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Vegetable Samosas Baked Recipe Easy Crispy Flaky Pastry Your Family Will Crave

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A baked version of vegetable samosas with crispy, flaky pastry and a flavorful vegetable filling, perfect for family-friendly snacks without the mess of frying.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • ½ cup (120ml) cold water, approximately
  • ½ teaspoon salt
  • 2 medium potatoes (about 300g), peeled and diced
  • ½ cup (75g) frozen peas
  • 1 medium carrot, finely diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon red chili powder (optional)
  • 2 tablespoons neutral oil (vegetable or canola)
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper to taste
  • Optional add-ins: 1 small green chili, finely chopped; ¼ cup cashews, chopped and toasted
  • Optional for brushing: oil or egg wash (1 beaten egg with a splash of water)

Instructions

  1. Make the dough: In a large bowl, combine all-purpose flour and salt. Add cold, cubed butter and rub into the flour with fingertips until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Gradually add cold water, one tablespoon at a time, mixing gently until dough just comes together. Form into a ball, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  3. Prepare the filling: Boil diced potatoes in salted water until just tender (8-10 minutes). Drain and set aside.
  4. Heat oil in a skillet over medium heat. Add cumin seeds and let sizzle for 30 seconds.
  5. Add chopped onion, garlic, and ginger; sauté until onion is translucent (4-5 minutes).
  6. Add carrots and cook for 3 minutes.
  7. Add peas, boiled potatoes, ground coriander, garam masala, turmeric, and chili powder; mix well and cook for 5 minutes, stirring occasionally.
  8. Season with salt and pepper, turn off heat, and stir in chopped cilantro. Let filling cool slightly.
  9. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  10. Divide dough into 8 equal portions. Roll each portion into a thin oval or circle about 6 inches in diameter on a lightly floured surface.
  11. Cut each circle in half to form two semi-circles.
  12. Take one semi-circle, brush the straight edge lightly with water, and fold into a cone shape, pressing edges to seal.
  13. Fill cone with 2-3 tablespoons of vegetable filling.
  14. Brush open edges with water and pinch tightly to seal. Repeat with remaining dough and filling.
  15. Place samosas on prepared baking sheet about 1 inch apart.
  16. Lightly brush samosas with oil or egg wash for golden finish.
  17. Bake for 20-25 minutes, turning halfway through, until pastry is crisp and golden brown.
  18. Remove from oven and let cool slightly on a wire rack before serving.

Notes

[‘Keep butter cold when making dough to ensure flakiness.’, ‘Do not overfill samosas to prevent bursting during baking.’, ‘Seal edges with water, not flour paste.’, ‘Brush samosas with oil or egg wash for a golden, crispy crust.’, ‘If dough cracks while rolling, let it rest longer.’, ‘Use a hot, preheated oven at 400°F for best crispness.’, ‘Cool samosas on a wire rack before serving to maintain crispiness.’, ‘Samosas freeze well; bake directly from frozen adding 5-7 minutes to baking time.’, ‘Reheat leftover samosas in oven or toaster oven to retain crispiness; avoid microwave.’]

Nutrition

Keywords: vegetable samosas, baked samosas, crispy samosas, flaky pastry, Indian snacks, vegetarian appetizer, easy samosas, healthy samosas

Find it online: https://evabakery.com/vegetable-samosas-baked-recipe-easy-crispy-flaky-pastry-your-family-will-crave/