Samosa Bake (Oven-Baked)
Snack · Indian · Ready in 40 min · Serves 2
Crispy, golden-brown potato and pea-filled pastry triangles, baked instead of deep-fried for a lighter version. Aromatic with cumin and ginger, perfect for an iftar appetizer or snack.
Per serving
- Calories
- 280
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 11 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D0%
- B120%
- Zinc14%
- Magnesium17%
- Omega-36%
- Folate13%
- Calcium10%
- Potassium18%
- Vitamin C33%
- Vitamin A3%
- Riboflavin7%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 8 Filo pastry sheets
- 250 g Potatoes
- 100 g Frozen peas
- 60 g Onion
- 15 g Ginger, minced
- 1 tsp Ground cumin
- 2 tbsp Vegetable oil
- 1.5 g Salt
- 1.5 g Chilli powder
Method
- 1
Boil 250g potatoes until tender (about 12 minutes), then cube finely. Dice 60g onion. Heat 1 tbsp oil in a frying pan and sauté the onion with 15g minced ginger for 2 minutes until fragrant.
- 2
Add the cooked potato cubes and 100g frozen peas to the pan. Stir in 1 tsp ground cumin, salt, and a pinch of chilli powder. Cook for 2 minutes and cool completely.
- 3
Preheat oven to 200°C (390°F). Take 1 filo sheet and brush lightly with oil. Place 2 tbsp filling in one corner and fold into a triangle, sealing the edges tightly. Repeat with remaining sheets.
- 4
Arrange samosas on a parchment-lined baking tray. Brush lightly with remaining oil and bake for 20-25 minutes until golden and crispy.
- 5
Cool for 2 minutes and serve warm with a squeeze of fresh lemon or a mint-yogurt dip.
