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Baked Samosas

These baked samosas transform the traditional deep-fried snack into a lighter, crispy treat made with flaky pastry and a spicy, savory filling. The oven gives the pastry a golden, flaky texture without the greasiness, making them perfect for weeknight snacking or leftovers. They offer a nostalgic taste with a healthier twist, featuring a fragrant filling of potatoes, peas, and warm spices encased in a tender crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups potatoes peeled and cubed
  • 1/2 cup peas fresh or frozen
  • 1 tsp cumin seeds to toast
  • 1 small onion finely chopped
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tbsp lemon juice optional for brightness
  • 1 sheet puff pastry thawed if frozen
  • 1 tbsp oil for brushing
  • 1 egg egg beaten, optional for wash

Equipment

  • Baking Sheet
  • Parchment paper or silicone mat
  • Rolling pin
  • Knife or dough cutter
  • Fork
  • Skillet or frying pan

Method
 

  1. Start by boiling the potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth, then set aside.
  2. While potatoes cook, toast cumin seeds in a skillet over medium heat until fragrant, about 30 seconds, then remove from heat.
  3. In the same skillet, add a teaspoon of oil and sauté the chopped onion until translucent, about 3-4 minutes. Stir in the toasted cumin seeds, garam masala, turmeric, and chili powder, cooking for another minute until fragrant.
  4. Mix the mashed potatoes and peas into the skillet, stirring well to combine all the spices evenly. Add lemon juice for brightness and season with salt to taste. Remove from heat and let the filling cool slightly.
  5. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat. Roll out the thawed puff pastry on a lightly floured surface to about 3 mm thick.
  6. Cut the pastry into rectangles or circles, about 8x8 cm (3x3 inches). Place about 1-2 tablespoons of filling on one side of each pastry piece.
  7. Fold each piece over the filling to form a triangle or semi-circle, then press and crimp the edges with a fork to seal tightly.
  8. Arrange the sealed samosas on the prepared baking sheet, leaving space between them. Brush the tops lightly with oil or beaten egg for a shiny, golden finish.
  9. Bake in the preheated oven for 20-25 minutes, until the crust is puffed, golden, and crispy. Check at 20 minutes and bake a few minutes longer if needed.
  10. Remove from the oven and let the samosas rest for 5 minutes. Serve warm with chutney or yogurt for dipping, enjoying the crispy, flaky exterior and flavorful filling.

Notes

For extra crispness, brush with egg wash before baking. Feel free to customize the filling with other vegetables or spices. These samosas are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated in a hot oven for best results.