While bloghopping this morning, I came to know about this interesting event called From Fried To Favourite started by Nupur of UK Rasoi, seriously I wanted to join this group and mailed her.For my surprise,she invited me to join this group of bloggers.The main aim of this challenge is to try deep fried different dishes as either baked or steamed but not as deep fried I am feeling great to participate this event.
This month's challenge goes for baked samosas or onion rings. Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', that actually banned in my kitchen. Samosa are my hubby's all time favorite. He loves them so much that he can eat them at anytime of day. But as they are deep fried I always try to avoid them. So I thought of trying them in a different way avoiding deep fry i.e. baking and to my surprise it came out very good. I devour the samosa, savoring the spicy and hot filling. So i thought of sharing it with you all....
Ingredients :-
All purpose flour - 2 cups
Margarine - 2 tbsp
salt - 1 tsp
Water
For the stuffing ~
Potatoes - 2 large
Peas - 1 cup
Onion - 1 large
Green chillies - 1 large [Optional]
Turmeric powder -1/4 tsp
garam masala - 1/2 tsp
Kitchen king masala-1/2 tsp
Cumin - 1 tsp
Oil - 1tsp
Ingredients:
For dough ~
1 cup All purpose flour (maida)
1 pinch black cumin seeds
1tsp Oil
Water
Salt
Method :-
In a bowl, mix together the flour, black cumin seeds, salt and oil. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep aside for 1/2 hour.Keep it cling wrapped to avoid drying.
For filling~
3 medium Potatoes
4-5 small Green chilli (finely chopped)
1tsp Ginger (minced)
1 tsp cumin seeds
1/4tsp Turmeric powder
2tsp Coriander powder
1tsp Chilli powder
1tsp Cumin powder
1/2tsp Chaat masala powder
1tbsp Cilantro (chopped)
Salt
1tbsp Oil
Method : -
Boil and peel the skin of the potatoes. Also cut them into small cubes and keep aside.
Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
Heat oil in a skillet, add cumin seeds, followed by ginger. Saute for a min. Add green chillies, continue sautéing, then add turmeric powder.
Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.
Then add the cubed potatoes along with salt and cook for a couple more mins.Switch off and let it cool.
How to stuff:
Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.
On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.
Now, stuff about a tbsp filling and start bringing the edges together and seal them with a fork.
Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with sprayed with oil.
Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.
Serve hot with ketchup.
Tips:
Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
Bake for another 4-5 mins for extra crispier samosas.
This month's challenge goes for baked samosas or onion rings. Samosa is a popular Indian snack, triangular shaped, made with all purpose flour, stuffed with a spicy (veg/non-veg) filling and deep fried to a golden brown color. 'Deep frying', that actually banned in my kitchen. Samosa are my hubby's all time favorite. He loves them so much that he can eat them at anytime of day. But as they are deep fried I always try to avoid them. So I thought of trying them in a different way avoiding deep fry i.e. baking and to my surprise it came out very good. I devour the samosa, savoring the spicy and hot filling. So i thought of sharing it with you all....
Ingredients :-
All purpose flour - 2 cups
Margarine - 2 tbsp
salt - 1 tsp
Water
For the stuffing ~
Potatoes - 2 large
Peas - 1 cup
Onion - 1 large
Green chillies - 1 large [Optional]
Turmeric powder -1/4 tsp
garam masala - 1/2 tsp
Kitchen king masala-1/2 tsp
Cumin - 1 tsp
Oil - 1tsp
Ingredients:
For dough ~
1 cup All purpose flour (maida)
1 pinch black cumin seeds
1tsp Oil
Water
Salt
Method :-
In a bowl, mix together the flour, black cumin seeds, salt and oil. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep aside for 1/2 hour.Keep it cling wrapped to avoid drying.
For filling~
3 medium Potatoes
4-5 small Green chilli (finely chopped)
1tsp Ginger (minced)
1 tsp cumin seeds
1/4tsp Turmeric powder
2tsp Coriander powder
1tsp Chilli powder
1tsp Cumin powder
1/2tsp Chaat masala powder
1tbsp Cilantro (chopped)
Salt
1tbsp Oil
Method : -
Boil and peel the skin of the potatoes. Also cut them into small cubes and keep aside.
Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
Heat oil in a skillet, add cumin seeds, followed by ginger. Saute for a min. Add green chillies, continue sautéing, then add turmeric powder.
Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.
Then add the cubed potatoes along with salt and cook for a couple more mins.Switch off and let it cool.
How to stuff:
Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.
On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.
Now, stuff about a tbsp filling and start bringing the edges together and seal them with a fork.
Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with sprayed with oil.
Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.
Serve hot with ketchup.
Tips:
Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
Bake for another 4-5 mins for extra crispier samosas.
Sending this to Daily Cuppa's "Bake Fest # 8" event, Kalyani's "Fast Food not Fat Food" event and Radhika's "Let’s Cook # 16 ~ Kids Special" event
