I am looking for a recipe for baked samosas..I don't like all the grease in the deep fried ones..?

Recipe type: fat free or with reduced fat

Preparation time: 1 hour

Ingredients:

4 Potatoes medium size

1 Onion finely chopped

1/4 cup green peas

1 small piece ginger, grated

2 tsp fresh lime juice

1 garlic grated

2 green chili (or to taste)

10-15 dried pomegranate (anardana) seeds (optional)

1/4 cup coriander (cilantro) leaves, finely chopped

8-10 raisins/cashew nuts

1.5 cup plain flour, bleached (maida)

Spices:

1/2 tsp garam masala (or to taste)

1 tsp red chili powder salt to taste

2 tsp Coriander seeds

Preparation

Filling Masala for Samosa: Roast or boil potatoes until tender. Mash the potatoes and add chopped onion, ginger, garlic, green chili, peas, coriander, lime juice, red chili powder, garam masala, salt, cumin seeds, anardana, and raisins/cashew nuts. Mix well.

Filling:

Take flour in a bowl, add 1/4 tsp salt (or to taste), and water to make stiff dough. Make small smooth balls and roll each ball to about 4" circle. Roll it more on one side to 10" to give it an elliptical shape. Cut it into half to get two pieces of 4"x 5" size (approx.). This will produce true samosa shape.

Dampen half the edge of 4" side of the piece. Hold both the corners of this side in your both the hands using thumb and a finger and bring damped portion beneath the undamped portion. Press and seal to give it a hollow cone shape.

Fill the samosa masala into the cone and seal the remaining two sides (bring the longer side closer to the other side) by dampening with water, enclosing the masala completely. This side will form the base of the samosa. Your finished samosa should stand on this base. Fill all other pieces to form similar triangular shape samosa.

In the final step these samosas can either be baked or deep fried.

Filled Samosa

Type I

Baked Samosa

Preheat an owen to a temperature of 400 degree F. Place samosa in the owen and reduce the temperature to 300 degree F. In about 45 minutes crisp samosas would be ready (keep an eye on the samosa so that they are uniformely baked to a light brown colour).

Serve samosa warm with tomato sauce or coriander chutney.

Samosa Recipe Type II

Fried Samosa:

Heat oil in a deep skillet. Drop 2 or 3 samosas in it a fry at medium heat. With a spoon change the sides and fry until samosa turn light brown color (about 5-7 minutes)

Take out samosas on a kitchen towel so that excess oil gets absorbed.

Serve samosa hot with coriander-mint chutney or tomato ketchup.

Finished Samosa

Note:

The deep fried samosa is only for those who do not mind eating fat for a change.

There is no need of frying the masala. You will save a lot of fat without sacrificing the taste. A single samosa contains more than 350 calories, of which 160 calories (i.e. more than 40% of total calories) come from fat because of deep frying. If you bake the samosa instead, you will be saving theses 160 calories. For nutrition of Indian foods go to Calories in Indian Foods.

Any leftover samosa can be kept in fridge for a few days. Heat them in an oven before serving.

Preserve unbaked or unfried samosa (i.e. filled samosa) in freezer for a few weeks.

Samosa is very good for picnics or during long-drives in cars.

Small size samosa is a very good entree item.

I think the recipe you found is not a good example. Devise your own baked bhaji recipe using little or no oil.

heres some sources

http://www.google.com/search?client=safari&rls=en&...