BAKED ONION SAMOSA
Samosas are the most loved Indian snacks but also have the reputation of being
loaded with calories so some of us end up not having this yummilicious
snack. The easiest solution is to bake
them and continue to enjoy the ‘badnaam’ samosa. I was skeptical initially about baking
samosas but when I tasted them I knew I am never going back to the fried ones.
For all the samosa lovers like me I also have recipes for Hyderabadi Irani Samosa and Spinach Corn Cheese Samosa.
Preparation Time : 30
minutes
Cooking Time : 45 minutes
Yields
: 20 mini
samosas
Ingredients
for Samosa Dough:
1 cup whole wheat flour/atta + 1 tbsp (To make water & atta paste)
1 tsp olive oil
A pinch of salt
Ingredients
for Samosa Filling:
3 large onions chopped
1 ½ tsp red chilli powder
1 ½ tsp coriander powder
1 tsp chat masala
1 tsp oil
2 tbsp chopped coriander
Salt to taste
Oil for brushing the samosas
Method:
Knead soft dough with whole
wheat flour/atta, oil and salt using water.
Cover and rest the dough
for half an hour.
Make a paste with a tablespoon
of whole wheat flour/atta and water. This paste will be used to seal the samosa
edges. Set aside.
In a bowl combine
chopped onion, red chilli powder, coriander powder, chat masala, salt and
chopped coriander.
Divide the dough into
equal parts.
Dust the kitchen surface
with flour and roll each portion of dough into thin sheets. Try to make the sheets as thin as possible
since it will enable in having crispier samosa.
Cook the sheets for 10
seconds on each side over a pre-heated griddle/Tawa. Ensure that no brown spots
appear
Cut them into long
rectangular sheets with approximate width of 3 inches.
Fold the sheet into a
cone/triangle, stuff the filling and seal the samosa edges carefully with the
flour paste. Any gaps may lead to oozing out the stuffing.
Pre Heat the oven at 200
deg C.
Line the baking tray
with parchment paper, skip this step if you have non-stick baking tray.
Place the samosa on the
baking tray and brush them nicely with oil on both the sides.
Bake the onion samosas
for 15 minutes at 200 deg C on each side or until the samosas get a golden
brown color. Do not forget to keep a
close eye since the samosas might get ready before set time.
Serve crispy Baked Onion Samosas with a cup of hot
chai/tea.
