Baked dhansak flavored veg samosa is a healthy snack of Parsi cuisine influenced by Indian culture. My second product review in association with plattershare and Place of originin is Kolah’s Dhansak masala. Dhansak masala is an integral part of Parsi cuisine with Gujarati influence. The age old recipe of dhansak is mainly the non-vegetarian preparation combined with dal and brown rice. The main ingredients of dhansak masala are coriander, cumin, black pepper, chili, cassia leaf, cassia, clove, black cardamom, nutmeg, anistar, fennel seeds, dry ginger, caraway and salt. This masala is strong and bold in flavor gives a fresh aroma to any dish. In this recipe I have tried to incorporate the Parsi flavor in Indian samosa. I have made it healthy by baking the samosa filled with veggies like sweet corn, potato and paneer. It’s a guiltfree indulgence as a tea time healthy snack for kids and even for elders. If you wish to buy dhanshak masala, here is the link
Preparation time: 10 mins
Cooking time: 1 hr
Serves: 4 nos
(Number of samosa: 8 nos)
Sweet corn (cooked) – 1 cup
Paneer grated – 1 cup
Potato (cooked and mashed) – ½ cup
Onion finely chopped- ¼ cup
Red chili powder – ½ tbsp
Dhansak masala – 1 tbsp
Lemon juice – 2 tsp
Pudina leaves -1 tbsp
Coriander leaves -1 tbsp
Garlic pods- 2
Ginger pieces -1 tsp
Cumin – ½ tsp
Oil – 1 tbsp
Salt as per taste
Whole wheat flour – ½ cup
Fine semolina – ¼ cup
Ajwain – ½ tsp
Salt as per taste
Hot oil – 1 ½ tbsp
Oil for applying
Water as required
- Grind together coriander leaves, pudina leaves, garlic pods, ginger pieces into fine paste. Keep this aside.
- Heat a pan, add oil, saute cumin, onion till golden.
- Add mashed potato, cooked sweet corn, mix well.
- Now add masala paste, red chili powder, dhansak masala, salt, lemon juice. Fry well.
- Now add grated paneer, mix well and cook for 1 minute. Cool this stuffing mixture.
- First add wheat flour, fine semolina, ajwain, salt, mix well.
- Now add hot oil and rub the flour with fingers to form bread crumbs.
- Now add water and prepare stiff dough. The dough should be smooth and pliable.
- Keep this dough aside for 15 minutes closed with wet cloth.
- Preheat the oven at 190℃ for 10 minutes.
- Take small dough balls, roll them thin into small poories.
- Cut them into half, take one half, fold into cones, wet the edges with water.
- Stuff the dhanshak veggie masala, close the edges by applying little water.
- Place the stuffed samosa on parchment paper lined baking tray.
- Apply little oil, bake in preheated oven at 190℃ for 40 minutes (approximately).
- After 10 minutes, bake the other side, apply little oil.
- Last 5 minutes, grill at 200℃. Care to be taken not to burn the samosa.
- Remove from oven and serve hot with tomato sauce. It stays crisp for 1 to 2 hours. Samosa can be warmed in oven and served.
Oven temperature and time depends on individual oven settings.
The dough should be stiff and pliable.
For dough preparation, the oil should be very hot, to ensure sizzling on flour when poured on it.
The entire baking process depends on cooking of outer surface of samosa.
I prefer to make thin sheets of dough for even and fast cooking.
During the first half of baking, you can find raw colour of dough changing. Bake on all side for uniform baking.
Grilling at the end gives crispness to the samosa.
Applying oil at intervals also helps in baking.