This Monsoon, Ditch Fried Samosas for Healthy Baked Ones!

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:

1. In a clean bowl, mix all the ingredients and pour enough water to knead a firm dough. Keep aside, covered for 15 minutes.
2. Put some extra oil and knead again till smooth. Keep aside, covered with a wet muslin cloth.
3. Divide the dough into four equal portions and roll out each portion in a small disc.

For the stuffing:

1. Heat the ghee/oil in a pan and add cumin seeds. Let it crackle and add ginger-garlic paste, sauté for 2 minutes.
2. Add boiled potatoes, salt, coriander powder, chilli powder, turmeric powder, green peas and coriander, mix well and sauté for another 3-4 minutes.
3. Cool it completely.

Assembly:

1. Divide each chapati into two halves, make a cone from each half.
2. Stuff each cone with a portion of the stuffing and seal the edges using a little water.
3. 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).
4. Serve with mint chutney or tomato sauce.