Who does not enjoy Punjabi samosas? For any Indian party or function, you will always find Punjabi samosas served as an appetizer. Here is a healthy version where the samosas are baked instead of deep fried. Incorporating the oil into the flour with your fingertips to resemble a crumbly texture is important to achieve the crispy crust.
Baked Punjabi Samosas
(Makes 20)
Dough
Ingredients:
2 cups white flour
3/4 cup cold water
1 tablespoon oil
1 teaspoon carom seeds or ajwain
1 teaspoon salt
In a bowl, add flour and oil. With fingertips, rub the oil with the flour to get a crumbly mixture. Add carom seeds and water. Knead to a stiff dough. Cover and keep dough aside to rest.
Filling
Ingredients:
4 large potatoes (boiled)
1 tsp chilli powder
1 tsp cumin seeds
1 tbsp coriander powder
1 tbsp garam masala powder
handful coriander leaves (finely chopped)
juice of half a lemon
2 tablespoons oil
salt
Method:
Cut boiled potatoes into tiny cubes. Heat oil in a pan on medium heat and add cumin seeds followed by other spice powders. Saute spices for few seconds and add potatoes. Stir and mix well. Add salt, lemon juice and coriander leaves. Cook on low flame till mixture well heated. Shut off flame and allow mixture to cool.
Preparation of Samosas:
Divide dough into 10 equal balls. Roll each ball into a circle and cut into half. Take a semi circle, bring the straight edges together and seal with water to form a cone. Fill with potato filling and seal the top with water after making a pleat on the outer top edge to form a backbone. With this backbone, you can bend the samosa at the edge, enabling it to stand upright.
Baking:
Preheat oven to 400 F or 200 C. Grease a baking tray with oil and place samosas. Brush the top of each samosa with oil. Bake for 20 to 30 mins till brown and crisp. Serve samosas with tamarind chutney.
(Makes 20)
Dough
Ingredients:
2 cups white flour
3/4 cup cold water
1 tablespoon oil
1 teaspoon carom seeds or ajwain
1 teaspoon salt
In a bowl, add flour and oil. With fingertips, rub the oil with the flour to get a crumbly mixture. Add carom seeds and water. Knead to a stiff dough. Cover and keep dough aside to rest.
Filling
Ingredients:
4 large potatoes (boiled)
1 tsp chilli powder
1 tsp cumin seeds
1 tbsp coriander powder
1 tbsp garam masala powder
handful coriander leaves (finely chopped)
juice of half a lemon
2 tablespoons oil
salt
Method:
Cut boiled potatoes into tiny cubes. Heat oil in a pan on medium heat and add cumin seeds followed by other spice powders. Saute spices for few seconds and add potatoes. Stir and mix well. Add salt, lemon juice and coriander leaves. Cook on low flame till mixture well heated. Shut off flame and allow mixture to cool.
Preparation of Samosas:
Divide dough into 10 equal balls. Roll each ball into a circle and cut into half. Take a semi circle, bring the straight edges together and seal with water to form a cone. Fill with potato filling and seal the top with water after making a pleat on the outer top edge to form a backbone. With this backbone, you can bend the samosa at the edge, enabling it to stand upright.
Baking:
Preheat oven to 400 F or 200 C. Grease a baking tray with oil and place samosas. Brush the top of each samosa with oil. Bake for 20 to 30 mins till brown and crisp. Serve samosas with tamarind chutney.