Baked Fish Shaped Samosa

Ingredients:

For crust:
Maida / All Purpose flour                  -1 cup
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/4 cup


For filling:
Green peas                                         -1 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tspoon
Fennel Seeds/Saunf                           - 1/2 tspoon
Coriander seeds/sabut dhaniya          - 1 tblspoon
Cumin seeds/Jeera                             - 1 tspoon
Coriander powder (dhania)               - 2 tspoons
Mango powder (amchoor)                - 1 tspoon
Garam masala                                   -1/4 tspoon
Red chili powder (Lal Mirchi)         -to taste
Salt                                                   -to taste

Method:

For Dough:
Mix flour, salt, oil, crumble it with hands.
Add water little by little to make smooth but not very soft dough.
Knead the dough to make it smooth.
Cover the dough and let it sit least 15 minutes.

To Make Filling:
Heat the oil in a frying pan over medium heat.
Add cumin, coriander and fennel seeds to it.
As they splutter add the green peas. Dry the water in them.
Now add the mashed potatoes to it. Mix it well.
Now, Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to the pan. Mix very well.
Keep mashing and roasting until no moisture is left, but do not make it very mushy. This should take about 7-10 minutes.
Turn off the heat and let the filling cool to the room temperature.

Method to Make Fish Samosas:
Pre-heat the oven to 200c , line a baking sheet with parchment paper.
Knead the dough again for a minute.
Divide the dough into 4 equal parts. Keep the 3 parts aside and covered.
With one part of dough make 5 equal potion of balls.
Follow the pictures to cut and shape the Fish Samosa with filling.
Roll each ball about 4 inch diameter.

Make 4 slits each side leaving 2 inch in between for putting the filling in.

Take 2 tblspoon of filling and shape it as a roll. Place the filling roll in the center.

Starting from the upper end, brush some water and pinch both side together over the filling.

Now taking each cut side, wrap them in crisscross method, over the filling. Keep brushing the water to stick them together.

At the end, wrap it the same crisscross way and press with a fork to make Fin impression.

Put two black pepper corns to make the eyes. To make it more look like a real Fish :)

Place all shaped fish samosas on line baking sheet. Brush them with some oil.

Bake these Fish samosas for 25 minutes or until the crust starts to turn golden.
Once baked, keep them in the cooling rack to let them cool down, so that we can handle them with bare hands.
Fish Samosas are ready to serve. Serve these little fishes with choice of Chutneys, Condiments and Yogurt.

I've made more shapes as well with same Samosa filling. Like Samosa Potli, Classic style Samosa and Mini Samosa Kachori.

Stuffed Caterpillar bread

(Samosa Masala Filling/Pizza Filling/ Nutella Filling)

Ingredients for Dough:

All-purpose flour      -2 cups
Warm milk                -3/4 cup or 12 tblspoon exact
Instant yeast              -1 tspoon
Baking Powder         -1/8 tspoon
Baking Soda             -1/8 tspoon
Sugar                        -1/2 tspoon
Salt                           -1 tspoon
Melted butter            -1 tblspoon
Oil                            -2 tblspoon
Milk powder            -2 tblspoon
Brushing:
Butter                     -1 tblspoon
Milk                       -2 tblspoon



Instructions: 

Prepare the filling of your choice.

Warm 6 tblspoon of milk, add yeast and sugar to it. Mix ell and set aside for yeast to get frothy.
Take a deep mixing bowl, sieve the flour, baking powder, baking soda into it.
Now add milk powder and salt.
Add the oil, butter and mix together.
Now add the yeast mixed milk and start the kneading. Now gradually add rest of the 6 tblspoon of milk.
You might not need it all, so add it sparingly until your dough is nice and soft.
If more milk is needed to get a soft dough consistency, warm a little more and use.
Knead for a good 8-10 minutes. The more you knead the softer the bread results will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough.
Cover in a bowl and set aside for 40 mins to one and half hour for it to double in size.
Now comes the part of shaping the rolls into caterpillars. Follow the instructions given below with pictures.


1. Divide the dough into 6 sections.
2. Start rolling each one into an oval/rectangular shape, about quarter inch or less thickness.

3. Brush with the butter, then cut strips about a third of the way into the oval on one of the longer sides of the rolled out dough.
4. Add your filling on the opposite side of where the strips have been cut.

5. Fold the dough over the filling to enclose it, then roll gently all the way to the end.

6. The strips will cover the top of the bun and give a pretty finish.
7. Pinch the ends of the strips under the dough so they do not open up during baking.

8. Place the caterpillar roll on a greased tray and repeat with the rest of the balls of dough.

9. Place them in a warm spot and allow the rolls to rest for about 30 minutes and expand again slightly.

When ready to bake, preheat the oven at 180c. Brush the butter and milk mix over the bread.
Bake for about 18-20 minutes or until the rolls are golden from all sides.
Remove and brush them with some butter mix.
Caterpillar are ready to serve with soups, chutneys in your parties. Kids love these innovative ideas.

Aloo Matar Samosa

Ingredients:

For crust:
Maida / All Purpose flour                  -1 cup
Sooji (fine semolina)                         -1 tbspoon
Salt                                                     -1/4 tspoon
Oil                                                      -2 tbspoons
Lukewarm water                                -1/3 cup


For filling:
Green peas                                         -2 cups boiled (I used Frozen peas)
Potato                                                 -2 cups boiled and mashed roughly
Oil                                                      -2 tablespoons
Coriander powder (dhania)                -3 tspoons
Red chili powder (Lal Mirchi)          -1 tspoon
Mango powder (amchoor)                 -1 tspoon
Garam masala                                    -1/4 tspoon
Salt                                                     -adjust to your taste

Method:

For Dough:
First Mix flour, sooji, salt, oil and water together to make soft dough. Knead the dough to make it smooth and pliable.Cover the dough and let it sit least 15 minutes.


To Make Filling:
Squeeze the excess water from boiled peas, and pat dry. Mix Potato mash and peas together.
Mix all the dry ingredients coriander, chili powder, garam masala, mango powder and salt to potato and pea mix.
Heat the oil in a frying pan over medium heat.
Put the potato and peas mix, stir fry and keep mashing, stir fry until no moisture is left, but do not make it very mushy. This should take about 10 minutes.
Turn off the heat and let the filling cool to the room temperature.


Method to Make samosas:
Knead the dough again for a minute. Divide the dough into 10-12 equal parts and roll into balls.
Roll each ball about 4 inch diameter and cut each circle in half.

Take one semicircle and wet the sides lightly all around and fold it into a cone shape.

Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down lightly.

Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.

Continue filling the rest of the samosas.

Heat about 2 inches of oil in a Karahi on medium heat.
To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Put 4-5 samosas in the karahi at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden color on all sides. This should take about 6-7 minutes.
If you use a high heat, the samosa crust will be cooked from outside but inside the crust will be raw and not cook properly.
Put the Samosas out over paper towel to absorb extra oil. Samosas are ready.
Serve them with Green Chutney and Tomato Chutney.