For the Samosa Wrapper
- 1 cup whole wheat flour
- 1/2 teaspoon carom seeds (ajwain)
- 5 to 6 tablespoons water
- Salt; to taste
For the Stuffing
- 1 large potato
- 1 small red onion; diced
- 1/2 inch piece ginger; peeled and grated/minced
- 1 small green chili; finely diced (remove the seeds for less spice, if desired)
- 3/4 teaspoon ground cumin
- 3/4 teaspoons garam masala
- 1/4 to 1/2 cup peas; fresh or frozen
- 1/4 cup roughly chopped coriander leaves
- Mix together the ingredients for the samosa wrapper. Add water and knead to a smooth and stiff/firm dough. Cover with a damp cloth and let it rest for 10 to 15 minutes.
- Place the potatoes in a medium saucepan and cover with an inch of water. Add a teaspoon of salt to the water and bring to a boil. Lower the heat until the water comes to a simmer, cook the potatoes until tender when pierced with a fork. Remove the potatoes from the water and let them cool briefly.
- While the potatoes are cooking, cook the onions. Warm a teaspoon of oil in a large skillet over medium-high heat. Add the onions and salt, and cook until the onions are a deep golden-brown.
- When the potatoes have cooled enough to handle, roughly chop them into small cubes no larger than 1/2 inch. Stir the potatoes into the onion mixture, along with the minced ginger and chili. Add the spices and more salt if necessary. Stir in the peas and cilantro, and cook just until the peas are warm. Taste the mixture and add more salt or other spices if desired. Remove the pan from heat once done.
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
To Assemble the Samosas
- Divide the dough into 4 equal portions and roll them into balls. Then roll into oval shaped rotis. Cut them in half and dampen the edges with water. Shape each half into a cone and stuff it with the potato and peas filling. Seal the edges well. Lay the finished samosas on the baking sheet with the seams facing up. Space them slightly apart on the baking sheet.
- Bake the samosas for 12 to 15 minutes (oven times may vary), until the tips are golden and crispy, and the middles are firm but slightly flexible.
- You can give the samosas a light coating of egg wash. This gives a nice golden color and helps them crisp. But you can definitely avoid this step
- Freezing samosas: Freeze baked or un-baked samosas in a single layer on a baking sheet lined with parchment. Once frozen solid, collect them into a freezer bag or container and keep frozen. Bake (or re-warm) in the oven at 425°F until crispy and warmed through.
Samosas!!! What’s not to love?!!! They’re crispy handheld puffs stuffed with spicy potatoes, peas, and onions. But all that oil that goes into frying these yummy goodies doesn’t make it sound too appealing. And so here is a sumptuous recipe for Baked Samosas, taste exactly like the conventional deep fried version only a smidge healthier and lighter for everyday snacking. While these baked samosas don’t quite reach that level of crispy, airy perfection of their deep-fried siblings, it still is worth preparing and can be eaten as an everyday snack. It is also a great goodie that can be served at your child’s birthday party.
This easy baked version of the traditional, potato-filled samosas can easily be made at home. Two or three of them make an excellent lunch to eat on the way to class or a great after-school snack. Say goodbye to deep fried samosas, here are tasty, crispy and guilt-free samosas for your little ones.