Baked Indian Samosas Recipe

Potatoes: Boiled and mashed to form the base of the filling.

Peas: Boiled and mixed with the potatoes for added texture and flavor.

Cumin seeds: Adds a warm, earthy flavor to the filling.

Garam masala: A blend of spices that gives the filling its distinctive Indian taste.

Coriander powder: Ground coriander seeds that add a citrusy note to the filling.

Salt: Enhances the overall flavor of the filling and dough.

Oil: Used for cooking the filling and brushing the samosas before baking.

All-purpose flour: Forms the dough for the samosa crust.

Water: Used to knead the dough to the right consistency.

When forming the dough into a cone shape, ensure that the edges are sealed tightly with water to prevent the filling from spilling out during baking. Additionally, for an extra crispy texture, you can brush the samosas with a mixture of oil and a pinch of turmeric powder before placing them in the oven.

• boiled and mashed potatoes - Substitute with boiled and mashed sweet potatoes: Sweet potatoes provide a similar texture and a slightly sweeter flavor, adding a unique twist to the samosas.

• boiled peas - Substitute with boiled edamame: Edamame offers a similar texture and a slightly different flavor profile, making it an interesting alternative.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though slightly more pungent, and can be used in place of cumin seeds.

• garam masala - Substitute with curry powder: Curry powder provides a different but complementary spice blend that can work well in samosas.

• coriander powder - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can substitute for coriander powder in a pinch.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture, so adjust accordingly.

• oil - Substitute with ghee: Ghee provides a rich, buttery flavor that can enhance the taste of the samosas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a healthier alternative with a slightly nuttier flavor.

• water - Substitute with milk: Milk can add a richer texture to the dough, making it slightly softer and more flavorful.

• Allow the samosas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled samosas in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled samosas in a single layer on a baking sheet. Place the baking sheet in the freezer for 1-2 hours or until the samosas are firm. This prevents them from sticking together.

• Once frozen, transfer the samosas to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat the oven to 350°F (175°C). Place the frozen samosas on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through and crispy.

• For a quicker option, you can reheat the samosas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through.

• Avoid microwaving the samosas as it can make them lose their crispiness. If you must use a microwave, place a damp paper towel over the samosas and heat in short intervals to prevent them from drying out.

• For added flavor, serve the reheated samosas with your favorite chutney or yogurt dip.

• Preheat your oven to 350°F (175°C). Place the samosas on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and regain their crispiness.

• For a quick reheat, use a microwave. Place the samosas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as the oven.

• If you have an air fryer, preheat it to 350°F (175°C). Place the samosas in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil and place the samosas in the skillet. Cover with a lid and heat for 3-5 minutes on each side, or until they are warmed through and crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the samosas on the rack or a baking sheet. Heat for 10-12 minutes, checking halfway through to ensure they do not overcook.

• Pan: Used to heat oil and cook the potato and pea mixture with spices.

• Mixing bowl: Used to combine flour, salt, oil, and water to knead into a firm dough.

• Rolling pin: Used to roll the dough into thin oval shapes.

• Knife: Used to cut the rolled dough into semi-circles.

• Baking sheet: Used to place the filled samosas for baking.

• Parchment paper: Lined on the baking sheet to prevent the samosas from sticking.

• Brush: Used to lightly brush oil on the samosas before baking.

• Oven: Preheated to 375°F (190°C) and used to bake the samosas until golden brown and crisp.

Prepare the filling in advance: Cook the potato mixture a day ahead and store it in the fridge. This way, you can just focus on assembling the samosas on the day you plan to bake them.

Use pre-made dough: Save time by using store-bought pastry dough. This eliminates the need to make and rest the dough, speeding up the process significantly.

Batch baking: Double the recipe and freeze half of the samosas before baking. This way, you have a quick snack ready to bake whenever you need it.

Uniform shape: Use a cookie cutter to ensure all your samosas are the same size, which helps them bake evenly and saves time on shaping.