Wholewheat Baked Samosas

Wholewheat Baked Samosas

This is my second attempt at baking samosas and I can easily say that I am getting better at it. I think a few times and it could be perfect; almost like the fried variety. You live and learn. Same goes for baking. Although we are trying to make it wholewheat and baked, let me admit that I added 1 heaped tablespoon of refined flour to the wholewheat flour. 

Also, it's non-fried, so I added 2 tablespoon oil while making the dough. Now, I feel it could have been better with 4 tablespoon oil. That's still not too much oil if you consider portion size. One and a quarter cup flour gave me 16 samosas. So calculate the  amount of oil in each samosa! 

Also, I attempted two methods of making the dough. In one I used yeast and kept the dough aside for two hours before making the samosas. The second is the non-yeast, traditional dough with a pinch of soda.
An important tip while baking - Bake in an oven preheated to 120 or 100 degrees C for. This will take almost 45 min to an hour but you will end up with evenly browned and cooked samosas. I admit I tried to rush it up and set the temperature to 180 degrees in an attempt to bake it faster and ended up with a few black spots.

I paired the samosas with spicy green chilies fried in oil and salt and the mint-coriander spicy chutney. Let's get on with the recipes now.

Dough

Method I

Ingredients

Wholewheat flour - 1/2 cup

Maida (refined flour) - 1 tbsp (heaped)

Ajwain (caraway seeds) - 1/4 tsp

Baking soda - a pnch

Salt - 1/4 tsp

Water (chilled) - 1/4 cup (as required)

Oil - 2 tbsp 

Method

Mix the dry ingredients

Add oil and mix to form crumbly mixture

Add water little by little to form a tight dough

Rest for 30 mins

Method II

Ingredients
Wholewheat flour - 1/2 cup
Maida (refined flour) - 1 tbsp (heaped)
Ajwain (caraway seeds) - 1/4 tsp
Instant yeast - 1/2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Warm water - 1/4 cup (as required)
Oil - 2 tbsp 

Method
Mix the dry ingredients
Add oil and mix to form crumbly mixture
Add water little by little to form a tight dough
Rest for 2 hours

Filling

Ingredients

Potatoes (boiled) - 3

Green peas (cooked) 1 cup

Ginger (grated) - 2 tsp

Green chilies (finely cut) - 3 to 4

Asafetida (Hing) - 1/4 tsp

Red chilly powder- 1/2 tsp

Coriander powder (dhania) - 1/2 tsp

Cumin powder (jeera) - 1/2 tsp

Black salt - 1/2 tsp

Pepper powder - 1/2 tsp

Amchur (dry mango powder - 1/2 tsp 

Salt - to taste

Oil - 1 tbsp

Method

Heat oil

Add ginger and green chilies. 

Saute for a minute

Add peas and saute

Add all the spices and salt and mix well

Crumble the potato with your fingers and add to the mixture

Mix well and cook for a minute till mixture becomes dry 

Assembling The Samosa

Divide each dough into 4 equal portions

Roll out each into thin oval pieces

Cut each oval into half

Apply water to the edges

Fold to form a cone

Add a small portion of the filling into each and seal to form a samosa

Bake in an oven preheated to 160 for 20 to 30 mins

Mint Chutney

Ingredients

Coriander leaves – 1 cup

Mint leaves – 1 cup

Garlic – 7 to 8 flakes

Ginger – 1”

Green chilies (I chose the thin dark green variety) – 9 (according to spice level)

Lemon juice – 1 tbsp

Salt – to taste

Water – as required

Method

Grind it all together