This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.

  • Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.

  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts

315 calories; protein 4.9g 10% DV; carbohydrates 32.7g 11% DV; fat 18.7g 29% DV; cholesterolmg; sodium 396.2mg 16% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2015
This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back to two potatoes and maybe up the peas to a cup. We will also cut back just a little on the cayenne. Another way to describe how to fold is put the filling in the middle and bring the three corners to the top and pinch down the sides to seal them. If the dough isn't "sealing" well, add a little water to the edges of the triangle before you start the folding process. Update: We've also stopped peeling the potatoes. It saves time and we don't notice it at all. Read More
(31)

Most helpful critical review

Rating: 1 stars
11/21/2016
Bad recipe. Tomatoes don't belong in Samosas. Pie crust was too heavy also. Waste of product and time. Read More
(1)
39 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/30/2015
This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back to two potatoes and maybe up the peas to a cup. We will also cut back just a little on the cayenne. Another way to describe how to fold is put the filling in the middle and bring the three corners to the top and pinch down the sides to seal them. If the dough isn't "sealing" well, add a little water to the edges of the triangle before you start the folding process. Update: We've also stopped peeling the potatoes. It saves time and we don't notice it at all. Read More
(31)
Rating: 5 stars
01/16/2015
I used egg roll wrappers instead of pie crust to keep the calories down, and brushed them with oil. Very good! Read More
(21)
Rating: 5 stars
12/12/2016
I made these to go with the sweet potato-carrot soup from this site, and they were great. I used a mix of regular and sweet potato, and used scant dashes of the cayenne and cardamom after reading the reviews, and added a little garam masala. I also used egg roll wrappers, cut into triangles, both for the heathier aspect and the ease of portioning. They came out very well. I'll definitely keep these in my repertoire. Thanks for sharing. Read More
(6)
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Rating: 5 stars
01/31/2015
Excellent flavor. Takes a little while and creativity to make (putting them together) but totally worth it. Brought them to a New Years Indian themed meal and they were a hit with all ages! Read More
(4)
Rating: 5 stars
06/03/2015
Paste must be half oil half flour matching with baking soda with salt (each on tea.s.ful for 2 glass of flour) and enough water until the patse didn.t become sticking to hands. Fry next in considering amount of oil. Read More
(4)
Rating: 5 stars
12/13/2014
I made these for a potluck they were eaten very quickly including by children. My Indian husband would have preferred more spice so if I make them for just us I'll likely add more spices. Easy though! Thanks for the recipe. Read More
(4)
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Rating: 5 stars
12/21/2014
This recipes is great. I used sweet potatoes instead of regular potatoes and they were delicious. Great recipe and easy. Just takes time to assemble the samosas. Read More
(3)
Rating: 5 stars
12/12/2015
I made this to go with chicken tandoori Indian carrot rice mango chutney and pistachio rose ice cream. I have to say this was very tasty and a big hit! My family asked for seconds. Read More
(3)
Rating: 5 stars
05/25/2015
I love this recipe they are sooo good Read More
(3)
Rating: 1 stars
11/21/2016
Bad recipe. Tomatoes don't belong in Samosas. Pie crust was too heavy also. Waste of product and time. Read More
(1)