Beet Samosa

Tags

Beet Samosa, Beetroot Samosa, Fiesta Friday, Healthy Samosa, samosa, samosa with wheat flour, Samosa without onion

I don’t think any one would say a NO to samosa. In India any party you go, any official meetings, evening time snack, appetizers, all around, you can always find samosa’s. Whether it is tastes good or bad, we are attracted to it 🙂 Mostly they are made with all purpose flour, potatoes or any other veggies and fried in oil. We had been to a potluck recently, lots and lots of samosa 🙂 prepared by the host. I thought why not get it to Fiesta Friday that’s again a huge party 🙂

I got the belief “You are what you eat” few years back. I have totally changed my lifestyle, eating habits and my mantra is “Eat well the right way”. I am very happy that my hubby feels the same way.

I was thinking on a lot of combination to prepare samosa, finally decided with beet and coconut. This is not a very new combination. They go very well together and I loved it. All the samosa’s are now finished 🙂 I would say till date, this is the best that I am bringing to Fiesta Friday 🙂 Usually my hubby doesn’t eat more than one piece, this time he ate 4, ummmm now you know 🙂 It was quite crispy and stuffing goes well with it.

Again I have changed the traditional way of using all purpose flour with whole wheat flour. Instead of frying got it baked 🙂 And this would be a great choice if you don’t want to use onions, garlic.

Ingredients:

For Stuffing:

Beetroot : 1 medium grated

Coconut : grated freshly or frozen unsweetened same quantity as beetroot after it is grated.

Cumin seeds: 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Black Pepper Powder : 2 teaspoons

Cilantro leaves : few

salt : 1/2 teaspoon

oil : 1 teaspoon

For pastry:

Whole Wheat Flour : 1 cup

Salt : 1/2 teaspoon

Carom Seeds : 1/2 teaspoon

Water : 100ml (adjust according to the need)

Wheat flour for dusting

I couldn’t get all ingredients pictured , sorry friends 🙂

Method:

First Mix whole wheat flour, salt, carom seeds. Use water and make it to a fine dough. Let it rest till we prepare the stuffing.

Grate the beets. Steam it for 5 mins in high. Then cool it down.

Heat 1 teaspoon oil in a pan. Add cumin seeds, Fennel seeds. When they change color, add the steamed beets and cook for 2 mins. Add the grated coconut and mix. Now add 1/2 teaspoon salt, 2 teaspoon pepper powder and mix well. Cook for another 2 to 3 mins. Stop and add chopped cilantro leaves. Let this cool.

Preheat oven to 450F.

Mean time we can prepare the pastry sheets. Take a small cup and have a teaspoon of wheat flour mixed with water. This should be a paste which is used to close the ends of the samosa.

 

Divide dough in to balls. Using a rolling pin and board, dust with some wheat flour and make round breads.Cut it to 2 pieces and fold as shown.

Once done, using the flour paste which is prepared , stick the edges and conceal it. Pastry pockets are ready. I did not cook before using, as I am preparing freshly.

Take the stuffing and put it inside the pastry pockets. Pinch the edges.

You can use little oil to just give a finish touch at the edges and this oil prevents from the samosa to break.

In a baking tray use baking sheet, or I just greased it with butter, place these samosa’s and bake it for 25 mins. In between just slip sides and bake.

Serve with hot mint chutney or tomato ketchup.