To me there is nothing that can taste better than Samosa – a deep fried crispy potato patti very popular in India. As much as I love them they are very time consuming to make at home and of course they use too much oil. I wanted a quick, no oil, less tedious version of Samosa and here it is….. Steam, Mash, Bake
- I use Epicure steamer to steam the potatoes for 6-8 min. (If you don’t have a steamer peel and cut potatoes into 1 inch cubes, boil them for 15 mins. Add ½ tsp salt and pinch of turmeric/1/8th tsp of turmeric while they are boiling. Strain water). Peel the steamed potatoes
- Mash the potatoes.
- In a pan dry roast cumin seeds, mustard seed, curry leaves. Add onions, green chillies, ginger, roast them for 2mins.
- Add green peas
- Add salt, turmeric powder and squeeze ½ lemon.
- Add mashed potato and mix well. Add cilantro, garam masala, chilli powder, and chat/amchur powder. Add some water if sticking at the bottom. Let it cook for 2 to 3 min. Mix well and keep it aside.
To make Samosas:
- Preheat the oven to 400 F
- Line the baking tray with silicon mat or parchment paper
- Pour 2 cups of luke warm water in a medium size bowl.
- Peel or cut the entire outer brown layer of the bread.
- Moist the bread by dipping the 4 corners of the bread for 1-2 sec. Make sure the bread is not too wet or it will start breaking
- Press the moist bread between your palms gently to drain excess water into the same luke warm water bowl.
- Take a spoon ful of potato mixture and place it at the center of the moist bread.
- Bring the two edges of the bread together with the filling in the middle. Make sure the edges overlap each other. Now press the bottom edge to join the upper edges to create a cone shape.
- Place the samosa on the baking tray.
- Repeat the process with remaining bread slices.
- Arrange all the samosas evenly on the tray and place them in the oven.
- Depending on your oven bake them for 15 – 20 min until they are light to golden brown and crisp.
- You can eat them with date chutney or enjoy them plain.