Baked Samosa

I have always liked tiny patti samosa more than the huge oily Punjabi samosas. Patti means sheets. Since I found the Patti or samosa pastry (thin sheet of dough/samosa wrapper) samosa making became simpler!

They are crispier and serve great for cocktail or tea party! I have baked these but, you could fry them :)

Make these in advance and toss them in the oven to be ready when your guests arrive.

You do not have to sacrifice your favorite food to be healthy. If you want to avoid potatoes, go for vegetable filling or cabbage and caramelized onion filling. That tastes delicious. Involve kids in such cooking activities and they will enjoy eating food too!

2 boiled potatoes, 1 cup green peas and samosa pastry sheets.

Roughly mash potatoes. Avoid making them soft and mushy.

Add salt, finely chopped green chillies, chilli powder, garam masala (all spice powder)

freshly chopped cilantro and freshly squeezed lime.

You need this mixture to be spicy and lemony!

You can adjust the spice level but remember this is a filling. Pastry sheet will mild the flavors later.

Add a cup of frozen peas. I do not boil them. Frying or baking samosas will help the peas to cook. So avoid double cooking them. 

Mix the ingredients well and give a taste test :)

Thaw frozen sheets.

Remove 1 sheet at a time to avoid other sheets from drying up and getting brittle.

Put a tbsp. of potato mixture towards the corner.

Fold to form a triangle

Use water on the edges of the dough to seal it if needed.

Fold it horizontally.

Fold it vertically.

Follow the triangle of the samosa and fold it till you reach the end of the sheet. 

Use water to seal the ends.

To make long crisp cigar:

Put some potato filling and start rolling the pastry dough.

Grease the baking tray. Spray or brush some oil on samosas and cigars.

Bake at 350 F preheated oven for 20 min. or till it tuns golden brown.

Crisp, baked Samosas with spicy potato filling.

Crisp Cigars with spicy potato filling.

Enjoy Samosa Healthy Way!!

Chole Bature

It is so much fun to spend time with my students! Last Sunday was another fun day with them. Bollywood Dance Party, a picnic package that I donated for my school. Henna Tattoos, bangles, disco lights, music and food, everything to make this party fun for kids. I usually prepare paneer makhni, naan, rice, mini samosas. But, this time kids wanted to have chaat. A week before the party, kids said they loved chole bature, samosas and papdi chaat. You got it!! So i planned to make chaat dishes with chilled mango lassi and Gulab Jamuns for dessert.

2 days before the party I soaked 2 cups chickpeas in 5 cups water.

Chickpeas double in size and with tomato gravy it would be enough for 10 kids and 5 adults.

After 24 hours, I pressure cook soaked chickpeas with salt, 3 black tea bags (for chickpeas to turn brown) and 5-6 dried amla.

This is what it would look when cooked. Discard tea bags and dried amla (as they float on the top.)

Chickpeas should be soft to touch when cooked.

Chop 2 large onions.

Heat 4 tbsp. oil.

Saute finely chopped onions on low heat till they turn soft and pink.

Meanwhile, cut tomatoes in fourths and puree them well.

Add pureed tomatoes to softened onions.

Add salt. Cover and cook till the gravy turns bright red in color.

White or light froth is the sign of raw tomatoes. When cooked, they turn bright red.

Add Chole/ chana masala 4-5 tbsp.

Since I was making this chole for kids, I did not add additional red chilli powder or green chillies. You could add red chilli powder if you want.

Simmer well till the spices cook. When the spices cook, the oil starts floating on top of the gravy. Great sign to say that the gravy is done.

Meanwhile dry roast dry pomegranate seeds. Coarsely grind them.

Add cooked chickpeas with 1 cup of water.

Add ground pomegranate seeds.

Simmer and let the chickpeas absorb they great flavors.

The final tempering;

Heat 1 tbsp. pure ghee/clarified butter.

Add 1 tbsp. carom seeds/ajwain (great for digestion, since chickpeas are hard to digest)

Fry julienne ginger (again good for flavor and digestion)

Pour over simmer chole/chickpea curry.

Undated new photos of Chole pictures under natural light.

I realized yellow kitchen light gives food different color and natural light is perfect for photography.

'Padharo Mare Gher' which means 'Welcome home' beautifully scripted by my artist friend Anusha was finally put on golden yellow handmade paper and framed. This was the wall piece at the entrance of my house with diyas around it.

I thought it would be difficult to make and fry batura/ puffed bread for so many of us fresh during the party. I tried frozen baturas to be heated in the oven and also the rolled out frozen puri that I could fry. Was not very happy with both of those. And as you know me, I ended up making fresh, homemade dough, rolled out the baturas and served hot, puffed ones to everyone. 10 minutes before the kids  arrived, I rolled the baturas and layered them with a paper towel to avoid drying up. Then, frying was easy!

Here is the Batura Recipe!

Everyone loved it!

Chole can also be enjoyed with baked Kulche!

Enjoy Garma Garam Chole Bature!!