HYDERABAD BUZZ: Samosas that don't drip oil!

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Parvathy Menon, The Hindu / August 21, 2011.

Healthy treats Samosas Photo: Parvathy Menon.

You can have the cake and eat it too! Here is a heart-friendly recipe that tastes good too.

Baking is verily a heart-friendly, low-on-calories option .These recipes are heart-friendly and delicious. They are almost oil-free too.

Baked Samosas

This recipe makes a dozen samosas.

Ingredients

Flour - 1/2 cup

Wheat flour - 1/2 cup

Butter - 1 tbsp, softened

Yoghurt - 1 tsp

Carom seeds, regular cumin - a pinch, crushed

Water at room temperature - 1/3 cup

For the stuffing:

Onion - 1

Ginger-garlic paste - 3/4 level tsp

Green chillies - 1-2 nos

Tomato - 1, chopped

Curry leaves - 1 sprig, sliced

Turmeric, Kashmiri red chilli powder, coriander powder - a pinch

Carrot - 1 small

Green peas - 1/4 cup

Potato - 1, medium

Coriander leaves - 1 tbsp, minced

Lemon juice - A few drops

For the garam masala -

Ajwain/ carom seeds - A pinch

Saunf / Fennel - 1/4 tsp

Clove - 1 no.

Cinnamon - 1 piece

Cardamom powder - 1-2 pinches

Method

In a bowl, sift both flours. Sprinkle salt, crushed carom and cumin. Mix well. Add soft butter, yoghurt and ply the dough , pouring water to make a soft and supple dough. Keep it covered with a moist cheesecloth for an hour.

Meanwhile prepare the stuffing for the samosa cases.

Crush all the items for garam masala to a coarse grainy texture using a mortar and pestle.

Pressurecook carrot, green peas and potato, roughly chopped, in some water for 3 whistles. Drain the liquid and slightly mash this mixture.

In a heavy-bottomed wok, heat 1 tbsp oil. Saute the onion slices, ginger-garlic-green chillies, curry leaves until the onions turn crimson.

Add the tomato cubes and saute until the tomato turns dark. Now, add turmeric, Kashmiri red chilli powder and coriander powder, all in pinches.

Tip in the garam masala. Roast well. Add the crushed vegetables, salt, a pinch of pepper, lime juice. Stir well and take it off the fire.

Check the flavour. If tomato lends enough sourness, skip the lime juice. Sprinkle minced coriander leaves.

Divide the ball of dough into three balls. Roll out as thinly as possible like chapathis. Slice one into four parts with a knife. Take a qaurter. Dab water along the rim and margins. Place a teaspoon of filling in the middle.

Close the dough and press together. You will get a triangle. Press the rim edges in place using a fork. Prepare all the samosa cases this way. Place on a greased baking sheet. Bake at 160 degrees for 1 hour 5 minutes.

At mid-time, brush butter or oil on both sides of the samosas. This step is optional. The samosas will be golden and crisp.

Serve hot with hot and sour tomato ketchup.

Courtesy,

http://www.thehindu.com/life-and-style/metroplus/article2379382.ece