Spicy Baked Dry Samosa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 12
Ingredients
Short crust pasty
  • 2 cups (350g) all-purpose flour
  • ⅓ cup oil
  • Pinch of salt
  • ⅓ tsp ajwain
  • ½ cup ice cold water plus 2 tbsp if needed
Stuffing
  • ½ cup sev
  • ½ cup dried coconut
  • Pinch of hing
  • ⅓ cup jaggery
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp chaat masala
  • ½ tsp toasted fennel seeds powder
  • 3 tsp white sesame seeds
  • Salt to taste
  • 1 tsp oil
To make the samosa
  • 2 tbsp tamarind chutney
  • melted butter to brush the tops
Instructions
Shortcrust Pastry
  1. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about ½ cup.
  2. In a large mixing bowl, add the flour, salt, ajwain. Add oil and crumble and combine the flour and oil for a crumbly texture. Add the water, little by little. Mix well.Check the dough. Even though it's crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't come together add a few more Tbs water.
  3. Transfer dough to a barely floured surface and gather it together into a ball. Don't over work it or the dough will be tough. Wrap in plastic and refrigerate for an hour or up to 3 days.
For the Stuffing:
  1. In a pan, add oil. Add the hing, dried coconut and saute for couple of minutes. Add the red chili powder, cumin powder, garam masala, chaat masala, fennel seeds powder, white sesame seeds and toast it for about 5 minutes on low temperature. Take it out in a blender and pulse along with jaggery, peanuts, salt and sev. It should have a crumble texture, more powderey. Set aside.
To make the baked samosa
  1. Take out the pastry dough.
  2. When you're ready to use it, roll it on a lightly floured surface, starting from the middle and roll out to a thin sheet.
  3. Carefully cut out 3 inch circles. Take one circle, spread ⅓ tsp of the tamarind chutney and place a tablespoon of the stuffing. Fold the ends, wrap like a samosa, a half moon gujiya or like the moon cake like I've made, or make it into a ball and press with a glass which has a design in the bottom. And place in the greased baking pan, freeze for half an hour before baking, to get the perfect crunchy samosa.
Bake
  1. Preheat oven to 350ºF /180ºC
  2. Bake the samosas for 40 minutes or until it's dry and starting to color.
Notes
The ingredients for the stuffing makes about 40 samosas, you will have extra, you can use in many recipes.
You can make any design you prefer, it holds up well.
This stays fresh at room temp in an airtight container for about 10 days.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/03/22/baked-dry-samosa/