Samosa has to be one of the most popular tea time snacks in India. A samosa is basically pastry dough filled with any kind of filling. It can be vegetarian or meat. The most commonly found samosas on the streets of India are filled with spicy potato and peas, served with either a tangy tamarind chutney or a spicy mint chutney.
This recipe is a baked version. The classic recipe calls for a dough made with plain flour/maida, but I used whole wheat flour and coarse semolina for this recipe. The filling is made with boiled potatoes and peas, mixed with a wonderful array of spices.
These are a great snack for your evening tea time. You can make a large batch and keep them in the freezer. They will keep fresh. Bake them later whenever you want. Once baked, they also keep well in an air tight container stored in the fridge for about a week.
Warm samosas with a hot cup of chai on a rainy monsoon evening is truly bliss!
Watch the video below to see how I made them.
Happy Cooking! 🙂
Total : 40 Mins
Cooking : 15 Mins
Baking : 30 Mins
Recipe yields 8 samosas
- Whole wheat flour – 1 Cup
- Coarse Semolina – ¼ Cup
- Fennel Seeds – ½ Tsp
- Salt – ½ Tsp
- Oil – 2 Tbsp
- Water – 3/8 Cup
For samosa filling:
- Oil – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Asafoetida – a pinch
- Finely chopped garlic – 2 cloves
- Chopped onion – 1
- Boiled potatoes – 1½ Cups
- Boiled Peas – ½ Cup
- Turmeric Powder – ¼ Tsp
- Coriander Powder – 1 Tsp
- Chaat Masala – ½ Tsp
- Dry mango powder – 1 Tsp
- Garam Masala – 1 Tsp
- Salt – ¼ Tsp
- Red Chili Powder – ½ Tsp
- Kala Namak – 1 Tsp
- Chopped Coriander – 1 Tbsp
- Preheat oven to 200°C. Line baking tray with parchment paper.
- For filling: In a pan, heat oil. Add cumin seeds and asafoetida. Once cumin seeds are brown, add garlic, onion and saute until translucent.
- Add boiled potatoes and peas followed by powdered spices and salt. Mash potatoes gently and mix well. Sprinkle chopped coriander and your filling is ready.
- For the dough: Add dry ingredients into a bowl and mix. Add oil and combine well. Add water to make a smooth, firm dough. Cover with a damp cloth.
- Take a lemon sized dough ball and roll it in between your palms. Dust work surface with a little flour and roll the dough into a circle. Cut into two halves. So we now have two semi-circles. With your finger tips, lightly water the straight edge(cut side edge) of one semi-circle.
- Gently roll and overlap the watered edges to form a cone.
- Fill the cone with the prepared filling and seal the upper edge with the help of a little water. Cover with a damp cloth while you repeat the rest.
- Lay them on the baking tray. Brush them well with oil. Bake at 200°C for 30 minutes, flipping halfway. Serve warm with tamarind chutney.