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Baked Mini Samosa Pies
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Baked Mini Samosa Pies

Baked Samosa Pies (actually more of mini pies) are wolves in a sheep’s clothing. Street food gone fancy! Or may be street food with a make-over.
I made the dough at home but if you are short on time, check the “My Take” section for a shortcut that will save you 45 minutes. You can probably make them as appetizers for a party or as an evening snack with a cup of hot tea.
I was quite skeptical about how this would turn out because I have never had a baked samosa before but to my pleasant surprise, they were great (and the calories you are not consuming because they are not deep-fried?!). I even had a few left overs which we later warmed up using a microwave, they tasted as fresh as ever.
Like I was saying, these wolves are true samosas to their core with a stuffing of warm spiced boiled potatoes. I have adapted this recipe from Manjula’s Kitchen for the contest of Jan’14.
Course Appetizer
Cuisine Indian

Ingredients

For the Samosa wrappers

  • 1 cup all-purpose flour/Maida (Makes around 8 pies)
  • 1 1/2 tablespoon sooji (semolina flour/cream of wheat)
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp celery seeds (ajwain)
  • 1/4 teaspoon salt
  • 3 tablespoons oil
  • 1/3 cup lukewarm water

For the stuffing

  • 1 cup of boiled & mashed potatoes (Crudely mashed to leave chunks or dice them)
  • 1/4 cup green peas (fresh/frozen)
  • 1/2 teaspoon cumin seeds
  • 2 green chilies finely chopped
  • 1 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • 2 tbsp chopped cilantro
  • 1 tbsp fresh lemon juice

Instructions

  • Mix all the ingredients meant for the samosa wrappers using the lukewarm water(Add water in small quantities while mixing making sure it does not get soggy)
  • Knead the dough well. Finish off the kneading process using a drop of oil to get smooth-surfaced dough.
  • Cover the dough with a damp cloth and let it rest for at least 15 minutes.
  • Heat the oil meant for the stuffing in a pan.
  • Add cumin seeds and allow them to crackle. Add the chopped green chilies and green peas.
  • Sauté for a min, add the coriander powder, garam masala and salt and mix well.
  • Add the boiled & mashed/diced potatoes. Mix with a light hand.
  • Turn off the heat; add the chopped cilantro and lemon juice and mix.
  • Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste. Set aside.
  • Knead the dough for a minute.
  • Divide the dough into 2 parts (1 part 3/4 of the dough)
  • Divide the bigger portion of the dough into 8 equal portions. And roll them into rounds. Line the cups of a muffin pan with the freshly rolled rounds. Keep the pan covered with a damp cloth.
  • Take the smaller portion of the dough and again divide into 8 portions. Roll out smaller circles for covering the samosa wrapper cups.
  • Place stuffing into the samosa wrappers lined in the pan.
  • Brush the circumference of the small circles with water and paste them on top of the filled samosa wrapper cups.
  • Brush the tops with some oil and bake in a pre-heated oven at 350°F (180°C) for 15 min or until the samosa tops turn golden.
  • Allow them to cool on a wired rack for 2-3 min.
  • Enjoy hot with some hot sauce / Mint Chutney.

Notes

Additional Notes:
  • Super simple short-cut – use some cookie cutters and make samosa wrappers and covers out of store bought pie crusts!
  • Experiment with stuffing. Try some cauliflower and cheese or spinach & feta. Go wild!