Is it possible to bake samosas instead of frying them? How do they turn out. I have made keema pastries in the past which I bake … they taste divine … but I have never tried baking samosas. The pastry would obviously be different. Has anybody else tried this?
Re: Baking Samosas?
hmmm tastes divine? can i have that keema recipe :)
thanks. Im about to make keema samosas as well.
Re: Baking Samosas?
Well, it’s not really my recipe … it’s my ammis. Just make keema however you want, with peas, onions, potatoes … all optional of course. We usually keep it really simple and just make keema with peas … and it is usually made spicer than normal so it has some flavour with the pastry.
Get some pillsbury pastry dough, the type that comes in two squares. Take the first square and roll it out as large as you can. Make it thin but not too thin and divide it like a big tic tac toe table (sorry, the only way I can describe it at this hour 
) but obviously larger with more divisions. You should be able to make about 10-12 squares. Put about two teaspoons on the keema in the middle and just wrap it up. I usually just fold it over and squeeze the sides together. Do the same with the other half of the pastry in the pillsbury pack. You should have about 20-25 in total.
At this point, you can freeze them if you want. They are easy to cook in a toaster oven and a proper oven … just cook until they are a nice golden brown colour. The pastry will be nice, soft and flaky.
Re: Baking Samosas?
baked samosa’s turn out so much beter than fried. try it mehnaz and ur guaranteed not to turn to frying. also, there is no need to change the dough …u can use the desi kind(made from absolute scratch) and it works just as well…actually better cuz it maintains the authenticity.
that’s wat i use.
happy samosa binge:blush:
Re: Baking Samosas?
hula I’m so excited. I rarely ever cook and that is what I will be doing this Saturday … making samosas and trying not to get fat. :rotato:
What temperature should I keep it at? 350? Also, do I need to keep them on foil or something so that they don’t dry out or go hard? I doubt that will happen.
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Mehnaz: baked samosas are definitely better in taste. The crust bakes well in the oven. It is very "khasta" type.
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mahnaz
how long do u bake the pastries for? And at what temp? And do u change
sides?
frontier charm
do u use ata or maida for samosas?
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These pastries that Mehnaz has mentioned turn out awesome. Yes, you do have to turn them so they cook evenly. I have a pepperidge farm outlet near my home and i buy those sheets for like 2.50 a packet. That is dirt cheap when you compare the price at a regular store.
Re: Baking Samosas?
they should turn out amazing Mehn.... cuz u're using pastry wrappers ....should be all flakey and light.....
i wonder how the other wrappers turn out in baking.. the thin ones usually used for spring rolls.. hmmmmm
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khawateen: I bake my spring rolls and they turn out wonderful. Actually, there is no way i am eating fried spring roll ever again.
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Oh wow Mehnaz, I was just thinking about baked samosas a couple of days ago. I was thinking of adding a decent amount of oil to home made samosa crust and then baking them instead of frying. Pastry wrappers always turn out good in the oven so u should be fine.
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So how do u make this home made crust for samosas?
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WEll, this is how i make it. Take maida (flour) knead it by using milk instead of water. Also, you have to add butter in the maida while kneading. Turns out perfect soft dough.
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Give us some proper instructions Mahru … like how much maida? How much paani? How much butter? I plan on making the crust from scratch so I want precise measurements and how many samosas they should make.
Also, I was reading various samosa recipes during the day and they say to use yoghurt in dough. 
Re: Baking Samosas?
LOL @ Mehnaz, I am sorry for being so improper. Here is a recipe that I follow.
Ingredients:
2 cups flour
1/2 teaspoon salt,
4 tablespoons butter
4 tablespoon milk
4-5 medium potatoes, boiled in their jacket
4 tablespoon oil
1 medium onion, finely chopped
1 cup peas, shelled
1 tablespoon ginger, finely chopped
3 tablespoon coriander, fresh, chopped
3 tablespoon water
1.5 teaspoon salt
1 - green chilies fine chopped
1 teaspoon coriander seeds, ground
1 teaspoon garam masala
1 teaspoon cumin seeds roasted & ground
1 teaspoon chilli powder
2 tablespoon lemon juice
- - oil for deep frying
How to Cook:
1. Sift the flour and salt into a bowl. Add the 4 tablespoons melted butter and rub it in with your fingers until the mixture resembles coarse breadcrumbs.
2. Slowly add about 4 tablespoons milk- or a tiny bit more -- and gather the dough into a stiff ball.
3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice.
5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out.
6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool.
7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth.
8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas.
Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
Re: Baking Samosas?
Thankyou so much Mahru
I shall try this samosa thingy tomorrow if I have enuf time.
U are shoo shweet.
Re: Baking Samosas?
SAjal: you are welcome, dahlin:)
Re: Baking Samosas?
6 balls out of 2 cups of flour 
Are we feeding giants? I think this would make a lot more samosas, no mahru? The balls shouldn;t be larger than the size of a pingpong ball and roll it out as thin as u can, like really really thin.
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FF: i think when i mentioned 2 cups of flour it is 2 cups 500mg each not some giant size cup:)
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I am confused as to how much flour to use. Femme darling, how much do you use?
Mahru, when you say 'cup', I am thinking a proper chai cup. Would that be too much?