Baked Samosa with Onion Potato Filling
For the outer layer
All purpose flour / Maida - 1 cup
Wheat flour - 1/2 cup
Shortening / Vanaspati - 3 -4 tsp
Salt to taste
Ajwain / Bishop's weed -1 tsp
For the stuffing
Potatoes - 2 medium
Onion - 1 medium
Red chili powder - 1/2 tsp
Chat Masala - 1/4 tsp
Cumin powder - 1/4 tsp
Kala Namak a pinch
Amchur a pinch
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
How to Bake Samosas
For the outer layer,
Take the flours along with salt, ajwain, vanaspati in a bowl. Crumble well. Then slowly add water and knead to a pliable dough. Cover with wet muslin cloth and let it rest for 30 mins.
For the Stuffing
Microwave potatoes for 8 mins, soak and peel. Heat a non stick pan with oil Saute finely chopped onions, add mashed potatoes, all the spice powders and mix well. Keep it aside.
Pre heat the oven at 185 Deg C
For making the Samosas:
Knead the dough again. Divide into small balls, dust with flour and roll out to thin 1 inch discs.
Trim with knife on all the sides. cut into two inch strips. Place a small portion of the stuffing and fold over the stuffing to make a triangle.
Continue with all of the balls. Grease on top. Arrange on a greased tray and bake at 185 Deg C for 30 mins.
For folding the samosas, please refer how I folded in Potato Peas Mini Samosa.
Personally feel if we are dieting we can venture into this baking business, I liked it a lot. It's hard to convince six year olds about healthy eating. But Konda loves these sorts.
And yes, it also depends how many you bake at a time. If you bake more in one shot, it surely helps.