Question about Vegetarian Baked Samosa covering

by Jaya
(Berkshire)

Hi, I tried baking samosa for the first time.

I took baked samosas out of the oven but they were very hard to bite. The inside filling was soft and perfect but the outside was like a rock!

Could not even bite it, could you please tell me where I went wrong?

I would like to try making this again, please do reply at your earliest. Thank you.

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Reply by Admin

Hi Jaya,

You have not written about the ingredients and the quantity you have used to make the covering dough for samosa. So I am just guessing about what may have caused the problem of the hard covering.

It could be any one or a combination of causes given below.

- The oven temperature may be too low while baking.

- The oven may not be preheated properly.

- If you did not add the required amount of fat(oil or ghee) while making dough, the covering may be hard.

- If you used the same measurements that we use for making fried samosa covering, and then baked those samosas, you may get hard samosas.

- For baking samosa, you will need to add some baking powder or yeast to the dough while kneading.

- Did you make the samosas immediately after mixing the dough? You need to rest/keep the dough for 20-30 minutes after kneading.

If you take care of the points mentioned above, I am sure you will get good samosas.

Let us know if you make samosas and how they come out.

Have a great day!

Happy samosa making!

Comments for Question about Vegetarian Baked Samosa covering

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Jul 11, 2014

Baked Vegetarian Samosa
by: Anonymous

Hello again, the Samosas were baked longer as I had checked them after 30 to 40 mins but the outer covering looked uncooked and raw to eat and did not brown at all, hence I baked it longer.

I am wondering if I tried to make the dough with all purpose flour instead of whole wheat flour, would it make a difference? I would however prefer the healthy option.

Another update to this, I had made these again using the baking powder as adviced and baked at 200°C for 32 mins, turning halfway. These tasted a lot better than first time but had still not achieved the softness ( outer covering was slightly on the hard side) I wanted.

Any further advice in this would be appreciated. I am not sure whether I should try making them using a different flour, would it make a difference in achieving the soft taste?

Jul 10, 2014

Baking samosa
by: Admin

Hi,

Baking samosa for 50 minutes seems longer than necessary. That may have made the samosa covering hard as all moisture is removed. Next time, try for 25-30 minutes.

The samosa stuffing is already cooked. Only the covering needs to be baked.

You may add 1/4 tsp baking powder for 1 cup maida/plain flour.

Jul 07, 2014

Vegetable Samosa
by: Jaya

Thanks for your reply,the filling of the baked samosa used was made with mixed vegetables I had in fridge and I had no set measurements which I followed. I was however very happy with my filling when baked ( it was very soft and eatable) but it was not the same for the hard covering. The outside was very hard and impossible to bite.

I had used sufficient oil and the Samosa were baked in a preheated oven at 200°C for approx 50 mins. Oil was added in between while turning Samosa too. Also, the dough was left 20 mins to rest before I had made them.

I did not add baking powder or yeast to the dough as I am not sure of the required amount needed for the dough ( as I did not follow any measurement guide).

I hope I have provided all the required information for my query. Perhaps other readers could advice on further tips too.

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