Indian Recipes
Baked Samosas
Spiced potato and pea samosas folded in buttered filo and baked rather than deep-fried: crisp, light and easy to make ahead.
- Serves 8
- Prep 45 min
- Bake 20 min
- Indian
Method
Boil the diced potato in salted water for 8–10 minutes until just tender, then drain well and leave to steam dry.
Heat the oil in a frying pan, add the cumin seeds and let them sizzle for a few seconds. Add the onion and fry for 8 minutes until soft and lightly golden, then add the ginger and chilli for 1 minute more.
Stir in the ground coriander, garam masala and chilli powder, then the potatoes and peas. Turn gently for 2–3 minutes, lightly crushing a few potato pieces so the filling holds together. Add the lemon juice, fresh coriander and salt to taste, and leave to cool completely.
Heat the oven to 200 °C (fan 180 °C), gas 6, and line a large baking tray with baking paper. Keep the filo you are not using under a damp tea towel.
Lay one sheet of filo on the worktop with a long side towards you, brush with melted butter and cut it lengthways into three strips about 8–10 cm wide. Put a heaped tablespoon of filling at the bottom of a strip, fold one corner over to make a triangle, then keep folding the triangle up the strip to the end. Brush the end with butter to seal. Repeat to make about 16–20.
Put the samosas on the tray, brush the tops with butter and bake for 15–20 minutes until crisp and golden. Serve warm with mint and coriander chutney or cucumber raita.
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Chef’s notes
- Makes about 16–20; allow 2 each.
- The cooled filling keeps for 2 days in the fridge. Unbaked samosas freeze well on a tray; bake from frozen for 25 minutes.
How this recipe was developed
The old Cookeryonline page reproduced a published recipe, so we wrote a new one. We combined the classic potato and pea filling with the baked filo method used by Meera Sodha.
- Filling. The potato and pea filling follows Swasthi Shreekanth’s classic Punjabi samosa, using lemon juice in place of dried mango powder (amchur), as she suggests.
- Baked, in filo. Swasthi notes samosas can be baked (she prefers fried, and suggests bought pastry for baking); Meera Sodha bakes buttered filo triangles at 200 °C for about 15 minutes, which we follow.
- Cool before filling. Swasthi cools the filling before shaping; a cold filling keeps the pastry crisp.
Sources we compared (ratings as shown on each site on 31 October 2026):
- Swasthi's Recipes (Swasthi Shreekanth): Samosa recipe
- The Happy Foodie (Meera Sodha): Leek, pea and mint samosas
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.