Baked cabbage samoosa with oil free stuffing


  1. For the pastry dough, combine 11/4 cup of atta, 2 tbsps of oil, 1/2 tsp of salt & mix well. Make a smooth dough by adding approximately 3/4 cup of water. Knead the dough well for 7-10 minutes. Keep covered till you prepare the cabbage filling.
  2. For the filling, sprinkle 1/2 tsp of salt on 2 cups of finely chopped cabbage.Keep aside for atleast 30 minutes & squeeze out all the water from the cabbage. Mix together the cabbage with 2 small finely chopped onions, 2 tbsps of chopped cilantro, 1/2 tsp of chaat masala, 1 greenchilly (very finely chopped) & juice of 1 lime. Mix well & add more salt if needed.
  3. Preheat the oven to 200C.
  4. To make the roll pastry, make 8-10 small lemon sized balls from the prepared dough. Roll out each ball like you roll out a puri. Take one rolled out puri & apply 1.5 -2 tsps of oil over it uniformly. Sprinkle flour & place another rolled out puri over it.Roll out the dough as thin as you can. Heat a tawa and cook the rolled out roti on medium heat just till the edges starts to seperate. When it starts to puff up, flip & cook the other side. Never allow the roti to go brown/ do not overcook. Take the cooked roti & cut it into 2 equal halves. Carefully seperate the layers from each other. You will get 4 pastries. Proceed with the remaining dough to make more pastries.
  5. Take a pastry & shape it into a cone. Spoon the cabbage mixture into the cone & secure the ends with a clove.
  6. Line a baking tray with foil & smear it with some oil. Take a roll & place it in the tray. Flip the roll twice so that it gets an even coating of the oil all over. Repeat with the remaining rolls.
  7. Bake the rolls at 200C for 15 minutes. Flip & bake further for 10-15 minutes.
  8. Serve warm with green chutney.
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