Easy Baked Indian Samosas

Easy Baked Indian Samosas

7
pho1962 0

"This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney."

Ingredients

1 h 40 m {{adjustedServings}} servings 315 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  4. Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  5. Bake in the preheated oven until samosas are golden brown, about 15 minutes.
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Reviews

7
  1. 9 Ratings

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This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back ...

I used egg roll wrappers instead of pie crust to keep the calories down, and brushed them with oil. Very good!

Paste must be half oil half flour matching,with baking soda with salt (each on tea.s.ful for 2 glass of flour) and enough water until the patse didn.t become sticking to hands. Fry next in cons...