Golden baked samosas

    55 min

    These samosas are perfect with a cup of tea on a rainy afternoon. They're non-greasy and healthy, too!


    Cambridgeshire, England, UK
    17 people made this

    Makes: 8 samosas

    • 2 tablespoons vegetable oil
    • 150g plain flour
    • 1/4 teaspoon salt
    • 1 pinch nigella seeds
    • 120ml warm water
    • 1 batch My Spicy potatoes (see note)
    • 1 egg white (optional)

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Rub the oil into the flour using both palms and mix well for about 5 minutes.
    3. Add salt and nigella seeds, then knead into a firm dough using a little water at a time. Use more water if necessary, but the dough should not be sticky. Set aside while preparing potatoes.
    4. Divide dough into four equal portions. Roll out into approximately 15cm discs. Then cut in half with a blunt knife.
    5. Roll each half into a cone, sealing the edge using a little water. Then fill with potato mixture.
    6. Seal the remaining edge and press gently so the samosa rests vertically on its base.
    7. Line a tray with baking parchment or foil, and arrange samosas on it.
    8. Bake for about 25 to 30 minutes, or till the samosas turn golden and crisp. Use egg white to glaze the samosas during the last 5 minutes.
    9. Serve warm with with your favourite dip or chutney.


    A spicy mince used for the filling works well, too.


    Here's the link to my Spicy potatoes for the filling, also on this site.

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    Yummyyy  -  12 Aug 2010