Baked Samosa Recipe – Flavourful Vegetable Samosa
Why take healthy ingredients and ruin their goodness by deep frying them? Our baked samosa recipe uses 100% whole wheat flour and yields samosas that taste as good as the deep fried ones. We are not very crafty with our hands, yet we will show you a simple and uncomplicated way of making a good samosa.
Most Indian samosas carry vegetable fillings such as potatoes, carrots and green peas. Where as the Iranian and Pakistani variants are filled with minced lamb, goat and beef. In our baked samosa recipe we will use a simple ginger-potato filling. Click here for the recipe.
Our baked samosa recipe will yield 2 samosas, with 221 kilocalories in each. To follow our baked samosa recipe, you will need the ingredients listed below,
Ingredients, Measurements & Nutritional Values
| Samosa Pastry | |
| Whole Wheat Flour | 50 grams for dough |
| 10 grams to dust | |
| Carom seeds (Ajwain) | 1 teaspoon |
| Turmeric powder | 1 teaspoon |
| Salt | A pinch |
| Sunflower oil | 1 tablespoon |
| Water at 50ºC (122ºF) | 15 to 25 ml |
| Stuffing | |
| Ginger potato stuffing | 100 grams |
Click on the nutritional chart below to zoom
Facts
- Carom seed is an antispasmodic which relieves spasms. It also alleviates pain and inflammation caused by arthritic and rheumatic diseases.Fiber in whole wheat flour offers relief from irritable bowel syndrome.
- Potatoes contain minerals such as potassium, calcium and magnesium that naturally decrease blood pressure.
Video Walk Through : Baked Samosa Recipe – 100% Whole Wheat
Instructions : Baked Samosa Recipe – 100% Whole Wheat
- Add whole wheat flour to a mixing bowl.
- Add carom seeds, turmeric powder, very little salt and sunflower oil. Mix everything thoroughly.
- Add water at 50ºC (122ºF) little by little until you form a soft non sticky dough ball. Mostly you would need about 25 grams of water for 50 grams of whole wheat flour. This may increase or decrease by a few grams depending on your climatic conditions and the quality of flour.
- Cover and refrigerate the dough for an hour.
- After an hour, divide the dough into two halves.
- Dust a rolling surface with whole wheat flour or wheat bran and roll the dough into a tortilla.
- Halve the rolled out tortilla. These are your samosa shells.
- Scoop a healthy serving of the ginger-potato filling and place it in the middle of the halved tortilla. Click here or on the respective hyperlink for our ginger potato filling recipe.
- Brush the top back edge of the tortilla with water. Fold the top edges over the filling and seal them to form a cone.
- Now brush some water over the bottom edge. Fold and seal it too. Watch our YouTube demonstration above to understand better.
- Transfer them to a baking tray or an oven proof skillet.
- Send them into an oven preheated to 225ºC (437ºF) for 15 minutes.
Serve these baked samosas as is or with any chutney, sauce of your choice.
Baked Samosa Recipe with 100% Whole Wheat, another healthy recipe, the hissing cooker way.
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