Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
For the Samosa wrappers
- 1 cup all-purpose flour/Maida (Makes around 8 pies)
- 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp celery seeds (ajwain)
- 1/4 teaspoon salt
- 3 tablespoons oil
- 1/3 cup lukewarm water
For the stuffing
- 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
- 1/4 cup green peas (fresh/frozen)
- 1/2 teaspoon cumin seeds
- 2 green chilies finely chopped
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 2 tbsp chopped cilantro
- 1 tbsp fresh lemon juice
- Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
- Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
- Cover the dough with a damp cloth and let it rest for at least 15 minutes.
- Heat the oil meant for the stuffing in a pan.
- Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
- Sauté for a min, add the coriander powder, garam masala and salt and mix well.
- Add the boiled & mashed/diced potatoes. Mix with a light hand.
- Turn off the heat; add the chopped cilantro and lemon juice and mix.
- Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
- Knead the dough for a minute.
- Divide the dough into 2 parts (1 part 3/4 of the dough)
- Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
- Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
- Place stuffing into the samosa wrappers lined in the pan.
- Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
- Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
- Allow them to cool on a wired rack for 2-3 min.
- Enjoy hot with some hot sauce / Mint Chutney.
- Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
- Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!