Samosas are deep-fried hand pies or pastry pockets filled with some kind of savory mixture, most commonly consisting of potatoes. They are the quintessential Indian tea-time snack. Snacking on samosas and tea is kind of a ritual for us. All that calories from frying them does not help us one bit. But what’s one to do when a craving hits?
Make a baked version, of course! Usually samosas are triangular shaped, sometimes you find them in a sort of skewed cone shape too. But I decided to use my tartlet pans and ended up with delicious baked mini samosa pies. Ready-to-bake samosas are available in any Indian store. But I would really suggest making these from scratch once in a while. This way, the filling is easily customizable. I love a simple potato and onion based filling with some fresh peas or grated carrots added to it. For me, the filling must be lightly spiced with just the right amount of tartness and freshness provided by lemon juice and cilantro leaves respectively.
This filling recipe is more versatile than you might imagine. You can have it along with Indian flat breads like chapathis, rotis or puris. You can also spread it on toasted bread for a very fulfilling sandwich. I also use it as a filling for masala dosas (crispy and savory rice and lentil crepes from South India). More on that later!
BAKED MINI SAMOSA PIES WITH POTATO-PEAS FILLING
You will need: (Makes six 4-inch pies)
For the dough,
- All purpose flour – 1 1/2 cups
- Salt – 1/2 tsp
- Baking Soda – 1/4 tsp
- Baking Powder – 1/2 tsp
- Oil – 3 tbsp
- Water – lukewarm, as needed
For the filling,
- Potatoes – 1 large russet or 2-3 medium ones
- Oil – 1 tbsp
- Cumin Seeds – 1/4 tsp
- Curry leaves – 3-4, finely chopped (use kitchen shears to cut them thin very easily)
- Onion – 1 small, finely chopped
- Turmeric powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Garam masala powder – 1/2 tsp
- Green peas – 1/4 cup (or grated carrots or green beans)
- Cilantro leaves – a small handful, finely chopped
- Lemon juice – a generous squeeze or Amchur powder – 1/2 tsp
- Salt – to taste
- Water – to boil the potatoes
For baking,
- Oil – 2-3 tbsp (for brushing the pans and the pies)
- A large baking tray to hold the tartlet pans
How to:
- Dough: In a large mixing bowl, combine the flour, salt, baking soda and baking powder. Add 2 tbsp oil and mix till crumbly. Add in lukewarm water, a little at a time, till the dough comes together. Knead for a couple of minutes, form into a ball, coat with 1 tbsp oil and allow to rest in a covered bowl for at least 30 minutes.
- Filling:Boil, peel and roughly mash the potatoes. Keep aside.
- In a large pan, heat the oil. Add cumin seeds and curry leaves. Add the onions and saute till translucent and starting to turn golden. Do not let it turn brown.
- Add the masala powders, salt and cilantro leaves and mix well.
- Add the potatoes and peas and saute till it comes together.
- Squeeze lemon juice and combine well. If you want, you can use amchur powder (dry mango powder) instead of lemon juice. The filling should be fairly dry. Allow to come to room temperature before filling the pies.
- Assembling and baking the pies:Pre-heat the oven to 400 deg.F. Generously grease the tartlet pans.
- Divide the dough into 10-12 pieces (each pie needs 2 dough circles). Roll each ball into 1/8 inch thickness. Cut out neat circles slightly larger than your tartlet pans. Reserve excess dough for later. Dough made with all purpose flour has a tendency to shrink after it is rolled out. So it is better to cut it into a larger size than the pan size. If it shrinks, roll each circle further and work fast.
- Line a tartlet pan with a circle of dough, pressing it up comfortably over the sides. Pass the rolling pin over the pan’s edge to remove any excess dough. Spread 2 tbsp filling on it. Lightly dampen the edges of the bottom crust with water. Take a second circle of dough and close the top of the pie, sealing the edges together. Brush liberally on top with oil and poke a couple of times with a knife to create tiny steam vents. Cover the filled pans with a kitchen towel while you assemble the rest of the pans.
- Place the pans on a large baking tray and bake for 20 minutes or till the pie tops are golden.
- Remove from the oven and cool in pan for 5 minutes. If the pans were properly greased, the pies should pop right out. Enjoy with ketchup or some kind of spicy, tangy chutney.
I also made a couple of free-form samosas with some leftover dough. They kind of look like momos, don’t they?! If you don’t have tartlet pans, you can use muffin pans, though the baking time may vary.
Cut into a warm samosa pie and enjoy!
Do you love samosas? Ever think you needed a fat-free option? Then make some samosa pies and wow your family and friends.
Here’s another favorite Indian snack – pakodas or bajji. This recipe is for onion and cabbage pakoda/bajji.
If you like what you see, please follow my blog via Email (button on the right), Facebook, Pinterest or Bloglovin’, or maybe even all four!!!
I am linking this up at these awesome blogs.
- C.R.A.F.T
- A Blossoming Life
- Skip To My Lou
- The Dedicated House
- Between Naps on the Porch
- Home Stories A To Z
- My Uncommon Slice of Suburbia
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Novice Gardener
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn
Lisa says
These are just adorable! Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you will share this week. http://our4kiddos.blogspot.com/2014/07/try-new-recipe-tuesday-july-29.html
Anjana @ At The Corner Of Happy & Harried says
Thank you, Lisa. Glad you visited!
Michelle says
Yum! I love samosas, I love the idea of baked versions either more! The last time I tried to fry them I got many burns!
Anjana @ At The Corner Of Happy & Harried says
Baking them is so much easier. Happy baking!
indusinternationalkitchen says
Great idea to do samosa pies!
Anjana @ At The Corner Of Happy & Harried says
Thank you, Indu!
A Home Cook says
What a way to use leftover roast. Definitely a school snack coming up now. Thanks for bringing it to Fiesta Friday.
Anjana @ At The Corner Of Happy & Harried says
Thank you!
Loretta says
What a brilliant idea, I may have to steal this recipe from you too :)). But first I must invest in those small tart pans, they can be oh so versatile. Love all the ways you’ve served up samosas 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you, Loretta! Do try it soon 🙂
Mr Fitz says
samosa pie? Brilliant!!
Anjana @ At The Corner Of Happy & Harried says
Thank you, Mr. Fitz!
chefjulianna says
So perfect for those of us too lazy to learn how to form the real samosas! This is just wonderful! 😀
Anjana @ At The Corner Of Happy & Harried says
That would be me… hehehe! I am not much good at that even now!
So pie it is 🙂
The Novice Gardener says
I love samosas! I mean, I really LOVE samosas! Been looking for the baked version and you came to the rescue. Thank you! The look gorgeous! 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you, Angie. Who doesn’t love a piping hot samosa? Do try this baked version. All the indulgence sans the guilt!
oceanviewkitchen says
Great idea! I love samosas and making it as a pie is brilliant!
Anjana @ At The Corner Of Happy & Harried says
Thank you! Do try it 🙂
Thalia @ butter and brioche says
i seriously love samosas.. never thought to make them into pies like this before, definitely something i will be trying in my kitchen. thanks for the idea!
Anjana @ At The Corner Of Happy & Harried says
Thank you. I guess it is a universal favorite. Let me know how it turns out!
Chitra Jagadish says
They look just awesome Anjana. ….love baked appetizer. …
Anjana @ At The Corner Of Happy & Harried says
Thank you, Chitra!
elsonsequeira says
Did I hear baked? And did i hear samosa’s? OMG… this is one combination i have been waiting for
Anjana @ At The Corner Of Happy & Harried says
Yes, you did! Hope you try it, Elson.
Ngan R. says
These look so good, and so cute as tartlets! I love samosas but always shy away from them because they are deep fried. Your baked version is definitely something I will have to try!
Anjana @ At The Corner Of Happy & Harried says
Thank you, Ngan. Do try it!
Jess says
I love how these look Anjana- I agree about baking rather than frying samosas; I really don’t notice the difference myself. Thanks for sharing!
Anjana @ At The Corner Of Happy & Harried says
Thank you, Jess!
Aditi says
Oh yum! Love samosas- baked are even better! Love that you made pies out of them. A bigger portion can only be good! 😀
Anjana @ At The Corner Of Happy & Harried says
Thank you, Aditi! These mini tartlet pans are perfect for one 😉
spiceinthecity says
I have made these quite a few times too, so much easier and healthier than frying and look so elegant too! Love it 🙂
Anjana @ At The Corner Of Happy & Harried says
They are healthier and cute. They are easy, yet looks like we slaved over them for a long time too 😉
Linda@Coastal Charm says
Oh my…these look soooo yummy and they are super cute too! thanks so much for sharing them at my Show and Share Party.
Blessings,
Linda
Anjana @ At The Corner Of Happy & Harried says
Thank you, Linda. Thanks for visiting!
sarahjmir says
love the idea!
Anjana @ At The Corner Of Happy & Harried says
Thank you, Sarah!
simplyvegetarian777 says
Ingenious work Anjana! Super impressed with this creation :).
Anjana @ At The Corner Of Happy & Harried says
Thank you honey 🙂
radhikasethi says
Absolutely yum! 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you!
skd says
This is very innovative. Like the idea 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you so much 🙂
Namrata says
these are baked mini savoury tarts! 😉 Nice pictures Anjana.
Anjana @ At The Corner Of Happy & Harried says
Thank you, Namrata!
justagirlfromaamchimumbai says
Oh pies are so popular in Australia. I love the concept of Samosa Pies 🙂
Anjana @ At The Corner Of Happy & Harried says
Thank you!