When one wants to have Samosa but "I feel guilty having fried stuff" is the mood, what to do? You bake it😃 and call it a pie😄.
Well, I'm a fan of Samosas and love them fried, but the Mr. is on a no fried stuff mode, so I just went ahead and baked it. I did not expect to get a nicely browned crust but made a slight adjustment and I got baked Samosas which had a golden-brown crust. Happy moment.
I have used Chiroti Rava/ Suji in this recipe. Chiroti Suji is more popular towards Karnataka, where it is used in making Dosas, and other fried snacks. I use this Choroti Rava to make most fried food like Samosa, Kachori, Karachikai(sweet fried snack). This Rava gives the much-required crunch to these snacks. This Suji, when kneaded and rested, becomes as pliable as maida or refined flour. Chiroti Rava is available in all departmental stores. If Chiroti is not available it can be easily swapped with Maida.
While you are here please check out my other snack recipes like Masala Wheat flour Papdis( 2 ways), Unni appam(sweet), Thattai/Nipattu, Kothimbir vadi, Kuzhi Paniyaram, Suji Cheese balls, and more...
Here is the recipe of Samosa Pie for you-
Ingredients:
Chiroti Suji 2 cups
Maida 1/4 cup
Salt to taste
Potatoes 5 big cooked and mashed
Onion 2 small or 1 big finely chopped
Green Peas a handful (optional)
Red chilli powder 1 to 1.5 tsp
Coriander 1 tsp
Baking Powder 1/4 tsp
Cumin seeds 1.5 tsp (divided)
Turmeric powder 1 tsp
Amchur/dry mango powder 2 tsp
Fresh Coriander leaves chopped 1tbsp
Garam Masala powder 1/2 tsp
Oil for brushing and kneading
Directions:
To make the dough:
Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add 1/2 tsp Cumin seeds. Add Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well. No water must be added now. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use. (Refer note 5)
To make the filling:
In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.
To assemble the pie:
Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that's how I got the golden colour). The crunchy and tasty Samosa is ready to dig in. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Take the Chiroti Rava in a mixing bowl and add the Maida to it. Add half teaspoon Cumin seeds, Baking powder and salt and mix well. Create a well in the centre and add 1 tbsp oil and combine well.
2. Mix in the oil nicely into the flour, takes about a minute. Now form a well again in the centre and adding water little by little combine to form a stiff dough. Rest the dough for 1/2 an hour at least before use.
3. In a Kadai heat oil. Add cumin seeds and mustard seeds, and as they crackle add the chopped onions. Fry the onions until light brown and add the mashed potatoes.
4. Now add salt, followed by red chilli powder, coriander powder, Amchur powder, and mix them all nicely such that all masalas get well incorporated with the potatoes. Finally, add the garam masala powder(picture not taken) and chopped coriander and stir. Allow the filling to cool down a bit.
5. Preheat the oven to 180C for 10 minutes. Knead the Chiroti dough again and divide it into two halves-one slightly bigger than the other. Roll each of them into a circle like a Chapati.
6. The bigger part of dough should be rolled out thicker than the smaller portion of the dough. After rolling the dough, grease the pie dish or any oven-safe dish that is flat. Take the dough that was rolled bigger and thicker, and press it to the bottom of the pie dish forming the base. Prick holes to the dough base as shown in the picture.
7. Now fill in the stuffing on the base, leaving a little space on top to seal it. Now with the dough that was rolled thinner, cover the filling and start sealing the edges. To seal the edges, bring the bottom and upper edge together and give it a twist as shown in the picture. Make a cross-cut with a knife after sealing the stuffing.
8. Now place the dish inside the oven and bake 200 C for 15 minutes. Remove and turn it over gently and bake again at 200 C for 5 minutes. Remove from the oven, turn it over again and now grill for 5 minutes(that's how I got the golden colour). The crunchy and tasty Samosa is ready to dig in.
NOTES:
1. Let not the Chiroti Rava stop you from making this dish. Just use Maida and continue as per recipe. Instead of 2 cups Chiroti and 1/4 cup maida, use 21/4 cup Maida or 2 cups maida and 1/4 cup wheat flour.
2. I have not used green peas in this recipe, it can be an add- in to the stuffing. If using pre-cook it and add it along with the potatoes in the recipe.
3. Feel free to increase or decrease spice levels as per taste.
4.. If you are not particular about the browning on the top, it is fine to not grill, but I would recommend it because it is really worth the 5 minutes.
5. I made 2 Samosa pies with the quantity of flour and potatoes used here.
6. Holes are pricked to the dough base after placing on the pie dish to avoid puffing. Ensure that you follow this step. If the pastry puffs the crunchiness will be compromised.
7. After the filling is put in and the edges are filled, make a cross-cut to ensure cooking is even through the layers.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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