Baked Samosa Recipe- Potato & Pea with Chocolate Tamarind Chutney

Last Updated on 6 months ago by Neha Deshmukh

Baked Samosa Recipe – Potato & Pea with Chocolate Tamarind Chutney

Hello friends! If you’re anything like me, the aroma of a freshly fried samosa instantly transports you back to happy memories. But let’s be real, sometimes we want that comforting taste without the deep-frying. That’s where this baked samosa recipe comes in! It’s a healthier take on a classic, and trust me, it doesn’t compromise on flavour – especially with that surprising, yet utterly delicious, chocolate tamarind chutney. I first made this when trying to recreate my grandmother’s samosas, but with a lighter touch, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It delivers all the satisfying crunch and flavour of a traditional samosa, but baked to golden perfection. It’s a little less messy, a little healthier, and honestly, just as addictive. Plus, the chocolate tamarind chutney? It’s a game-changer. The sweet, tangy, and slightly bitter notes perfectly complement the savoury potato and pea filling. You won’t believe it until you try it!

Ingredients

Here’s what you’ll need to make these delightful baked samosas:

• 2 cups all-purpose flour (240g)
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon baking powder
• 4 tablespoons oil (60ml)
• Pinch of salt
• Water, as needed
• 2 cups boiled potatoes, mashed (approx. 300g)
• ½ cup green peas (approx. 120g)
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafetida (hing)
• 1 tablespoon ginger-green chili paste
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon dried mango powder (amchur)
• ½ teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons raisins
• ½ cup tamarind pulp (approx. 120ml)
• 50 grams dark chocolate
• ¼ cup sugar (50g)

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe special:

• Carom Seeds (Ajwain): These tiny seeds aren’t just for flavour! They aid digestion, which is super important when enjoying a treat like samosas. They give a lovely, slightly peppery aroma.
• Asafetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savoury depth to the filling. It’s a staple in Indian cooking, especially for those avoiding onion and garlic.
• Tamarind Pulp: This gives the chutney its signature tang. You can find tamarind pulp at most Indian grocery stores. If using tamarind paste, adjust the quantity accordingly.
• Dark Chocolate: Yes, you read that right! The dark chocolate in the chutney adds a subtle bitterness that balances the sweetness and tanginess. It’s a secret ingredient that elevates the whole experience. I prefer around 70% cacao for a good balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour, carom seeds, baking powder, oil, and salt. Gradually add water, a little at a time, and knead until you form a stiff dough. Cover and let it rest for 20 minutes. This resting period is key for a flaky texture.
2. Prepare the Stuffing: Heat a little oil in a pan. Temper the coriander seeds, cumin seeds, and asafetida. Once they splutter, add the ginger-chili paste and sauté for a minute.
3. Cook the Filling: Add the boiled potatoes and green peas to the pan. Mix in the coriander powder, turmeric powder, amchur, red chili powder, and garam masala. Cook for 6-7 minutes, stirring occasionally.
4. Finish the Stuffing: Stir in the raisins and cook for another minute. Remove from heat and let the filling cool completely. This is important – warm filling will make the dough soggy.
5. Shape the Samosas: Roll the dough into circles, about 4-5 inches in diameter. Place a spoonful of the potato filling in the center of each circle.
6. Fold and Seal: Now, this is where the technique comes in! Fold the circle in half to form a semi-circle. Then, bring the two open ends together and seal them tightly, creating a triangular shape. There are tons of helpful videos online if you’re a visual learner – just search for “how to fold samosas”.
7. Bake to Perfection: Preheat your oven to 180°C (350°F). Brush the samosas with a little oil. Place them on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and crispy.
8. Make the Chutney: While the samosas are baking, let’s make the chutney! In a saucepan, combine the tamarind pulp, dark chocolate, and sugar. Boil over medium heat, stirring constantly, until the mixture thickens.
9. Serve and Enjoy: Serve the baked samosas hot with the chocolate tamarind chutney. Prepare to be amazed!

Expert Tips

• Don’t over-knead the dough. A slightly rough dough is better than an overly smooth one.
• Make sure the filling is completely cool before filling the samosas.
• Seal the edges of the samosas tightly to prevent them from opening during baking.
• For extra crispiness, brush the samosas with milk before baking.

Variations

• Vegan Adaptation: Simply use a plant-based oil and ensure your dark chocolate is vegan-friendly.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Reduce the red chili powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a dash of chaat masala for an extra zing!
• Festival Adaptations: These samosas are perfect for Diwali, Holi, or any festive occasion. You can even add a sprinkle of chopped nuts to the filling for a more celebratory touch.

Serving Suggestions

These baked samosas are fantastic on their own, but they also pair well with a cup of chai or a refreshing lassi. They make a great appetizer, snack, or even a light meal.

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. The chutney can also be stored in the refrigerator for up to a week.

FAQs

What is Ajwain and why is it used in samosas?

Ajwain, or carom seeds, are used for their distinctive flavour and digestive properties. They add a lovely aroma and help with bloating after enjoying a rich snack like samosas.

Can I make the samosa dough ahead of time?

Yes, absolutely! You can make the dough a day ahead and store it in the refrigerator. Just bring it to room temperature before rolling.

How can I achieve a perfectly crispy baked samosa?

Brushing with oil or milk before baking helps with crispiness. Also, ensure your oven is properly preheated.

What is the best way to prevent samosas from opening during baking?

Seal the edges very tightly. A little water brushed along the edges before sealing can help.

Can I freeze baked samosas?

Yes, you can! Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Reheat in the oven for best results.

Is the chocolate tamarind chutney traditionally served with samosas?

No, it’s a modern twist! But trust me, it’s a delicious one. It’s a flavour combination I stumbled upon and it’s become a family favourite.