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Baked Samosas Recipe
|Uncooked flour tortillas/Maida/all purpose flour kneaded into a dough to make 3 chappathis||3|
|Cumin seeds||2 Teaspoon|
|Green peas||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Garlic ginger paste||1⁄2 Teaspoon|
|Dhaniya powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|French beans and carrots||1⁄2 Cup (8 tbs)|
|Chilly powder||To Taste|
Calories 239 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 287.2 mg12%
Total Carbohydrates 50 g16.5%
Dietary Fiber 6.3 g25.2%
Sugars 4.5 g
Protein 7 g13.4%
Vitamin A 9.8% Vitamin C 66.8%
Calcium 6.6% Iron 19.5%
*Based on a 2000 Calorie diet
Heat 2 tbs oil in a deep skillet, Add cumin seeds, onions, ginger garlic paste & saute until onions turn golden brown.
Add the potato mixture & fry well.
Keep stirring the potato mixture until it is thoroughly cooked (approx 10 minutes)
Remove from stove.
Cut the uncooked flour tortillas or the Maida chappathis into halves.
Fold each half to form a cone shape. Fill the cone with the potato mixture & seal the cone, folding its edges & sealing it with a little water, pressing all the ends. Repeat procedure with other halves of the tortillas/chappathis.
Place the samosas on a cookie sheet in a baking dish. Bake at 400 C for 15 minutes & turn sides. Bake until samosa turns brownish.
To make Maida chappatis, Mix half cup water with 2 cups Maida/All purpose flour & knead into a soft dough(use more water if needed). Take a small part from the dough, roll it between palms & make a ball. Press this Maida ball flat on a hard surface & spread it wider with the helping of a rolling pin into a moon shape.