Baked Samosa

With Spiced Keema For A Crispy And Flavourful Snack For Tea Time

Baked Samosa combines a delicious minced meat filling with crispy pastry, creating a samosa with a baked crust rather than a fried one. The key to making the keema filling is to blend the meat with onion, ginger, garlic, green chillies, and spices until it is well seasoned and dry. The final product is a delicious baked samosa with a crispy crust and juicy filling. The filling is considered the main component of the flavour in this baked samosa recipe. Cumin seeds provide a warm base for the filling, while coriander, cumin, turmeric, red chilli powder, and garam masala are mixed to add varying levels of spice without hiding the flavour of the keema. Before the filling is ready to go into the pastry, the mixture is mixed with lemon juice and coriander to taste. Keeping the mixture dry is essential for this baked samosa; otherwise, the dough will not be crispy when baked. You cannot go wrong with this batch of baked keema samosas on World Samosa Day, either as an appetiser or an evening snack, depending on the occasion. The baked samosas need to be brushed lightly with oil and baked in an oven to achieve a perfect brown colour and a crisp finish. The best time to have them is while the samosas are still hot to enjoy their full crunchiness along with the flavourful keema cooking inside.