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.
- Multigrain flour 1 cup
- Refined oil 2 tablespoons
- Salt 1 teaspoon
- Carom seeds 1 teaspoon
- Water as required
- 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
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.
- 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.