Step 1: prepare the dough or pastry
In a bowl mix (1 cup) whole-wheat flour + (½
tspn) salt + (½ tspn) carom seeds or thyme or oregano (optional). Then make a well
in flour and add (1 tbspn) luke warm ghee + (½ cup) cold water. Knead into a dough on a flat plate or flat floured
surface. Add (1 tbspn) olive oil and knead again. Cover with cling film or damp
tea towel and keep aside at room temperature for 30 minutes.
After 30 minutes knead again and divide the
dough into 4 equal pieces. Roll each piece in a ball. So there will be four pastry balls. Cover them with cling film or damp tea towel.
Step 2: Prepare the filling
Heat (3 tbpsn) oil in a pan, add crushed ginger
(1 inch washed and peeled ginger) + (1 tspn) cumin seeds + (1 tbspn) crushed
fennel seeds + (1 tbspn) crushed coriander seeds. Now add boiled potatoes diced
(2 nos medium size) + (4 tbspn) green peas. Mix well. Add salt to taste + (1 tspn) dry mango powder + (1
tspn) chaat masala + (½ tspn) rock salt + (1 tspn) black pepper. Stir
well until potatoes are covered well. Close the lid and let it simmer on low
heat for 30 mins until cooked. Leave it to cool.
Step 3: Pre heat oven
Preheat oven to 200 degrees Celsius with fan. Grease
baking tray and keep it aside.
Step 4: Prepare
samosas
Using little oil on a rolling pin (so that it doesn’t stick to the dough),
roll out one dough ball into a 10 cm circle. (roll out medium, not very thin circle).
Then using a knife cut this circle along the diameter (center- diameter) into two
equal parts. Bush the flat straight edge with little water and bring the corners
together to form a cone shape. Give it a good pinch at the peak of the cone. Slightly
press the sealed edges of cone till they are shut. Fill with (1 tbspn or 2
tbspn) filling mixture (depending on the size of the samosa). Dampen top open
end of the cone with water. Slightly press the two damped edges together to
seal and this forms the broad end of the samosa.
One pastry/dough
ball portion will make two samosas. Repeat with the remaining three dough balls.
Step 5: Baking
Place all the samosas on a baking tray. Bake in
the centre of the oven for 25-35 mins until crisp and golden brown. Turning halfway
through the baking time
To serve, place samosas on a large serving
plate and serve them with mint or tamarind chutney or just enjoy them with your
afternoon hot cuppa.
Recipe: Vegetarian
Preparation time : 30 mins
Baking time : 25- 35 mins
Serves : 4 - 8
All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.
Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.
