Baked Samosa
Spicy potato and peas samosa mixture wrapped in phyllo dough wraps and baked to the perfect crispiness!
Servings: 8
Ingredients
- 5 Medium Sized Russet Boiled Potatoes
- 2 cup Boiled Peas
- 1 cup Chopped Cilantro
- 2 tsp Turmeric Powder
- 1 tsp Red chilli powder
- 1 tbsp Chaat Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 2 tbsp Oil
- 1 tbsp Cumin Seeds
- 1 tbsp Chopped Green Chilis
- 1 tbsp Grated Ginger
Instructions
Prepare phyllo dough wraps
- Prepare the phyllo dough wraps as per box instructions. I usually thaw mine over night in the fridge, and let it sit at room temperature for 3-4 hours before I am ready to wrap the samosa.
Make the samosa filling
- Mash boiled potatoes by hand so there are some big and small potato chunks that adds a good texture to this dish. Keep it aside.
- Boil peas and keep it aside.
- Heat oil in a pan. Once hot, add cumin seeds and let it cook until it changes color to brown and starts to form aroma.
- Add chopped green chilis and grated ginger to the pan and cook it for couple of minutes while stirring continuously.
- Add chopped cilantro, and all other spices to the pan and cook for couple more minutes while stirring continuously.
- Add boiled potatoes and peas to the spice mix in the pan and mix it very well.
- Keep cooking it until the mixture is pretty dry, in other words, burn out as much moisture as possible.
- Turn the heat off and let the samosa filing cool down.
- Once the filling is cooled down, starts the wrapping process.
Wrapping the Samosas
- The phyllo dough sheets are usually rectangular. Cut them length wise in 3 stripes. SO it looks like lasagna pasta.
- I like to keep these sheets under wet towel during the wrapping process to they don't get dry.
- Take 2 strips stacked up, brush small amount of oil on the strip. Place 2 tbsp samosa filling at the top corner of the strip.
- Start wrapping the top corner with filling in triangular shape, as shown in pictures.
- You can stick the end of the strip using addible glue (1 part wheat flour, 2 part water). I like to just let mine be as is. You can cut the extra piece of strip if you like.
- Place parchment pepper on a baking sheet.
- Place wrapped samosa on a baking sheet and cover them with wet towel.
- Continue the process of wrapping the samosas, placing them on a baking sheet and covering them under wet towel until all the samosas are wrapped and ready to bake.
- Brush oil on both sides of the unbaked samosas.
- Bake the samosa in the oven on 375°F for 18 minutes. Flip them all at 11-12 minute mark. You can bake them longer until they become golden brown and crispy. All ovens are different so it might take a bit longer or shorter to get to perfect crispiness.
- Serve them hot with green and red chutney!
Notes
They might get soggy if they sit for too long, if so you can crisp it up in air fryer or in the oven again! You can use puff pastry dough/sheets for this recipe as well instead of phyllo dough wraps. That will make a thicker and more doughie layer instead of thin and crispy!
The same filling can be used in puff pastries, paratha, or pretty good for tikkis too!