522. baked Punjabi samosa

Family time
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

Filling :
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 :

1. Sieve flours, baking powder and salt together.
2. Add oil and the carom seeds.
3. Rub the oil into the flour.
4. Add water and make a stiff dough.
5. Cover the dough with a wet cloth and let it rest for 30 minutes.

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