Samosa, a deep fried Indian snack made with savory potato filling.Traditionally samosa should be deep fried and also you have to prepare specific pastry sheets to fold the samosa.
But here in this recipe, I have taken a short route and used a store bought phyllo sheets to fold the samosa and also instead of deep frying, I have opted for baking and it turned out super crispy and delicious.
Usually I buy phyllo sheets to make Baklava, a Turkish delight which we both are very fond of. After making baklava, i left with a few sheets and when i thought of what to make, i remembered seeing videos of baked samosa with samosa sheet, so instead of samosa sheet, i thought of using phyllo sheet as trial and it turned out way beyond my expectations.
Related: How to make Pistachio Baklava
Since then it's one of my favorite dishes to make on any get together.Last week, I tried this samosa for a potluck party and everyone liked it so much and even some of them asked me for the recipe and wondered how it stays so crispy even after a few hours of making.
Yep, it stays crispy even for 3 hrs at room temperature and I think it's because of those phyllo sheets. If you're trying to impress your guests or your family in this holiday season, try this, definitely it's a showstopper on the table.
Procedure
Notes:
Baked Aloo Samosa
Preparation Time : 20 mins hr | Cooking Time : 40 mins | Makes : 12
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Potato - 2
Dried Peas - 1/2 cup
Phyllo sheets - 6
Ajwain - 1/4 tsp
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Salt - to taste
Oil - 1 tsp + for brushing
Coriander leaves - few
Potato - 2
Dried Peas - 1/2 cup
Phyllo sheets - 6
Ajwain - 1/4 tsp
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Salt - to taste
Oil - 1 tsp + for brushing
Coriander leaves - few
Soak the peas for 6 hrs. Cut the potatoes into half and put it in pressure cooker along with peas & enough water and cook it for 3 whistle.Once the pressure is released from the cooker, open it and let it cool.
Heat the pan with oil,add ajwain & fry it for 30 secs, then add the peeled and roughly chopped potatoes,spices(red chili & turmeric powder ) and salt. Mix it well.
Then add the peas and mix well with the potatoes and cook till the raw smell of the spices gone.Finally add the chopped coriander leaves and switch off the flame.Let it cool completely.
Take the phyllo sheet and thaw as per the instructions. Take a sheet and place it horizontally on the working board.
Cut the sheet into half and keep one half of sheet aside. Visualize the remaining sheet as three equal parts,fold the right side oven the center followed by left side over the center as shown below.
Brush the sheet with oil, then place a tbsp of potato mixture in the top of the sheets and fold as triangle.
Continue folding till the end of the sheet.
Again brush the top with oil and place it on baking tray.Do the same for the remaining sheets.
Bake it in the preheated oven at 350F for 20-25 mins.That's tasty and crispy samosa is ready.
- If you're using fresh peas, no need for soaking and pressure cooking.
- For extract flavor, add 1/2 tsp of garam masala at the end.
- If you don't like ajwain flavor, you can use cumin seed.
- Keep an eye on samosa after 20 mins, remove from the oven when you see dark brown color at the edges.
- Cover the phyllo sheets with damp kitchen towel until use, it has the tendency to easily became dry.
- I brought phyllo sheets from walmart in the frozen section and I think it will be available in all major grocery stores.
- Instead of oil for brushing, you can use the ghee/butter for richness.
Umm, I love samosas. This being a baked version seems to be healthy. Will give it a try.
ReplyDeleteYep it's healthy & so addictive, give it a try Madhuri
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