Baked Samosa (Whole Wheat & Vegan)

Making pastry

1. Sieve the whole wheat flour and salt in a mixing bowl. If there is too much of bran in the flour, then sift the flour thrice. You can add salt as per your taste.
2. Now add 5 tablespoons oil. You can also add ghee (clarified butter) if you prefer.
3. With your fingertips rub the oil in the flour to get a breadcrumb like consistency.
4. The whole mixture should clump and hold together when joined. If not then continue to rub the oil or ghee in the flour.
5. Next add ⅓ cup water. Begin to knead adding more water if required. Depending on the quality of flour, you may need to add less or more water. Note that when using all purpose flour less water will be needed. For all purpose flour, simply add 4 to 5 tablespoons first and then add more water if required.
6. Knead to a firm and tight dough. Cover the dough with a moistened napkin or kitchen towel and keep aside for 30 to 40 mins.

Making potato stuffing

1. Steam or boil the potatoes until they are fork tender and thoroughly cooked.When the potatoes become warm or cool, peel and chop them in small cubes. You can also add ⅓ cup steamed or boiled green peas to the filling.
2. Crush the green chillies and ginger coarsely in a mortar-pestle.
3. Heat 2 teaspoons oil in small frying pan. Add the cumin seeds and sauté till they splutter.
4. Next add the crushed green chili and ginger paste. Mix well on low heat.
5. Add the red chilli powder and coriander powder. Mix again.
6. Now add the potato cubes. Mix the spices very well with the potatoes.
7. Add garam masala powder, dry mango powder and salt as per taste.
8. Mix everything again very well. Turn off the flame.
9. Lastly add the chopped coriander leaves. Mix the coriander leaves with the aloo stuffing and set aside.

Assembling and Shaping

1. After 30 minutes, knead the dough lightly again.
2. Divide the dough into 7 or 8 equal portions.
3. Take a dough piece. Roll it on your palms to make a neat ball and place it on a rolling board.
4. With a rolling pin, roll to a round or circle, keeping the thickness neither thin nor thick.
5. Cut with a knife or a pastry cutter through the center of the samosa pastry.
6. With a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
7. Join the straight edge, overlapping the two edges a bit.
8. Press the edges well, so that they get sealed. It will look like a cone.
9. Now with a small spoon, stuff the potato filling in the cone. Pinch a part of the samosa cover and seal the base edges. This helps them to stand.
10. Be sure there are no cracks. The edges should be joined very well.

Making Baked Samosa

1. Assemble and prepare all samosa this way. As you go on making them, cover them with a kitchen towel so that the outer pastry does not dry out.
2. Before baking, preheat oven at 180 degrees celsius for at least 15 minutes.
3. Place the shaped and prepared samosa on a baking tray.
4. Brush each samosa with some oil.
5. Bake in a preheated oven at 180 degrees C/356 degrees F for 30 to 35 minutes, until the crust is golden and crisp. I baked for 34 minutes. Oven temperatures vary so do keep a check.
6. Allow them to cool down a bit for a couple of minutes as they will be very hot.
7. When they are hot enough to eat, then serve the Baked Samosa with your favorite chutney or dip.