Baked Samosa Recipe
The Baked Samosa Recipe is a wonderful twist to a classic Indian snack that is commonly deep-fried. Homemade flaky pastry made with whole wheat flour encases spicy sweet potatoes with peas. Its crispy golden perfection due to the baking process makes it much lighter than its deep-fried counterpart. These samosas are so irresistible that you can enjoy them as an appetizer, snack, or any time of the day. They have a satisfying crunch you will savor when served with tangy tamarind and some refreshing mint chutneys!
Equipment
- Food processor, stovetop, oven
Ingredients
For the pastry:
- 1½ cup white whole wheat flour
- 1½ cup red whole wheat flour
- ½ tsp salt
- 1 tsp carom seed
- 2 tbsp clarified butter melted ghee
- ½ cup water ice cold, as needed
For the filling:
- 1 tbsp olive oil
- 1 tsp ginger minced
- 1 onion minced
- ⅕ tsp asafetida powder
- ¼ cup cashew nut chopped
- 1 large sweet potato cooked, peeled
- ¼ cup peas
- ⅕ tsp turmeric powder
- ¾ tsp ground cumin seed
- 1 tsp ground coriander seed
- ½ tsp salt
- ¼ tsp garam masala powder
- 1 tsp lemon juice
- 3 sprig cilantro chopped
- olive oil for brushing
Instructions
How to make the samosa pastry:
- Prepare the ingredients.
- Add the flour, salt, ghee, and butter to the food processor with the dough blade. Run the processor to 'rub' the fat into the flour until it resembles bread crumbs.
- Slowly add ice-cold water as needed or until it forms a firm dough. Let the dough rest for 30 minutes.
How to make the filling:
- Heat a pan with the olive oil. Sauté the ginger with asafetida for a few seconds. Add the onion and cashew nuts and sauté until lightly caramelized.
- Add the sweet potato, spices, and salt. Use the spatula to mash the sweet potato and add the peas and cilantro. Turn off the heat once the mixture is dry and add the lemon juice. Let the filling cool.
How to make the samosas:
- Preheat the oven to 375 degrees F. Roll the dough into 6 or 7" discs on a floured surface. Cut them into halves. Place a scoop of filling in the center.
- Bring one end of the flap over the filling. Now place the other end of the flap over the first one. Brush on the inside of the last flap and the opening with a little water.
- Seal the edges of the opening firmly, ensuring that the filling is intact. (Refrigerate for half an hour after you have rolled out all the samosas, but this step is not necessary). Place the samosas on a foil-lined baking tray. Brush them with olive oil.
- Bake the samosas for 7- 9 minutes. Then flip them over and bake again for 7- 9 minutes or until golden brown. Serve hot with mint and tamarind chutneys.
Notes
- You can air-fry the samosas at 375 degrees for 15 - 18 minutes by following the instructions in the post.
- You could use only all-purpose flour if you prefer.
- The other method of encasing the filling is by making a cone with the half-disc. Place the filling and seal the edges with water.
Nutrition
Calories: 174kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 303mgPotassium: 151mgFiber: 4gSugar: 2gVitamin A: 2393IUVitamin C: 4mgCalcium: 31mgIron: 1mg
