Wednesday, March 21, 2012

Baked Irani Samosa

I have tasted this snack just once in my life & i loved every bit of it... I had been to Hyd for just 2 days to attend an interview & my attai(aunt) was sweet enough to show me around.. Ya one crazy day, with an interview scheduled the next day, i was out shopping in Charminar for bangles, stone decorated sandals , Narayanpet saree.. 


That evening back home, when we were sitting in the verandah & enjoying the rare breeze, my aunt suddenly called out to a street hawker in his cycle, with a tin and the next moment she comes back with bundle of tiny samosa's..I had neither seen such small samosa nor had heard of them...Ofcourse, i do know what a samosa is , but i know only one version of them.. aalo samosa :).. These were different & tasted soo good..Got to know these are called Irani Samosa & is quite famous in Hyderabad..
Now, its been 5 long years, post this incident & i am blogging about it.. I am quite absent minded & there are quite a few 'not so important' instances i remember ..weird bcoz, the ones i need to remember, i forget them and the one's like these.. food which tasted good or some random shopping experience stay vivid in my mind :D..This snack is not only tasty but i quite like the fact, they are small in size, less filling ..so no messy affair :). So, i knew i had to have this for BM#14 !!
They taste great when fried, but since recently i had fried them, i decided to do the baked version this time..But, the first time you make it, i recommend you to make the fried version:)






Ingredients
1. Onion - 1/2 cup
2. Poha/Aval/ Flattened Rice - 1/2 cup
3. Red Chilli powder - 1/2 tsp
4. Green Chilli - 1
5. Coriander-cumin powder - 1/2 tsp
6. Chat Masala powder - 1 tsp
7. Salt - to taste
8. Wanton wraps - each sheet for 1 samosa
9. Ghee - to brush the wantons
10. All purpose flour - 1tbsp
11. Water - 2 tbsp


Preparation Time!!
1. In a bowl, take the poha & wash it once or twice with water and keep aside. In a bowl, add chopped onions & to this add the poha too


2. To this add green chilli, red chilli powder, coriander-cumin powder, chat masala powder & salt. Mix well


3. In a small cup, take All purpose flour, to this add water and make a semi-liquid paste


4. Thaw the wonton wraps. Take a sheet & cover the rest with a moist towel ( I wet a napkin & squeeze water out & cover the sheets)


5. Fold one end of the wrap to form a mini triangle, apply some flour paste & fold the other end & seal it. Now, a cup is formed


6. Add 2 tsp of the stuffing & fold the open side and close it with the help of some paste. Fold the top pointed end too


7. You could deep fry them now or bake them. If baking, pre-heat oven to 400F. Brush the samosa's with some ghee/butter and bake for 15-20 minutes till they turn brown


Cool completely & enjoy them plain or with some sauce!


I just fried one and baked the rest..Do try & let me know how you & your kids liked them :)
This is the only fried one!

Pointers
* Ideally, Poha is not washed & add raw to the onions. I have the thick flakes one & they remain crunchy. To avoid that, i soaked them in water & then used them to make it a little soft.. So, based on the softness of the poha flakes, do accordingly!

Check out the Blogging Marathon page to see what the fellow Marathoners are doing this BM#14



Sending this to  Valli's Kids Delight hosted by Rujutha,Radhika's I Love Baking #2, Sumee's Bon Vivant- Savory Items and Vardhini's Bake Fest hosted by Kalyani, Surabhi's 'Lets Party' and Gayatri's Walk through Memory lane hosted by Roshan

42 comments:

  1. Lovely pictures Rasi. A very nice variation to the usual aloo samosas and go guilt-free eating the mini version.

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    Replies
    1. seriously & these taste great.. thats the best part :)..

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  2. Oh! Poha inside samosa; I'm new to this. Never had Irani samosa in my twenty trips to Hyd in the last 15 years!

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  3. this is superb....guilt free ones....

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  4. Delicious samosas and really innovative poha as samosa filling. Baked makes it a completely guilt free indulgence.

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  5. wow so tempting ..love samosas anytime!

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  6. Awesome...the fact that it is baked makes it even more tempting Rasi :) Looks as good as the fried samosas!!

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    Replies
    1. i know.. was quite apprehensive but was happy..for once tried something quite healthy!

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  7. wow...this filling is wonderful rasi......delicious luking samosa, a perfect snack...

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  8. Wondeful and very crisp..never tried adding poha as a filling in samosa.. loved it..
    Anjana

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  9. Poha in samosa!!!
    It must be crunchy naa, baking it makes a guilt free version.

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  10. great recipe. Nice variation to traditional punjabi samosa recipe. and bakes version is healthy too

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  11. Luks gr8...
    Thanks linking it to Let's Party
    Ongoing event
    "Let's Party"
    "Beat The Heat"

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  12. Very different filling, like you said I've forgotten people's names but always remembered the food that they served, my husband teases me about this..

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    Replies
    1. Seriously!! weird right..i guess we should just blame the foodie in us :D

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  13. poha inside samosa.. quite innovative but those snaps say they're tasty... will try the poha stuffing soon.. :)
    Noel collections

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  14. wonderful stuffing and awesome recipe !! going to try this weekend !!

    Ongoing event CC:Vegan Diet - Plant Based Food

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    Replies
    1. Let me know sravs & reshmi how u guys liked it :)

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  15. I too love the Irani Samosas..ate lots of them during my stay at Hyd. Love your baked version

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    Replies
    1. Aren't they lovely.. i wouldn't mind going to Hyd for this now ;)

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  16. Yummy samosas looks so inviting.

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  17. Wow Rasi these are delicious.

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  18. Hi dear,

    thanks for ur lovly recipes...please collect ur awards @ my blog
    http://preeti-kitchen.blogspot.in/2012/03/event-color-n-sweet-holi-festroundup_22.html

    and i want to share ur picture of recipes on my facebook page with ur name if u permit me......

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  19. looks yummy n perfectly done..nice.
    Maha

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  20. Replies
    1. thanks julie.. just thought of seeing how they tasted when baked & i was not disappointed :)

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  21. good one ! baked irani samosas is indeed a guilt free indulgence

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  22. I think they are the same as what you get in INdian stores.. I have had them at friends place, I avoid it like plague since have to deep fry them. But didn't know it's made of poha.. Very nice baked version. Would love to try this one.

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  23. I was just going to say Hyd samosa, when I read your entire post now :) I too loved them when I tasted them @ hyd once.. thanks for the info on the filling too - never thot poha would be used :)

    bookmarking this, and thanks for linking it to Bake Fest too :)



    Kalyani
    Sizzling Tastebuds
    Event : Holi Fest – Colourful Palette
    Event : Bake Fest # 5

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  24. As a kid, I used to eat these for both snacks and dinner when dad brought them home. And even when i went home last week i did the same. I absolutely adore these samosas and don't care much for the big aloo ones. Soo love your baked home version Rasi

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  25. great Idea of baking and you remaind me of HYD.chai samosa fantastic one.

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  26. Nice poha samosa. I was in Secunderabad for 3 yrs I am wondering How come I missed eating them :(

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  27. Wow, nice one.., never heard of Iranian samosas, thanks for sharing.., will definitely make this.., nice change from the lot of veggie ones I make...

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  28. Awesome recipe. I tried and it came out really well :)

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Really look forward to your opinions, comments & suggestions :)...Glad you took time to say something on my dish..Its a yay! moment for me :)