Baked Samosa with Tamarind Chutney

Baked Samosa with Tamarind Chutney 

I love appetizer ūüôā I would , if I could, order 5 different appetizers instead of main course when I eat out. I like it that much! ¬†The other day, I was craving indian appetizer Samosa. In india, samosa is a snack that you can find on the road side. It is cheap and you can get just a few to snack on. Similar to other asian countries, such as Thailand where I came from, there are a lot of street side food that you can buy when you want to snack on something but do not want to eat a lot. ¬†However, there is no cheap street food in the States, at least the kind I want to eat unless you go to international restaurant. ¬†That is not a problem because I can make it myself cheaper. The problem is that I can’t make just a few pieces. So my husband and I ended up having samosa for dinner ūüôā and left over for lunch the next day! ¬†It would be perfect appetizer recipe for a party though. It make about 16 samosas.

Samosa stuffing usually made of potatoes, onion, green pea and indian spices. I modified the ingredients a little bit using lemon juice instead of mango powder ( because I don’t have it in the pantry) I also choose to bake my samosa instead of deep frying them, which is how it is usually prepared. Though deep frying food tastes good, I try to stay away from it for health reason. It is still does taste good without all the extra fat. Here is the recipe.



Samosa Dough
2 cup all-purpose flour
1/4 tablespoons olive oil
1 tbsp sugar
1 tsp salt
2/3 up warmed water
1 package of active dry yeast

3 1/2 cups dice potatoes, boiled ( about 4 potatoes)
3/4 cup chopped onion
3/4 cup frozen green pea
3 tablespoons oil
2 tsp green chilies, finely chopped
1 tsp ginger, grated
1 tsp cumin seed
1/2 tsp garlic, crushed
1/2 tsp curry powder
1/2 tsp garam masala
1 tsp coriander powder
1/4 cup fresh cilantro, finely chopped
1 tbsp lemon juice
1 tsp sugar
salt to taste

Tamarind Chutney

1 tbsp grapeseed oil
1 tsp cumin seed
1 tsp ground ginger
1/2 tsp cayenne pepper
1/2 tsp garam masala
3 tbsp tamarind paste
5 tbsp sugar
1/4 cup water


  • To make the dough,; mix warm water, sugar and active dry yeast together and let it stand for 10 minutes . In the medium bowl, mix together the flour and salt . Add olive oil and rub the mixture with your fingers to evenly distribute, Continue rubbing until the flour is evenly coated with oil. Add the water mixture a little bit at a time, and work until the dough comes together. Turn onto a lightly floured surface and knead into a firm dough. Divide a dough into equal size balls ( about 8 balls) ¬†and cover with a kitchen towel and let rest for 30 minutes.
  • To make the Filling;¬†in a saute pan, heat the oil over medium-high heat. Add the cumin seeds and coriander powder, stir for 10 seconds. Add the onions, ginger, garlic and green chili, stir for another 5 minutes until onion is soften. Add garam masala and curry powder, and stir until fragrant about 1 minute. Add the potatoes, stir and use spatula to mash the potatoes to reach the texture of a little chunky and a little mashed potatoes. When the potatoes become dryer, add the peas and cook for 1 minute. Add the cilantro and lemon juice. Stir to combine, then season with salt and sugar. Remove from heat and let the filling cool down.¬†
  • To make the samosa; roll each ball into thin oval shape. use the knife to cut the rolling dough into semi-circle. Rub a little bit of water onto the cut side and seal it together to make a cone shape. Hold it between your thumb and your index fingers with your palm holding the bottom of the cone and fill the cone dough with 2-3 tsp of filling.¬†Wet your finger and run it along the edges of the dough with water and press the end firmly to seal the stuffing. The sealing lines should resemble “T” and make a triangle shape samosa. Brush the samosa with olive oil and bake in 400 degree F preheated oven for 20 minutes or until golden brown. Enjoy it hot with Tamarind Chutney.
  • To make the Chutney ;¬†Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper,and garam masala; cook or about 2 minutes to release the flavors.¬†Stir the water into the pan along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture is thick about 15 mins.