BAKED SAMOSA PIE

My daughter is very excited about this recipe of pie as it is with our samosa filling which is very close to all of us. This is not a sweet pie, however, but something even better in my opinion, and that is a savory pie with a spicy  and hearty samosa filling. Here the pie crust is with like our traditional samosa cover. But you can make it with ready pastry sheet also. This baked samosa pie is not just crispy and savory and all of those other good things that make the taste buds scream. This is also comforting and soul-satisfying and kid and adult pleasing. In world, hardly anyone who does not know a samosa or love one. It’s the perfect snack, crunchy on the outside with a delicious filling on the inside. Love this baked variation as it is more healthy than the traditional fried samosa.  

Holi is one festival in which people celebrate without bringing the caste, colour or status in mind. It is a festival of colours celebrated all over India in different forms but with same intensity of joy. Holi is round the corner and here I am with the snack recipe you can try for holi. As it is festive time and colours are all around so thought to present this baked dish as Holi special. Instead of regular fried samosa do try this baked version and I bet everyone will love it.

INGREDIENTS:

For Pie Crust:

1 ¼ Cup + 1 tablespoon Refined Flour

¼ Cup Ghee/ Clarified Butter

½ teaspoon Carom Seeds/ Ajwain

Salt to taste

For Potato Mixture:

2-3 Medium Potatoes, boiled and peeled

¼ Cup Green Peas, blanched

1 teaspoon Green Paste [ginger+ garlic+ green chillies]

1 tablespoon Oil

1 teaspoon Cumin Seeds / Jeera

1 teaspoon Crushed Coriander Seeds / Dhaniya Powder

¼ teaspoon Turmeric Powder / Haldi Powder

¼ teaspoon Chaat Masala

¼ teaspoon Garam Masala Powder

Fresh Coriander for garnishing

Fried Green Chillies for serving

Mint Chutney for serving

Sweet Date-Tamarind Chutney for serving

METHOD:

For making Crust Dough:

STEP 1 – Take flour in a mixing bowl, add ghee in it

and mix well till the mixture resembles breadcrumbs.

STEP 2 – Add carom seeds and salt in it and mix it again.

STEP 3 – Add sufficient water and mix and

 knead into a stiff dough.

STEP 4 – Cover it with a cling wrap and refrigerate until used.

 For making Potato Mixture:

STEP 1 – Heat a pan with oil and add cumin seeds and let them crackle.

STEP 2 – Then add coriander seeds and green paste in it and sauté for few seconds.

STEP 3 – Add turmeric powder

mix well .Season it with salt, chaat masala and garam masala

STEP 4 – Add chopped potatoes in it and t oss the mixture well.

STEP 5 - Now add blanched green peas and toss the mixture again for few minutes.

STEP 6 – Now mash the mixture with the back of spoon

and add salt in it.

Here you have to add lemon juice in the mixture and give a nice stir.

Switch off the gas flame.

STEP 7 – Transfer the mixture in a wide plate to cool down completely.

How to proceed:

STEP 1 – Pre-heat the oven at 180 degrees C.

STEP 2 – Take out the dough from refrigerator and make it smooth.

STEP 3 - Divide the dough into 2 portions. Dust the kitchen counter with some flour, place one portion on the counter

and roll out into a large disc.

STEP 4 – Grease the pie tin with butter or oil.

Line a pie mould with the disc.

.

STEP 5 – Likewise, roll out the other half portion of dough into another large disc.

STEP 6 – Fill the lined mould with cooked potato mixture. [here I forgot to take the picture]

STEP 7 – Apply some water on the edges and cover with the second disc.

STEP 8 – Seal the edges and discard the excess dough keeping some of it.

STEP 9 – Brush it with some oil / butter from outside.

STEP 10 – Fold in the remaining dough to create a pattern and create a small cross in the centre.

This cross slit helps to release the steam inside.

STEP 11 - Put the mould in the pre-heated oven and bake for 10-15 minutes.

STEP 12 – Remove from oven, cool it for few minutes and demould.

STEP 13 – Cut into wedges, garnish with some chopped coriander leaves and serve.

Serve hot with fried chillies and mint chutney and date tamarind sweet chutney.