Guilt-free Samosa Baskets | Baked, Vegan and Super-delicious!
I haven’t been too active on my blog, since I had no mouths to feed. The foodie and friends were travelling, so I took a longggg break from cooking, watched Netflix, made quick meals for myself, watched Netflix, did some yoga,watched Netflix, hula-hooped (while watching Netflix), went on random shopping trips to the grocery store, watched Netflix, went on even more random shopping trips to the mall and watched some more Netflix. Phew! I was so productive during the last 2 weeks!
Now that the foodie is back, my experiments in the kitchen are back on track. He had eaten a LOT of Indian food in the past 2 weeks at various restaurants, which made me crave for some too. And what could be more sinfully delicious than our good old samosa? Potatoes and peas flavored with spices that are quintessentially Indian, enclosed in a crisp and flaky golden-brown crust… Dipped in a spicy mint – cilantro chutney and a sweet and tangy tamarind chutney…Hmm… I could go on and on, but let me just stop here.
Since we try to avoid ‘fried food’ as much as possible, deep-frying the samosas is usually a BIG no-no. So I baked them. And since I wanted a really crunchy outer shell, so I rolled the dough really thin and baked them in a muffin tray to form baskets or cups.
The taste and crunch of a samosa, without any guilt attached… Doesn’t that sound enticing?
Guilt-free Samosa Baskets
For the Dough:
- Whole Wheat Flour – 1/2 cup
- All Purpose Flour/ Maida – 1/2 cup
- Carom/ Ajwain Seeds – 1/2 tsp
- Canola Oil – 2 tablespoon + for brushing the tray
- Salt – to taste
- Water (to knead) – 3 to 4 tablespoons
For the Stuffing:
- Russet Potatoes (medium sized) – 3, boiled
- Frozen Peas – 1/3 cup
- Canola Oil – 2 tablespoons
- Garam Masala – 2 teaspoons
- Red Chilli Powder – 1 teaspoon
- Amchur (Dry Mango) powder – 1 teaspoon
- Coriander leaves – 1 tablespoon, chopped
- Salt – to taste
- Add the flour, carom seeds, salt and oil to a bowl and rub the mixture between your fingers, till the flour mix is well coated with oil. Add water little by little and knead to form a smooth but firm dough. Cover the dough with a wet cloth or kitchen tissue and keep it aside for 30 minutes.
- Meanwhile, prepare the stuffing. Mash the potatoes coarsely. Heat oil in a pan and add the potatoes and peas to it.
- Add salt, garam masala and red chilli powder to the pan and mix well. Let the mixture cook for 3 to 4 minutes on medium heat. Once done, add amchur powder and coriander leaves. Turn off the gas and let the mixture cool down.
- Preheat the oven to 350°F and brush the muffin tray lightly with oil.
- Divide the dough into 4 equal parts and slightly knead again.
- With the help of a rolling pin, roll one part as thin as possible. Using a cookie cutter, cut circles in the dough (see notes).
- Roll each circle again as thin as possible, poke it in a few places with a fork and place each circle in the muffin tray to form a basket. Brush the insides of each basket with oil and bake at 350°F for 20 minutes.
- Once done, remove the baskets from the tray and allow it to cool on a cooling rack.
- Add the stuffing into each basket just before serving, and top it with chutneys of your choice.
Baskets: Nutrition Per Serving*: Calories – 36; Fat – 1.6 grams; Protein – 0.8 gram; Carbs – 4.7 grams; Fiber – 0.5 grams
Stuffing: Nutrition Per Serving*: Calories – 46; Fat – 1.6 grams; Protein – 1 gram; Carbs – 7.4 grams; Fiber – 0.6 gram
- The dry mango powder (Amchur) can be substituted with dry pomegranate seeds(Anardana).
- You can add 1 cup of All Purpose Flour (APF) to make the dough instead of 1/2 cup of APF and 1/2 cup of Whole Wheat Flour. But the nutritional value will change accordingly.
- The spices added to the stuffing can be adjusted as per one’s liking.
- I did not have a round cookie cutter, so I used the top of a steel jar which was around 3.5 inches in diameter. The servings and nutrition are based on this 3.5 inch circle and will vary based on the cutter used.
- *Nutritional information from MyFitnessPal