In this video, I will teach you how to easily make samosa with puff pastry sheets in a simple way. This recipe on non fried samosa is far better and healthier than deep-fried samosa that you buy at a restaurant. This baked samosa recipe also shows how to make chutney from scratch. With Nepali spices, these samosas make a perfect snack for your family who is looking for a healthier side while enjoying the same samosa taste.
Ingredients: (6 Samosas)
1 Puff Pastry Sheet
2 Medium Potatoes
2 tbsp cooking oil
1/2 Medium Onion (chopped)
2 Green Chili (finely chopped)
1/4 cup Frozen/Fresh Green Peas
1/2 tsp Cumin Seeds
3 Garlic (minced)
1/3 inch Ginger (minced)
1/3 cup Cilantro (chopped)
Spices:
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Red Chili Powder
1/2 tsp Garam Masala
1/2 tsp Mango Powder (amchur)
Salt to taste
Chutney:
1 cup Cilantro
1/4 cup Mint leaves
3 Green chili
1 Garlic
2 tbsp Plain Yogurt
1/2 tsp Chat Masala
Salt to taste
Instructions:
- To prepare a potato filling, cut the potatoes in half before starting to boil. Boil on high heat for 10-15 minutes until a fork can be inserted all the way in.
- Transfer to a flat surface to cool for 5-7 minutes. Peel and chop into small pieces.
- Heat oil over high heat and add cumin seeds. Add chopped onion after a minute. Stir-fry for 1-2 minutes.
- Smash down garlic and ginger in a mortar and pestle. Add little water to make a fine paste.
- Add the ginger garlic paste and turmeric powder into the pan. Stir-fry for 1-2 minutes.
- Add chopped boiled potatoes and the rest of the ingredients except cilantro and peas. Stir-fry for 3-4 minutes. Mash the potatoes while stirring.
- Add green peas and keep mashing the potatoes.
- Add cilantro and set it aside to cool down completely.
- In the meanwhile, pre-heat the oven to 400°.
- To make samosa shapes, place 1 puff pastry sheet (thaw before 40 minutes) on a working space with some flour.
- Cut the pastry sheet into 3 equal rectangles. Keep 2 rectangles aside. Roll the sheet to make it slightly thin.
- Sprinkle carom seeds on top of the sheet. Roll one more time to let the seeds stick to the sheet.
- Cut the edges to make an oval/round shape. Cut in half. Set them aside with the seeded side down.
- Apply water with a finger over the straight edge. Join the edges to make a cone shape.
- Fill with potato stuffing as needed. Apply water on the edges to seal well.
- Finish making the rest of the samosas.
- Crack an egg in a small bowl. Brush all samosas with egg.
- Bake at 400° for 15 minutes.
- After 15 minutes, samosas are ready to be served.
- To make chutney, grind all the ingredients to make a fine paste.
- Enjoy samosas with spicy hot chutney.
