Baked Whole Wheat Samosas


For the dough .
• 1 cup whole wheat flour (Butterfly Atta Mark1) .
• 2 tsp oil
• A pinch of salt

For the stuffing

1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 2 cups mixed sprouts, boiled and coarsely mashed
• 1/2 cup green peas, boiled
• 1 tsp ginger-green chilli paste
• 1 tsp chaat masala powder
• 1 tsp chilli powder
• 2 tbsp finely chopped coriander leaves
• Salt to taste


For the dough
Combine all the ingredients together in a bowl and add enough water to make a firm dough. Cover it and keep it aside for 15 minutes.
Knead it again until it becomes smooth. Cover it with a wet muslin cloth and keep it aside.

Shape the dough into 6 balls and roll each one into a thin chapatti.

For the stuffing
Heat the oil in a pan and add the cumin seeds. When it crackles, add the mashed sprouts and peas and cook them for 2 minutes.

Add the ginger-green chilli paste, salt, chaat masala powder, chilli powder and coriander leaves. Mix well and cook for another 2 minutes.

Let the mixture cool completely. Divide it into 12 equal portions.

Assembling the samosas

Mix 1 spoon of all purpose flour with 3 spoons of water and use this paste to seal the edges.

Divide each chapatti into 2 halves and fold each half into a cone.

Stuff each cone with a portion of the stuffing and seal the edges carefully with the paste.

Arrange the samosas on a greased baking tray and bake them in a pre-heated oven at 200˚C for 20 to 25 minutes.

Serve them hot with mint chutney


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