2 Versions of Baked Samosas
Author: 
Recipe Type: Appetizer
Cuisine: Indian
Serves: 16 samosas
 
Ingredients
For dough:
  • 2 cup wheat flour
  • salt to taste
  • 1 tbsp ghee
  • 2 tbsp oil
  • water - to knead
For stuffing:
  • 250 gms mutton keema / minced lamb meat
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp mustard seeds
  • salt to taste
  • ½ tbsp ginger garlic paste
  • ½ cup finely chopped onion
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped coriander
Instructions
TO PREPARE DOUGH:
  1. Sieve wheat flour and salt. Combine in a mixing bowl. Add ghee and oil. Crumble flour. Now, add enough water and knead to smooth dough. It should not be very soft. Close it with a damp cloth and let it rest for 2 hours.
TO PREPARE STUFFING MASALA:
  1. Wash mutton keema and marinate with turmeric powder. Keep it aside for 10 minutes and wash again. Drain water completely. Heat 2 tbsp oil in a kadai or pan. Temper mustard seeds. Add chopped onions and cook for few minutes.
  2. Add mint and coriander leaves. Stir well. Add ginger garlic paste, mutton keema, chili powder, coriander powder and salt to taste. Mix well everything. Do not add water. Let keema cook in its own moisture. Cook it closed for 30 minutes. Check it every 5-10 minutes and stir the masala. Cook on low flame. Once keema is cooked well and dry, switch off the flame and keep the masala aside.
TO PREPARE FRIED AND BAKED KEEMA SAMOSA:
  1. Take the dough and divide into equal shaped lemon sized balls. Cover the balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.
  2. Take it in you hand and fold the water applied straight edge over the back of the other straight edge to make a cone. Press it lightly to seal the edge. Since we have brushed with little water, it would be easy to seal them.
  3. Now, take 2 or 3 tbsp of keema masala and stuff inside the cone. Seal the open edges using finger or press lightly with a fork. Make sure to close the edges properly. While deep frying, masala may come out if they are not sealed properly. Similarly, proceed with the remaining and make samosa.
  4. For Deep frying, heat a heavy bottomed kadai with enough oil. Deep fry 3-4 samosa at a time till it turns golden brown. Remove from the heat and keep aside. For Baking, preheat oven to 180 degree C for 10 minutes. Take a baking tray and place foil sheet. Grease with little oil. Place samosa over the sheet and brush lightly with oil. Keep inside the oven and bake for 10 minutes. Turn over the sides of samosa and bake again for 10 minutes. Serve them hot for the better result.
Recipe by Honest Cooking at https://honestcooking.com/2-versions-baked-samosas/