Baked Samosa/ Wheat Flour Samosa/ No Oil

Indulging into deep fried samosa is always a pleasure followed by guilt pangs. You never want to miss out on samosas living in India but the copious amount of fat makes you wonder whether you need to deprive yourself of this delicious recipe. While baked samosas are equally easily available in Mumbai , I have my doubts regarding the way they are made. I think most end up using rough pastry for the cover which makes them crispy and tastier. But then we are not really eliminating the fat in it.
Additionally the refined flour makes your cringe further.

This week, for blogging marathon, I will be sharing 3 guilt free indulgences with you all , kicking off with the classic indian punjabi samosa. 

for stuffing
2 large boiled potatoes
1 cup boiled green peas
1 tspn ginger garlic paste
1 tspn green chilly paste
1 tspn garam masala
1 tspn crushed fresh mint/ pudina
1 tspn dry mango powder
1 tspn coriander/cumin powder
1 sprig chopped fresh coriander leaves
salt to taste
for the cover
2 cups Whole wheat flour/ Spelt flour
2 tbsp Vegetable oil
a pinch of baking soda

1 tspn crushed caraway seeds/ ajwain
salt to taste
1) Peel the boiled potatoes and mash them roughly .
2) Add all the other ingredients one by one and continue mashing and mixing the potatoes.
3) When the stuffing is ready, set it aside
4) For the outer cover, mix the flour with rest of the ingredients and add water as needed to bind a semi-stiff dough. Rest it for 20 min
5) Pinch out walnut size balls of the dough. Roll them out flat into a disc.
6) Cut the disc into 2 halves.
7) Make a cone of one of the half, fill it with the stuffing as much as it can hold.
8) Pinch the base , about 1 cm in thickness. Make it stand on the base such that the cone point , is sitting upright.
9) Repeat for rest of the dough
10) Preheat the oven at 200 c for 5-10 min
11) Place the samosas on a lined baking sheet.
12) Brush them with oil
13) Bake them for 15-18 min or until the outer layer starts turning brown.
14) Reduce the oven to 160 and let it stand for another 2-3 min. This will make the cover slightly hard to get the right texture

Enjoy with mint chutney or tomato ketchup


praba said…
nice baked samosas..really a gift for samosa lovers ...I too have a baked aloo bonda recipe for next week's guilt free indulgence...
Kalyani said…
It's 11pm now , but i don't mind biting into one ! Looks great. Next time please put up a tutorial of step by step pics, I never am able
To make them stuffy as well as sit up straight while baking ;-))
Suma Gandlur said…
The baked version makes it guilt free retaining the yumminess of samosas.
Harini R said…
I love the baked samosa and you sure have made them healthier. Would love to take a bite!
Samosas ! Baked version and wheat flour! Wow! Can i come over?
Who would resist those perfectly baked samosas.
Srivalli said…
Ah wonderful my favorite snack all guilt free..very nicely baked Pradnya..
Priya Suresh said…
Wow, give me that plate, cant resist to those baked samosas, drooling here.
Chef Mireille said…
I've made samosas many times and always bake them..I've never done the fried version and definitely a guilt free indulgence - looks great!
Padmajha said…
Guilt free indeed! I have been wanting to try the baked version but somehow that never seems to happen!
Baked samosas are such a delicious treat. A favorite in my house.
Definitely a guilt free one! I can eat this all day :)
Looks super delicious. I always struggle with the shape, it ends up like a kachori or just a flab of dough rolled around the veggies.:(
Pavani said…
Wow, your baked samosas with whole wheat flour looks sooooooo good. You are tempting me to try these real soon.
Archana said…
Guilt free indulgence. These look yum Pradnya.
Sowmya :) said…
You have smoked out all the guilt in the oven....amazing

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