Baked Samosas Recipes

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.

OVEN BAKED VEGETARIAN SAMOSAS

Steps:

• Preheat oven to 400*F.
• Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes. Drain and reserve in the same pot you cooked them inches.
• Heat the oil in a large skillet over medium high heat. Add the onions and cook until soft, 5 minutes, then addd the jalapeno, ginger, garlic, coriander, curry powder, cumin, allspice, cinnamon, and salt and pepper. Cook for about 3 minutes more. Stir in the drained potatoes, tomato, and peas. Cook for another minute. Stir in enough of the stock to moisten the mixture, then remove it from the heat and let cool.
• On a lightly floured surface, unroll ;the pie dough. Cut each dough round into 8 equal wedges, like a pizza. Spoon 1 tbls. of the potato filling onto the middle of each wedge. Brush the edges of the dough with the egg wash and fold up, bringing the three points together over the filling, then pinching at the seams to form a small pyramid. Transfer to a baking sheet and brush the samosas with the egg wash. Bake 15-20 minutes, until golden brown.
• While the samosas bake, make the dipping sauce:.
• Combine the mint, cilantro, jalapeno, sugar, salt, lime juice, 1 tbls. water, and the oil in the bowl of a food processor. Grate the garlic and ginger directly into the bowl, then puree until smooth. Transfer to a small serving bowl.
• Serve the samosas hot out of the oven with the mint cilatro dipping sauce.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

BAKED SAMOSAS (FROM THE NEW REVISED EDITION MOOSEWOOD COOKBOOK)

Steps:

• Dough.
• Mix the flour and salt together in a medium sized bowl.
• Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
• Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
• Cover tightly and refrigerate until you are ready to assemble the samosas.
• Filling.
• Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
• Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft.
• Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas.
• Cool for at least 15 minutes.
• Assembly and baking.
• Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper.
• Have ready a small container of flour, a fork, a small bowl of water and a pastry brush.
• Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle.
• Place approximately 1 1/2 tablespoons of filling in the centre of each circle.
• Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork.
• Place each samosa as it is made on the greased baking sheet.
• Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes.
• Serve within 15 minutes of baking with chutney or your favourite dipping sauce.

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.