Ingredients and notes
To make this recipe, you’ll need potatoes, all purpose flour, turmeric, red chili powder, salt, frozen peas and cilantro. You’ll also need water for the dough and some vegetable oil to coat the samosa for baking or air-frying. Other spices are totally optional! Enter: baked samosas. They’re light, easy, and still full of all the deliciousness you’d expect. The best part? You don’t even miss the deep fry! Plus, they’re perfect for prepping ahead, which is a lifesaver when you want to serve them fresh out of the oven for a crowd. Trust me, these are a must-try if you’re looking for a snack that feels special but doesn’t take forever to make. My recipe needs just six ingredients - flour, water, and oil for the samosa dough. Potatoes, peas and some spices for the filling. Technically, you can use almost anything for the filling. My recipe uses the traditional masala (potatoes, peas, turmeric, salt and chili powder). The best thing about this is that you can always use any leftover filling on bread as a sandwich and any leftover dough to make Indian flatbread. I’m also working on a cheesy samosa, so stay tuned for that!
How do you bake samosas? Can you make them in an air-fryer?
It’s so easy to bake or air-fry samosas. Three things to keep in mind: Step-by-step listed below as well.
What is the difference between air fryer or baked ones and deep fried ones?
The main difference I noticed between air-fryer or baked samosas and deep fried ones is that the pastry is often not as flaky in the former. A simple trick to ensure extra crispiness is to add a pinch of baking soda when you make the dough. I’ve also found that AP produces flakier results than using atta (i.e. whole wheat flour). That said, you’re trading off 5-6 cups of oil for a tablespoon or two when you bake or air-fry samosas. Totally worth it.
Storage instructions
I tend to keep my samosas for a day or two after I’ve made them. Just like any other pastry, the longer you keep it, the less flaky it gets. I don’t recommend eating a samosa 1-2 days after it’s been made. When this quarantine is over, I’ll pick up both of these options, and test the recipe again and post any adaptation tips. In the meantime, please let me know if you try a gluten free version and how it goes! To store, I wrap them in foil and then reheat them in the oven at 350F for 5-10 minutes if I intend to eat them soon thereafter. I don’t recommend freezing samosas after you’ve baked them. Instead, make them all the way until the baking step, and then freeze them by placing them on a baking sheet first to flash freeze them. Then you can place them all in a freezer safe container.
📖 Recipe
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