Thursday, April 29, 2010

Baked Chinese Samosa

I never thought we could bake samosa too until i saw that on tv few months back,and this time i wanted to make a healthier version of it for my family who loves this snack without compromising the taste of it and the filling which i have used is also quiet different from the usual potato stuffing as i wanted to try something new and the taste was really very nice!!

For the dough
1 cup plain flour + for dusting
2 tsp oil
salt to taste
For the Filling
1 capsicum finely chopped
1 carrot finely chopped
1/2 cup shredded cabbage
1 tbsp minced garlic
1 onion finely chopped
1 tbsp sweet chilli sauce
1 tbsp tomato sauce
2 -3 tbsp Boiled chinese noodles
1 tsp light soya sauce
1 tsp white pepper powder
1 tsp vinegar
2 tsp finely chopped spring onion greens
salt to taste
2 tsp oil + for greasing
2 tsp maida mixed with water to seal the edges
For the dough
  • Take a bowl add all the ingredients mentioned under dough and knead with warm water to a smooth stiff dough and then cover it with the damp cloth and keep aside
For the filling
  • Heat oil in a pan, add garlic,onion and fry till translucent
  • Add carrot,capsicum , cabbage and stir fry for 1-2 minutes
  • Add white pepper powder, salt and fry, and then add tomato sauce, sweet chilli sauce, soya sauce, vinegar and mix well
  • Fry and then add boiled noodles, spring onion greens and mix well and then keep aside to cool

For the Samosa
  • Divide the dough into small equal portions, Take one portion of the dough and roll it into a small thin round shape
  • cut into half,apply little maida paste on the edges, make a cone out of it, put the 2 tsp stuffing, close by crimping the edge
  • Likewise repeat the same procedure for the rest of the dough and filling
  • Grease a baking dish with oil and then arrange the samosa in the baking tray

  • Bake in preheated oven at 200 C for 10 minutes and then brush it with oil again and then bake it on the other side for 10 more minutes till golden brown and crisp
  • Serve hot with ketchup
(If there is leftover filling you can use it for spring rolls too & if your not calorie conscious you can deep fry the samosa )