Making a zero-oil samosa at home is a healthy twist on the traditional deep-fried snack. Here’s how you can do it:
Ingredients
For the Dough:
- 1 cup whole wheat flour (atta)
- 1/2 cup all-purpose flour (maida)
- 1/4 teaspoon carom seeds (ajwain)
- Salt to taste
- Water as required
For the Filling:
- 3-4 medium-sized potatoes, boiled and mashed
- 1/2 cup green peas (optional), boiled
- 1 tablespoon ginger, finely chopped
- 1-2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder (dhania powder)
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon dry mango powder (amchur) or lemon juice
- Fresh coriander leaves, chopped
- Salt to taste
Equipment
- Air fryer or oven
- Mixing bowls
- Rolling pin
- Baking tray (if using an oven)
- Brush (for optional brushing)
Instructions
Step 1: Prepare the Dough
- Mix the Flours: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, carom seeds, and salt. Mix well.
- Add Water: Gradually add water to the mixture and knead it into a firm dough. The dough should not be too soft; a firm dough helps in making crispy samosas.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This resting period allows the gluten to develop, making the dough more pliable.
Step 2: Prepare the Filling
- Heat a Pan: In a pan, dry roast the cumin and mustard seeds until they start to crackle. This releases their flavors.
- Add Spices and Vegetables: Add the chopped ginger and green chilies to the pan. Sauté for a minute until aromatic. Then, add the turmeric powder, garam masala, coriander powder, and red chili powder (if using).
- Mix in the Potatoes and Peas: Add the mashed potatoes and boiled peas to the pan. Mix well to ensure that the spices coat the vegetables evenly.
- Season and Finish: Add salt and dry mango powder (or lemon juice) to the mixture. Stir everything together and cook for another 2-3 minutes. Finally, add the chopped coriander leaves and mix well. Turn off the heat and let the filling cool.
Step 3: Shape the Samosas
- Divide the Dough: After the dough has rested, divide it into equal portions, roughly the size of a lemon.
- Roll the Dough: Take one portion and roll it into a ball. Flatten it slightly and then roll it out into a thin oval or circular shape, about 6-7 inches in diameter.
- Cut and Shape: Cut the rolled-out dough into two halves. Take one half and form a cone shape by bringing the straight edges together and sealing them with a little water. Make sure the pointy end of the cone is well sealed.
- Fill the Cone: Hold the cone in your hand and fill it with the prepared potato mixture. Do not overfill, as it may burst during cooking.
- Seal the Samosa: Apply a little water along the open edge of the cone and press it together to seal. Ensure the samosa is sealed properly to avoid any leaks.
Step 4: Cook the Samosas
Using an Air Fryer:
- Preheat the Air Fryer: Preheat the air fryer to 180°C (350°F) for about 5 minutes.
- Arrange the Samosas: Place the prepared samosas in the air fryer basket in a single layer. Do not overcrowd the basket.
- Cook the Samosas: Cook the samosas at 180°C (350°F) for about 15-20 minutes. Shake the basket halfway through to ensure even cooking. The samosas should turn golden brown and crispy.
Using an Oven:
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Arrange on a Baking Tray: Place the samosas on a baking tray lined with parchment paper. If desired, you can lightly brush them with water or milk to help them brown evenly.
- Bake the Samosas: Bake the samosas for 20-25 minutes or until they are golden brown. Flip them halfway through for even baking.
Step 5: Serve
Once the samosas are cooked, remove them from the air fryer or oven and let them cool slightly. Serve them warm with your favorite chutney, such as mint-coriander chutney or tamarind chutney.
Here are 10 Short steps to make zero oil samosas at home:
1. Prepare the Dough:
Combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of baking powder in a mixing bowl.
2. Add Melted Ghee or Non-Dairy Spread:
Add 1/4 cup of melted ghee or non-dairy spread to the flour mixture and mix well.
3. Gradually Add Lukewarm Water:
Add 1/2 cup of lukewarm water to the mixture and knead for 5-7 minutes, until the dough is smooth and pliable.
4. Rest the Dough:
Cover the dough and let it rest for 30 minutes.
5. Prepare the Filling:
Boil and mash 1 cup of potatoes and 1 cup of peas. Add 1 onion, finely chopped, 2 cloves of garlic, minced, and spices to taste.
6. Assemble the Samosas:
Divide the dough into 8-10 equal portions. Roll out each portion into a thin circle, about 3-4 inches in diameter.
7. Add the Filling:
Place a tablespoon or two of the filling in the center of each circle.
8. Fold and Seal the Samosas:
Fold the dough over the filling to form a triangle or a cone shape, and press the edges to seal.
9. Bake the Samosas:
Preheat your oven to 375°F (190°C). Place the samosas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
10. Serve:
Serve the zero oil samosas hot with your favorite chutney or raita. Garnish with chopped cilantro, if desired.
Tips for Perfect Zero-Oil Samosas
- Knead the Dough Well: The dough should be firm, not soft, to get crispy samosas.
- Do Not Overfill: Overfilling can cause the samosas to burst during cooking.
- Seal Properly: Make sure the edges are sealed well to prevent leaks.
- Cooking Time: Adjust the cooking time based on your appliance. Air fryers may cook faster than ovens.
- Variations: You can experiment with different fillings like paneer, lentils, or mixed vegetables.
Conclusion
Making zero-oil samosas is a healthier alternative to the traditional deep-fried version without compromising on taste. This recipe ensures that you get crispy and delicious samosas with significantly less fat. Enjoy this guilt-free snack as a tea-time treat or a party appetizer!
