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Samosas with twist of Palak & Beetroot
Ingredients:
Whole wheat flour – 1 cup/140gms
All Purpose flour– 1cup/130 GMA
Oil – 4 tbsp
Water or milk– 1/2 cup
Salt – 1 tsp or as per taste
Ajwain – 1 tsp
Palak powder - 2-4 tsp as per your wish
Beetroot powder - 2-4 tsp as per your wish
Ingredients for Spicy Potato Filling:
Sweet Potato Aloo – 200 gms/1 cup boiled and crushed
Frozen Peas– 100 gms/ ½ cup
Green Chillies – 2-3/1tsp diced
Ginger– 1 inch piece/1 tbs finely chopped/grated
Cilantro – 2 tbs chopped
Paneer/Cottage cheese – 200 gms/1cup chopped into small cubes
Choice of Nuts & Seeds – ¼ cup chopped into small pieces
Oil – 2 tbs
Asafetida (Hing) – 1/8 tsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tbs
Coriander seeds– 1 Tbs crushed roughly
Cinnamon stick – ¼ inch piece roughly crushed
Black Pepper – 5-6 in number roughly crushed
Salt – 1 tsp
Red chilli powder / Cayenne pepper – ½ tsp
Coriander powder – ½ tsp
Garam Masala – ¼ tsp
Dry Mango Powder/Amchur– 1 tbs
Method:
First we’ll boil sweet potatoes for the spicy potato filling.
Second we’ll prepare the dough, while potatoes are getting boiled.
Then we will prepare the spicy potato filling while dough rests. Use boiled potatoes from first step.
Assemble the samosas to get them ready for baking or air frying
Bake of air-fry the samosas
Boil Sweet Potatoes for Spicy Potato Filling
Sweet Potatoes can be boil in pressure cooker or instant pot. Time needed to boil varies with the size of the potato.
Prepare Dough for Baked Samosa
Take a large bowl and add all two flours, ajwain (carom seeds), salt, and oil.
Mix well. Alternatively use stand mixer with dough hook and stir at lowest speed.
Rub the flour and oil in case making dough with hands or mix the flour at lowest speed setting in case of stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated, the mixture resembles crumbly. Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated.
Now, start adding water, little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup of water here to get the right stiffness. Divide the dough in to equal parts. Take two small bowls and add Beetroot and Palak powder in each of them. Add 2 tsp of oil in each of them and mix. Now take one portion of dough and add Beetroot mix and knead well and keep aside. Repeat the same with the other dough by adding Palak mix.
Cover the dough with a moist cheesecloth/kitchen towel and let it rest until you are done making filling.
Prepare Spicy Potato filling for Baked Samosa
By now, potatoes should have been boiled and natural release would be going on.
While waiting for steam to release naturally chop green chilies, ginger, nuts and paneer.
When potatoes are ready to use, peel the skin and mash the potatoes. Set aside.
Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add hing, cumin seeds, fennel seeds and crushed coriander seeds.
Let the seeds sizzle for few seconds and then add crushed cinnamon stick, black pepper, chopped nuts, ginger, green chili and saute for 1 minute.
Add the boiled & mashed potatoes, chopped paneer and green peas to the pan. Mix everything together.
Add salt, red chili powder, cayenne in case using it, coriander powder, garam masala and dry mango powder. Mix to combine.
Lastly, add chopped cilantro. Remove pan from heat and let the filling cool down.
Shape & baking of Baked Samosa
While the potatoes filling is getting cool, take out the rested dough on a flat surface. Knead the dough few more times using knuckles and form one long log of dough.
Divide the dough into 5 equal parts and keep aside.
Take one piece of dough , keep the remaining dough portions covered at all times with a moist cloth or cling wrap else the dough will dry out and roll it between your palms to make a round ball, place it on rolling board and flatten it out by pressing with heal of your palm.
With a rolling pin, roll it out around 8-9 inches in diameter and then cut it into 4 equal parts.
Take one triangular part and apply water on the curvy edge/side. Then make two slits on rest of the two sides. Making sure not cutting through.
Now place one table spoon of potato filling making sure not overfilling it.
Bring one end of the watered edge in the middle and press firmly so that both layers get stick. Now bring the other end to the center and press again firmly.
First samosa is now ready. Repeat the same process with remaining pieces and rest of the dough. As you go making them remember to keep the filled samosa covered with kitchen towel so that the crust doesn’t dry out while you are working on rest of the samosa. Leaving some gap between them without overcrowd the baking sheet. You will get 20 samosas with this quantity.
For baking the samosa first preheat the oven at 350F and bake the samosa for 18 minutes then carefully flip all of the samosa and bake for another 6 minutes.
Baking time and temperature, needs to be adjusted according to your oven.
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