Baked Samosa (Whole Wheat & Vegan)

These baked ones are crisp, flaky but you won’t get the texture that is achieved when they are fried.As mentioned above, I have used whole wheat flour in the Baked Samosa pastry. Of course, you can use all-purpose flour (maida or refined flour or white flour) or half-half of both whole wheat flour and all-purpose flour.You could bake these whole wheat samosas and if you want, you can even fry them.

Preparation Time: 45 minutes
Cooking Time: 25-30 minutes
Total Ready Time: 1 hour 15 minutes

Ingredients:

For the Dough:

• 1 ½ cups whole wheat flour
• 2 tablespoons vegetable oil or melted coconut oil
• ½ teaspoon caraway seeds (optional, for extra flavor)
• ½ teaspoon salt
• Water (as needed, approximately ½ cup)

For the Filling:

• 2 medium potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon chili powder (adjust according to taste)
• Salt to taste
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the whole wheat flour, salt, and caraway seeds (if using).
   • Add the oil and rub it into the flour using your fingers until the mixture resembles coarse crumbs.
   • Gradually add water, a little at a time, mixing with your hand or a spoon, until the dough starts to come together.
   • Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a small amount of water.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes to relax and become more pliable.
2. Prepare the Filling:
   • Place the diced potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain well and set aside.
   • In a large skillet or frying pan, heat the vegetable oil over medium heat.
   • Add the cumin seeds and mustard seeds to the hot oil. Sauté for about 30 seconds or until they start to sizzle and pop.
   • Add the turmeric powder, ground coriander, garam masala, chili powder, and salt. Stir for about 30 seconds to allow the spices to release their aromas.
   • Add the boiled potatoes and green peas to the skillet. Mix thoroughly to coat the vegetables with the spices. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through. Adjust seasoning if needed.
   • Remove the skillet from heat and let the filling cool. Optionally, stir in chopped fresh cilantro for added freshness.
3. Assemble the Samosas:
   • Preheat your oven to 375°F (190°C).
   • Divide the rested dough into small balls, roughly the size of a golf ball.
   • On a floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
   • Cut each circle in half to form two semi-circles. Take one semi-circle and form a cone shape by folding it over and sealing the edge with a little water.
   • Fill the cone with the prepared potato and pea filling. Pinch the open edge to seal the filling inside and form a triangular shape. Make sure the edges are well sealed to prevent the filling from leaking out during baking.
   • Place the assembled samosas on a baking sheet lined with parchment paper. Brush lightly with vegetable oil for a golden and crispy finish.
4. Bake the Samosas:
   • Bake in the preheated oven for 25-30 minutes, or until the samosas are golden brown and crispy. Flip them halfway through the baking time to ensure even browning.
5. Serve:
   • Allow the samosas to cool for a few minutes before serving. They are best enjoyed warm and can be served with tamarind chutney, mint-coriander chutney, or any other dipping sauce of your choice.

Enjoy your wholesome and delicious baked samosas!