Samosas stand among the most loved and relished snacks, especially when paired with a hot cup of tea. However, traditional samosas are deep fried in large quantities of oil, which significantly increases their fat content and makes health conscious foodies hesitate. If you crave the delightful crunch of a samosa but want to steer clear of excess oil, you can prepare them using a completely different method that cuts down on grease without compromising on taste.
Instead of deep frying, you can use an appam pan to cook the samosas to perfection. This technique requires very little oil or ghee while ensuring that the samosas turn out wonderfully crispy on the outside. The filling is packed with boiled potatoes, green peas, paneer, and an assortment of aromatic spices to retain the authentic vibrant flavor. Here is a simple step by step guide to making healthy and crispy samosas with minimal oil.
Preparing the Dough
To start making the base of the samosa, take one cup of whole wheat flour and one fourth cup of semolina in a mixing bowl. Add carom seeds, salt to taste, and a small amount of ghee, then rub everything together thoroughly. Gradually add water as needed to knead a relatively firm dough, ensuring it is not too soft. Cover the dough and let it rest for a while so that the semolina absorbs the moisture and sets properly.
Making the Spiced Potato and Pea Filling
For the samosa filling, grind green chilies, red chilies, ginger, whole coriander seeds, and fennel seeds in a mixer. Add turmeric powder, red chili powder, cumin powder, and black salt to the mix, and grind everything together into a coarse mixture. Heat a little oil in a pan and temper it with mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, nigella seeds, and asafoetida. Once the tempering sizzles, add the ground spice paste and sauté it well.
Next, add boiled green peas to the pan, cook them for one to two minutes, and pour in a small splash of water. Follow this by adding boiled and mashed potatoes, finely chopped fresh coriander leaves, salt, garam masala, and chaat masala. Mix all the ingredients thoroughly and cook for a few minutes until the flavors meld. Turn off the stove and let the delicious filling cool down slightly before stuffing.
Shaping the Samosas
Take a small portion of the rested dough and roll it out into a small circular disk. Place a spoonful of the prepared potato and pea filling in the center along with a little crumbled paneer. Seal the edges securely by pinching them together to ensure the filling stays locked inside during the cooking process. You can shape them into neat triangles or miniature parcels depending on your preference.
Heat an appam pan on the stove and apply a few drops of oil or ghee into each cavity. Place the prepared samosas into the molds and let them cook on one side for about seven to eight minutes. Once the bottom layer turns golden brown and crispy, carefully flip the samosas over. Cook the other side for another five to six minutes until they achieve an even crunch. Serve these low oil crispy samosas hot with green chutney or any dipping sauce of your choice.
