AuthoradminCategoryAppetizers, Cilantro, Cinco de mayo, Game Day, Lunch, Party, Potato, Potluck, Samosa, Snacks, VegetarianCuisineIndian, Kid-FriendlyCooking MethodBakingDifficultyIntermediateLooking for delicious Game Day bites? These Baked Potato Samosas are completely amazing & quite a bit lighter than your average party fare. I’m a huge fan of Indian food and anytime I can incorporate regional spices into my cooking I do.
Will you be hosting a Super Bowl party? Maybe you are tailgating and need to bring nibbles to the potluck. These samosas are easy to transport and are as delicious piping hot as they are at room temperature. Don’t forget some suds to wash them down with. Delish!
Dough: In a small bowl, whisk together the 1/4 cup oil and water. In another bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture. Add small amounts of that mixture, one tablespoon at a time. The dough should be moist enough to just come together into a ball. Wrap it in plastic wrap and chill in the fridge for 30 minutes before using.
Filling: In a large pot boil the potatoes for 15 minutes or until tender. Drain water and place potatoes in a large bowl. Let them cool, then mash.
In a large fry pan warm the oil cook the onions medium heat about 5 minutes until softened and fragrant. Add the garlic and cook for another minute. Add the spice, salt and potatoes. Cook another 5 minutes & stir so all ingredients are well combined. Transfer to a bowl and mix in the cilantro and lemon juice. Let cool completely.
Preheat the oven to 350ºF. Lightly grease a large baking tray with oil.
On a lightly flour-dusted surface, roll the dough into a long tube (18 inches). Cut the tube into 9 pieces. Roll those pieces into balls with your hands. With a rolling pin roll into rounds, roughly 1/8 inch thick and 6 inches in diameter. Cut each round in half, then brush all edges with a little water. Spoon in the filling, then fold over into triangles and press to seal. Repeat with the remaining ingredients,
Place samosas onto the prepared baking tray, keeping them covered with a damp tea towel as you go (they dry out quickly) Brush each samosa with oil before baking. Bake for 25-30 minutes, or until golden and piping hot through. Serve hot with mango or cilantro chutney.
Ingredients
Directions
Dough: In a small bowl, whisk together the 1/4 cup oil and water. In another bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture. Add small amounts of that mixture, one tablespoon at a time. The dough should be moist enough to just come together into a ball. Wrap it in plastic wrap and chill in the fridge for 30 minutes before using.
Filling: In a large pot boil the potatoes for 15 minutes or until tender. Drain water and place potatoes in a large bowl. Let them cool, then mash.
In a large fry pan warm the oil cook the onions medium heat about 5 minutes until softened and fragrant. Add the garlic and cook for another minute. Add the spice, salt and potatoes. Cook another 5 minutes & stir so all ingredients are well combined. Transfer to a bowl and mix in the cilantro and lemon juice. Let cool completely.
Preheat the oven to 350ºF. Lightly grease a large baking tray with oil.
On a lightly flour-dusted surface, roll the dough into a long tube (18 inches). Cut the tube into 9 pieces. Roll those pieces into balls with your hands. With a rolling pin roll into rounds, roughly 1/8 inch thick and 6 inches in diameter. Cut each round in half, then brush all edges with a little water. Spoon in the filling, then fold over into triangles and press to seal. Repeat with the remaining ingredients,
Place samosas onto the prepared baking tray, keeping them covered with a damp tea towel as you go (they dry out quickly) Brush each samosa with oil before baking. Bake for 25-30 minutes, or until golden and piping hot through. Serve hot with mango or cilantro chutney.
