Baked Cauliflower Samosa Recipe
Overview:
This Baked Cauliflower Samosa recipe is a healthy twist on the traditional deep-fried samosas. Perfect for your next snack or appetizer, these samosas are packed with the goodness of cauliflower, potatoes, and spices, making them both delicious and nutritious. Baked to perfection, they’re great for health-conscious individuals who want to enjoy the flavors of India without the extra oil.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Sunflower Oil | 1/4 cup |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Water | As needed |
| Cauliflower (small florets) | 1 cup |
| Potato (diced and peeled) | 1 cup |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Ginger (grated) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chilli | 1 |
| Green Chillies | 5 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sugar | 1 tablespoon |
| Sunflower Oil (for cooking) | 1 tablespoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Salt (to taste) | As needed |
| Sunflower Oil (to spray) | As needed |
Nutritional Information (per serving):
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | 220 |
| Carbohydrates | 25 g |
| Protein | 5 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 250 mg |
| Sugars | 2 g |
Prep Time:
- 45 minutes
Cook Time:
- 40 minutes
Total Time:
- 1 hour 25 minutes
Servings:
- 6 samosas
Course:
- Snack
Cuisine:
- Indian
Diet:
- Vegetarian
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the 2 cups of whole wheat flour, 1/4 cup sunflower oil, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Mix thoroughly using your hands until the mixture forms a crumbly texture, indicating that the oil has been well incorporated into the flour.
Add water gradually, kneading the dough until it reaches a medium-tight consistency, similar to that of chapati dough. Be careful not to add too much water. Cover the dough with a damp cloth and allow it to rest for 20 minutes while you prepare the filling.
2. Prepare the Filling:
In a frying pan, heat 1 tablespoon sunflower oil over medium heat. Once the oil is hot, add 2 tablespoons of raw peanuts and fry them until lightly roasted. Next, add 1 dry red chili, 1 pinch of asafoetida (hing), 1 teaspoon cumin seeds, and 1 teaspoon fennel seeds. Stir the mixture and let the seeds crackle.
Add 1 cup of blanched cauliflower florets and 1 cup of diced and peeled potatoes to the pan. Fry the vegetables for about 2 minutes, allowing them to absorb the flavors of the spices.
Next, season the mixture with 1 teaspoon turmeric powder, salt to taste, 1 tablespoon sugar, and 1 tablespoon grated ginger. Add 5 finely chopped green chilies for heat. Stir everything well and cook the vegetables over low heat until they are soft and cooked through. Make sure to stir occasionally to avoid burning the vegetables.
Once the vegetables are fully cooked, stir in 1 teaspoon of kasuri methi (dried fenugreek leaves) to add a fragrant, slightly bitter note to the filling. Remove the pan from the heat and set the mixture aside to cool before stuffing the samosas.
3. Shaping the Samosas:
Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Take the dough that has been resting and divide it into 6-7 equal-sized balls. Using a rolling pin, roll each dough ball into a round shape with medium thickness. Cut each round in half to create two semi-circles.
Take one semi-circle and form it into a cone by overlapping the straight edges and sealing them with a little water. Fill the cone with 1 and 1/2 teaspoons of the prepared cauliflower-potato filling. Seal the open edges by brushing a little water along the edges and pressing firmly. Repeat this process for all the dough and filling.
To prevent the samosas from drying out, cover them with a damp kitchen towel while shaping the rest.
4. Baking the Samosas:
Place the prepared samosas on the lined baking tray. Lightly spray the tops of the samosas with sunflower oil to help them achieve a golden-brown color during baking.
Bake the samosas in the preheated oven for 40-45 minutes, or until they turn a beautiful golden color. Since oven temperatures can vary, begin checking the samosas after 30 minutes to ensure they don’t overbake. Once they are evenly golden and crisp, remove them from the oven and let them cool slightly before serving.
5. Serving Suggestions:
Serve your Baked Cauliflower Samosas warm with Khajur Imli Chutney or plain Tomato Ketchup. These samosas also pair beautifully with a hot cup of Ginger Cardamom Chai for a complete Indian tea-time experience.
Tips for the Perfect Samosas:
- Make sure to roll the dough to a medium thickness; too thin and the samosas may break, too thick and they may not cook through properly.
- When sealing the edges of the samosas, use just enough water to hold the dough together, but not so much that the dough becomes sticky.
- If you prefer spicier samosas, you can increase the number of green chilies in the filling or add red chili powder for an extra kick.
- For added crunch, you can include chopped cashews or roasted chana dal along with the peanuts in the filling.
Enjoy your homemade, crispy Baked Cauliflower Samosas for a light snack or a hearty appetizer!
