Cut the fat and retain the flavor and texture of a traditional Samosa with these easy Baked Samosa Bites recipe!
And now I present Baked Samosa Bites.
The traditional deep dried Samosa is and will always be the best way to make this snack. However, one has to look for better alternatives if he/she plans to eat this often.
They take a little bit longer to get ready than the regular version; but if you could avoid all the fat and yet retain all the flavor – wouldn’t you wanna make them this way all the time? Baked Samosas are almost exactly same as deep fried Samosas. The only difference is in the method of preparation. You could use your favorite filling for these or make the typical Samosa filling we all love. Similarly, you could make them in the conical samosa shape – or do what i did – roll them into bite sized pieces and call them Samosa bites! 🙂 They all taste the same – no matter what shape you roll them into!
Samosas were my best friend during college days… (Not healthy, and probably explains the unwanted love handles!) And I still go weak in the knee for a good, crispy HOT Samosa! But these days, I prefer making them at home – since homemade really is the best and neatest option. And because why-waste-so-much-oil-for-deep-frying; I prefer baking these. And they are perfect!
- 1 cup all Purpose Flour
- 1 teaspoon Carom seeds (Ajwain)
- ¼ teaspoon Salt (adjust to taste)
- ¼ teaspoon Baking Soda
- 4 Tablespoons Ghee (clarified butter)
- ⅓ cup Water
- 4-5 large Potatoes - well cooked, cooled, peeled & mashed roughly
- ½ cup Peas, cooked (fresh or defrosted - just microwave or boil in salted water for 3-4 minutes)
- 2 Tablespoons Oil
- 2-4 Green Chilli, finely chopped (adjust for spice)
- 1 inch Ginger, grated
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Aamchur powder (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Turmeric powder (haldi)
- 2-3 teaspoons Salt (adjust to taste)
- 1 teaspoon Coriander seeds, roasted and crushed (dhania)
- 1 tablespoon Coriander leaves, chopped finely
- Oil, to brush the Samosas
- Chutneys or Ketchups to serve
- All Purpose Flour -- Wheat Flour (although the texture would differ)
- Carom Seeds - Nothing or Cumin Seeds
- Ghee - Softened Butter / Shortening / Oil
- Aamchur powder - Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)
- Add flour, baking soda, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
- Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
- Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.
- Dry roast coriander seeds and crush them coarsely. - Or skip and use coriander powder
- Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
- Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
- Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
- Add the chopped coriander leaves and mix well. Set it aside to cool.
- Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
- Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
- Bring on end of the semi circle diagonally towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
- Open the cone and fill it with as much filling as you can manage.
- Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
- Continue to form all Samosas
- Roll each ball into a thin round disk. Add some of the filling on one half of the circle. Enclose the other half over the filling and seal the edges.
- Take each ball of dough and roll into a thin long sheet. Cut the sheet into equal portions. Place 1 tablespoon of filling in the middle of each cut piece.
- Bring all edges to the center, pinch and roll into a ball.
- Preheat oven to 200 C
- Grease a baking dish well and place all the samosas in it. Brush each one with some oil
- Bake at 200 C for 20-25 minutes or until the samosas have turned crispy and golden brown. You can flip them once in between.
- Serve Hot with your favorite chutney or sauce!
- Make sure the dough is stiff and not very soft.
- If required, flip the samosas half way through.
- Best to eat it hot. Once cool, it becomes soft. You can rebake at 200 C for 5 minutes to crispy it up again. Microwaving the samosas will make them hot, not crispy.
- If you can't shape into traditional cone shaped samosas, fill and roll into balls or calzone for an easier version.
Baked Samosa Bites – step by step recipe
Follow these steps to make a stiff dough. The only additional ingredient is the baking soda. Let the dough rest for at least 30-40 minutes. Divide the dough into balls and rest them for some 10 minutes.
Follow the recipe in this post to make the traditional samosa filling. Or you could really make any filling of your choice. Just make sure you don’t use anything that could make the filling (and the samosa) soggy. (example – sauces)
You can make the conical shaped Samosa following the step by step pictorial in this post or make them like calzones. Or, just roll them into small balls. For that, take each ball of dough and roll into a thin long sheet. Cut the sheet into equal portions. Place 1 tablespoon of filling in the middle
Bring all edges to the center, pinch and roll into a ball.
Grease a baking dish well and place all the samosas in it. Brush each one with some oil
Bake at 200 C for 20-25 minutes or until the samosas have turned crispy and golden brown.
Serve Hot with your favorite condiments!
Other Baked Savory Snack Recipes —
Nacho Bread Rolls