Baked Samosa Recipe | Oven baked Punjabi Aloo Samosa | Potato samosa baked in oven

Today I am here with Baked Samosa Recipe. This baked version is a great alternative to deep fried version. This is a Punjabi style Samosa with spicy potato filling. I love samosas but I have never tried making them at home. Just when we go outside, we will eat it. This weekend, when we went out for shopping, we had samosas and my daughter said she loves them and asked if I can make them at home. So I decided to give it a try but instead of deep frying it, I chose to bake the samosas. This baked samosas tastes as delicious as the deep fried version and she loved it. One good part is that all the samosas were ready at a single stretch instead of standing and frying them in a batch. Since this is baked, it uses less oil and is good for the health. If you looking for a easy oven baked Samosa recipe, look no further. This is best recipe!!

Recipe Source: Mayuri's Jikoni

Baked Samosa Recipe

Punjabi style samosa with Spicy potato filling, baked in the oven

Prep time: 20 min Cook time: 30 min Total time: 50 min
Yields: about 20 medium sized samosas

Ingredients required :

For the pastry/outer covering :

Wheat Flour: 1 1/2 cups

All Purpose Flour/ Maida: 3/4 cups

Baking Powder: 3/4 teaspoon

Ajwain/ Carom Seeds: 3/4 teaspoon

Salt: as per taste

Oil: about 6 Tablespoons

Water: as needed

For the spicy potato filling :

Cooked and Mashed potatoes : about 1 3/4 cups

Steamed green peas : 1/4 cups

Oil : 1 Tablespoon

Mustard seeds : 1/4 teaspoon

Cumin seeds : 1/2 teaspoon

Onions (chopped) : about 1/2 cup

Green chillies(finely chopped) : 2 numbers

Ginger(grated) : about 1 Tablespoon

Turmeric Powder : 1/4 teaspoon

Chilli powder : 1/2 teaspoon

Coriander powder : 2 teaspoons

Cumin powder : 1/2 teaspoon

Garam Masala powder : 1 teaspoon

Asafoetida : 1/4 teaspoon

Amchoor powder : 2 teaspoons

Chopped Cilantro : a handful

Salt : as per taste

Instructions:

Preparing the pastry/outer covering :

1. In a bowl, sieve both flours together along with baking powder.
2. Then add carom seeds, salt and oil to this flour mixture and mix well with fingers.
3. Then add water little by little and keep kneading till you form a smooth dough. The dough has to be little tough as we are going to bake it.
4. Cover with wet cloth and let the dough rest for atleast 30 minutes.

Preparing the potato filling :

1. Heat oil in a heavy bottomed pan, add mustard seeds and cumin seeds and when they crack, add chopped onions and green chillies and fry till onions turn translucent.
2. Now add asafoetida and grated ginger and fry for few seconds, then add turmeric powder, coriander powder, cumin powder, chilli powder and garam masala powder and mix well.
3. Then add the mashed potatoes and green peas along with required salt and mix well and cook for about 1 minute.
4. Add chopped cilantro and amchoor powder, mix well and turn off the heat.
5. Let it cool completely.

Final Assembly- Stuffing and Baking Samosas

1. Pre heat the oven to 200 C. Grease the baking tray and keep it ready.
2. Divide the prepared dough into equal sized balls. Keep them covered to avoid drying up.
3. Take one ball and roll it (with a rolling pin) into circle(like chappathi). It must be neither too thick nor too thin. If it (outer covering) is thick, then chances are that they wont get cooked. If it is too thin then, it will fall apart.
4. Cut the circle into half. Take one half, and shape it into a cone. Seal the egdes with dab of water. Fill it with the prepared stuffing. Dab some water and seal the opening.
5. Repeat the process for the rest of the dough.
6. Arrange them in the prepared baking tray and brush oil over the stuffed samosas and bake them for 10 minutes. Then turn them to the other side, brush some oil and bake for another 10- 15 minutes till they are golden brown in color.
7. Remove them from oven and serve them with desired chutney or with tomato ketchup.

Notes:

• If you are trying for the first time, just half the recipe and try.
• Number of samosas you get depends on the size of the samosas you make.
• For the potato filling, I didn't add green chillies, as my kids wouldn't prefer biting into them. So add or skip green chilli as per your taste. According to your taste, adjust chilly powder too.
• Baking time varies with each oven. Check yours accordingly.
• I have used oil for brushing the samosas. You can use melted butter too for additional flavor.

Recipe developed, cooked and clicked by Divya Prakash

This is for the Home Baker's Challenge.This month's theme is Diwali Bakes and is hosted by Mayuri Patel of Mayuri's Jikhoni.