Baked dry fruit samosas for the health concerned samosa lovers

Chef Ronit Thakur
JW Marriott Kolkata

As the 21st century is evolving in to a healthy society, everyone wants to be fit. So many of them skip their meals, skip the junk food but it is all the more difficult to avoid the alluring street foods. When we all see samosa it’s really hard to control the temptation, isn’t? 
So, as a chef I thought of a healthy twist that I gave to the oily deep fried samosas. 
It’s baked dry fruit samosa for the fitness freaks and for samosa lovers as well. Lets check it out!

Baked dry fruit samosa:

Ingredients:

For samosa dough:

Maida – 100 gm
Warm dalda – 20 gm
Water – as required
Fennel – 1 tbspn

For stuffing:

Cashew paste – 200 gm
Jaggery – 100 gm
Almonds – 30 gm
Pistachio – 30 gm
Raisins – 20 gm
Walnut (optional) – 20gm
Ghee – 70 gm

Method: 

For the dough – take maida and add the warm dalda, fennel seeds and water and mix it till the dough becomes soft and moisty for a samosa dough. Keep it aside for 25 -30 minutes .

For stuffing:

Soak kaju in water for 1 to 2 hours and make a fine thick paste out of it. Heat kadai or pan, add the kaju paste, and the crushed jaggery. You can use sugar if jaggery is not available. Mix it nicely on slow flame  till the kaju gets cooked, sticky and dry. Do not use water and when done take out and keep aside in a bowl and let it cool.

In that same pan or kadai add ghee, roughly chopped dry fruits (as mentioned in the ingredients). Saute it for 1 to 2 minutes and add it to the mixture then mix it nicely.

For the samosa: 

Take a small size dough and flatten it with the rolling pin and with the palm wrap it in the form of mini samosa and fill the dry fruits filling inside and close the edges of the samosa. Take a baking tray or a steel plate grease it with little bit of oil place the samosa on it. Then bake it in a pre-heated oven at 180 degree for 5 – 6 minutes . Once it’s golden and crisp take it out and serve hot.

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