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Baked Samosas

These baked samosas transform the traditional fried snack into a healthier version with a crisp exterior and flavorful, tender filling. Made with flaky pastry filled with spiced potatoes and peas, they develop a golden-brown crust and aromatic aroma when baked to perfection. The result is a satisfying, crunchy snack with a nostalgic warmth.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large potatoes starchy for fluffy filling
  • 1 teaspoon cumin seeds lightly toasted before grinding
  • 0.5 cup green peas frozen or fresh
  • 2 cups wheat flour for the crust
  • 4 tablespoons cold butter or oil for dough
  • 0.25 cup cold water to bring dough together
  • 1 tablespoon lemon juice brightens the filling
  • 1 teaspoon garam masala adds warmth and depth
  • 1 teaspoon turmeric for color and flavor
  • to taste salt
  • 1 egg beaten egg for brushing the crust
  • 1 tablespoon oil for cooking the filling

Equipment

  • Oven
  • Baking sheet with parchment or silicone mat
  • Rolling pin
  • Sharp knife
  • Pastry brush
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or a silicone mat.
  2. Peel and cut the potatoes into chunks, then boil them in water until tender, about 15 minutes. Drain and mash until smooth.
  3. In a dry skillet, toast the cumin seeds over medium heat until fragrant, about 30 seconds. Let cool slightly, then grind into a powder.
  4. In a bowl, combine the mashed potatoes, green peas, ground cumin, garam masala, turmeric, salt, lemon juice, and oil. Mix well and set aside to cool.
  5. In a large bowl, sift the wheat flour and add cold butter or oil. Rub in with your fingertips until the mixture resembles coarse crumbs. Gradually add cold water and knead into a smooth, pliable dough. Cover and chill for 15 minutes.
  6. Divide the dough into four equal portions. Roll each into a thin circle, about 20 cm in diameter. Cut each circle in half to create semi-circles.
  7. Take one semi-circle, brush the straight edge with beaten egg, then place 2 tablespoons of filling near the rounded edge. Fold into a cone shape, sealing the edge with gentle pressure.
  8. Place the shaped samosas seam-side down on the prepared baking sheet. Brush the tops lightly with beaten egg for a shiny finish.
  9. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
  10. Remove from oven and let rest for 5 minutes. Serve warm with chutney or yogurt for dipping.

Notes

Chill the dough before rolling for easier handling. Do not overstuff to prevent cracks. Brushing with egg wash enhances the shine and crispness. Flip halfway during baking for even browning.