Indori Style ‘Bana hua Baked Samosa’!

So firstly, what does ‘Indori’ mean? Well, this word is used to address people like me who belong to a quirky little town in central India called Indore. My lovely, lovely hometown Indore!!

So if you are from Indore, or even anywhere from the state of M.P in general, you will be very familiar with the term- Baked Samosa. It is exactly what it sounds like. It’s a snack that is similar to a samosa..and is baked instead of deep-fried.

I think of ‘Baked Samosa’ and am instantly transported into my childhood.

When we were kids, my sister and I used to beg for a five-rupees note each from Mum and taking our bicycles, would pedal speedily to the nearest Sanchi-Point ( A milk parlour which sold a variety of Sanchi milk products and some snacks). Parking our bikes, we’d run to the shop and say to the shop-keeper-

“Bhaiya, ek “bana hua” baked samosa dena!” (Can I have a “bana-hua” baked samosa please!)

Now what is this “bana hua”?

“Bana hua” ( we can translate it to- made up) baked samosa meant that we would like to have our samosa with all the works, i.e stuffed with ketchup, chopped onions and variety of spicy namkeens/sev.   I can still see in my mind’s eye the hot parcel wrapped in the newspaper that the shop-keeper handed to us. We’d open it at home and there’d be this amazing smelling giant baked samosa inside, stuffed with ketchup and spicy fillings…..Yummm!! I am telling you….cold rainy day and hot baked samosa with tea….YOU CAN’T BEAT THIS COMBO WITH THE MOST DELICIOUS OR FANCIEST FOODS IN THE WORLD.

I hadn’t had a baked samosa in years. A couple of days back, when I saw a puff pastry sheet lying in the refrigerator and rain pouring outside the window, I thought of making this nostalgic snack and got to work recreating it with the tastes that still lingered on my tongue from many years ago.

Oh, it came out so perfect! Even Hubby, who is a die-hard Indori himself but stays away from heavy snacks at tea-time, requested for a second one with tea saying-

“Ahh..these remind me of school days when we used to binge on them like crazy!”

Well, that’s us Indoris with our foods. They are etched in our hearts…and on our tongues!!!!!

Give this rustic Indori recipe a go friends, and enjoy!

Ingredients:

For the potato stuffing-

– 1 tbsp oil

– 1 pinch asafetida

– 1 tsp cumin seeds

– 1 tsp fennel seeds

– 1 tsp chopped green chilly

– 1 tsp chopped ginger

– 2 cups boiled & mashed potatoes

– 1 tsp coriander powder

– 1 tsp red chilly powder

– 1/2 dry mango powder

– A pinch of garam masala

– Some chopped fresh coriander

– Salt to taste

For the pastry-

– 1 sheet of ready rolled puff pastry (I used the brand Jus-Rol)

– 1 egg, beaten

Also needed-

– Tomato Ketchup

– Thick and thin Sev (crunchy Indian noodle-snack, made from chickpea)

– Finely chopped onions

Method:

– Take the puff pastry sheet out of the refrigerator to let it come to the room temperature. Also put your oven to preheat.

– Prepare the easy potato filling for your baked samosas- Take a sauce-pan and heat 1 tbsp oil.

– Add a pinch of asafoetida.

– Add cumin and fennel seeds and let them roast for few seconds.

– Add chopped chillies and ginger. Saute for a minute.

– Now add your boiled & mashed potatoes. Mix gently and cook covered for 4-5 minutes on low flame.

– Next, add coriander powder, red chilly powder, salt, garam masala and dry mango powder.

– Mix well and let the mixture cook for 5-6 mins more till  you can smell a nice aroma. Also add your chopped fresh coriander and give the mixture a final mix. Switch off the gas. Transfer to a plate and let it cool down completely.

– Time to make the baked samosas now. Once your puff pastry comes to the room temperature, spread it out on the kitchen platform.

– With a knife, divide it into 6 squares of equal sizes.

– Divide your cooled potato filling in 6 equal parts and place a portion in the center of each square.

– To shape your samosas, simple pick up one end of the square and fold it to meet the opposite end over your potato filling. You will get a triangular shape by doing so. Repeat with all the squares.

– Gently seal the sides of each of your samosas.

– With a pastry brush, apply the beaten egg on all your samosas. This gives the puff pastry beautiful golden color while baking.

– Line your baking tray with greased parchment paper and place all the samosas carefully on it, with some distance between all of them.

– Bake at 180 degrees C for 25-30 minutes. Baking Time may vary according to different oven brands.

– Once your beautiful baked Samosas are ready, gently open the top half of the samosa covering and stuff generous amount of tomato ketchup, Sev and finely chopped onions in it. Serve hot with piping hot tea and enjoy!