Baked Parcel Samosas

Have you made baked samosas before? My recipe of Baked Parcel Samosas will find a place in your special recipes list…I am sure.

Though it is called samosa, it is much lighter than the regular Indian samosa snack. The dough for the outer covering is made with flour, yeast, baking powder and vegetable oil. Also on account of the Baked Parcel Samosas being baked, it becomes a healthier option.

You may omit the butter used in the recipe and use only vegetable oil, better still use olive oil. That will make for light and healthy samosas.

The process of making these parcels may seem time consuming but it is not. Just plan and prep everything in advance. Follow the recipe and go on patiently.

At the end of the day, you will be overwhelmed by the result. These stunning parcels are show stoppers in their own right.

The dough is super dough and that makes it easy to get it into a really thin sheet that can be stretched and folded in any way you want.

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Baked Parcel Samosas                 Makes 8 to 12

Ingredients:

For the DOUGH

Dry active yeast – ½ tsp

Sugar - 1 tsp

All Purpose Flour – 2 ½ to 3 cups

Baking pdr – ½ tsp

Vegetable oil – 3 tblsp

Warm water – 1 cup

Salt – as required

For the SOYA KEEMA FILLING

Soya granules – 1 cup

Onions – 2 medium (finely chopped)

Tomatoes – 2 medium (chopped)

Ginger – 1 tsp (grated)

Garlic – 1 tsp (grated)

Green Chilies – chopped (as per taste)

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala – ½ tsp

Turmeric pdr – ¼ tsp

Frozen or boiled peas – ½ cup

Coriander leaves – a handful (chopped )

Lemon juice – 2 tblsp

Salt – to taste

Vegetable oil – 2 tblsp

For the POTATO FILLING

Boiled potatoes – 3 large (mashed)

Chaat masala – 1 tsp

Cumin pdr – ½ tsp

Coriander leaves – 2 tblsp (chopped)

Salt – to taste

FLOUR AND STARCH MIX

All Purpose Flour – 3 tblsp

Corn flour – 3 tblsp

BUTTER AND OIL MIX

Butter – 3 tblsp (melted)

Oil – 3 tblsp

Method:

1.    THE DOUGH: Mix the dry yeast, sugar, ¼ cup of warm water, ½ tsp of flour and mix well. Keep it aside in a warm place for 10 to 15 mins.

2.    In a large bowl, add in 2 ¼ cups of flour, ½ tsp salt, ½ tsp baking powder and mix well to combine. Make a well in the centre. Add in 3 tblsp of oil, the yeast and ¾ cups of warm water.

3.    Mix it with a spoon or spatula. You will get a really sticky dough. Turn out the dough onto your work surface. Sprinkle some flour a little at a time and knead the dough till it is soft and smooth. Cover it and rest the dough for at least an hour.

4.    THE SOYA KEEMA FILLING: Heat 2 tblsp of oil in a pan. Add in the chopped onions and fry till golden brown. Add in the grated ginger and garlic, fry them briefly. Add in the tomatoes and green chilies. Add in a bit of salt and cook till the tomatoes become soft.

5.    Add in coriander, cumin, turmeric and garam masala powders. Cook till the oil starts separating.

6.    Add the soya granules (that had been soaked in warm water for 30 mins). Mix with the onion tomato masala. Add in ¼ cup of water. Season it with salt. Add in the peas and 2 tblsp of chopped coriander leaves. Cook the granules stirring continuously till most of the water has evaporated. It should still be moist. Add in some lemon juice and more chopped coriander, mix well, turn off the heat and let it cool down completely.

7.    THE POTATO FILLING: Mash the boiled potatoes. Add in the salt, spices and chopped coriander. Mix well and keep aside.

To make the PARCELS

1.    Knead the dough lightly and divide it into 8 or 12 balls of equal portions. (For bigger or smaller parcels)

2.    Roll out 4 balls at time to small discs about ¼ “ thick. Use the Flour Starch Mix to roll out. Dust the discs with the flour mix and stack them. Roll out the 4 discs together to 8 or 9” round, flipping the stack from time to time. Carefully peel back the thin sheets.

3.    Lay out a sheet and brush the center with the oil butter mix. Flip it over. Place a tblsp of the potato filling in the center and 2 to 3 tblsp of the soya keema filling over it.

4.    Gather the edges of the flour sheet in a pleat. Twist it twice to secure the filling. Then open out the pleats on top of the parcel. It will fan out in a circle. Carefully tuck the edges under the soya keema parcel. Shape it into a round parcel with your hands.

5.    Arrange all the parcels on a baking tray lined with butter paper. Brush them with the oil butter mix. Bake in a preheated oven  at 200 C for 15 to 20 mins.

6.    Brush with melted butter and serve hot.

NOTE: Make smaller samosas to serve as party snacks. You can serve the larger ones along with some salad and soup as a meal.

© Rinki’s Kitchen