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Oven-bake Samosa Khol Recipe

We wanted to get rid of deep fried items, specially for people suffering from heart burn. I tried ready made puff-pastry shell, crescent roll as well as Philo pastry. They worked well but not quite satisfactory. So, I developed this Khol recipe for oven-baked Samosa. The Ajwain in the traditional Khol is replaced with mild flavor of Oregano leafs.

The recipe will make 16 large Samosa.

Ingredients

1. Pastry Flour (Maida) 12½ oz: about 2 ½ cup
2. Baking Powder: 1 Tablespoon
3. Salt: ¾ teaspoon
4. Dry Oregano leaves: ¼ teaspoon
5. Ghee or Vegetable shortening: ½ Cup
6. Dahi (Yogurt or Buttermilk): 1 Cup

Oven-Bake Khol Sealer and Baste

1. Egg white: 1
2. Water: ¼ Cup

Method

1. Mix dry ingredients 1 through 4.

2. Cut in shortening with your fingers forming coarse crumbles.

3. Add Dahi yogurt to make dough, knead for five minutes or longer.

4. Gather dough in a large ball. Cover it with a plastic film or damp kitchen towels to prevent drying. Let it rest 20 to 30 minutes.

5. For sealer beat the egg white and water lightly.

Yogi's Notes

1. Don't use oil to substitute for shortening. This will make the Khol to be oily.

2. If you can not find Pastry flour, use All Purpose flour. Do NOT use self-rising All Purpose flour.

3. I have used dried oregano for flavoring. You may substitute it with Ajwain.

4. I have used Dahi yogurt to tenderize the flour to make it softer. You may substitute it with equal amount of cold water or milk.

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