Baked Samosas with Mint Chutney

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This was absolutely amazing. Loved it. Did the recipe as it was described. I served it at a party and it was amazing.

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I thought these would be dry on the inside, but it's moist and very flavorful. I only used a teaspoon of adobo sauce, I recommend tasting the filling before adding the recommended 5 T. Outside crisp, and the chutney was delectable.

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I love Samosas, but I was tring to avod fried foods, so thank you Arthi for this baked one. This is very healthy and delicious. I love your show, I'm so glad you 're in Food net work, every body can try the indian flavors .
TO Chyna, you don't have any passion for any cooking, you rather stick with sandwitches...

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I love this dish! its a sure way to impress dinner guests or just your family ! I will definitley make this again !

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Mahalo Aarti! My hubbie, son and I LOVED these! I replaced the stuffing with more traditional flavors such as coriander seed, peas and cumin seed to to go with the potato but I had no clue I could make these at home rather than at our favorite Indian restaurant! We had a samosa dinner since they are so filling ! Thanks for sharing yourself with us Aarti. You brighten my day and my dinner!

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I am thrilled to have Aarti's incredibly fantastic food and recipes. This is such an opportunity that the Food Network has brought us. Today, I cooked the Baked Samosas, Lentil Soup, and Sliced Cucumber recipes and they all turned out great! Just came back to the site to check on what I should try out tomorrow.

I have always wanted to know how to cook Indian food. The flavors, smells, and techniques are so different... divinely so, and I am in heaven right now. Thank you, Aarti!!


Oh My Goodness! Chyna is such an uncultured person... just ignore her!

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Chyna, you don't happen to not like her recipes because it's from an Indian woman by any chance, do you? I find it hard to believe that you actually did make this recipe.

Anyway, this is so exciting to have indian recipes on food network by a proper Indian. I am going to try the actual pastry, because that's a more authentic way of making the samosa then the puff pastry. Haven't made it that way since I was little! I would also recommend adding some green peas, maybe about 1/4 cup to the potatoes.

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You know Chyna,
you are a very nasty and hurtful person.
So that is just what you need to do. go back to watching
Giada, Anne Burrell, Emeril, Bobby Flay, Mario Batali, Melissa D'Arabian, Sandra Lee, etc.
and stay off the comment & review page.
To hurt soneone is not nice .
And you are not a nice person.
Bev in Ohio

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Finally - a recipe for baked samosas that turn out crispy! I was introduced to samosas by my best friend, who is Scottish but lived in London for many years, where Indian cooking/restaurants are much more common then here. I love them, but unfortunately, her recipe calls for deep-friying them. Needless to say, they were reserved for special occasions - usually New Year's Eve. I tried using her recipe and baking them, but they turned out soggy, and I had similar results with other recipes I tried. I think the secret here is the puff pastry - the samosas aren't soggy, and it's definitely easier than making the pastry from scratch. Thank you, Aarti - I am excited about seeing more Indian recipes, as I love Indian food, but don't have many -good- Indian restaurants near where we live.

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This was an absolute HIT and i'm making them again in a few days. In fact, i'm making these any time that I have people over. I love that these are baked rather than fried.

I like it spicy but I'm cooking for other most of the time so I need to temper it. Honestly, I was concerned when I saw the 5Tbsp. of chipotle adobo sauce. I only had 3 leftover anyway so I used it. WHEN YOU TASTE THE FILLING IT MIGHT TASTE A LITTLE TOO HOT/SPICY. THE HEAT WILL DIE DOWN DURING THE COOKING PROCESS.

Hints for first-timers, now that i've done this once.
1 Roll the pastry dough pretty thin, especially when combining the leftover dough.
2 One pastry dough package comes with two "sheets." You will be able to make 7-8 Samosas with all of that dough.
3 If served as an appetizer, TWO of these are a fair portion -- three if the guest is REALLY hungry.

I didn't have Mustard Seed for the Chutney so I used Coriander. Came out just fine. The chutney tastes a little harsh when it comes out of the processor... let it rest for a few and then finish it off with the oil and seed and dont forget to get every bit of goodness out of the skillet!

I love Indian Food and live in Queens, NY where there are amazing Indian spots all over some of my surrounding neighborhoods. These samosas, even though there is Mexican influence (another one of my fav. cuisines, rival any of their Samosas. Hands down! Thanks Aarti!