Indori Style ‘Bana hua Baked Samosa’!

Take the puff pastry sheet out of the refrigerator to let it come to the room temperature. Also put your oven to preheat.

Prepare the easy potato filling for your baked samosas- Take a sauce-pan and heat 1 tbsp oil. Add a pinch of asafoetida.

Add cumin and fennel seeds and let them roast for few seconds. Then add chopped chillies and ginger. Saute for a minute. Now add your boiled & mashed potatoes. Mix gently and cook covered for 4-5 minutes on low flame.

Add coriander powder, red chilly powder, salt, garam masala and dry mango powder. Mix well and let the mixture cook for 5-6 mins more till you can smell a nice aroma. Also add your chopped fresh coriander and give the mixture a final mix.

Switch off the gas. Transfer to a plate and let it cool down completely.

Time to make the baked samosas now. Once your puff pastry comes to the room temperature, spread it out on the kitchen platform. With a knife, divide it into 6 squares of equal sizes.

Divide your cooled potato filling in 6 equal parts and place a portion in the center of each square. Next, simple pick up one end of the square and fold it to meet the opposite end over your potato filling. You will get a triangular shape by doing so. Repeat with all the squares.

Gently seal the sides of each of your samosas and with a pastry brush, apply the beaten egg on their surface. This gives the puff pastry beautiful golden color while baking.

Line your baking tray with greased parchment paper and place all the samosas carefully on it. Bake at 180 degrees C for 25-30 minutes.

Once your beautiful baked samosas are ready, gently open the top half of the samosa covering and stuff it with tomato ketchup, Sev and finely chopped onions. Serve hot with piping hot tea and enjoy!