Baked Samosa

In a bowl, mix together the flour, ajwain, salt and oil.




Then slowly add the water(takes less than 1/2cup) and start kneading, resulting a slightly sticky dough. 




Wrap it up and let rest aside.




Boil and peel the skin of the potatoes. Also cut'em into small cubes and keep aside.
Dissolve the coriander powder, cumin powder, chilli powder and chaat masala in 2tbsp water.
Heat oil in a skillet, add cumin seeds, followed by ginger and garlic. Saute for a min.




Add green chillies, continue sautéing, then add turmeric powder.




Now pour the masala water and cook for a min (this way, the dry masala powders won't get burnt) followed by cilantro.




Then add the cubed potatoes along with salt and cook for a couple more mins.




Switch off and let it cool.




Divide the dough into for equal size balls. On a slightly flour dusted surface, place a ball and roll the dough in to a flat, thin, oval shaped chapathi. With a knife, cut the rolled dough into half.




 On one moon-shaped half, apply water along the edges and make a cone out of it. Press the dough with watered edges to bind.




Now, stuff about a tbsp filling and start bringing the edges together and seal'em with a fork.




Stuff the remaining filling into each of the moon-shaped half and arrange it on a baking sheet lined with parchment paper or sprayed with oil.




Bake at 400 degrees for 15 mins, turn the other side and bake for another 5-6 mins or until browned.


Brush the samosa dough with egg wash(beat 1 egg with a tsp of water) just before baking for an even brown coloring.
Bake for another 4-5 mins for extra crispier samosas.
Sending this dish to Guest hosting "Only" event with "Low Oil/Low Calorie" Theme

guest hosted by Priya, started by Pari (event announcement).