Tag Archives: Indori Style Baked Samosa.

Baked Samosa

Baked samosa

Baked samosa is Indore’s special, in other parts of India you can get veg puffs or veg samosa but baked samosa tastes really different. You can get this samosa in every canteen, every bakery and yes in an every sanchi point ( shops of famous Saanchi dairy). Baked samosa is really famous amongst the students. Mostly you get the option of plain or stuffed and garnished ( they call it bana ke dena…. ),they stuff baked samosa with fresh chopped onions , tomato ketchup, sev, and chopped coriander.  Obviously I never even thought of making any of the Indori specialties in indore. Here I try just everything in my own way, by remembering the particular taste. As puff pastry is readily available here, it gets very easy to make baked stuff anytime you want, but telling you the truth it tastes very different, pastry sheets are just too fluffy, still better than nothing 🙂 ..

Here is the recipe for baked samosa …


2 Ready – to – Bake sheets ( I used Pepperidge Farm Puff pastry sheets )

4-5 Medium Size Potatoes . Boiled, peeled, and chopped in small cubes.

1/2 cup Peas.

4-5 Chopped Green Chillies.

1 Tsp Amchoor powder.

1 Tsp Garam masla.

1/2 – 1 Tsp sugar.

2 Tbsp Raisins.

Oil 2 Tbsp.

salt to taste.

Chopped coriander 1/2 cup.


For filling -Heat oil, saute green chillies and peas for 1-2 min. Add potatoes and all the other ingredients, mix well. Cover and cook for 2 min, add chopped coriander and let it it cool for some time.

Shell -Thaw pastry sheets at room temperature for 40 minutes before using.

Unfold pastry sheets on lightly floured surface.Roll the pastry with rolling pin, cut each sheet into 9-12 slice. Put filling on slices and fold in triangular shape or any shape you desire. Brush slightly the top of unbaked samosas with milk.

Preheat oven on 350 F .

Keep samosas on parchment paper and bake for 25- 30 min. Keep on wire for 3-5 min and serve hot.

Baked samosa can be stuffed and served with chopped onion , tomato ketchup, sev and coriander .


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