Imagine biting into a crispy, golden-brown samosa that's not only packed with flavor but also completely plant-based and guilt-free. These Baked Potato and Spinach Samosas are about to become your new obsession, transforming the classic Indian appetizer into a healthier, oven-baked delight that will make your taste buds dance and your body thank you. Forget greasy, deep-fried versions – this recipe is a game-changer that brings restaurant-quality taste right to your home kitchen.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 4 medium potatoes, boiled and mashed
- 1 cup spinach, chopped
- 1 onion, finely chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
Instructions
- Prepare the dough by mixing all-purpose flour with a pinch of salt in a large mixing bowl. Gradually add water and knead into a smooth, firm dough. Cover and let rest for 20 minutes.
- While the dough rests, prepare the filling. Heat oil in a pan and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
- Add mashed potatoes to the pan, mixing well with the onions. Stir in chopped spinach, garam masala, and salt. Cook for 5-7 minutes until the mixture is well combined and slightly dry. Remove from heat and let cool.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide the rested dough into 8 equal portions. Roll each portion into a thin circle, approximately 6 inches in diameter.
- Cut each circle in half. Take one half and fold it into a cone shape, sealing the edges with a little water to create a pocket.
- Fill each cone with the potato and spinach mixture, being careful not to overstuff. Seal the open edge by pressing with wet fingers to create a triangular samosa shape.
- Place the prepared samosas on the lined baking sheet. Brush each samosa lightly with oil to help them brown and become crispy.
- Bake in the preheated oven for 20-25 minutes, turning once halfway through, until the samosas are golden brown and crisp.
- Remove from the oven and let cool for 5 minutes. Serve hot with mint chutney or tamarind sauce.
Tips
- Keep your dough covered while resting to prevent it from drying out, ensuring a smooth and pliable texture.
- Make sure your potato and spinach filling is not too wet, as this can make the samosas soggy.
- Seal the edges of your samosas carefully with water to prevent the filling from leaking during baking.
- For extra crispiness, brush the samosas with a little plant-based milk or oil before baking.
- Don't overcrowd the baking sheet – give each samosa enough space to ensure even browning.
- Let the samosas cool for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- Serve immediately with mint chutney or tamarind sauce for the most authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
