For the Chapatti:
Whole wheat flour
Ginger green chili paste
Dried mango powder
1 ½ cup
1 ½ tbsp
For the baked samosa dough:
- Combine all the ingredients together in a deep bowl and add enough water to make a firm dough.
- Keep aside covered with a wet muslin cloth or a plate for 15 minutes.
For the baked samosa stuffing:
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the potatoes and sauté for 2 minutes.
- Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
- Let it cool completely.
How to make baked samosa:
- Divide the dough into 10 equal portions.
- Roll a portion into a ball and flatten them between your palms.
- Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling.
- Divide each chapatti into 2 halves; make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing.
- Seal the edges carefully using a little water.
- Repeat with the remaining dough and stuffing to make 19 more samosas.
- Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
- Turn them over and bake again for 15 minutes.
- Serve the baked samosa immediately with pudina chutney. - Alekhya Reddy