This recipe for the real deal uses a ready pastry shortcut and the oven, instead of the deep fat fryer. If you fancy a project this week, make a batch, and enjoy freshly out of the oven. So here I am today with a yearning for vegetable samosas and the need to share it with all of you, friends. It might seem a little daunting at first but fight that feeling. It’s not daunting at all. What we have here is nothing but delicious pockets of curry flavored potatoes and peas. By baking these guys instead of the traditional frying, it means we can eat a lot of them (all perhaps) without feeling all that excess guilt.
For The Samosa Strips
1 cup All purpose Flour and 1/2 cup whole wheat flour
1 Tbsp Oil
a pinch salt
1/4 tsp carom seeds
1/4 tsp oil for kneading
For The Stuffing
2 cups boiled, peeled and chopped potatoes
1/2 cup boiled green peas
1/4 Cup Carrot, diced and par boiled
1/4 cup Onion, chopped (If you have Spring onion, I will prefer them the most, I dont have them in my fridge bucket, So :( )
1 tsp ginger-green chilli paste
1/4 tsp Garam masala
1 tsp chilli powder
4-5 chopped mint leaves
2 tbsp finely chopped coriander
1/4 tsp sugar (Optional)
1/2 tsp Lemon juice
Salt to taste
For the dough
1. Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
2. Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
For the stuffing
1. Take a Bowl, add Boiled Potatoes (Normally, we take oil and Saute our Stuffing in with Onion and make Masala), Here I am not sauteing anything just mixing all the ingredients together, seasoning them and stuffing is ready...Trust me this will also taste delicious.
How to Make Samosa
1. Divide each chapati into 2 halves, make a cone from each half.
2. Stuff each cone with a portion of the stuffing.
3. Seal the edges carefully using a little water. Keep aside.
4. Repeat with the remaining chapati halves and stuffing to make more samosas.
5. Arrange on a greased baking tray and give the samosa a wash of Oil with brush and bake in a Pre-heated oven at 200ºc or 20 to 25 minutes. Serve hot with Pudina chutney.