Baked Spiced Potato Samosas with Garam Masala
Crispy baked samosas filled with turmeric-golden mashed potatoes, peas, and aromatic spices like garam masala, cumin, and mustard seeds. Sauteed onions, ginger, garlic, and fresh cilantro create a vibrant filling. Prepared pie dough makes assembly quick. Serve hot with mint and coriander or mango chutney for dipping.
Ingredients
- ½ cup onion, diced
- 1 whole jalapeno or serrano pepper, stemmed, seeded, diced fine
- 1 tbsp ginger, grated fresh
- 2 cloves garlic, minced or pressed
- 1 tsp garam masala, ground
- ½ tsp cumin seeds, whole
- ½ tsp brown mustard seeds, whole
- ½ tsp turmeric, ground
- 2 cups mashed potatoes, leftover or instant
- ¾ cup peas, frozen
- ¼ cup cilantro, fresh, chopped
- 2 whole prepared pie doughs, room temperaturephyllo sheetsvaries
creates crispier texture, requires brushing with oil or butter between layers
- grapeseed oil, for sauteing
- water, for moistening dough
- egg wash, for brushing
- mint and coriander chutney, for serving
- mango or tamarind chutney, for serving
Instructions
- 1
Preheat oven to 350 degrees F. Line a large sheet tray with parchment paper.
- 2
Saute diced onion in grapeseed oil over medium heat until softened and browned at edges.
- 3
Add grated ginger, garlic, and diced hot pepper. Stir and saute until fragrant.
- 4
Add garam masala, mustard seeds, cumin seeds, and turmeric. Stir and saute until fragrant.
- 5
Add mashed potatoes and frozen peas to the pan. Mix well to combine.
- 6
Once mixture is smooth and bright yellow, remove from heat and stir in cilantro.
- 7
Transfer spiced potato mixture to a bowl to cool.
- 8
Unroll one pie dough and cut into quarters. Moisten edges of each triangle with water.
- 9
Scoop potato mixture into center of each triangle. Lightly spread, leaving half-inch border.
- 10
Fold one long side over and press edges to seal. Transfer to sheet tray.
- 11
Repeat with remaining dough and filling to make 8 samosas total.
- 12
Brush tops with egg wash. Prick with fork tines or make 3 small cuts with paring knife.
- 13
Bake on center rack for 30 minutes until golden brown.
- 14
Transfer to wire rack to cool slightly. Serve hot with chutney.
Tips
Cool potato filling in a bowl before assembling samosas for easier handling and neater folding.
Keep water nearby and moisten fingertips as needed to prevent dough from drying out during assembly.
For crispier samosas, brush with additional egg wash or oil before baking.
Scoop exactly 1/3 cup of filling (scant) to ensure proper sealing and even cooking.
Good to Know
Store cooled samosas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree F oven for 10 minutes until crispy.
Prepare filling up to 1 day ahead and refrigerate. Assemble and bake samosas on serving day, or assemble and freeze unbaked samosas up to 1 week; bake directly from frozen, adding 5-10 minutes to baking time.
Serve hot or warm with mint and coriander chutney and mango or tamarind chutney on the side for dipping.
Common Mistakes
Do not overfill samosas to avoid bursting and filling leakage during baking.
Do not skip the half-inch border when spreading filling to ensure proper sealing.
Do not brush with egg wash before folding and sealing; apply after assembly for best adhesion and browning.
Substitutions
alternative condiment
creates crispier texture, requires brushing with oil or butter between layers