Baked Potato Samosa Recipe – Authentic Indian Snacks with Ginger & Peas

Last Updated on 4 months by Neha Deshmukh

Baked Potato Samosa Recipe – Authentic Indian Snacks with Ginger & Peas

Hello friends! If you’ve ever craved that perfect, crispy, flavour-packed samosa but wanted a slightly healthier way to enjoy it, you’re in the right place. I remember the first time I tried to make samosas – it was a bit of a disaster! But after a lot of practice (and a few burnt batches!), I’ve perfected a baked version that’s just as delicious as the fried kind. This recipe brings all the authentic flavours you love, with a little less oil. Let’s get cooking!

Why You’ll Love This Recipe

These baked potato samosas are a total winner for so many reasons. They’re wonderfully crispy on the outside, filled with a warmly spiced potato and pea mixture, and so satisfying. Baking them cuts down on the oil without sacrificing that delightful crunch. Plus, they’re perfect for parties, snacks, or even a light meal. Seriously, who can resist a good samosa?

Ingredients

Here’s what you’ll need to create these golden beauties:

• 1 tablespoon vegetable oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon minced ginger
• ¼ cup onion, chopped
• 250 grams potatoes – boiled and coarsely mashed
• ½ cup peas – boiled
• ½ teaspoon salt
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 teaspoon green chillies, minced (optional)
• 1 tablespoon chopped coriander leaves
• ½ lime, juiced
• 1 cup all-purpose flour (maida)
• ¼ cup plain curd / yogurt
• ¼ cup vegetable oil
• ¼ teaspoon salt
• ½ teaspoon ajwain seeds, optional

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mustard Seeds & Cumin: The Foundation of Flavor
Don’t skip these! The initial splutter of mustard and cumin in hot oil is essential for that authentic Indian flavour base. It’s a smell that instantly takes me back to my grandmother’s kitchen.

The Role of Garam Masala in Samosa Spice
Garam masala is a blend of warming spices, and every family has their own version. Feel free to use your favourite brand, or even make your own! It really ties all the flavours together.

Ajwain Seeds: A Traditional Touch
Ajwain seeds (carom seeds) add a lovely, slightly peppery flavour and are believed to aid digestion. They’re optional, but I highly recommend them for a truly authentic taste.

Choosing the Right Potatoes for the Filling
I prefer using a waxy potato like Yukon Gold or Red Bliss. They hold their shape well when boiled and mashed, giving you a nice texture in the filling. Avoid overly starchy potatoes like Russets, as they can become gluey.

Regional Variations in Samosa Dough
Traditionally, samosa dough is made with maida (all-purpose flour). Some regions use a mix of maida and whole wheat flour for a slightly rustic flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. Start the Filling: Heat a tablespoon of oil in a sauté pan. Add the mustard seeds, cumin seeds, and minced ginger. Sauté until the seeds start to splutter – that’s when you know the flavours are releasing!
2. Build the Base: Add the chopped onions and cook until they’re soft and translucent. Stir in the salt, turmeric powder, garam masala, and green chilies (if you’re using them). Sauté for about 30 seconds to let the spices bloom.
3. Combine & Cool: Mix in the boiled and mashed potatoes and peas. Cook for 2-3 minutes, stirring occasionally. Take the pan off the heat and add the chopped cilantro and lime juice. Let the mixture cool completely before shaping it into 8 equal-sized balls.
4. Make the Dough: In a large bowl, combine the flour, yogurt, oil, salt, and ajwain seeds (if using). Knead the mixture into a soft, pliable dough for about 5 minutes. Cover the dough and let it rest for 15 minutes – this helps it become more elastic.
5. Shape the Samosas: Divide the dough into 4 equal balls. Roll each ball into a 7-inch circle. Cut each circle into two semicircles.
6. Fill & Fold: Place a portion of the potato filling in the center of each semicircle. Moisten the edges with a little water, fold the semicircle over to form a triangle, and seal the edges tightly. Make sure there are no gaps!
7. Bake to Golden Perfection: Arrange the samosas on a greased baking sheet. Bake in a preheated oven at 200°C (390°F) for 20-25 minutes, or until they’re golden brown and crispy.

Expert Tips

A few little secrets to samosa success!

Achieving the Perfect Samosa Shape
Don’t worry if your first few samosas aren’t perfect triangles! It takes practice. The key is to seal the edges really well to prevent the filling from leaking out.

Baking vs. Frying: Understanding the Difference
Baking results in a less oily samosa, but it might not be quite as crispy as a fried one. Brushing the samosas with a little oil before baking can help with browning and crispiness.

Preventing Samosas from Bursting During Baking
Make sure the filling is completely cool before filling the samosas. Warm filling can create steam and cause the dough to burst. Also, sealing the edges tightly is crucial!

Variations

Let’s get creative!

Vegan Samosa Adaptation
Simply substitute the yogurt in the dough with a plant-based yogurt alternative.

Gluten-Free Samosa Option
Use a gluten-free all-purpose flour blend instead of maida. You might need to adjust the amount of liquid slightly to achieve the right dough consistency.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of green chilies to your liking. For a milder flavour, omit them altogether. For a spicier kick, add a pinch of cayenne pepper to the filling. My friend, Priya, loves to add a dash of red chilli powder too!

Festival Adaptations (Diwali, Holi)
Samosas are a staple during Indian festivals! For Diwali, I often make a larger batch and share them with neighbours and friends.

Serving Suggestions

Serve these baked samosas hot with your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple yogurt dip. They’re also delicious with a cup of chai!

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions!

What is the best way to prevent samosas from becoming soggy?
Make sure the filling is cool, seal the edges tightly, and bake them until golden brown and crispy. Reheating in the oven or air fryer also helps.

Can I make the samosa filling ahead of time?
Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What type of oil is best for baking samosas?
Vegetable oil, canola oil, or any neutral-flavoured oil works well.

Can I freeze unbaked samosas?
Yes, you can! Arrange the unbaked samosas on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Bake them directly from frozen, adding a few extra minutes to the baking time.

What is a good chutney pairing for baked samosas?
Mint-coriander chutney is a classic pairing, but tamarind chutney and yogurt dip are also delicious options.

Enjoy these baked samosas, and happy cooking! I hope they bring a little bit of Indian sunshine to your kitchen.