SAMOSA PIE

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-

   PREP TIME: 20                                          COOK TIME: 25Mins

   TOTAL TIME:45Mins                                  COURSE:  MAIN

   CUISINE: NORTH INDIAN                         SERVINGS: 6

   AUTHOR: Rajni Ram

 

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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PAV BHAJI

Pav Bhaji the popular food from Maharashtra is everyone's favourite. It is also the most popular street food. Everyone has their favourite outlet for this yummy street food variety. Mine is Elco Arcade in Mumbai and Gangotree in Chennai. If you visit these places please try them out.

The bread also called the Pav has to be fresh and the Bhaji the Maharashtrian word for Subji, tangy and spicy. Pav is a term that fills me with warmth because I have many childhood memories associated with it. When in Mumbai my aunt would decide to make us her yummy Pav Bhaji, we kids would be sent to these narrow bylanes in Bandra where the Pav was made fresh. here was this whole colony of Pav(bread) bakers and the whole area would smell so good. Just for this fact we kids would never refuse to go. This place was very close to my aunt's house and we would take a morning walk to this place and would be handed over a fresh and hot batch of Pav for our evening Pav Bhaji. I just cannot forget the aroma of fresh bread just out of the oven. 

In this dish, mashed potatoes are the main ingredient along with a tomato base. Onions and spices are also added which gives it the iconic taste. Topped with a dollop of butter a squeeze of some lime, this is could the best food ever.

I like to add more vegetables apart from the Potatoes and so I add a tiny carrot, few finely chopped pieces of cauliflower, peas, and capsicum. I also like to add a puree of tomato instead of chopped tomato. 

So when the demand at home is to make something special yet simple I mostly opt for Pav Bhaji.

While you are here please do check out my other recipes like Pakode wali Dal, Semolina Cheese balls, Dahi Pohe, Pineapple rasam, Chinese paratha, and more...

Here is the recipe of Pav Bhaji for you-

PREP TIME: 20 Mins                                               COOK TIME: 20 Mins

TOTAL TIME: 40 Mins                                             COURSE:  SNACK

CUISINE: MAHARASHTRIAN                                SERVINGS: 4

                                                                                AUTHOR: Rajni Ram

                                                                     

Ingredients:

Pav- Store-bought 

Potatoes 4 medium boiled and mashed

Tomatoes 2 large(pureed) used the local variety(desi) if available

Onion 1 large finely chopped

Green chillies 3 finely chopped

Cauliflower 3 florets finely chopped

Carrot 1 medium finely chopped

Capsicum 1 medium finely chopped

Green peas 1/2 cup ( I have not used here as could not find fresh ones)

Ginger -garlic paste 1/2  tsp

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp(or more if you prefer)

Coriander powder 1 tsp

Fennel powder 1 tsp

Amchur powder 1 tsp

Salt as required

Garam masala powder 1/2 tsp

Oil for sauteeing

Butter for toasting the pav and a dollop for the bhaji

Directions:

Boil the potatoes and mash them. Puree the tomatoes in a blender. In a karahi/pan take 1 tbsp oil and heat. Add the cumin seeds and as they crackle add the green chillies and saute for 30 seconds. Now add the onions and saute for a minute. Add the turmeric powder and continue to saute for 30 seconds, now add the ginger-garlic paste and saute until the onions start turning light brown. Now add in the capsicum and saute for a 1 minute. Remember that all sauteeing to be done on high flame. Now add the cauliflower and carrot and saute for 2 minutes. Now add the tomato puree, followed by red chilli powder, coriander powder, fennel powder, and salt and stir nicely. Cook for a minute. Now add the mashed potato and using a masher keep mashing and mixing all the veggies in the pan. Repeat the process until all are well combined. Now add 1 cup(can add up to 1.5 cups) of water and cook for 2 minutes on low flame. Now add Garam masala powder and turn off the flame. Garnish with finely chopped coriander leaves, finely chopped onions and a dollop of butter. Toast the fresh Pav with a liberal amount of butter and serve hot with the Bhaji. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Boil and mash Potatoes, puree the tomatoes. Chop onions and green chillies.

2. In a pan take 1 tbsp oil and heat. Add in the cumin seeds and as they crackle add the green chillies and saute for 30 seconds.

3. Now add the onions and saute on high flame for 30 seconds followed by turmeric powder, ginger-garlic paste and saute for 1 minute. Now add in the capsicum and saute for a minute. Add in the cauliflower and carrots and green peas(if using), add salt and continue to saute for 2 minutes.

4. Now pour the tomato puree, followed by red chilli powder, coriander powder, fennel powder, amchur powder and stir nicely. Cook for 1 minute and add in the mashed potatoes and mix well. Using a masher mash the potato-veggie mixture in the pan until all are well combined. Now add about 1 cup water and continue to cook for 2 minutes. Check for salt and spice and if less add at this stage.

5. Finally, add the garam masala powder and turn off the flame. The bhaji should not be lumpy nor should it be runny. The spicy and tangy Pav Bhaji is ready to feast on. Toast some fresh Pav with a liberal amount of butter and serve the bhaji topped with finely chopped onion, coriander and a dollop of butter.

NOTES:

1. I recommend you use some green peas. As I could not find any on that said day I have made my Bhaji without it. If using boil them ahead. 

2. Be liberal with the butter it really enhances the taste.

3. one can also sprinkle some grated cheese over the Bhaji, to make Cheese pav bhaji.

4. If you don't want to add other vegetables it is fine and the dish will still taste the same.

If you tried this recipe and liked it please comment below. I would love to hear from you.

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