Easy Baked Samosas

Course: Appetizer, Side Dish, Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 50

Cook Time: 35

Total Time: 1 25

Servings: samosas

Calories: 147kcal

Author: Shruthi Baskaran-Makanju

Crispy homemade samosas with a spiced potato and pea filling, baked or air-fried until golden brown and flaky.

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Equipment

Rolling Pin
sheet pan
Parchment paper

Ingredients

For the Dough

2 cups all-purpose flour 250g
1/4 teaspoon kosher salt
2 tablespoons neutral oil such as avocado or vegetable, can substitute ghee
3/4 cup water

For the Filling

2 medium Yukon Gold potatoes about 12 ounces total
2 tablespoons neutral oil such as avocado or vegetable, divided
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon red chili powder
1/4 teaspoon freshly ground black pepper
1 cup frozen peas
1 tablespoon fresh cilantro, chopped optional

Instructions

Bring a large pot of water to a boil over high heat. Quarter the potatoes and add them to the pot. Reduce heat to medium, cover, and cook until a fork slides through easily, 20 to 25 minutes. Drain, peel, and mash until mostly smooth with no large lumps.
While the potatoes boil, make the dough. Add the flour, kosher salt, and 1 tablespoon neutral oil to a large bowl and mix with a fork until the mixture looks like coarse crumbs. Add the water a few tablespoons at a time, kneading gently until the dough comes together into a smooth, non-sticky ball (you may not need all the water). Rub a thin film of oil over the surface, cover, and rest at least 15 minutes.
Heat 1 tablespoon neutral oil in a medium skillet over medium heat until shimmering. Add the mashed potatoes, kosher salt, ground turmeric, red chili powder, and black pepper. Stir to coat evenly and cook for 2 to 3 minutes, tasting and adjusting salt as needed. Add the frozen peas and stir for 30 to 45 seconds until warmed through. Remove from heat, fold in the cilantro if using, and transfer to a bowl to cool slightly.
Divide the rested dough into a log about 7 to 8 inches long and cut it into 8 equal pieces. Roll each piece into a smooth ball.
On a lightly floured surface, roll one ball into a circle about 6 to 7 inches across (slightly larger than your hand). Cut it in half to make two semicircles.
Wet the straight edge of one semicircle with water. Overlap the corners of the straight edge to form a cone, pressing to seal the seam. Spoon about 2 heaped teaspoons of filling into the cone (fill up to three-quarters full). Wet the open edge and press firmly to seal shut. Repeat with all remaining dough and filling to make 16 samosas.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Brush each samosa lightly on all sides with the remaining 1 tablespoon neutral oil and place on the pan about 2 inches apart.
Bake on the upper-middle rack for 20 minutes. Flip each samosa and bake until deep golden brown on both sides, 10 to 15 more minutes.
Serve warm with green chutney, tamarind chutney, ketchup, aioli, or your favorite dipping sauce.
For air fryer: Preheat to 425 degrees F. Arrange oiled samosas in a single layer without crowding (work in batches if needed). Cook 10 to 12 minutes, flip, and cook 5 to 7 more minutes until golden brown and crispy on both sides.

Video

Notes

Start by boiling the potatoes first, then knead and rest the dough while they cook. By the time the filling is ready, the dough will be rested and ready to shape.
If the dough cracks while shaping, it needs more water or more resting time. Knead in a teaspoon of water at a time and let it rest another 5 minutes before trying again.
For extra crispiness, add a pinch of baking soda to the dough when mixing.
Store leftovers airtight in the fridge up to 3 days. Freeze unbaked samosas in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.
Reheat baked samosas in a 375 degrees F oven or air fryer until crisp. Bake frozen samosas straight from frozen, adding 5 to 10 minutes to the normal bake time.
No time to make dough from scratch? Phyllo pastry sheets work as a substitute base.

Nutrition