Home Fit This Monsoon, Ditch Fried Samosas for Healthy Baked Ones!
This Monsoon, Ditch Fried Samosas for Healthy Baked Ones!
This monsoon bite into the non-greasy, crispy and tasty variant of your favourite snack, samosa!
Chandni Sharma
Fit
Updated:
Baked samosa - a healthier answer to your monsoon craving of deep-fried food.
|
(Photo: Shruti Mathur/The Quint)
ADVERTISEMENT
Recipe: Chef Sadaf Hussain
Camera: Abhay Sharma and Shiv Kumar Maurya
Camera Asst: Sameeksha Mathur and Mayank Chawla
Editor: Kunal Mehra
Monsoon is here and so is the craving of deep fried pakodas and samosas. But no matter how much we want to feed our deep-fried cravings, the health factor always stops us.
Monsoon brings with it a series of infections and ailments. So, we bring to you a healthier and tastier option of our age-old favourite snack - samosa. Here’s how you satiate your monsoon munching craving without harming your health.
Chef Sadaf Hussain, past Masterchef contestant and food writer, brings to you a healthy variant of our beloved snack, the ‘Baked Samosa’. Below is the recipe.
Ingredients
Dough
Multigrain flour 1 cup
Refined oil 2 tablespoons
Salt 1 teaspoon
Carom seeds 1 teaspoon
Water as required
Stuffing
Boiled potatoes 1 cup
Green peas 1/2 cup
Ginger garlic paste 1 teaspoon
Cumin seeds 1/2 teaspoon
Red chili powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 teaspoon
Oil 1/2 teaspoon
Salt as required
Procedure
For the dough:
In a clean bowl, mix all the ingredients and pour enough water to knead a firm dough. Keep aside, covered for 15 minutes.
Put some extra oil and knead again till smooth. Keep aside, covered with a wet muslin cloth.
Divide the dough into four equal portions and roll out each portion in a small disc.
For the stuffing:
Heat the ghee/oil in a pan and add cumin seeds. Let it crackle and add ginger-garlic paste, sauté for 2 minutes.
Add boiled potatoes, salt, coriander powder, chilli powder, turmeric powder, green peas and coriander, mix well and sauté for another 3-4 minutes.
Cool it completely.
Assembly:
Divide each chapati into two halves, make a cone from each half.
Stuff each cone with a portion of the stuffing and seal the edges using a little water.
Grease the baking tray and arrange all the samosa and bake in a pre-heated oven at 200ºc for 20 to 25 minutes (or at 180’c for 10-12 mins in microwave convection).
Serve with mint chutney or tomato sauce.
(At The Quint, we are answerable only to our audience. Play an active role in shaping our journalism by becoming a member. Because the truth is worth it.)