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Pao de Quaijo
Yes, your favourite Indian snack -- the world famous Indian samosa will now be baked as a Samosa Casserole by none other than Chef Maria Goretti in this episode. Perks of having this, it is oil free.
Samosa Casserole Recipe by Chef Maria Goretti
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • N/A
  • FOR Dough
  • 60 gm all purpose flour
  • 60 gm whole wheat flour
  • 2 tbsp vegetable oil
  • salt
  • water
  • .;
  • FOR Filling
  • 2-3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 chopped onion
  • 1 tsp chopped garlic
  • 1 tsp chilli flakes
  • 1 tsp roasted cumin powder
  • 1 tsp coriander powder
  • 1 tsp garlic powder
  • 1 tsp garam masala powder
  • 1 tsp sugar
  • 1-2 chopped carrots
  • water
  • 1-2 boiled potatoes
  • 50 gm boiled peas
  • 1-2 tbsp milk

HOW TO PREPARE PAO DE QUAIJO

  1. 1

    Procedure to make Samosa casserole: In a bowl add refined flour, whole wheat flour, vegetable oil, salt and mix it.
  2. 2

    Add water and prepare a dough.
  3. 3

    Add the dough in a bowl and cover it with a piece of cloth for 15 minutes.
  4. 4

    In a heated pan add oil, black mustard seeds, chopped onions and fry it.
  5. 5

    Add chopped garlic, chilli flakes, roasted cumin powder, coriander powder, garlic powder, garam masala powder and stir it properly.
  6. 6

    Add sugar, chopped carrots, water and mix it well.
  7. 7

    In a bowl add boiled potatoes and mash it.
  8. 8

    In the pan add boiled green peas and stir it and let it cool for 10 minutes.
  9. 9

    Add the cooked vegetables into the boiled potatoes and mix it well.
  10. 10

    Roll out the dough and place on a baking tin and cut off the edges.
  11. 11

    Stuff the roti with samosa filling, place a roti on it and using a fork seal press the edges.
  12. 12

    Brush milk over it and let it bake in a preheated oven at 180' C for 40 minutes.
  13. 13

    Once baked cut a slice of it and Samosa casserole is ready to serve.
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