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Baked Spicy Samosa

Total votes: 508
Baked Spicy Samosa

large Potatoes, boiled, peeled and crushed 3
filo sheets 10
spring onions, greens and whites chopped 2
chopped ginger 1 tbsp
green chillies, chopped 3-4
green peas ½ cup
Some chopped fresh coriander
black mustard seeds ½ tsp
coriander powder 1 tsp
cumin powder 1 tsp
red chilli powder ½ tsp
Gram masala ¼ tsp
lemon juice 1 tbsp
oil 2 tbsp
butter, melted ¼ cup
ajwain seed, optional 1 tsp
Salt and pepper to taste


1. Start by defrosting the filo sheets, but make sure to keep it covered with a damp cloth once defrosted.
2. In frying pan, heat 2 tbsp oil, add mustard seeds. Once starts spluttering add chopped ginger and green chillies and fry for ½ a min.
3. Then add chopped onion whites and fry until it starts to soften and turns pale.
4. Add coriander, cumin, red chilli, garam masala powder and fry for a few seconds. Add green peas and fry for a min.
5. Add salt to taste and add the potatoes, fry together for 2-3 minutes until the spices blend with potatoes and remove from heat.
6. Mix lemon juice and set aside to cool down, mix the chopped spring onion greens and coriander into the mixture.
7. Preheat the oven to 200 degree C.
8. Now Peel off one filo sheet and piece and keep the rest covered with a damp cloth.
9. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold the length in half and then again brush with butter and continue to fold into another half, to make a four layer strip.
10.Brush the face of the strip with more butter then place a tbsp of the potato mixture at one end of the strip, some border. Take the one corner and fold diagonally towards other, enclosing the filling and forming a triangle.
11.Fold again along the upper side of the triangle and continue folding way until you reach the end of the strip. Brush the outer surface with more butter. Place on a baking sheet and cover while you make the rest of the samosas.
12.Sprinkle the ajwain seed on the top and bake for 35-40 minutes, flipping sides once through the middle until the samosas are nicely golden browned on top.
13.Serve hot with sweet, tangy, spicy tamarind and dates chutney or ketchup.

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