Baked Aloo Samosa

Prep Time: 10min
Bake Time: 25min
Total Time: 35min
Yield: 4 Aloo Samosas

Ingredients

2 Spring Roll Wrappers/Sheets
1/4 Cup Water

For Stuffing

2-3 Large Sized Potatoes; boiled, peeled & mashed
1/2 Tspn Chaat Masala
1/2 Tspn Coriander(Dhania) Powder
1/8 Tspn Cumin(Jeera) Powder
3/4 Tspn Red Chilli Powder
1/4 Tspn Gingergarlic Paste
1/8 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1 Tblspn Cilantro Leaves, chopped
1 Tblspn Oil

Directions

For Stuffing

• Heat oil in a pan on a medium-low flame; add cumin seeds, mustard seeds & saute until they splutter.
• Add gingergarlic paste & saute for a second. Now add red chilli powder, turmeric powder, salt, coriander powder, cumin powder, chaat masala & saute for a second. 
• Finally add mashed potatoes, cilantro leaves & mix everything well. Saute for 2-3 minutes & turn off the flame. Keep aside.

For Baked Aloo Samosa

• Check out my blog for Spring Roll Wrappers/Sheets recipe.
• Take a small bowl & add water. Keep aside.
• Place spring roll sheets on a plate & cut into two equal halves on each sheet using a knife (you will have total of 4 half sheets).
• Take one sheet & apply water on one edge.

• Start to fold from one end & make it into a cone shape. 

• Fill the cone with 4-6 tablespoons of stuffing & seal the edges with water. Place it on a plate & repeat the process with the remaining sheets.

• Preheat the oven to 400F(204C) & line a baking tray with aluminium foil coated with cooking spray.
• Arrange the aloo samosas on a baking tray & brush with some oil on top of each samosa.

• Bake for 20-25 minutes or until golden brown on both sides, turning once half way. Carefully remove the tray from oven & transfer them to a plate.
• Serve aloo samosas hot with green chutney.

Note: You can also deep fry these samosas.