Baked Vegetable Samosas
Crispy, golden pastry triangles filled with a savory blend of spiced potatoes and peas, baked for a healthier twist on the classic Indian snack.
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Ingredients
- 2 pieces Large Russet potatoes, boiled and mashed
- 1/2 cup Frozen green peas
- 2 tablespoons Vegetable oil
- 1 teaspoon Garam masala
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Fresh ginger, minced
- 1 piece Green chili, finely chopped(optional)
- 3/4 teaspoon Salt
- 12 sheets Phyllo pastry sheets or Samosa pads
- 3 tablespoons Melted butter or ghee for brushing
- 2 tablespoons Fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Heat 1 tablespoon of oil in a pan, add cumin seeds until they sizzle, then sauté the ginger and green chili for 1 minute.
- 3
Add the mashed potatoes, peas, turmeric, garam masala, and salt to the pan; mix well and cook for 3-5 minutes, then stir in cilantro and let cool.
- 4
Lay out one sheet of pastry, brush lightly with melted butter, and fold it into a long strip about 3 inches wide.
- 5
Place a tablespoon of the potato filling at one end of the strip and fold it diagonally to form a triangle.
- 6
Continue folding the triangle along the strip until the end is reached, sealing the edge with a dab of water or butter.
- 7
Place the samosas on the baking sheet and brush the tops generously with melted butter or ghee.
- 8
Bake for 20-25 minutes, turning halfway through, until the pastry is golden brown and crispy.
Nutrition per Serving
245
Calories
5g
Protein
32g
Carbs
11g
Fat
4g
Fiber
2g
Sugar
480mg
Sodium
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