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Wednesday, May 23, 2012

Samosa - Baked with Cauliflower and Potato filling


click on arrow to watch video:
For outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough


For filling:
3 cups of chopped potato
2 cups of cauliflower florets
¼ cups of peanuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.


To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the cauliflower and potato add a little water cover and cook until the vegetables are cooked.  Add water as need to prevent the pan from burning at the bottom.  After the vegetables are cooked keep it aside and let it cool.  When it is cool assemble the samosa as shown in the video.



Normally samosas are fried these are baked.  No need to stand in front of a burner with a pan full of oil to fry.  These are a lot less greasy and taste fabulous.  Serve with ketchup, sweet chutney, coconut chutney.

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