Baked Spicy Samosa Recipe:
Spicy, potato, peas and spring onion filled filo sheet samosas baked to perfection, yeah no frying !
We, as in my entire family, cannot resist samosas ever and yet its only on super occasions that we can brave into indulging in them. I have actually been thinking of baking the samosas for a long long time now, but somehow the idea never quite materialized until today. It was the leftover filo sheets from the Mushrooms and Onion tart that finally got me going. I had been served the patti onion (Maharashtra style filling) at a cooking event at one of my favourite hotels, The Imperial, so recollecting the tricks from my memory I set onto the task of giving the quintessential samosas a fancy and healthier makeover. What came out of the oven after the toil was absolutely delightful, an indulgence without the guilt.
Ingredients (makes 10 samosas, serves 5-7):
- 3 large Potatoes, boiled, peeled and crushed
- 10 filo sheets,
- 2 spring onions, greens and whites chopped
- 1 tbsp chopped ginger
- 3-4 green chillies, chopped
- ½ cup green peas, defrosted
- Some chopped fresh coriander
- ½ tsp black mustard seeds
- 1 tsp coriander pwd
- 1 tsp cumin pwd
- ½ tsp red chilli pwd
- ¼ tsp Gram masala
- 1 tbsp lemon juice
- 2 tbsp cooking oil
- ¼ cup butter, melted
- 1 tsp carom/ajwain seed, optional
- Salt and pepper
- Start by defrosting the filo sheets, but make sure to keep it covered with a damp cloth once defrosted.
- 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. Then add chopped onion whites and fry until it starts to soften and turns pale.
- Add coriander, cumin, red chilli, garma msala pwd and fry for a few seconds and the green peas and fry for a min. Add salt to taste and add the potatoes, fry together for 2-3 minutes until the spices blend with potatoes and remove from heat.
- Mix lemon juice and set aside to cool down, mix the chopped spring onion greens and coriander into the mixture.
- Preheat the oven to 200OC.
- Now Peel off one filo sheet and piece and keep the rest covered with a damp cloth. 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.
- 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. 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.
- 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.
- Serve hot with sweet, tangy, spicy tamarind and dates chutney or ketchup.
Dos and Don’ts:
- Do not use very thick layer of sheets for making the samosas.
- Adjust spices in the filling to your taste.
- Try the recipe with any other filling of your choice, like minced meat etc. Now that’s some idea I’d like to put to test soon J.