Samosa is a famous snack across India which is available in almost every street shop, kiosk, bakery, restaurant and tea stall. Samosa is stuffed and deep fried snack. It is made from triangular pastry shell with vegetable stuffing.
Today I am sharing Baked Samosa with Chocolate Tamarind Chutney.
Samosa? Does it need any introduction?
I think it does not. It’s more of a universal phenomenon than a dish. However, as a Recipe Developer, this is my humble duty to explain it here as I am not fully sure if everybody is well aware of what samosa is. Samosa is a famous snack across India which is available in almost every street shop, kiosk, bakery, restaurant and tea stall. Samosa is stuffed and deep fried snack. It is made from triangular pastry shell with vegetable stuffing.
For us Indians, samosa is the most gorgeous snack, which is deep fried, and fully packed of spicy goodness that oozes with potato or vegetable or chicken.
You would see people eating it everywhere across India. Many consider that the presence of Samosa is a must, be in an evening chat with friends at the kiosk, or a restaurant, a birthday party, or even a business meeting. The call for a flaky samosa is always constant everywhere.
This is the most popular and affordable snack. It’s really cheap in price and very rich in feeling, and so full of deliciousness. You wouldn’t want to stop at one. Nobody can.
No family gatherings or parties are complete without this mighty snack. It’s one of the most popular handy and quick snacks. A perfect tea time snack combo is chai-samosa. I must say this is a deadly pairing.
There are only a few snacks that complement tea perfectly, and Samosa is one of them. Believe me, tea goes so generously well with Samosa.
The fried ones are the BEST and one of their kind for sure, so I will share that one as well. And of course that will be with the distinctly triangular shape.
Nothing can describe the feeling of biting into a hot, pan-fried, chutney coated samosa.
Those bites have calories no-doubt. A tiny piece of the crisp pastry would never satisfy the craving, you need to have a BIG samosa. One serving of potato-filled FRIED samosa is packed with calories.
And that is why I am sharing these BAKED samosas for calorie conscious people like myself. But, but, but, don’t even think that they are not as good as the fried ones.
The BAKED Samosas are just AWESOME. You can seriously enjoy as many samosas as you want, because they are not deep-fried. They are just baked. So a guilt-free treat too.
Now you might think making a samosa is demanding, but it’s not. It’s quite simple. Munching on spicy potato peas filling, crunching on coriander seeds, and teasing the taste of coriander powder. With one bite there would be sweet raisins and in another there would be peas. Mmmm, Samosa is just divine. No matter whether they are fried or baked.
Let me tell you about their addiction. Samosas are so addictive that as soon as you take a bite, and another bite, and before you know it you would have finished one Samosa already, and would possibly be craving for one more. For those who have had samosa before, they know that the name Samosa itself is mouth-watering.
The best Samosa I have ever had was at a Halwai’s shop (street sweet-snack shop).
More snacks you might like are , , , , (bhalla), and samosa pinwheels, , etc., there is so much to indulge in.
Eating samosa is a moment of #YUM.
Nothing can buy the feeling of having a samosa, so you have to taste that flaky bite if you want to feel the magic. 🙂
Well, we can now recreate the street side aloo samosa taste at home. The filling is very authentic here. This time for this baked version I kept the same filling. It’s 100% authentic. But I changed the shape for fun.
When I first moved to Finland I started missing samosa badly.
Samosa is really something which is missed the most, and that craving of samosa forced me to learn to cook it myself. Before that I haven’t made samosa anytime. And then started my samosa exploration, and every time it was a success. And I got better with every trial 🙂
There is no perfect way of eating a samosa. You can have it plain, you can dip it into a chutney or sauce, or you can even make chaat or sandwich out of it.
But do you know how to make the Samosa the authentic way?
In this recipe you will learn to make it from scratch — from the dough and the mouth-watering potato-peas stuffing!
These step by step pictures would help you make scrumptious samosa at home. Here’s my one line for these baked samosas — “These baked samosas are packed with flavour”.
It doesn’t get much more Indian than these samosas.
Spices + Potatoes + Peas = Deliciousness!
And this chutney I made here is the same authentic tamarind chutney with a slight twist of chocolate. You know, I just always feel compulsive to share something with a little twist 😉 Chocolate Tamarind chutney is absolutely tangy-sweet and full of exotic flavours.
Are you ready for these potato samosas with chocolate tamarind chutney?
You start out by making stuffing, and then dough. Roll the dough add stuffing in centre and cut from the sides. Cover them as shown in the following pictures. And just bake them. Finally these yummy delights are ready.
Let’s learn to make Baked Samosa with Chocolate Tamarind Chutney!
For samosa dough:
Add flour, carom seeds, baking powder, oil and salt in a bowl. Mix well with your fingertips rub the oil in the flour until you get the breadcrumb like consistency.
Knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 20 minutes.
Heat oil in a non-stick pan. Add coriander seeds, cumin seeds and asafetida. When they start to crackle, add ginger-green chilli and sauté on a medium heat for 2 minutes. Add the green peas and saute for 2 minutes.
Now add boiled potatoes and mix well. Cook cook on a medium heat for 5-6 minutes. Mash lightly using the back of the spoon. Add the coriander powder, salt, turmeric powder, dried mango powder, red chili powder, garam masala powder and raisins.
Mix well and cook on a medium heat for another 6-7 minutes more. The more you cook potatoes the nicer the aroma you will get. Keep stirring continuously.
Remove from heat and keep the filling aside to cool completely.
For shaping and baking samosa:
Pre-heat the oven to 180 degree C. Line a baking tray with parchment paper.
Knead the dough lightly again. Divided the dough 8 equal dough balls.
Take one ball of dough on rolling board and roll it with a rolling pin to a 3 inch flat circle.
Now place some fillings in a line on the middle of the circle. Then cut the side like shown in the picture above. Take one corner of the disk and crossed it on the other side and pinch it to stick.
Then take the other corner and crossed it on the opposite corner and stick it. Crossed all the part like this and make it to a fish shape. Add a clove on top. Repeat the same this process make rest of the ball.
Transfer samosas on a baking tray. Brush them with little oil, and bake for 25-30 mins or till light golden at 180 degrees C.
For Chocolate Tamarind chutney:
In a bowl pan, combine tamarind and hot water. Mix well and let it boil on medium heat.
Add chocolate pieces and let the melt completely. Stir continuously. Now add sugar, and mix well. Cook for 3 minutes.
Add salt, chaat masala powder, cumin powder, garam masala powder, black pepper and mix well. Let the boil for 3-4 minutes. Add washed raisins and ginger slices.
Mix well and boil of another 5 minutes and till the chutney is pouring like consistency. Remove from heat and let it cool completely.