Gathering
Crispy Vegetable Samosas with Chutney
Golden pastry parcels filled with warmly spiced potatoes and peas, served with two bright chutneys.
- Prep
- 35 minutes
- Cook
- 35 minutes
- Serves
- 6
- Level
- Moderate
Samosas reward an unhurried afternoon, but the work is easy when shared. This oven-baked version keeps the pastry crisp and the filling fragrant without requiring a pot of frying oil.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Boil potatoes in salted water until tender
Boil potatoes in salted water until tender. Drain, cool slightly, and crush into small pieces.
- 02
Heat oil in a skillet and bloom cumin for 30 seconds
Heat oil in a skillet and bloom cumin for 30 seconds. Add ginger, garam masala, and turmeric.
- 03
Fold in potatoes and peas
Fold in potatoes and peas, season well, and cook until dry. Cool completely, then stir in cilantro.
- 04
Fill each wrapper with a rounded spoonful
Fill each wrapper with a rounded spoonful. Moisten the edge, fold into a half-moon, and crimp firmly.
- 05
Brush with melted butter and bake at 400°F for 22 to 26 minutes
Brush with melted butter and bake at 400°F for 22 to 26 minutes, turning once, until crisp and deeply golden.
