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Golden baked samosas with spiced potato and pea filling, mint and tamarind chutney

Baked Samosas (Air Fryer Option)

Crisp, flaky baked samosas filled with spiced potato and peas. No deep-frying: bake in the oven or cook in the air fryer.
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Prep Time 40 minutes
Cook Time 30 minutes
Resting dough 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 samosas
Course: Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 2 cups all-purpose flour 250 g
  • 0.5 tsp ajwain (carom seeds) optional
  • 0.5 tsp salt
  • 0.25 cup oil or melted ghee 60 ml, plus extra for brushing
  • 0.5 cup cold water about 120 ml, added a little at a time
For the filling
  • 1.25 lb potatoes 560 g, about 3 medium, boiled until tender, peeled and roughly mashed
  • 0.5 cup frozen peas thawed
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp fresh ginger finely grated
  • 1 green chilli finely chopped
  • 1 tsp ground coriander
  • 0.5 tsp garam masala
  • 0.5 tsp Kashmiri chilli powder or paprika
  • 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • 0.75 tsp salt
  • 2 tbsp fresh cilantro chopped

Equipment

  • 1 Baking sheet or air fryer
  • 1 Rolling Pin
  • 1 Pan

Method
 

  1. Mix the flour, ajwain and salt in a bowl. Add the oil and rub it into the flour with your fingertips until it looks like breadcrumbs and holds together when squeezed.
  2. Add the cold water a little at a time to make a firm, stiff dough (stiffer than bread dough). Knead for 1 minute, cover and rest for 20 minutes.
  3. For the filling, heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle, then add the ginger and green chilli and cook for 30 seconds.
  4. Add the coriander, garam masala and chilli powder, then the potatoes, peas, amchur and salt. Mix well and cook for 3 to 4 minutes. Stir in the cilantro and let the filling cool completely.
  5. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Divide the dough into 6 balls. Roll each into an oval about 7 inches (18 cm) long and cut it in half across the middle.
  6. Take one half, wet the straight edge with water, and fold it into a cone, overlapping the wet edge to seal. Fill with about 2 tablespoons of filling, wet the top edge and pinch it closed. Repeat to make 12.
  7. Brush the samosas all over with oil and place them on the sheet. Bake for 25 to 30 minutes, turning halfway, until golden and crisp. Air fryer: cook at 350°F (175°C) for 12 to 15 minutes, turning once, in batches.

Notes

Serve with: green chutney and tamarind chutney, and a cup of masala chai.
Freeze: freeze shaped, uncooked samosas on a tray, then bag them. Bake from frozen, adding 5 to 8 minutes.
Classic fried: fry in oil at 325°F (165°C) for 10 to 12 minutes, turning, until golden. Frying them slowly at a lower heat gives the classic blistered crust.
Outside India: ajwain and amchur are sold in Indian grocery stores and online. Leave out the ajwain if you cannot find it, and use lemon juice instead of amchur.