522. baked Punjabi samosa
I have been away from the blogging scene for nearly a month. I had gone to London for my nephew’s wedding. Weddings are fun but hard work also. It gave me the opportunity to meet up with my huge huge family. Since I stay far away, meeting up with them is a special treat, a special occasion. My eldest son and my daughter in law too came for the wedding. My daughter in law wore a sari for the first and carried it off so beautifully. It seemed like she has been wearing saris like forever! Its amazing how during the pre-wedding, wedding and after wedding celebrations food plays such an important role. We barely use to get breakfast out of the way by 11 and come 1 p.m. people are flocking to the kitchen for lunch. Lunch over and we start preparing for dinner. Suddenly everyone has so much space for the variety of food. Its a known fact that we tend to eat more when we are in the company with others. I enjoyed preparing desserts and drinks and basic dishes but at the same time it was tiring. At home I have to cook for 2 and there it was for nearly 50-80 people! Everyone pitched in and helped. Now that the wedding is over and I am back home, its so difficult for me to get back into my exercise routine. I have put on weight. Maybe 1st Oct is a good time to start. Let’s see.
Weddings means gifts, giving and receiving. I loved the mini favours that my nephew and his wife had for all the guests at the reception. The main cake was really beautiful, a peacock cake with cupcakes for all the guests. So much planning and work goes into a wedding and when the day arrives, it just goes by so fast. The best are the sweet memories we cherish.
After all the feasting and all the desserts and mithais (indian sweets) its time to be careful with the diet. I have to get back to my salads and fruit routine. But, yesterday felt like having some snack-y type of food. I decided to make Punjabi samosas but instead of frying I decided to bake them. I substituted a bit of the plain flour with wheat flour. Punjabi samosa is a popular snack served in mostly all the tea houses, fast food restaurants and on the street. Ideal snack with a hot cup of masala tea.
BAKED PUNJABI SAMOSA
Makes 24 small ones or 12 medium ones
For the pastry/covering :
1 cup wheat flour (atta)
½ cup plain flour (all purpose flour/maida)
4 tbsp oil
½ tsp baking powder
½ tsp salt
½ tsp ajwain (carom seeds)
¼ cup + 4 tbsp water
3 medium potatoes boiled and peeled
½ cup boiled or steamed fresh green peas
1 medium onion finely chopped
½ cup chopped fresh coriander
3-4 chillis – chopped
1 tsp ginger paste
½ tsp cumin seeds (jeera)
½ tsp mustard seeds (rai)
½ tsp red chilli powder
½ tsp garam masala powder
1 tsp salt
1 tsp cumin coriander powder
¼ tsp asafoetida (hing)
¼ tsp turmeric powder (haldi)
2 tbsp lemon juice
1 tbsp oil
extra oil for brushing
Preparation of the pastry/covering :
- Sieve flours, baking powder and salt together.
- Add oil and the carom seeds.
- Rub the oil into the flour.
- Add water and make a stiff dough.
- Cover the dough with a wet cloth and let it rest for 30 minutes.
- Chop the boiled potatoes into cubes. Mash them lightly.
- Heat oil in a large pan over medium heat.
- When it becomes a little hot add the mustard and cumin seeds.
- When the seeds begin to pop, add the asafoetida, turmeric powder and green chillis.
- Add the chopped onion.
- Cook till it becomes slightly soft. Add ginger paste and mix.
- Add peas, potatoes, salt, red chilli powder, coriander powder and garam masala.
- Mix well.
- Add lemon juice and chopped fresh coriander. Mix the mixture well. Let it cool.
- Grease a baking tray with oil.
- Divide the dough into 12 parts.
- Keep the dough covered so it does not dry up.
- Take one part of the dough and roll it out into a 5 inch circle.
- Cut the circle into half.
- Take one half of the circle. Shape it into a cone.
- Seal the edges with the help of some water.
- Fill the samosa with about a tablespoonful of the potato mixture.
- Dab water on the inside of the open part. Seal it.
- Place the samosa on the greased tray.
- Repeat steps 4 -10 with the remaining dough.
- Preheat the oven to 180°C.
- Brush oil over the stuffed samosas.
- Place the tray of samosas in the hot oven.
- Bake them for 25 -30 minutes till they are golden brown in colour.
- Remove from the oven and serve them hot with your favourite chutney or tomato sauce.
- Be careful when you add water to the flour. You don’t want a very soft dough.
- Roll the circles into a thin disc. If it remains thick then the inner side may remain raw.
- Adjust the spices according to your taste.
- If you want to fry the samosas then do not add the baking powder to the dough.
- You may need to turn the samosas half way during the baking period.
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