These crispy, flaky and spicy baked potato samosas are an absolute game-changer. If you've been consciously trying to choose foods that are low in calories and still taste good, you're going to love this recipe.
This recipe packs in all the savory flavors from the classic Indian samosa but in a baked version. They've quickly become a favorite in my household and are perfect to serve as a tea-time snack with some moong dal vadas or masala peanuts.
You don't even need to worry about getting the samosa pastry- I've actually included the simplest samosa pastry recipe here too. The recipe may look like it needs a lot of effort, and while it may take slightly longer to make, it's totally worth it- I promise!
Just like my Turkish cheese rolls and naan dippers, this recipe is truly a labor of love.
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What's So Great About the Recipe?
There's nothing quite like a piping hot, crispy Punjabi samosa, served with a cup of chai and some egg bhurji for breakfast on a rainy day. If you've been consciously trying to eat more home-cooked meals, this recipe is perfect for you.
It may need a bit of effort, but you can actually make a huge batch over the weekend and store it for months and bake it whenever you want to.
Recipe Ingredients
Potatoes: Boiled, peeled and mashed. These will make up the filling for the samosas.
Peas: A classic addition. Use frozen or fresh peas.
Ginger paste: For that earthy, spicy flavor. If you can't find fresh ginger, use some dried ginger powder instead.
Cumin + coriander seeds: I used whole cumin and coriander seeds here. You can use the powdered version too if that's what you prefer.
Asafoetida: For that pungent flavor and aroma.
Green chilies: For the heat. Add as much as you can tolerate.
Spices: I used a mix of turmeric, red chili powder, garam masala powder (which I made from scratch) and some amchur (dry mango powder).
Cilantro: Chopped fresh, for that pop of color.
All purpose flour: To make the samosa crust dough.
Carom seeds: To lend that classic flavor to the samosas.
Oil: To sauté and a bit to brush over the samosas.
See recipe card for quantities.
This chili powder features a bold blend of quality ingredients including chili pepper, oregano and garlic; this chili powder has a bright red, fiery appearance, consistent texture and classic chili pepper flavor.
Substitutions & Variations
- For some extra flavor, add a bit of chaat masala to the samosa dough. I love using my homemade chaat masala seasoning whenever I have it at hand.
- If you don't have the individual spices that the recipe calls for, use a teaspoon of yellow curry powder to get similar flavors to your samosa filling.
- You can also experiment with other additions to the samosa filling. Chopped carrots, bell peppers and corn kernels can taste great.
How to Make Baked Potato Samosas
Step 1: Heat oil in a pan over medium heat and sauté the coriander seeds, cumin seeds and asafoetida. Next, add the ginger paste, green chilies and peas and cook for a minute or two.
Step 2: Add in the mashed potatoes and continue cooking for a few minutes, mixing occasionally.
Step 3: Add the spices and salt and give it a good mix.
Step 4: Take the pan off heat and mix in the chopped cilantro.
Step 5: In a large mixing bowl, combine the all purpose flour with a bit of salt, carom seeds and oil.
Step 6: Add some water if needed and knead into a dough that's not too soft. Make dough balls and roll them into thin ovals like this.
Step 7: Cut each oval into a half and use your fingers to grab each sharp end of the dough towards the top.
Step 8: Press the corners together and create a pocket that looks like this.
Step 9: Fill the pocket with the samosa mixture and bring the top together towards the other end, pressing down on it to seal it shut.
Step 10: Layer on a baking sheet lined with parchment paper and grease with some oil. Bake for about 15-20 minutes at 180 C, flipping them midway.
💭Top Tip
Make sure you maintain even thickness when you're rolling the dough. This will help the samosas get that perfect golden brown crunchy and crispy texture on all the sides.
How to Store the Leftover Samosas
Store your leftover samosas in an airtight container in the refrigerator for 3-4 days, and reheat them in the oven or in your microwave until warmed through.
You can also batch-make the samosas, freeze them on a baking sheet until they're solid and then transfer them to a freezer-safe container for up to 3 months. Then, when you want to bake them, simply get them out and add a few extra minutes of oven time to ensure they're perfectly crispy.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- To make the samosa dough extra crispy, you can reduce the amount of all purpose flour you're using, and add some rice flour instead.
- Make sure you allow the potato filling to cool down completely before you start to make the samosas. This will help the excess moisture dry up and the mixture will be easier to handle.
- You can also use a half-and-half mixture of all purpose flour and multigrain flour wheat flour to make the samosa pastry slightly higher in fiber.
- Make sure the samosa dough isn't too soft. If it does seem soft, add a bit more flour and knead it again until it becomes stiffer.
- To make cheesy samosas, you can add some shredded mozzarella or cheddar cheese to the filling!
How to Serve Baked Potato Samosas
Team up these baked potato samosas with some spicy mint coriander chutney and a sweet and tangy tamarind date Chutney just like I did, or pair them with a healthier chutney or dip like avocado chutney or almond chutney.
If you're making these for a party, team them up with other snacks and appetizers like Schezwan potatoes, tandoori corn, Paneer Shashlik, cashew pakoras, dahi chana chaat and some spicy tandoori mayo sauce. Don't forget to finish up with some chilled mango iced tea or mango lassi.
Recipe FAQs
You absolutely can! Just make sure you keep the heat medium while frying them. If the oil is too hot, the samosas will burn, and if the oil is not hot enough, the samosas will soak up a lot of oil and turn soggy.
You can! They should take about 7-10 minutes in there depending on the kind of Air Fryer you're using. Remember that Air Fryer samosas may be crispy, but they won't have this exact golden brown color you're looking for.
To check if the samosas are done, crush one of the edges using your fingers. If it falls apart easily and the pastry doesn't look doughy from the inside, the samosas are ready.
Related Recipes
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If you tried this baked potato samosas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Baked Potato Samosas
Ingredients
- 4-5 potatoes boiled
- 2 tablespoon peas
- 1 teaspoon ginger paste
- 2-3 green chilies
- ¼ teaspoon turmeric
- ¼ teaspoon garam masala
- ¼ teaspoon red chili powder
- ¼ teaspoon asafoetida
- ¼ teaspoon dry mango powder
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon carom seeds
- 2 cups all purpose flour
- 2 tablespoon oil
- 1 tablespoon cilantro
Instructions
- Heat oil in a pan over medium heat and sauté the coriander seeds, cumin seeds and asafoetida. Next, add the ginger paste, green chilies and peas and cook for a minute or two.
- Add in the mashed potatoes and continue cooking for a few minutes, mixing occasionally.
- Add the spices and salt and give it a good mix.
- Take the pan off heat and mix in the chopped cilantro.
- In a large mixing bowl, combine the all purpose flour with a bit of salt, carom seeds and oil.
- Add some water if needed and knead into a dough that's not too soft. Make dough balls and roll them into thin ovals like this.
- Cut each oval into a half and use your fingers to grab each sharp end of the dough towards the top.
- Press the corners together and create a pocket that looks like this.
- Fill the pocket with the samosa mixture and bring the top together towards the other end, pressing down on it to seal it shut.
- Layer on a baking sheet lined with parchment paper and grease with some oil. Bake for about 15-20 minutes at 180 C, flipping them midway.
Notes
- Make sure you maintain even thickness when you're rolling the dough. This will help the samosas get that perfect golden brown crunchy and crispy texture on all the sides.
- To make the samosa dough extra crispy, you can reduce the amount of all purpose flour you're using, and add some rice flour instead.
- Make sure you allow the potato filling to cool down completely before you start to make the samosas. This will help the excess moisture dry up and the mixture will be easier to handle.
- You can also use a half-and-half mixture of all purpose flour and multigrain flour wheat flour to make the samosa pastry slightly higher in fiber.
- Make sure the samosa dough isn't too soft. If it does seem soft, add a bit more flour and knead it again until it becomes stiffer.
- To make cheesy samosas, you can add some shredded mozzarella or cheddar cheese to the filling!
