Baked Punjabi Samosa's

I wish all of you a happy monsoon. As you all are aware that rains have hit many parts of the country. What we all crave for in this season??? Bhajiyas, Samosas, Vadas name any fried item and we all will relish it with hot cup of coffee ya tea. We love samosas but since we all are diet and health conscious these days I decided to make baked samosas.

Recently I have purchased an Airfryer and I was curious to try samosas in it. I baked samosas in it and the result was crunchy,delicious and amazing samosas. I never imagined baked samosas would taste so good. I would never opt for our traditional method of deep frying samosas over baked samosas.

Lets come to the recipe

PREPARATION TIME : 30 MINUTES

COOKING TIME : 30 MINUTES

TOTAL TIME : 60 MINUTES

YIELDS : 12 SAMOSA'S

INGREDIENTS :

FOR FILLING:

Boiled & mashed potato - 3-4 medium

Jeera - 1/4 tsp

Ginger garlic paste - 2 tsp

Red chilli powder - 1/2 tsp

Garam Masala - 1/4 tsp

Hing/ Asofetida - pinch

Sauf/ Fennel seeds- 1/4 tsp

Amchur powder - 1/2 tsp (optional)

Salt to taste

Oil - 1-2 tablespoon

FOR SAMOSA WRAP/OUTER COVERING:

Maida / All purpose flour - 1 cup

Baking soda - 1/3 tsp (optional)

Ajwain seeds - 2 tsp

Water (room temprature) - 1/2 cup

Oil - 2 tbsp

Salt - to taste

METHOD:

FOR FILLING:

• Cook & mash potatoes and set aside. In a non stick pan, heat oil, splutter jeera, sauf, now add hing.
• Then add ginger garlic paste, saute until raw smell goes. Now add all the spices and mix well, add the mashed potatoes and mix until the spices are well spread. Set aside to cool

FOR SAMOSA WRAP/COVERING

• In a medium sized bowl, add flour, baking soda, salt, ajwain seeds, oil and mix well. Add water and knead to a dough. Make sure the dough is not too firm or too smooth, cover with a wet cloth and set aside for 30 mins
• After 30 mins divide the dough into 6 balls and flatten each of them with a rolling pin and cut into two equal parts (semi-circle)
• Use water to add the sides, join both ends of the dough to form a triangle and place in the middle of your fist to form a pocket. Ensure that the cone shaped dough is well sealed to avoid the filling to spill. Take 1 tbsp of the prepared filling and fill the cone dough.
• Now add water to the ends of the cone and pull one side of the dough to the other end and seal. Take care not to tear the dough. Place on prepared tray and  place the samosa in a sitting position
• After you have repeated the same for all the samosas, brush with oil and bake in a pre-heated oven at  180 C for 25-30 minutes until golden, you can flip the samosa's once half way through.
• Place the tray on a cooling rack for 10 minutes serve along with your favourite dipping sauce / chutney.