Baked Mixed Vegetable Samosa

An absolutely  packed schedule just before the winter break sets in. There are days and then there is today 

So while the going gets crazy , the crazy get going ??

The breakfast was bit of a dud ..Cold winter morning , not freezing but still cold enough for you to want to pull in the blankets closer. You might want to reach out for the warm toasted bread and dab of butter. Or a warm cinnamon roll. But not a single loaf of bread was baked and we were all out bread, cinnamon rolls, hot and tasty dosa or anything nice – according to the kids.

Baked Mixed Vegetable Samosa

It was the second last day of school before winter break sets them free. And the kiddos are to be out for a long time and were fed fig bars(tsk tsk ) for break fast – all natural very good ,stone ground wheat and natural fig in it .But it was not exactly a cold morning choice ! Sigh ! Even the apple oat smoothie did not soften the wounded eyes of A2 ( A1 was more preoccupied with his gazillion tests in school today ) . And mom decided to make an after school treat.( Sucker for those wounded eyes , me thinks! )

A1 and A2 are a huge fan of samosas ! I mean honestly what’s not like about it – there’s all sorts of spiced laden veggies in a pastry dough which is usually fried.  And mom kind of relented( guilty of momism) and made a quick batch of – samosas . With whole wheat partially ( I cheated ) and BAKED it ! Corn and potatoes and carrots and so much more bring the burst of flavors and fresh mint/ coriander chutney – I need chai now !

Not very labor intensive. It was done pretty fast.

Baked Mixed Vegetable Samosa

 

Time for prep : 30 min      Resting time for dough : 30 min  Shaping and filling : 15 – 20 min

Baking 25-30 min        Yields : 12 -14 pieces

 Ingredients :

For the stuffing:

  • Large potatoes : 3 nos.( boiled and mashed roughly )
  • Onion : 1 , diced fine
  • Sweet corn : boiled : 1/4 cup
  • Mix of peas and carrots : 1/4 cup
  • Oil : 1 tbsp.
  • Red chili powder : 1/2 tsp.
  • Garam masala : 1 tsp.
  • Chaat masala : 1/2 tsp.
  • Cilantro : chopped : 1/4 cup
  • Salt : 1 tsp + as required
  • Cumin seeds : 1 tsp.

For the dough:

  • White whole wheat flour  : 1 cup
  • All  purpose flour : 1 cup
  • Ajwain/ Carrom seeds : 1 Tbsp.
  • Oil : 3 Tbsp.
  • Water : as required
  • Baking powder : 1/4 tsp.
  • Salt : 1/2 tsp.

Method :

For the dough :

  • In a wide bowl. Mix all the dry ingredients first and whisk well to ensure even distribution of salt and baking powder.
  • Add the oil and mix thoroughly so the dough now resembles fine crumbs.
  • Now sprinkle water ( DO NOT ADD EXCESS WATER. SPRINKLE LITTLE BY LITTLE ) and bring the dough together to form a very tight dough. It has to be tight dough. Do not knead it excessively. We do not  want to form gluten in the dough and then you will have stretchy outer covering instead of a flaky one.
  • As soon as the dough comes together to form a ball, keep it covered for about 30 min. It is important to rest the dough.

For the filling:

  • In a wide skillet or fry pan, add the oil and add the cumin / jeera seeds and let it sputter. Add the onions and fry well. Subsequently add the  boiled and mashed potatoes, boiled corn and peas and carrots . I microwaved the frozen peas and carrots and then corn for a couple of min each to aid the cooking process.
  • Add the salt and then spice powders  listed and mix well. Do not mash it too much
  • Add the fresh chopped cilantro, stir once and take it out to cool.
  • After cooling divide it into 12 – 14 portions depending on the number of dough pieces.
  • If you have excess left , then it makes a great sandwich filler.

Making the samosa:

  • Pre heat the oven to 350 deg F
  • Fill a small cup with water and keep aside.
  • After the dough has rested for 30 min, knead it once to get a smoother one. Divide it into about 6-7 portions.
  • Roll out each portion into a big circle. Try to keep it on the thinner side.
  • Slice it in the middle to form 2 semi circles.
  • Now using the tips of your finger wet the  edges of the semi-circle.
  • Bring the edges together so it overlaps to form an open cone and seal the edges .
  • Fill the cone with your stuffing and seal the third side as well by wetting the line edge of the dough.
  • Repeat for the rest.

Baking the samosa:

  • Arrange the triangular pastries on a single layer on  parchment lined baking sheet.
  • Brush with a dab of cooking oil on the surface.
  • Bake for about 15 minutes in the pre heated oven.
  • The increase the heat to 375 F and bake another 10-12 minutes.
  • You will have flaky and crisp shell with spiced filling inside.
  • Serve hot with chai and green chutney.

 

Baked Mixed Vegetable Samosa

 

 

 

 

 

 

Thoughts? Feedback?Questions? ..Write to me :-)