Friday, March 4, 2011

Baked Samosas

I love samosas..who doesn't?  But I hate the idea of heating up a ton of oil and standing there deep frying them.  It's so time consuming.  So I was so excited when I saw a recipe for Baked Samosas on Aarti Paarti.  It looked so simply and so fast to make.  I had never heard of ajwain seeds.  My mom had some so I took some for her to try it out.  It gave the samosas such a wonderful aroma.  I didn't make the mango chicken chipotle filling Aarti did because it seemed like too much work, my husband doesn't like chipotle and I was scared of what those flavors combined would taste like.  So I just did a potato and pea filling.  You could put any filling you want inside.  For the dough I didn't have a couple of the ingredients...cake flour and buttermilk.  For the cake flour I used all-purpose but just used less.  For the buttermilk I substituted yogurt.  I've also made these using plain old 2% milk and they turned out good.  The filling posted below is for double the dough recipe.

Note: My cumin-coriander powder is 1 part cumin to 1.5 part coriander.

Baked Samosas
Adapted from Aarti Paarti
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Yields 8 samosas

1 cup minus 2 tbsp all-purpose flour
1/4 cup yogurt or milk
1/4 cup canola oil
big pinch of salt
1/2 tsp ajwain seeds

Filling (enough for 16 samosas):
3 potatoes, diced into small cubes
1/2 to 1 cup frozen peas
1 tsp canola oil
1/2 tsp cumin-coriander powder
1/2 tsp cayenne pepper
salt to taste

For the dough:
Combine all the ingredients in a large bowl.  Mix together and then knead for 5 minutes.  Allow the dough to rest for 15 minutes.  You can put this in the fridge but let it rest at room temperature for 20 minutes.

Boil the potatoes in water until soft.  Drain.  Heat the oil and add the cumin-coriander powder, cayenne and salt.  Fry for about 1 minute.  Add the frozen peas and cook until defrosted.  Add the potatoes and cook for another 5 minutes.  Allow to come to room temperature.

Making the samosas:
Pre-heat oven to 425F

Fill a small bowl with some water.

Divide the dough into 4 equal pieces.  Take one piece, roll into a circle 1/8' thick, 7' wide.  Cut into 2 semi circles.  Place the semi-circle so the straight side is facing away from you.  Put about a tablespoon of filling in the centre of the semi-circle.  Moisten the edges with a little bit of water.  Fold the left corner over the filling in a triangular motion.  Repeat with the right corner.  Seal the edges pressing with a fork.  Place on a lightly greased baking sheet.  Repeat with the remaining dough.

Bake for 15 minutes.  Turn samosas over.  Reduce temperature to 375F and bake for 10 more minutes.  Enjoy!


  1. Love the Baked Samosas idea...all the yummy without the guilt!

  2. These look delicious....send some my way next time you make them ;)

  3. I love samosa, and yours sound so delicious. Great idea to bake instead of fried, healthier. Thank you for being a part of March's YBR.

  4. I was popular for baking samosas in my friend circle which I no longer do. Because I am gluten free from last 4 years and I love being that. When I cam to your blog and saw it on popular posts,I could not stop commenting and joining your blog. Well done!

  5. I love baked samosa. In fact, one of my popular posts is my baked samosa post.


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