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Baked Mini Samosa Pies

Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.

I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.

I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.

Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.

Ingredients

For the Samosa wrappers

1 cup all-purpose flour/Maida (Makes around 8 pies)
1 1/2 tablespoon sooji (semolina flour/cream of wheat)
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp celery seeds (ajwain)
1/4 teaspoon salt
3 tablespoons oil
1/3 cup lukewarm water

For the stuffing

1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
1/4 cup green peas (fresh/frozen)
1/2 teaspoon cumin seeds
2 green chilies finely chopped
1 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste
2 tablespoons oil
2 tbsp chopped cilantro
1 tbsp fresh lemon juice

Instructions

Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Heat the oil meant for the stuffing in a pan.
Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
Sauté for a min, add the coriander powder, garam masala and salt and mix well.
Add the boiled & mashed/diced potatoes. Mix with a light hand.
Turn off the heat; add the chopped cilantro and lemon juice and mix.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
Knead the dough for a minute.
Divide the dough into 2 parts (1 part 3/4 of the dough)
Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
Place stuffing into the samosa wrappers lined in the pan.
Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
Allow them to cool on a wired rack for 2-3 min.
Enjoy hot with some hot sauce / Mint Chutney.

Notes

Additional Notes:

Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!

Recipe submitted by Yummily Yours’