I am a copycat
And I have become one for the lovely CopyCat event which is hosted by Nupur of One Hot Stove
So the rules are simple, something u have been wanting to make from a long time but never tried… copy a recipe from a blog….the first thing that came to my mind when I read this was the lovely coconut macaroons that I copied from even lovelier Mandy but then I made samosas a snack that takes me back to my childhood days and granny memories instantly (from baking buddies again ) and it was a baked version and hence less of calories only added to my delight
Makes: 20-24 Medium Samosas
For the Outer Covering
- Whole Wheat flour – 1 cup (use finely ground chapati flour)
- All purpose flour – 1 cup
- Butter – 1/4 cup
- Salt to taste
- Water to knead
- Extra Flour for dusting
For the Filling – 1
- Green Peas – 1/4 cup parboiled
- Potatoes – 42(medium) boiled and mashed well
- Coriander – 2 twigs finely chopped
- Turmeric – 1/4 tsp
- Chilli Powder – 1/4 tsp (adjust to taste)
- Dhaniya powder - 1 tsp
- Aamchor powder – 1 tsp
- Salt to taste
- jeera seeds – 1/2 tsp
- Oil – 1 tsp
For the Filling – 2
- Moong Dal - 1/2 cup
- Salt and chilli to taste
- oil – 1 tsp
- Mix the flours and the salt well together
- Soften the butter and combine well into the flour mix in the bowl.
- Add water little by little to make a firm dough. You do not need to knead it too much. Knead it till the dough comes together to form a ball.
- Rest the dough for about half an hour
- To prepare the potato filling (no 1) . Heat the oil, add jeera seeds to it and when they brown add the potato and the dry masalas. Fry for 2 minutes and then cool
- To prepare the moong dal filling. Soak the moong dal overnight (or for about 6 hours) and boil till tender but each grain is separate. Drain all the water (it can be used in other dishes. dont waste it has a lot of nutrients). Make sure to drain all the water as the filling has to be dry else it will make the samosas soggy. Heat oil in a pan. Add the moong dal, salt and chilli and fry for 2 minutes. Keep to cool
- Preheat the oven to 220 degrees C. Grease an oven dish with 1 tbsp Oil or Butter.
- Divide the dough into 20 – 24 balls, each about 1 inch in diameter.
- Take one ball and shape the samosa with the filling. Samosas can be shaped in two ways: – Roll into a triangle. Place some filling in the center. Bring edges together and seal them to form a pyramid. Pictorial here.
- Roll into a circle. Cut half way to center on one side. Fill in the filling (I filled half with the potato filling and half with dal) in one semi circle. Shape into cone. Seal edges. Pictorial here.
- Repeat with rest of the dough. Place samosas on greased oven dish and Bake at 220 for 15-20 minutes until golden brown.
And relish hot with yummy chutneys… Made it as a cocktail snack for a get together and they were a hit a instant heat… 22 of them thats exactly the number that I got, got over in about 30 minutes between 5 people yeah yeah we are all petos
Incidentally the moong dal filling also takes me back to granny memories… I remember she used to DaryaGanj in Delhi and everytime she would go she would bring some moong dal samosas for us kids and we would love it so much that we would keep on asking her when are u going next…Aren’t childhood memories so precious…
PS: here is yet another friday feast posted on saturday… God please make my days 48hr long