Baked Mat Samosas | Recipe

One of the most loved snacks of all time, samosa, needs no introduction or occasion to be made or had. Crisp and golden on the outside, stuffed with potato filling, and relished along with chutneys, or as chaat with sweetened curd, with spicy chole sabzi or by itself, along with a cup of chai, samosa is as popular a breakfast dish, as a snack item with evening tea. 

While everyone has their own variation, and now we have all kinds of samosas available, there’s something about a classic aloo samosa that can never go out of fashion. I’ve been having them ever since I was a child, and the taste of my mum’s samosa till is still the same. Hence, without mucking around with the aloo stuffing, I just gave my own spin, by baking them, instead of deep-frying, and making them in a square shape, instead of the traditional triangular one. 

7/8 boiled and peeled potatoes (medium-size)
Oil for deep frying

For the dough:
4 cups flour
3 tbsp ghee or oil
2/3 tsp ajwain

For the potato filling:
4 tbsp Ghee
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/4 tsp Red chilli powder
2-3 Green chillies2 tsp grated Ginger4 tsp chopped coriander
1 tsp Chaat masala powder
1/2 tsp Garam masala {Homemade with cinnamon, black cardamom, black pepper and cloves)
1/2 tsp dried mango powder

Total time: 45 mins

Serves: 3/4


1. Mix all the ingredients to prepare the dough. Make a hard dough and set it aside for about 10 minutes.
2. Heat ghee in a pan and add chopped boiled potatoes. Cook for 2-3 mins, while mixing, so as to get a very light coating on the potatoes. 
3. Blend ginger, coriander, green chilli together and along with the other ingredients, put in the potatoes and mix. Let the potato mixture cool for 5-10 mins. 
4. Roll the dough, place the potato filling, seal the edges. 
5. Either deep fry or bake them in the oven for 25-20 mins at 180 C.
6. Serve hot with tamarind chutney and green coriander chutney.


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