For outer part of samosa
- 1 cups Whole wheat flour (atta)
- 1 cup all-purpose flour (maida)
- 2 tablespoon oil
- Salt to taste
For Potato Stuffing
- 4 medium potatoes (cut into small cubes)
- ½ cup peas (fresh or frozen)
- 1 tsp ginger paste
- 4 green chillies, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp dry mango powder
- ½ tsp garam masala powder
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp mint leaves, finely chopped
- 1 tsp oil
- Salt to taste
Method (How to make baked samosa at home)
- Mix wheat flour and maida, add oil and salt mix nicely with hands.
- Gradually add water and knead into a soft and smooth dough. Cover the dough with damp cloth and leave to rest for about 15 minutes.
- Heat 1 tsp oil in a non-stick pan and add cumin seeds. Allow the seeds to sizzle and splutter.
- Add ginger paste along with fine chopped green chillies. Stir and chopped mix potatoes.
- Add salt to taste and remaining spices. Sprinkle little bit of water, cover and leave to cook until potatoes tender, it will take about 10 minutes.
- Add the green peas and cook for 5 more minutes on a low flame. Finally mix chopped coriander and mint leaves keep the mixture aside to cool down.
- Preheat the oven at 220 degrees F. Divide the dough into lemon sized pieces and spread some flour on the surface in which you are going to roll out the samosa.
- Roll them out into a thin circles of about 5 inch diameter and about 3mm thick. Cut each circle in half and dampen the edges with water. Shape into an ice cream cone and stuff 2 tsp with the potato filling. Seal the open part using some water on the edges.
- Repeat the process until all the balls has been used up.
- Arrange the samosas on a baking tray.
- Bake in preheated oven for 20 minutes, turning them once halfway through cooking until lightly browned.
- Serve hot with green mint-coriander chutney or with sauce.