Description
These Easy Baked Samosas offer a healthier alternative to traditional fried samosas without sacrificing the crispy texture and flavorful filling. Made with a simple dough and a spiced potato and pea filling, they are perfect for a snack or appetizer and can be prepared easily at home by baking or air frying.
Ingredients
For Samosa Dough
- 2 cups all purpose flour
- ¼ teaspoon salt
- 2 tablespoons oil (can be substituted with ghee)
- ¾ cup water
For Samosa Filling
- 2 tablespoons vegetable oil (divided: 1 tbsp for masala, 1 tbsp for baking or air frying)
- 2 medium to large Yukon Gold potatoes
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cup frozen peas
- 1 teaspoon chopped cilantro (optional)
Instructions
- Boil potatoes: Bring a pot of water to a rolling boil over high heat. Quarter the potatoes. Add the potatoes to the boiling water, reduce to medium heat, cover, and cook for 20-25 minutes until a fork can be inserted easily and comes out clean.
- Prepare samosa dough: In a mixing bowl, combine flour, salt, and 1 tablespoon oil. Gradually add water (¼ cup at a time) while mixing and kneading to form a neat dough ball. Optionally, use a stand mixer with a paddle attachment for convenience. Dab the dough with a bit of oil and let it rest for 15-20 minutes while the potatoes cook.
- Make the filling: Drain boiled potatoes and peel them. Mash potatoes with a masher or spatula. Heat 1 tablespoon oil in a medium skillet over medium heat, add mashed potatoes, salt, turmeric, red chili powder, and stir to coat evenly. Cook for 2-3 minutes, adjusting seasoning as needed. Stir in peas and cook for 30-45 seconds. Turn off heat, mix in cilantro if using, then transfer to a bowl and set aside.
- Shape the samosas: Roll the rested dough into a long cylinder about 7-8 inches long. Slice into 8-9 equal pieces. Roll one piece into a ball, dust with flour, and roll into a circle about 6-7 inches diameter. Cut circle diagonally into two semi-circles.
- Form cones and fill: Take one semi-circle, line the straight edge on your left hand side so it resembles a ‘D’. Wet the straight edge with water and fold into a cone, leaving the wider opening at the top. Spoon roughly 2 heaped teaspoons of filling into the cone, filling about 3/4 full. Seal the edge by wetting and pressing or folding to close securely.
- Cook samosas by air frying (option 1): Preheat air fryer to 425°F after folding the first samosa. Arrange samosas in the basket in a single layer without overcrowding. Air fry for 10-12 minutes, then flip and cook for an additional 5-7 minutes until golden brown and crisp. Cooking times may vary depending on air fryer model.
- Cook samosas by baking (option 2): Preheat oven to 400°F after folding the first samosa. Brush each samosa evenly with 1 tablespoon oil to coat all sides. Arrange samosas 2 inches apart on a baking sheet lined with parchment or a silicone liner. Bake for 20 minutes, check for golden color, then flip and bake another 10-15 minutes until golden and crisp.
- Serve and enjoy: Remove samosas from oven or air fryer and serve hot with ketchup, aioli, or chutney of your choice.
Notes
- Adding a pinch of baking soda to the dough can help make samosas crispier.
- Be careful not to overcrowd samosas in the air fryer to allow even cooking.
- Cooking times may vary depending on your oven or air fryer model—check often toward the end of cooking to prevent burning.
- You can watch the linked video tutorial for detailed folding instructions for perfect samosas.
- Resting the dough before shaping improves elasticity and texture.
