of 400 degree F. Place samosa in the owen

and reduce the temperature to 300 degree F. In about 45 minutes crisp

samosas would be ready (keep an eye on the samosa so that they are

uniformely baked to a light brown colour).

Serve samosa warm with tomato sauce or coriander chutney.

Note:

Any leftover samosa can be kept in fridge for a few days. Heat them in an

oven before serving.

Preserve unbaked or unfried samosa (i.e. filled samosa) in freezer for a few

weeks.

Samosa is very good for picnics or during long-drives in cars.

Small size samosa is a very good entree item.

 

Regards,

Carolyn Mullin

Oxnard, California USA