Easy Baked Samosas Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
53 minutes
Servings:
18 Samosas
Ingredients
  • 1 pound russet potatoes
  • 1 tablespoon oil plus more for brushing
  • ½ teaspoon cumin seeds
  • 1-inch piece ginger, peeled and minced
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon red chile powder
  • ⅔ cup frozen peas, thawed
  • 1 teaspoon salt
  • 2 tablespoon minced cilantro
  • 9 egg roll wrappers
Directions
  1. Place the unpeeled potatoes in a medium pot covered by 1 inch of water.
  2. Bring the water to a boil and cook the potatoes for 15-20 minutes until fork-tender.
  3. Drain the potatoes and allow them to cool enough to be handled.
  4. Peel the potatoes with the help of a paring knife.
  5. Use a potato masher, a fork, or the back of a spoon to mash the potatoes. Set the potatoes aside.
  6. Heat the oil in a frying pan on medium.
  7. When the oil is hot, add the cumin seeds and cook until they make a crackling sound and release their aroma.
  8. Add the ginger and saute for 1 minute.
  9. Add the potatoes, coriander, garam masala, and red chile powder and saute for 2-3 minutes.
  10. Add the peas and salt and saute for 1 minute. Taste and adjust for seasonings and remove the pan from the heat.
  11. Stir in the cilantro.
  12. Transfer the potato filling to a dish and set it aside to cool completely.
  13. Preheat the oven to 350 F.
  14. Cut the 9 egg roll wrappers in half to form 18 rectangular pieces.
  15. Position one rectangular piece on your work surface with the long sides at the top and bottom. Using your finger or a brush, moisten the top and right-hand edges with water.
  16. Pick up the lower right corner and fold it up to touch the top edge, forming a triangular layer. Press the top edge to seal.
  17. Pick up the top right-hand corner of the piece and fold the triangle over to the left, forming a second triangular layer. Press the top edge to seal.
  18. Carefully open the pouch and fill with about 2 tablespoons of potato filling.
  19. Moisten the 2 edges of the triangular pouch flap and fold the flap to close the samosa, keeping it in a pyramid shape so it can stand up, and press the edges to seal. Invert the samosa and place it on a baking sheet lined with parchment paper.
  20. Repeat the process to fill the remaining egg roll wrappers.
  21. Brush both sides of the samosas with oil.
  22. Bake for 25-30 minutes until golden, flipping halfway.
  23. Serve hot with a sauce of your choice if desired.