Baked samosas

Baked samosas


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About this recipe: Samosas are usually fried, but these are baked, making them just a bit healthier while still being absolutely full of flavour and delicious.


Makes: 32 samosas

  • 4 potatoes, peeled and cubed
  • 4 tablespoons oil
  • 2 small onions, finely chopped
  • 3 tablespoons coriander seeds
  • 1 tablespoon curry powder
  • 2.5cm piece fresh root ginger, grated
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 2 plum tomatoes, finely chopped
  • 75g frozen garden peas
  • 4 sheets shortcrust pastry
  • 2 egg whites, beaten

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Place potatoes into a large pan and cover with water; bring to the 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 200 C / Gas 6.
  3. Heat oil in a frying pan over medium-high heat; cook and stir onions, coriander seeds, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper and cinnamon until onion is lightly browned, about 5 minutes. Remove pan from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  4. Cut each sheet of pastry 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 tray.
  5. Bake in the preheated oven until samosas are golden brown, about 15 minutes.

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