Baked Indian Samosas Recipe

Boiled and mashed potatoes: These form the base of the filling, providing a creamy texture and mild flavor.

Boiled green peas: Adds a pop of color and sweetness to the filling.

Cumin seeds: Provides a warm, earthy flavor and aroma.

Garam masala: A spice blend that adds depth and complexity to the filling.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Chili powder: Brings heat and a touch of smokiness to the filling.

Salt: Enhances all the flavors in the filling and dough.

Oil: Used for cooking the filling and in the dough for a flaky texture.

All-purpose flour: The main ingredient for the dough, providing structure and a crisp texture.

Water: Used to bring the dough together and to seal the samosas.

When making the dough for the samosas, ensure that you knead it until it is smooth and firm. This will help in achieving a crisp and flaky texture. Additionally, when rolling out the dough, try to maintain an even thickness to ensure uniform baking. For a more authentic flavor, you can add a pinch of carom seeds (ajwain) to the dough, which complements the spices in the filling.

• boiled and mashed potatoes - Substitute with boiled and mashed sweet potatoes: Sweet potatoes offer a slightly different flavor profile and a bit more sweetness, which can add a unique twist to the samosas.

• boiled green peas - Substitute with boiled edamame: Edamame provides a similar texture and a slightly nutty flavor, making it a good alternative to green peas.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity as cumin seeds.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can provide a similar depth of flavor to the filling.

• coriander powder - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can complement the other spices in the recipe.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a slightly smoky flavor, which can be a good alternative to chili powder.

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

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and a bit more texture, making it a healthier alternative.

• oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for those looking for a plant-based option.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile compared to regular table salt.

• water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the dough, enhancing the overall taste of the samosas.

• Allow the freshly baked samosas to cool completely at room temperature. This helps prevent condensation, which can make them soggy.

• Once cooled, place the samosas in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the samosas within 2-3 days. For longer storage, proceed to freezing.

• To freeze, arrange the samosas in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Transfer the frozen samosas to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the samosas directly from the freezer. Preheat your oven to 375°F (190°C), place the samosas on a baking sheet, and bake for 15-20 minutes or until heated through and crispy.

• For a quicker option, reheat in an air fryer at 350°F (175°C) for 10-12 minutes, shaking halfway through to ensure even heating.

• Avoid microwaving as it can make the samosas lose their crispiness.

• 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 the crust is crispy again.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and place the samosas in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, 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 cook for 3-4 minutes on each side until they are heated through and the crust is crispy.

• If you're in a hurry, use the microwave. Place the samosas on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness of the crust.

• For a steam reheat, place the samosas in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method will keep the filling moist but may soften the crust.

• Oven: Used to bake the samosas at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the all-purpose flour, salt, and oil to make the dough.

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

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

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

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

• Measuring spoons: Used to measure out the spices and oil accurately.

• Measuring cups: Used to measure the flour, peas, and water.

• Spatula: Used to mix the potato filling and ensure even cooking.

• Small bowl: Used to hold water for sealing the edges of the samosa dough.

• Potato masher: Used to mash the boiled potatoes for the filling.

• Cooling rack: Used to cool the baked samosas after they come out of the oven.

Prepare the filling in advance: Cook and cool the potato mixture ahead of time to save prep time on the day of baking.

Use pre-made dough: Purchase pre-made pastry dough to skip the dough-making process entirely.

Batch work: Roll out and shape multiple samosa cones at once before filling them to streamline the process.

Utilize a food processor: Use a food processor to quickly mash the potatoes and mix the spices.

Preheat the oven early: Ensure the oven is preheated while you prepare the samosas to avoid waiting time.