Baking/ Eid Eats/ Pakistani Food/ Snacks!/ vegetarian

Baked Samosas and Eid Party Details!

I’m  backkkkk …. guys isn’t it a little ridiculous how much something as well… common…as the common cold can really get you down? I usually escape these sorts of things, but this time round it got the best of me for a few days – throw teething and the usual sleep deprivation into the mix and well… it hasn’t been pretty round here.

On to happier things – and we have two of them today. One is Eid Eats, the virtual Eid party Asiya at Chocolate & Chillies and I are hosting and the other is a lovely baked samosa recipe that is from Asiya’s blog.

Eid-ul-Fitr has always had a soft spot in my heart – and not just because of the money/’fitri’ we got as kids from all of our relatives 😉  This is the Eid where my family would host an ‘open house’, a way for everyone to get together to celebrate this wonderful occasion. While the traditional sivaiyan and samosas would usually be present at these occasions there would also be some things that I had never made before. This is where I got to experiment and have fun.

final eid eats

In the spirit of those good times I would like to ask you all to join our virtual Eid party, Eid Eats. Here is how it would work:-

1.) Make any dish of your choosing that you would make for Eid – something new, something old, either goes – write a post and have it ready for the 25th of July 2014.

2.) Link back to both our blogs i.e. Flour & Spice and Chocolate & Chillies and use the button above in all of your posts (pretty cute isn’t it!)

3.) On July 25th, Asiya and I will have our posts up – do remember to add your post to the link up.

4.) Remember to visit and leave comments on participating blogs – who doesn’t like a little bit of love 🙂

Also some of you may recall that Henna at My Ninja Naan was originally supposed to be my co-host, but has had to bow out owing to personal circumstances. Hopefully next year 🙂

Now on to the yumminess at hand.

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A Samosa needs no introduction; this rendition escapes the deep fryer and instead gets a crispy baked exterior with the added flavour punch of ajwain or carom seeds.  I intended to use Asiya’s exact recipe for the filling, but was out of peas and threw in cilantro for some freshness. Folks this one is a keeper. And I am not just saying that because standing over a deep fryer in summer is no fun. The exterior is flaky and flavorful and the spicy filling is simple, but oh-so-good.

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Baked Samosas 
Yields 20 small samosas or 8 big ones

Dough:
1 cup minus 2 tbsp all-purpose flour
1/4 cup yogurt or milk
1/4 cup canola oil
big pinch of salt
1/2 tsp ajwain seeds

Filling:
1 medium potato or 2 small, boiled and mashed
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp red chilli powder
½ tbsp finely chopped cilantro
salt to taste

For the dough:

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Combine all the ingredients, mix, knead, form a ball and set aside for 20 minutes. Mine ended up seeming a little dry so I added another tsp of yoghurt and it worked well.

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Filling:
Add the spices to the mashed potatoes and check for seasoning. In the original recipe you saute the mix but I had a babe hanging from my hip and the potatoes tasted pretty good to me me ‘raw’.

Making the samosas:
Pre-heat oven to 425F
I like my samosas appetizer sized so I made these pretty small, for larger ones you can check out the original post.

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Roll the dough out 1/8 inch thick, a little thinner is okay, too thick may be a little doughy. Now use a pizza cutter or a knife to cut the dough into approximately 2 inch squares (mine were a smidge smaller).

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Now place a teaspoon sized ball of the potato mix (more or less depending on size of squares) onto the dough and flatten a little.

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Fold one corner of the dough over the potato mixture so that it touches the other corner of the dough to form a triangular shape. Press with your fingers, then put the samosa down and crimp the edges using the tines of a fork to make it all pretty like. After the first two it is pretty easy to make the rest.

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Now grease a foil lined baking sheet and place the samosas on their leaving a little space between them. Brush the tops with oil. Bake for 7 minutes per side.

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Remember when you check the first side for doneness it is the bottom of the samosa i.e. the part that is flat against the cookie sheet that will brown first. When you fill it over to toast the other side then gently press it down a little.

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Eat with your chutney of choice or some good ol’ ketchup.

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40 Comments

  • Reply
    Malar
    at

    This looks very pretty 🙂

  • Reply
    Ikhlas
    at

    Yum, these look amazing! And what a great idea to bake them and get rid of some of that oiliness!

    Can’t wait my recipe soon 🙂

  • Reply
    Anjana @ At The Corner Of Happy & Harried
    at

    Love a good samosa! Hope you are feeling better now.

  • Reply
    Traditionally Modern Food
    at

    Baked samosa are my favorites too. Hope you are ok now.. Tc

  • Reply
    Madiha
    at

    Oh!! These samosas look good ,they are healthier too as baked will surely it a try in shaAllah .
    I wanted to ask regarding “Eid Party” that can we have more then one post and is it ok to use a post that’s published earlier on my blog?
    Thanks
    Madiha

    • Reply
      sarahjmir
      at

      Salam Madiha – just saw your email, thank you for the reminder! You can certainly have more than one post but in the interest of fairness and fun we would like them to be ‘new’ posts and not older ones. If it was published a day or so before the deadline then ofcourse you can use it 🙂

  • Reply
    Namrata
    at

    you are so neat with your work! I could very well use this recipe since I have almost given up frying. Thanks 🙂

    • Reply
      sarahjmir
      at

      Thanks Namrata! I think my mother would pass out to hear someone describe me as neat 😉

  • Reply
    Sadaf F K.
    at

    They more look like the Patties. What a great idea to bake the samosa without adding calories. 🙂
    InshaAllah will attend your party. Also telling other bloggy friends about it. 🙂

    Lots of love & blessings,
    Sadaf F K. | Chef in Frame

    • Reply
      sarahjmir
      at

      You’re right they are somewhere in the middle of a samosa and pattie. It is my dream to make a bakery style chicken pattie one day. Very excited that you’re participating in Eid Eats and spreading the word – you rock!

  • Reply
    Asiya @ Chocolate & Chillies
    at

    So glad they turned out well! We love these samosas….I’m going to have to make them for Iftar soon!

    • Reply
      sarahjmir
      at

      Thanks Asiya! No really, thanks Asiya – these were so good. I am debating making and freezing more

  • Reply
    oceanviewkitchen
    at

    These looks yummy!

  • Reply
    Sadia Mohamed
    at

    Your samosas look soo tempting. Yumm! Perfect for iftar. Been making a lot of fried stuff lately. Must try this.

    • Reply
      sarahjmir
      at

      Thanks Sadia! I am actually on the hunt for the recipe for a really good pakora batter – suggestions?

      • Reply
        Sadia Mohamed
        at

        I usually make onion pakoras. For that i slice onions thinly, add in chopped ginger, green chillies, curry leaves, coriander leaves, chilli powder, cumin powder, ajwain, salt and add in gram flour. If you want it to be more crispy add a little rice flour also. Mix it and deep fry. I usually do not add water.

  • Reply
    Three Things Thursday – XV | Flour & Spice
    at

    […] ← Baked Samosas and Eid Party Details! […]

  • Reply
    love in the kitchen
    at

    These look just wonderful and SO perfect.

  • Reply
    safia
    at

    Wow – samosas without frying – I love it! These will be on our Iftar tray this evening, Insha’Allah. Hope to join you and the other links at Eid too, but WordPress time is hard to come by at the moment (I know you understand that). 🙂

    • Reply
      sarahjmir
      at

      I totally do 🙂 Would be thrilled if you could join in. Let me know how the samosas turn out!

  • Reply
    salmadinani
    at

    I am craving those samosa’s now!

    • Reply
      sarahjmir
      at

      I’d mail’em over but I suspect that they wouldn’t hold up well!

  • Reply
    Garam chai ki pyalli
    at

    Nice will try

  • Reply
    lapetitepaniere
    at

    Your Samosas look very appetizing 🙂

  • Reply
    Dr Mohd Zaki Kirmani
    at

    I made baked samosa but my samosa hard and not crispy .w hat iswrong

    with me

    • Reply
      sarahjmir
      at

      Oh no! I am sorry to hear that – was your dough hard or too dry? Adding a litte yoghurt would help that. Also when using all purpose flour it is easy to over knead dough which makes it tough. There is absolutely nothing wrong with you though!

  • Reply
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  • Reply
    mehrunnisa yusuf (@comeconella)
    at

    we must be from kindred families. my mama used to make baked samosas for iftari. she would stuff them with cabbage, onions and carrots that had been gently sauteed till soft!

    • Reply
      sarahjmir
      at

      lol – I totally did a veggie version for friends too!

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