Baked Samosas (Samosa Pies with Peas & Potato Filling!)

I had always thought of Samosas as India’s own snack. But I was quite surprised to learn that they are not only India’s favorite, but a common snack in the neighboring countries as well. This must be one of the very popular Asian snacks liked by the whole world.

Samosa is a triangular shaped pastry with a spicy vegetable filling, usually peas and potatoes, but meat or fish also can be used. A typical Samosa is deep fried in a lot of oil. Here I have used pie crust like pastry for making the outer covering of the samosa, and I have baked it instead of frying.

To make the samosa covering, mix 1 ½ cups of flour(plus salt to taste) with 4 tbsp butter and mix it together using hands or a food processor until the mixture resembles like corn meal. Then add ice cold water one tbsp at a time and keep on mixing until it forms a stiff dough, about 4-6 tbsp water will be sufficient. Do not add too much water. Cover it with a plastic wrap and keep in the refrigerator while you prepare the stuffing.

For the potato-peas filling, start out by heating up a large woke or shallow frying pan, and add 2 tbsp of oil.

Add 1 medium sized onion (chopped), and cook until light golden brown.

Add 1 tsp minced ginger, 1 finely chopped green chilli, and 1 tsp minced garlic(optional).

Add a cup of frozen green peas and fry until the water from the peas evaporates. Add one finely chopped carrot along with the peas if you wish. It is optional.

Crush 1 tsp of coriander seeds, 1 dried red chilli, and 1 tsp of cumin seeds together in a mortar and pestle and add to the wok. Alternatively, you may add coriander powder, cumin powder, and chilli powder or crushed red pepper flakes.

Add potatoes(boiled, peeled and cubed), about 2-3 cups.

Add a tsp of garam masala powder and salt to taste.

Add lemon juice(juice from a half big lemon).

Stir and cook for about 3-5 minutes.

Turn off the stove and let it cool.

Prepare egg wash by mixing one egg with 1 tbsp water.

Take out the dough from the refrigerator and knead again. Roll it into small chapathis and cut them in half. Stuff each half with about 1 tbsp filling (or more depending on the size of your pastry) and roll it in to a triangle shape. Seal the edges with water or egg wash.

Line a baking sheet with parchment paper and arrange the samosas. Brush egg wash over samosas. Bake it at 400 degree F for about 30-35 minutes or until golden brown.

Serve warm with tamarind dipping sauce.

This is my entry for Ode to Potato hosted by Sia of Monsoon Spice & The Potato Fe(a)st hosted by DK's Culinary Bazaar.

The real Samosa Pie!