Crispy baked samosa – Enjoy the ultimate street food experience right in your home with this classic samosa recipe. Spiced potatoes and green peas, which are the stellar ingredients in this recipe, makes it absolutely flavorful and delicious. You can enjoy it on its own, or serve with your favorite chutney or sauce.
I think January is all about eating healthy, and shedding all those extra kilos you gained over the holidays. One of my favorite ways to eat healthy is by adding a healthy twist to old fashioned recipes.
This baked samosa is a great example of such recipes. The traditional samosas are usually deep fried, but in this recipe, we are going to bake them.
I really love these keema (minced meat) samosas I made last year, but this time, I want to introduce you to the classic method of making samosas. Minus deep frying. So, we are going to make samosa pastry as well as vegetarian filling the very traditional way.
Making the samosa pastry and then the filling may seem to be a humongous task, but let me tell you, this is the most authentic way to enjoy samosa. Obviously, you can go the easy way using pre-made samosa pastry or puff pastry sheets.
Potatoes and green peas are the traditional elements in vegetarian samosas. However, you can play around with the ingredients, and add your favorites like cauliflower, broccoli, carrots, mushrooms, paneer, grated cheese etc.
Again, we are talking all about the healthy version of samosas here. So, baking is the way to go. Baked samosa has a completely different texture compared to its deep fried version. So, if you are after the real classic taste, I recommend deep frying them until golden. However, baking is definitely the right decision for all weight watchers.
- 2 cups all-purpose (plain) flour (I used unbleached flour)
- 3 tbsp ghee
- Chilled water
- 1 tbsp oil
- 3 potatoes, cut into cubes
- 1 cup green peas, cooked (I used frozen)
- 1” piece of ginger, minced
- ½ tsp cumin seeds
- 1 tsp ground fennel (fennel powder)
- 1 tsp ground coriander (coriander powder)
- 1 tsp garam masala
- ½ tsp dried mango powder (amchur) (optional)
- ½ - 1 tsp red chili powder
- Few coriander (cilantro) leaves
- Tomato sauce (ketchup), to serve
- Place flour in a bowl. Season with salt. Add ghee. Use your fingertips to rub ghee into the mixture. The mixture should resemble breadcrumbs. Add water little by little to form hard dough. Cover with tight lid or damp towel. Set aside for 10 minutes.
- Heat 1tbsp oil in a frying pan over medium-high heat. Splutter cumin seeds. Add ginger. Saute for one minute. Add fennel, coriander, garam masala, chili powder and mango powder (if using). Stir fry for a minute. Add cooked potatoes and green peas. Season with salt. Stir fry for 3-4 minutes. Sprinkle with coriander (cilantro) leaves. Heat through.
- Preheat oven to 200C or 375F. Line a baking tray with parchment (baking) paper.
- Make a small lemon sized ball out of the dough. Press it down lightly to form a circular disc. Apply oil on both sides. Roll out into thin circle. Apply more oil if needed to prevent it from sticking to the rolling surface.
- Cut the circle into two halves. Take one half circle, and bring the two ends together to form a cone. Apply water to stick the two sides together. Fill the cone with samosa filling. Make a small fold on the longer side of the cone. This makes the backbone of the samosa which in turn allows it to stay upright when placed on a flat surface. Apply more water on the edges of the cone. Stick the edges together, and press lightly.
- Repeat the process to make all the samosas.
- Transfer samosas onto the baking tray. Brush lightly with oil. Bake for 20-25 minutes or until golden.
- Serve with tomato ketchup (sauce) or mint chutney.
Like this baked samosa recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:
- Bombay Sandwich/ Grilled Masala Toast
- Aloo Tikki / Indian Mashed Potato Patties
- Pav Bhaji
- Masala Omelet / Indian Style Omelet
- Cheese Chili Toast
- Chana Chat / Healthy Chickpea Salad