RITIKA NARULA

Baked Samosa Pockets

We all love Hot Samosas especially during this time of the year . As halwai made samosas are no longer an option for us( we are avoiding all kinds of outside food due to global pandemic), only way to enjoy them was making it at home

Samosas at home requires a bit of a work. Frying in itself is a time consuming process. Also not at all times does one want to indulge in deep fried stuffs.

Baked Samosas , the healthier version are a commonplace these days but do they really satisfy the craving for the moist yet khasta crust of the deep fried ones.

So here i am sharing a healthier and easier (means not standing for long hours to fry the same) version of baked samosa without compromising on the taste using a special crust of mine.

This crust has been discovered by me recently. And it is a JACKPOT! It is so versatile and so crusty that it tastes well in sweet and savory snacks both. Interestingly, i won first prize in an online cooking baked competition using this crust for a dish .

Maida or refined flour is used and rubbed with cold butter to get that flavorful and rich crust . However, to make it healthier whole wheat flour can be substituted in place of refined flour.

The filling is spicy potato and peas one. And it is the HERO . These are made in assorted shapes- triangle, square and rectangle. Any shape can used to make these.

The recipe is not complex but the only important point is the handling of dough. It should be cold so as the butter is not melted before it is baked in the oven. You can pop the dough and shaped pockets into the fridge frequently if the fat starts melting.

Lets move on to the detailed recipe for the Baked Khasta Samosa Pockets.

Yields1 Serving

INGREDIENTS
  For the shell –
 1.5 cups refined flour or maida
 80 grams butter
 4 to 6 tbsp cold water
 salt (skip if using salted butter)
 For the filling –
 3 boiled potatoes
 1 onion chopped
 100 grams boiled peas
 1 tbsp ginger
 1/8 tsp hing
 2 chopped green chillies
 ½ tsp garam masala
 ½ tsp amchoor powder
 ½ tsp chaat masala
 ¼ tbsp dhania /coriander powder
 ½ fennel seeds
 ½ cumin seeds
 1/8 tsp white pepper powder
 ¼ tsp turmeric powder
 2 tbsp coriander leave
 2 tbsp oil
 ½ tsp red chilli powder
 salt to taste
 1/4 tsp black salt

INSTRUCTIONS
1

1) In a pan, dry roast whole cumin seeds, fennel seeds and coriander seeds on low flame for a couple of minutes. Stir continuously. Once fragrant, switch off the flame and keep aside to cool.
2) Once cooled, crush the masala using motor pastor. We need a coarse mix of this.
In a work, heat oil and add asafoetida/ hing & green chillies stir & cook for a few seconds.
3) Now add ginger and cook for a minute.
4) Add peas and mix well.
5) Put crushed boiled potatoes and mix. Cook on low flame only.
6) Now add all masalas /spices -the roasted cumin, fennel, coriander seeds, masala, turmeric powder, coriander seeds masala, turmeric powder, coriander powder, pepper, amchoor, chaat masala, garam masala, red chilli powder, salt & black salt. Add a dash of water and mix everything very well.
7) Lastly add chopped coriander leaves and mix well.
8) Do the taste test and adjust seasoning and masalas to taste.
9) Take the mixture out on a plate to cool fully.
10) It is important to keep masalas on a higher side as it will get settled once coolcooled and filled in shell.
11) For the shell–
Take refined flour in bowl and add cold cubed salted butter to it Add salt to flour if using unsalted butter.
12) Rub butter into flour using hands till it resembles coarse sand.
13) Lastly add cold water 1 tbsp a time and being the dough together. There is no kneading required.
14) Make a ball and flatten the same. Cover with damp cloth or cling film. Refrigerate for one hour
15) Take a ball out of fridge once it is chilled.(an hour or so)
Preheat oven with both rods on or convention mode at 200 C .
16) Sprinkle some dry flour on a clean surface or silicon mat,
And roll using rolling pin by applying gentle pressure
Divide the rolled dough into small squares or triangle or any other shapes using pizza culture/knife. These will be our samosa shells
17) Prepare baking tray by placing a parchment paper at the bottom or grease slightly with oil
18) In a bowl, take 1 tbsp refined flour and little water, mix and form slurry
For assembling–
19) Take one shell , using finger or brush apply slurry around the edges
Place 1.5 tbsp of our samosa filing in the center
20) Place the other shell of same size & shape over this filling. Bring the top shell gently towards the edges and seal well.
21) Make indentions around the edges using fork to seal fully.
22) Lift it carefully and place this samosa pocket on the baking tray.
23)Repeat the last 5 steps for other shells to make samosa pockets.
24)If it is hot and the butter of the dough starts melting then refrigerator for 15 minutes or place in freeze for 5 minutes and work again.
25) Brush milk on top of the samosa packets
26) Prick the top using fork for steam to escape ( refer to the picture pictures in the post)
27) These are ready to be baked.
28) However , it is recommended to cover the baking tray and refrigerate the tray with samosa pockets for 5 to 10 minutes for better results.
( Also this can be made ahead and refrigerated for a couple of hours and can be baked just before serving)
29) Bake at 200 degree C for 30 to 40 minutes Or until they are golden brown on top & edges.
30) Remove the tray from oven and brush butter on top
Serve with chutney & ketchup

Notes
2

Use cold butter & water for khasta shellYou can substitute refined hour with whole wheat flour too
this make an excellent make ahead option

Ingredients

INGREDIENTS
  For the shell –
 1.5 cups refined flour or maida
 80 grams butter
 4 to 6 tbsp cold water
 salt (skip if using salted butter)
 For the filling –
 3 boiled potatoes
 1 onion chopped
 100 grams boiled peas
 1 tbsp ginger
 1/8 tsp hing
 2 chopped green chillies
 ½ tsp garam masala
 ½ tsp amchoor powder
 ½ tsp chaat masala
 ¼ tbsp dhania /coriander powder
 ½ fennel seeds
 ½ cumin seeds
 1/8 tsp white pepper powder
 ¼ tsp turmeric powder
 2 tbsp coriander leave
 2 tbsp oil
 ½ tsp red chilli powder
 salt to taste
 1/4 tsp black salt

Directions

INSTRUCTIONS
1

1) In a pan, dry roast whole cumin seeds, fennel seeds and coriander seeds on low flame for a couple of minutes. Stir continuously. Once fragrant, switch off the flame and keep aside to cool.
2) Once cooled, crush the masala using motor pastor. We need a coarse mix of this.
In a work, heat oil and add asafoetida/ hing & green chillies stir & cook for a few seconds.
3) Now add ginger and cook for a minute.
4) Add peas and mix well.
5) Put crushed boiled potatoes and mix. Cook on low flame only.
6) Now add all masalas /spices -the roasted cumin, fennel, coriander seeds, masala, turmeric powder, coriander seeds masala, turmeric powder, coriander powder, pepper, amchoor, chaat masala, garam masala, red chilli powder, salt & black salt. Add a dash of water and mix everything very well.
7) Lastly add chopped coriander leaves and mix well.
8) Do the taste test and adjust seasoning and masalas to taste.
9) Take the mixture out on a plate to cool fully.
10) It is important to keep masalas on a higher side as it will get settled once coolcooled and filled in shell.
11) For the shell–
Take refined flour in bowl and add cold cubed salted butter to it Add salt to flour if using unsalted butter.
12) Rub butter into flour using hands till it resembles coarse sand.
13) Lastly add cold water 1 tbsp a time and being the dough together. There is no kneading required.
14) Make a ball and flatten the same. Cover with damp cloth or cling film. Refrigerate for one hour
15) Take a ball out of fridge once it is chilled.(an hour or so)
Preheat oven with both rods on or convention mode at 200 C .
16) Sprinkle some dry flour on a clean surface or silicon mat,
And roll using rolling pin by applying gentle pressure
Divide the rolled dough into small squares or triangle or any other shapes using pizza culture/knife. These will be our samosa shells
17) Prepare baking tray by placing a parchment paper at the bottom or grease slightly with oil
18) In a bowl, take 1 tbsp refined flour and little water, mix and form slurry
For assembling–
19) Take one shell , using finger or brush apply slurry around the edges
Place 1.5 tbsp of our samosa filing in the center
20) Place the other shell of same size & shape over this filling. Bring the top shell gently towards the edges and seal well.
21) Make indentions around the edges using fork to seal fully.
22) Lift it carefully and place this samosa pocket on the baking tray.
23)Repeat the last 5 steps for other shells to make samosa pockets.
24)If it is hot and the butter of the dough starts melting then refrigerator for 15 minutes or place in freeze for 5 minutes and work again.
25) Brush milk on top of the samosa packets
26) Prick the top using fork for steam to escape ( refer to the picture pictures in the post)
27) These are ready to be baked.
28) However , it is recommended to cover the baking tray and refrigerate the tray with samosa pockets for 5 to 10 minutes for better results.
( Also this can be made ahead and refrigerated for a couple of hours and can be baked just before serving)
29) Bake at 200 degree C for 30 to 40 minutes Or until they are golden brown on top & edges.
30) Remove the tray from oven and brush butter on top
Serve with chutney & ketchup

Notes
2

Use cold butter & water for khasta shellYou can substitute refined hour with whole wheat flour too
this make an excellent make ahead option

Baked Samosa Pockets

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