Baked Samosa
by Tarla Dalal
baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images.
Who doesn’t love samosas? Even though all of us feel a wee itch of guilt while biting into a Punjabi samosa, the rush of fun, excitement and memories that it brings back totally overrides such negative emotions! We have modified the deep fried Punjabi Samosa recipe to a Veg healthy Samosa made from whole wheat flour.
These baked samosa are healthier than regular ones, but every bite remains as exciting as ever. It is also quite convenient, because you can bake the samosas at one shot instead of deep-frying them few at a time.
To make Punjabi baked samosa , first we will prepare the outer covering. Combine whole wheat flour, ghee and salt together in a deep bowl and add enough water to make a firm dough. Ghee or moeen will help in getting the covering crusty. Keep aside covered with a wet muslin cloth or a plate for 15 minutes. Further, for the baked samosa stuffing, heat the oil in a deep non-stick pan and add the cumin seeds. Add the potatoes and sauté for 2 minutes. Add the ginger-green chilli paste to enhance the taste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes. You can add chaat masala if you do not have amchur powder. Cool the mixture completely. Next, to proceed making baked samosa, divide the dough into 10 equal portions. Roll a portion into a ball and flatten them between your palms. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling. Divide each chapati into 2 halves, make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing. Seal the edges carefully using a little water. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf ) for 15 minutes. Turn them over and bake again for 15 minutes. Serve the baked samosa immediately with pudina chutney.
We have also replaced maida with whole wheat flour to improve the health quotient. To make the baked samosas healthier, cut the potatoes amount and replace with green peas. You need to keep one thing in mind though – these samosas must be served immediately as they get soft and soggy after a while.
So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai.
Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.
Baked Samosa recipe - How to make Baked Samosa
Preparation Time: Cooking Time: Baking Time: 35 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 20 samosas
For The Baked Samosa Chapatis
1/2 cup whole wheat flour (gehun ka atta)
1/4 tbsp melted ghee
a pinch salt
For The Baked Samosa Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 1/2 cups boiled , peeled and mashed potatoes
1 tsp ginger-green chilli paste
salt to taste
1 tsp dried mango powder (amchur)
1/2 tsp chilli powder
5 tbsp boiled green peas
1 1/2 tbsp finely chopped coriander (dhania)
Other Ingredients For Baked Samosa
2 tsp oil for brushing
For Serving With Baked Samosa
pudina chutney
For the baked samosa dough
- For the baked samosa dough
- Combine all the ingredients together in a deep bowl and add enough water to make a firm dough.
- Keep aside covered with a wet muslin cloth or a plate for 15 minutes.
For the baked samosa stuffing
- For the baked samosa stuffing
- Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
- Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
- Cool completely.
How to proceed to make baked samosa
- How to proceed to make baked samosa
- Divide the dough into 10 equal portions.
- Roll a portion into a ball and flatten them between your palms.
- Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling.
- Divide each chapati into 2 halves, make a cone from each half.
- Stuff each cone with approx. 1 tbsp of the stuffing.
- Seal the edges carefully using a little water.
- Repeat with the remaining dough and stuffing to make 19 more samosas.
- Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf)for 15 minutes.
- Turn them over and bake again for 15 minutes.
- Serve the {span class="bold1"}baked samosas {/span} immediately with phudina chutney.
Like Baked Samosa, then
- Like baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | Deep-fried snacks are always lip-smacking but, a healthier version made by baking them, makes them ideal for people dealing with various health-issues. Here are some popular snacks made by baking :
Dough for Baked Samosa
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For preparing the dough for outer covering of Baked Samosa (Punjabi Baked Samosa), in a deep bowl, take whole wheat flour.
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Add the ghee. You can even make use of oil. The addition of fat moen/ moyen to dough helps in making the outer crust flaky.
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Add a pinch of salt.
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Use fingertips and make a crumble like mixture.
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Gradually add 1/3 cup approx. water to combine all the ingredients. If it binds well and forms a shape then the dough is ready to work. Knead to make a firm dough.
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Knead Baked Samosa dough using ¼ tsp oil till smooth.
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Keep aside covered for 15 minutes. Make use of a lid or damp cloth to cover the baked samosa dough.
For the covering of baked samosa
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For the covering of baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | divide the dough into 10 equal portions.
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Roll the portion into round balls and flatten them between your palms.
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Roll out each portion into 4:3 oval thin chapatis.
For the stuffing for Baked Samosa
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For the stuffing of baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | heat the oil in a broad non stick pan.
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Once the oil is hot, add the cumin seeds. You can even add coarsely crushed coriander seeds.
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When the seeds crackle, add the potatoes. We have boiled the potatoes in a pressure cooker and peeled & mashed them before adding.
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Mix well and sauté on a medium flame for 2 minutes.
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Add the ginger-green chilli paste, salt.
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Add the dry mango powder. If you don’t have aamchur, then add lemon juice to the baked samosa stuffing to make it chatpata.
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Add the chilli powder to the Baked Samosa filling. You can adjust the quantity as per the spice you can handle.
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Add the green peas to the Baked Samosa filling. The peas are boiled and whole, you can even coarsely crush them before adding.
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Add the coriander to the Baked Samosa filling.
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Add Salt to the Baked Samosa filling.
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Mix well and sauté the Baked Samosa filling for another 2 minutes. Cool completely.
How to make baked samosa
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For the baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | preheat the oven at 200º C (400ºF). Grease a baking tray with 1tsp peanut oil. You can even use ghee greasing.
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Divide each chapatti into 2 halves using a sharp knife.
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Make a cone from each half.
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Stuff the cone with approx. 1 tbsp of stuff of the Baked Samosa stuffing. While stuffing ensure that you are pressing it lightly with the spoon till the bottom of the cone and there are no air pockets in it.
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Seal the edges carefully using a little water. Keep aside.
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Repeat with the remaining chapati halves and stuffing to make 19 more whole wheat Baked Samosas.
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Arrange the atta ke samose on a greased baking tray.
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Brush the samosas with oil.
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Bake in a pre-heated oven at 200ºc (400ºf) for 20 to 25 minutes.
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Serve the baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | hot with pudina chutney.
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Baked Samosa with Mixed Sprouts is my another favorite healthy snack.
Frequently asked question for baked samosa
- Q. Can i store baked samosa for 2 weeks? A. It is not advisable to store the samsosas for such a long period of time! The potatoes and peas might become stale.
- Q. How to put the stuffing in baked samosa ? A. Stuff the cone with approx. 1 tbsp of stuff of the Baked Samosa stuffing. While stuffing ensure that you are pressing it lightly with the spoon till the bottom of the cone and there are no air pockets in it.
| Energy | 32 cal |
| Protein | 0.7 g |
| Carbohydrates | 4.2 g |
| Fiber | 0.7 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 29.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.6 mg |
| Folic Acid | 2.6 mcg |
| Calcium | 3 mg |
| Iron | 0.2 mg |
| Magnesium | 7.1 mg |
| Phosphorus | 17.2 mg |
| Sodium | 1.7 mg |
| Potassium | 29.4 mg |
| Zinc | 0.1 mg |
It turned out perfect for me. I want to make them for a occasion in large quantity so is there a tip if can bake them prior and then they turn out soggy I have only one 1 oven so what can I do that it doesn’t make them soggy for later use
My worst culinary disaster Turned out hard as rock and inedible I tried to follow recipe exactly and baked in convection microwave oven
I tried this in microwave at 180° for 15 mins they became tooo crispy or hard I would say ..not soft at all the way I wanted...what would have gone wrong?
Can I store this for two weeks?
Wht if we dont have the baking tray? Any other option to bake in microwave oven
I tried it with a slight change and it turned out great. The little change was that I did not cook the cha patios on tava. Instead I directly made samosas of rolled chapatis, brushed them with olive oil and baked them in the oven till golden brown. It was very crispy and of course healthy too :)
It is delicious and could be eaten guilt free.
Tried this out and somewhat not so much happy with it.It did not appear as shown in the picture and moreover who are so much diet conscious it is ok for them, but for the rest we will have to compromise with the taste.It is not giving that taste which we get from the samosas which are deep fried!