Step-by-Step Perfectly Fluffy Easy Baked Mexican Samosa Recipe in 10 Minutes

If you're a fan of Indian cuisine, then chances are samosas are one of your favorite snacks. Traditionally, these triangular-shaped pastries are deep-fried, but with this recipe, you can enjoy the same flavors without all the oil. These baked samosas are crispy and delicious, filled with a flavorful potato and peas mixture that's sure to please.

Baked Samosas

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Mix well, then add in ½ cup of vegetable oil and 1 cup of warm water. Stir until a dough forms, then knead for a few minutes until smooth.

Next, cover the dough and let it rest for at least 30 minutes. In the meantime, prepare the filling by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 chopped onion to the skillet and cook until softened, about 5 minutes. Then, add 2 cups of peeled and diced potatoes, 1 cup of frozen peas, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of salt. Cook for another 10 minutes, stirring occasionally, until the potatoes are tender.

Once the dough has rested, divide it into 8 equal portions. Roll each portion into a circle about 6 inches in diameter. Cut each circle in half, creating two semi-circles. Take one semi-circle and fold it into a cone shape, sealing the edges with water. Fill the cone with about 2 tablespoons of the potato-peas mixture, then seal the top by moistening the edges with water and pressing them together. Repeat with the remaining dough and filling.

Baked Vegetarian Samosas Recipe

Place the samosas on the prepared baking sheet and brush them with some vegetable oil. Bake for about 20-25 minutes, or until golden brown and crispy. Serve hot with your favorite chutney or dipping sauce.

Easy Samosa (Extra Crispy and Low Carb Recipe) - Rasa Malaysia

Ingredients:

• 1 head cauliflower (about 2 lbs), cut into small florets
• 2 cups frozen peas, thawed
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1 tsp salt
• 6 sheets of phyllo dough, thawed
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cauliflower florets, peas, onion, garlic, ginger, vegetable oil, cumin, coriander, garam masala, and salt. Mix well.
3. Spread the mixture onto a baking sheet and roast for about 20-30 minutes or until tender and lightly charred, stirring occasionally.
4. Cool the mixture slightly, then transfer to a food processor and pulse until roughly chopped.
5. Preheat oven to 400°F (200°C). Unroll phyllo dough and cut into 4 equal pieces.
6. Place a heaping tablespoon of the filling in the center of each phyllo sheet. Fold the sheet in half to cover the filling, then fold the corners over to create a triangular shape.
7. Place the samosas on a parchment-lined baking sheet and brush with olive oil.
8. Bake the samosas for 15-18 minutes, or until golden brown and crispy.

Samosas Veganas con Chutney de Mango | Cilantro and Citronella

Ingredients:

• 2 cups of potatoes, diced
• 1 cup of green peas
• 1 small onion, diced
• 1 small carrot, diced
• 1 tbsp of oil
• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 1 tsp of fennel seeds
• 1/2 tsp of turmeric
• 1/2 tsp of chili flakes
• Salt to taste
• 12 sheets of phyllo dough, thawed
• 1/2 cup of melted vegan butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine potatoes, peas, onion, carrot, oil, cumin seeds, coriander seeds, fennel seeds, turmeric, chili flakes, and salt. Mix well.
3. Spread the mixture onto a baking sheet and roast for about 20-30 minutes or until tender and lightly charred, stirring occasionally.
4. Cool the mixture slightly, then transfer to a food processor and pulse until roughly chopped.
5. Preheat oven to 400°F (200°C). Unroll phyllo dough and cut into 4 equal pieces.
6. Place a heaping tablespoon of the filling in the center of each phyllo sheet. Fold the sheet in half to cover the filling, then fold the corners over to create a triangular shape.
7. Place the samosas on a parchment-lined baking sheet and brush with melted vegan butter.
8. Bake the samosas for 15-18 minutes, or until golden brown and crispy.

Recipe: Crispy Baked Samosas with Potatoes and Peas | Kitchn

Ingredients:

• 2 cups of potatoes, diced
• 1 cup of frozen green peas
• 1 small onion, diced
• 1 small carrot, diced
• 1 tbsp of oil
• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 1 tsp of turmeric
• 1/4 tsp of cayenne pepper
• 1/2 tsp of salt
• 12 sheets of phyllo dough, thawed
• 1/4 cup of melted butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine potatoes, peas, onion, carrot, oil, cumin seeds, coriander seeds, turmeric, cayenne pepper, and salt. Mix well.
3. Spread the mixture onto a baking sheet and roast for about 20-30 minutes or until tender and lightly charred, stirring occasionally.
4. Cool the mixture slightly, then transfer to a food processor and pulse until roughly chopped.
5. Preheat oven to 400°F (200°C). Unroll phyllo dough and cut into 4 equal pieces.
6. Place a heaping tablespoon of the filling in the center of each phyllo sheet. Fold the sheet in half to cover the filling, then fold the corners over to create a triangular shape.
7. Place the samosas on a parchment-lined baking sheet and brush with melted butter.
8. Bake the samosas for 15-18 minutes, or until golden brown and crispy.

Nutrition Information:

This recipe yields about 8 servings. Each serving contains approximately:

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 390mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 5g

Recipe FAQ:

• Can I freeze the samosas?

Yes! You can freeze the unbaked samosas for up to 1 month. When ready to bake, simply brush with oil and bake as instructed. You may need to add a few minutes to the baking time.

• What dipping sauce goes well with samosas?

Mango chutney, mint chutney, or tamarind chutney are all great options.

• Can I make the dough ahead of time?

Yes, you can make the dough up to 1 day in advance and store it in the refrigerator. Let it come to room temperature before using.

Recipe Tips:

• Make sure to seal the edges of the samosas well, otherwise they may open up during baking.
• Brush the samosas with oil before baking to help them get crispy.
• To make the samosas even healthier, use whole wheat flour and bake them instead of frying.

Now that you have four delicious recipes for baked samosas, it's time to get cooking! Whether you're looking for a traditional potato and peas filling or something a bit more unique like cauliflower, there's a recipe here for you. Serve them up as a party snack or enjoy them as a meal with a side of chutney. Either way, these baked samosas are sure to be a hit.