Baked Samosa Recipe with Enhanced Crust and Filling
"Air-fried or baked samosa recipe with enhanced crust and nutritious filling to make the whole snack experience delightful and healthy."Serves 10 | Prep Time 40 mins | Cook Time 24 mins
Why I Love This Recipe
Air-fried or baked samosa recipe with enhanced crust and nutritious filling to make the whole snack experience delightful and healthy. Enhanced recipe presented here also allows for freezing samosa for extended time and fresh air-fry them when needed. We are one samosa lover family like many others. As always, here is my attempt to make this traditional and popular delicacy in a healthier way.
Ingredients You'll Need
Dough for Baked Samosa Crust
1 cup Whole wheat flour 140 gms
1 cup All Purpose flour 130 gms
1/2 cup Almond Flour 50 gms
4 tbsp Oil
1/2 cup Water or Milk
1 tsp Salt or as per taste
1 tsp Carom Seeds Ajwain
Ingredients for Spicy Potato Filling:
200 gms Potatoes Aloo – 1 cup boiled and crushed
100 gms Frozen Peas 1/2 cup
1 tsp Green chilies 2-3 diced
15 gms Ginger 1 inch piece/1 tbs finely chopped/grated
5 gms Cilantro 2 tbs chopped
200 gms Paneer Cottage cheese – 1 cup chopped into small cubes
40 gms Mixed Nuts Choice of Nuts & Seeds – ¼ cup chopped into small pieces
2 tbsp Oil
Instructions for Baked Samosa:
Overall Recipe Sequence
This recipe involves preparing multiple different components and then assembling them all to bake. Hence it can get confusing sometimes, where to start and what to do next. To keep it simple, broadly speaking:
-First we’ll boil potatoes for the spicy potato filling.
-Second we’ll prepare the dough, while potatoes are getting boiled.
-Then we will prepare the spicy potato filling while dough rests. Use boiled potatoes from first step.
-Assemble the samosas to get them ready for baking or air frying
-Bake of air-fry the samosas
Boil Potatoes for Spicy Potato Filling
-Potatoes can be boil in pressure cooker or instant pot. Time needed to boil varies with the size of the potato. I have used medium size potatoes and boiled them for 15 minutes in Instant Pot. with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
Prepare Dough for Baked Samosa
-Take a large bowl and add all three flours, ajwain (carom seeds), salt, and oil.
-Mix well. Alternatively use stand mixer with dough hook and stir at lowest speed.
-Rub the flour and oil in case making dough with hands or mix the flour at lowest speed setting in case of stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated, the mixture resembles crumbly. Press some flour between your palm- it should form a shape (& not crumbl– means oil is enough and well incorporated.
-Now, start adding water, little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup of water here to get the right stiffness.
-Cover the dough with a moist cheesecloth/kitchen towel and let it rest until you are done making filling. I usually soak a cheese cloth in water and then squeeze out all the water and cover the dough with that. While the dough is resting, let’s move on to prepare filling for baked samosa.
Prepare Spicy Potato filling for Baked Samosa
-By now, potatoes should have been boiled and natural release would be going on.
-While waiting for steam to release naturally from Instant Pot, chop green chilies, ginger, nuts and paneer.
-When potatoes are ready to use, peel the skin and mash the potatoes. Set aside.
-Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add hing, cumin seeds, fennel seeds and crushed coriander seeds.
-Let the seeds sizzle for few seconds and then add crushed cinnamon stick, black pepper, chopped nuts, ginger, green chili and saute for 1 minute.
-Add the boiled & mashed potatoes, chopped paneer and green peas to the pan. Mix everything together.
-Add salt, red chili powder, cayenne in case using it, coriander powder, garam masala and dry mango powder. Mix to combine.
-Lastly, add chopped cilantro. Remove pan from heat and let the filling cool down.
Shape & baking of Baked Samosa
-While the potatoes filling is getting cool, take out the rested dough on a flat surface. Knead the dough few more times using knuckles and form one long log of dough.
-Divide the dough into 5 equal parts and keep aside.
-Take one piece of dough , keep the remaining dough portions covered at all times with a moist cloth or cling wrap else the dough will dry out and roll it between your palms to make a round ball, place it on rolling board and flatten it out by pressing with heal of your palm.
-With a rolling pin, roll it out around 8-9 inches in diameter and then cut it into 4 equal parts.
-Take one triangular part and apply water on the curvy edge/side. Then make two slits on rest of the two sides. Making sure not cutting through.
-Now place one table spoon of potato filling making sure not overfilling it.
-Bring one end of the watered edge in the middle and press firmly so that both layers get stick. Now bring the other end to the center and press again firmly. For more clear and details on folding checkout the pictures.
-First samosa is now ready. Repeat the same process with remaining pieces and rest of the dough. As you go making them remember to keep the filled samosa covered with kitchen towel so that the crust doesn’t dry out while you are working on rest of the samosa. Leaving some gap between them without overcrowd the baking sheet. You will get 20 samosas with this quantity.
-For baking the samosa first preheat the oven at 350F and bake the samosa for 18 minutes then carefully flip all of the samosa and bake for another 6 minutes.
-Baking time and temperature, needs to be adjusted according to your oven.
If you are allergic to nuts then just skip the almond flour and increase the quantity of oil.
If any family member is allergic to tree nuts or making them for a big get together, then best is to avoid them to be on safe side.