baked samosa
TOTAL
TIME
90 Mins
BAKING
TIME
40 Mins
DIFFICULTY
LEVEL
Easy
NO. OF SERVINGS
12 Small
Detailed Procedure:
Part 1:
- Start by soaking Soy Chunks for 30 Minutes. Meanwhile, in a big bowl, add some Whole Wheat Flour, a teaspoon of Carrom seeds, and Salt. Now, add some oil and water and start folding the flour mix into a dough.
- After rolling the dough, cover the dough with a damp cloth and keep it aside in a bowl.
- Once your Soy Chunks are nicely soaked and tender enough to be boiled, in a pan add water and soaked soy chunks. Before boiling the soaked soy chunks, squeeze them nicely. After boiling the Soy Chunks, let them cool, and then squeeze out the water once. Add these boiled and squeezed Soy Chunks to a grinder and pulse three to four times. This is your Kheema. Keep the Grinded Soy Kheema separately in a different bowl.
Part 2:
- Let's prepare the Samosa Filling. To prepare the filling, heat a pan, add some oil and wait until you see bubbles in the oil. Now, add a teaspoon of PANCH PHORAN*, Freshly Chopped Green Chilies, and some grated ginger. Be careful and do not heat the oil too much or else it might make the environment too sneezy. In place of PANCH PHORAN, you can Cumin or Fennel Seeds.
- Now, add a finely chopped onion and saute until the onions turn translucent. Once the onions turn translucent, add green peas and salt and pepper, and let it all cook for 2-3 minutes.
- It's time to add Soy Kheema to the pan now. Along with the Kheema, add spices. I used Garam Masala, coriander seeds, Red Chili Powder, Magic Masala, and some salt and pepper.
- After adding all the ingredients, keep on sauteeing, and don't let the Kheema touch the bottom of the pan. If you feel like that the filling is too dry, add some water.
- Let the filling cook for about 5-6 minutes or until its dry enough to be used as a filling.
- If you've decided to bake your samosas, pre-heat the oven now.
Part 3:
- Let's shape the Samosas. Start by making small roti balls and then using a Rolling Pin or a Belan, roll out a small and thick roti.
- Cut this roti into two parts. Now, while shaping the Samosa, we have to make sure that all the ends of the Samosa should be closed and nicely glued. Or else, the filling might leak out.
- To glue the sides and the openings of the samosas, water is used. So, after rolling a thick roti and cutting it into two halves, keep a bowl of water beside you as a Glue or binder. Dip your index finger in that water bowl and lightly tap on the diameter part of the half circle of the roti. Tap the water only close to the diameter part and not the whole roti.
- After tapping the water, fold the diameter part and make a cone. Fill the Kheema Filling in this cone.
- After filling the cone, gently press the sides of the lower part of the cone. On each side, press twice. There should be 4 such small mountains. For reference, see the step 7 image.
- Lastly, seal the lower part of the samosa. See the image shown in step 8 for a better understanding.
- Repeat the same procedure for other samosas and then in a parchment-lined baking tray, place the samosas with enough space in between. You may lightly brush the outer part of the samosa as well.
- Bake for 40 minutes. It might take more or less time depending on the oven you use. Flip the samosa after 20 an interval of 20 minutes.
- Taadaaa, your Soy Kheema Samosa is ready. Serve these with some green chutney and lots and lots of love.
Ingredients:
Flour Mix:
- 150g Whole Wheat Flour
- 30ml Olive Oil
- 1/2tsp Carrom Seeds
- 3/4 Tsp Salt
- Lots of LOVE
Samosa Spices:
- 1 Tsp Red chili powder
- 1 Tsp Coriander Seeds
- 1 Tsp Garam Masala
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Sachet Magic Masala***
Filling Ingredients:
- 1 Tbsp Olive Oil
- 1 Tsp Panch Phoran*
- 1 Tsp Green Chili Paste
- 1 Tsp Grated Ginger
- 1 Medium Sized Onion
- 50g Green Peas
- 50g Soy Chunks
Notes*
- *** marked ingredients are optional.
- P.s: I’ve marked some of the ingredients I use.
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weight Ingredients: Tap here
- For Storage:
Recipe Reel Link:
here
Quick Procedure:
- Start by soaking soy chunks.
- Add the flour mix ingredients to a bowl and knead a dough.
- Keep this dough aside and cover it with a damp towel.
- Preheat the oven if baking samosas.
- Boil and grind Soy Chunks.
- Make the filling.
- For the filling, in a pan add oil, panch phoran, ginger, and green chilies.
- Next, add Onion and saute for 5 minutes.
- Add the Soy Kheema or ground soy chunks along with all the spices.
- Cook for 5-6 minutes. If it’s too dry, add a splash of water. Try to keep the filling as dry as possible.
- Shape SAMOSAs (Look at the reference image)
- Bake for 40 mins at 180ºC. Flip the Samosas half way.
- Taadaaa your BAKED SOY KHEEMA SAMOSAS are ready. Serve them hot and with the most important ingredient…yes…LOVE..!!!
Nutritional Information:
Fats
4g
Energy
99 kcl
Carbohydrates
11g
Protein
4g
Per Serve*
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