Baked Samosa Recipes

BAKED SAMOSA

Steps:

• Boil potatoes in salt water and cook till they soften.
• Once the potatoes are boiled, peel & cut it into rough dices .
• Chop the raisin and keep it aside .
• Heat oil in a pan, add cumin seeds & chop ginger. Saute it for a few seconds .
• Saute ginger and cumin for a minute and turn off the heat. Add turmeric powder & red chilli powder. Stir well.
• Add cashewnut into the masala & toss it well .
• On a low flame, add green peas to break down the temperature & mix the masala well. Add potatoes and mix well.
• Add chopped green chilli, black pepper & salt and mix well.
• Add chopped raisin and chopped coriander. Mix well and keep the stuffing aside .
• Take a mixing bowl and add flour, a pinch of salt and ghee. Mix well.
• Add water in parts to kneed the dough.
• Keep the dough to rest for around 20-25 minutes .
• Make small balls.
• Roll into thin sheets and cut from the center.
• Make a cone of half sheet with the help of your index finger and thumb .
• Seal the edges with little water. From the open end, add potato mixture and seal the edges.
• Repeat with the rest.
• Keep the samosa on a greased baking dish or tray and bake it at 180 degrees for 10 minutes.
• Serve hot it with a chutney of your choice.

BAKED VEGGIE SAMOSAS

Steps:

• To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
• Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
• Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
• Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size.
• Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
• Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
• Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
• Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
• Stir the cooked veg into the pan and crush gently with a potato masher - don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
• Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
• On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
• Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
• Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
• Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

EASY BAKED INDIAN SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

HEALTHY SAMOSAS (AIR-FRIED OR BAKED)

Steps:

• Bring a pot of water to a rolling boil on a high heat. In the meantime, quarter the potatoes. Once the water has boiled, turn down to medium heat, add potatoes and cover with a lid. Cook for 20-25 minutes until fork inserted goes in smoothly and comes out clean.
• Add flour, salt, 1 tablespoon of oil to a mixing bowl and mix using a fork.
• Slowly add water and knead slowly into a ball. Add 1/4 cup at a time, until the dough falls into a neat ball. If you have a stand mixer, you can dump all the ingredients in the mixing bowl and use the paddle attachment to get it to the right consistency. Note: You can add baking soda if you'd like to make it crispier!
• Dab the rolled dough with a little bit of oil, and set aside for at least 15-20 minutes so the dough can rest while the potatoes are boiling.
• Once the potatoes have boiled, drain the water, remove the peels and then mash the potatoes with a spatula or masher
• In a medium skillet, add 1 tablespoon of cooking oil and turn the stove to medium heat
• Add the mashed potatoes, salt, pepper, turmeric, and red chili powder. Stir the spices to evenly coat the potatoes and cook for 2-3 minutes, tasting and adjusting along the way for your preference.
• Add peas and stir them into the mix for about 30-45 seconds. Turn off the heat, and add a few sprigs of cilantro (if you choose to include them). Transfer to a bowl and set aside.
• Take the kneaded dough and roll it out into a long cylinder, roughly as long as your two hands side-to-side (~7-8 inches long)
• Using a knife or sharp edge, portion this cylinder into 8-9 smaller pieces. Take one of the pieces and roll into a smooth ball (while you set the others aside)
• Now, dust this ball with a bit of flour, and then using a rolling pin, roll it into a circular shape, roughly 6-7 inches in diameter (for reference, the rolled out dough should be slightly larger than the size of your hand)
• Slice this dough diagonally so you get two (roughly) semi-circular pieces. Pick up one of these pieces and lay it on your left hand so the straight edge lines up against the left side of your hand (it should look like the letter D on your hand).
• Wet the straight edge with some water and form a cone so that the top is wider and also open for you to stuff the filling. Add ~2 heaped teaspoons of filling per samosa and push it in so it evenly fills out (but only till about 3/4 of the cone). You might end up adding a bit more depending on how big you rolled the dough out.Note: Please check the post for detailed instructions on how to fold the samosas (or watch the linked video below!)
• Add a bit of water to the edge of the cone and seal it shut (either by pressing together or folding one edge over the other)
• Coat with enough oil to cover all the sides and place aside. Repeat for the rest of the samosas.
• If you're air-frying, after you're done folding the first samosa, pre-heat to 425 F. Depending on the size of your air-fryer, you might need to make a couple of batches - take care not to overcrowd the samosas since that will prevent the dough from cooking properly
• Place the samosas carefully in the air fryer and cook for 10 to 12 minutes, and then flip the sides and cook for another 5 to 7 minutes. Depending on your air fryer, you might need to add a few extra minutes. When it's done, the samosas should be crisp on the outside and a nice golden brown color on both sides.Note: Air fryers are quite different, so the temperatures might vary. Mine takes 18 minutes total to cook. But yours might take longer or shorter depending on the size, power, etc. I suggest checking after 10 minutes to see if one side is done, and then checking again after the 5-7 minutes. You might need to add 5-10 more minutes depending on the fryer!
• If you're baking samosas, after you're done folding the first samosa, preheat oven to 400F.
• On a sheet pan lined with a silicon liner or parchment paper, place each samosa roughly 2 inches away from each other
• Bake for 20 minutes and check on the color - if golden brown, flip to the other side and bake for another 10-15 minutes
• Remove and serve with ketchup, a nice aioli or a chutney!

BAKED CHEESY SAMOSA PUFFS

Steps:

• Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
• Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
• Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
• Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
• Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
• Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
• Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
• Serve puffs with ketchup, green chutney, or hot sauce for dipping.