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Baked Samosas

This dish consists of flaky pastry pockets filled with a spiced potato and pea mixture, baked until golden and crisp. The process involves preparing the filling, assembling the samosas, and baking to achieve a tender interior with a crispy exterior without frying.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups potatoes, peeled and diced medium-sized
  • 1/2 cup peas, frozen or fresh optional
  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon amchur (dried mango powder) optional
  • 1 tablespoon oil for sautéing
  • 1 pack store-bought or homemade pastry sheets about 8-10 sheets
  • to taste salt
  • a pinch black pepper

Equipment

  • Mixing bowls
  • Frying pan or skillet
  • Baking sheet
  • Rolling pin
  • Knife
  • Cooking brush

Method
 

  1. Boil the diced potatoes in a pot of salted water until tender, about 10 minutes. Drain and set aside.
    2 cups potatoes, peeled and diced
  2. Heat a skillet over medium heat and add 1 tablespoon of oil. Once shimmering, add cumin seeds and cook until fragrant, about 30 seconds, listening for a crackling sound.
    2 teaspoons cumin seeds, 1 tablespoon oil
  3. Add the cooked potatoes and peas to the skillet. Stir in coriander powder, amchur, salt, and pepper. Sauté until the mixture is well combined and heated through, about 5 minutes, allowing flavors to meld.
    2 cups potatoes, peeled and diced, 1/2 cup peas, frozen or fresh, 1 teaspoon coriander powder, 1/2 teaspoon amchur (dried mango powder), to taste salt, a pinch black pepper
  4. Preheat the oven to 400°F (200°C). Roll out the pastry sheets on a lightly floured surface and cut into 4- to 6-inch circles or rectangles.
    1 pack store-bought or homemade pastry sheets
  5. Spoon about 1-2 tablespoons of the filling onto one half of each pastry circle. Fold the pastry over to enclose the filling, pressing edges together. Seal with a fork or pinch to ensure no filling escapes.
  6. Place the assembled samosas on a baking sheet lined with parchment paper. Brush the tops lightly with oil for a golden finish. Bake in the preheated oven until the pastry is crisp and golden brown, about 15-20 minutes, rotating halfway through.

Notes

You can customize the filling with other vegetables or spices according to your preference. Serve warm with chutney or yogurt dipping sauce.