This baked samosa uses a whole-wheat outer layer, making it lighter than the deep-fried version but still crisp. The filling is a classic mix of mashed potatoes, peas, ginger, and spices, nothing fancy, just homely flavours. Instead of frying, these samosas go straight into the oven and still come out perfectly golden. They’re great for tea-time or tiffin without the extra oil. Serve them with green chutney or sweet tamarind dip.
Sift the whole wheat flour and salt into a large bowl. Add the ajwain if using. Pour in the oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add just enough water to bring the dough together. Knead until smooth. Cover and let rest for 30 minutes.
Description - Step 2
Prepare The Potato Filling
Heat oil in a pan and add the cumin seeds. Once they splutter, sauté the chopped green chillies and grated ginger for about a minute. Add the mashed potatoes, green peas, all the spices, salt, and fresh coriander. Mix everything well and cook until any excess moisture evaporates. Taste and adjust the seasoning if needed. Let the filling cool completely before using.
Description - Step 3
Shape The Samosas
Preheat your oven to 180°C (350°F). Divide the rested dough into 8 equal portions. Roll each portion into a thin 6-inch circle. Cut each circle in half. Take one semi-circle and fold it into a cone, sealing the straight edge with a little water. Place a spoonful of filling inside, moisten the edges, and press to seal. Repeat until all samosas are shaped.
Description - Step 4
Bake The Samosas
Line a baking tray with parchment paper. Place the shaped samosas on it, leaving space between each. Brush the tops generously with oil. Bake the samosas in the oven for 30-35 minutes, turning them over and brushing them with more oil halfway through, until they are evenly golden and crisp. Serve hot with chutney.
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Indian
Intermediate
Appetizer
