Baked Mini Samosa – Baked triangular outer-shell (made with refined flour) stuffed with a dry filling ( consisting of crushed bhujiya, coriander seeds, fennel seeds, dry mango powder, grated coconut, cashewnuts, raisins and a few powdered spices) .
Samosa is one such snack which almost everyone loves to gorge on. Since the time we moved to Pune , I have missed eating a good samosa which has a spicy potato filling, free of garlic. So, I decided to make them at home. I also experimented by baking a few of them. Believe me when I say this, baked samosas were very crisp and delicious. They were liked much more than the deep-fried ones. As samosas with potato filling can not be stored, I decided to bake them with a dry-filling.
So, one thing led to another and I ended up making a container full of crispy baked mini samosas for our tea-time snacks. I will now share the recipe so that you can bake them and enjoy their scrumptious taste.
You can store them in an airtight container for a week.
- 1 Cup Refined Flour
- 1/2 Tsp Carom Seeds
- 2 Tbsp Oil/Ghee
- 3-4 Tbsp Water ( For kneading dough )
- 1 Tbsp Oil
- 1/2 Cup Masala Bhujiya ( Coarsely crushed )
- 1/2 Tsp Asafoetida
- 3/4 Tbsp Coriander Seeds
- 3/4 Tbsp Fennel Seeds
- 1/2 Tbsp Sesame Seeds
- 1/3 Tsp Red Chilli Powder
- 1/2 Tsp Garam Masala
- 1 1/2 Tsp Dry Mango Powder
- 12 Cashewnuts ( Chopped )
- 18 Raisins ( Chopped )
- 2 1/2 Tbsp Grated Coconut
- 3/4 Tbsp Powdered Sugar
- 1 Tbsp Oil
- Add refined flour, carom seeds, salt and oil/ghee to a big bowl and mix properly. I used oil. Rub flour mixture with hands till you get a crumbly texture.
- Add water one tablespoon at a time and knead a firm dough. I needed 3 1/2 tablespoons of water to knead it. Amount will vary according to the quality of refined flour.
- Keep it covered with a damp kitchen towel for 30-40 minutes.
- Divide dough into 8 equal portions and roll them into balls.
- Flatten each ball and roll it thin.
- Cut it into 2 equal portions resembling a semi-circle.
- Keep one portion aside and keep the other one on a flat surface with circular side facing towards you.
- Brush half right side of horizontal part with water. Shape it into a cone in such a manner that both edges overlap each other a bit.
- Stuff with approximately one tablespoon filling.
- Seal both edges using water.
- Repeat the process with remaining portions and keep them covered with a damp cloth.
- Arrange them on a baking tray and brush oil gently on all sides of samosa.
- Bake at 180°C for 25 minutes in a preheated oven.
- After 10-12 minutes of baking, again brush samosas with oil and continue to bake.
- Once they are baked, consume immediately or store in an airtight container once they are cooled down.
- Crush masala bhujiya coarsely with hands.
- Heat oil in a pan and add asafoetida.
- Add coriander seeds, fennel seeds and sesame seeds.
- Once they are slightly browned, add grated coconut.
- Cook for a minute and add bhujiya along with chopped dry fruits.
- Also, add red chilli powder, garam masala, dry mango powder, sugar and salt. Be careful with quantity of salt as bhujiya also has salt in it. If you are using plain bhujiya, increase the amount of red chilli powder as per taste.
- Mix all ingredients properly and cook for two minutes.
- Turn off the heat and let mixture cool down.
- If mixture seems too dry, mix 1-2 teaspoons of water just to bind it together. Do not add too much water.