Baked Samosa Cups Video Recipe | Potato Pie with Homemade Dough

Baked Samosa Cups : Winter is the time we friends meet a lot in the name of Potlucks and Holiday get together. Last year for one such party, I made some 70 plus jumbo Samosa ie is a fried or baked dish with a savory filling . I used my electrical food processor to knead the dough and later I got some filling and dough leftovers, which I kept in the refrigerator. 2 days later I took the dough and filling and instead of deep frying for a change I chose to bake it. It was a super hit at home and no later I made it again (not so called leftover) and that time I recorded the video and noted the recipe to share it here. Trust me this is going to be a best appetizer for party and before trying it out don’t forget to check my Tips and Variations 🙂 . Here is that super close view of flaky Samosa Cups …

Yields 10 Cups Approximately

Baked Samosa Cups Ingredients

For the Dough

Unbleached All Purpose Flour / Maida – 2.5 Cups

Ajwain or Carom seeds – 1/2 tsp

Salt – 3/4 tsp

Ghee or Melted Butter – 6 Tbsp (refer notes)

Cold Water – 1/2 Cup Plus 1 Tbsp (if needed)

Oil or Melted Butter – 1 Tbsp (to grease the muffin pan and brush the sides of the dough)

Sharp Cheddar Cheese – 1/3 Cup (you can use Mozzarella as well)

For the Filling

Boiled Potatoes – 3 (Medium Size)

Corn and Green Peas – 1/2 Cup

Lemon Juice – 1/2 Tbsp

Onion – 1 Medium

Red Chili Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder – 1/2 tsp

Chat Masala Powder – 3/4 tsp

Whole Dhaniya – 1/4tsp (Optional)

Ginger Garlic and Green Chili Paste – 1 Tbsp

Salt – As  Needed (do add less since cheese has salt in it)

How to prepare the Dough for Samosa Cups

• In a mixing bowl add flour, ajwain and salt.
• Add melted butter or ghee in to the flour mixture.
• Incorporate the fat in the flour as shown in the video.
• Gradually add cold water in batches.
• Don’t make the dough too wet, when they are rolled together that’s it ie make a stiff dough, then only it holds the shape.
• Keep covered and rest it for 30 minutes in refrigerator (meanwhile you can prepare the filling) .

How to prepare the filling

• Boil the potato to make in to cubes (don’t overcook it turn mushy at the same time don’t under cook, I pressure cook with enough water for a single whistle).
• Also once cooked let them cool completely, later peel off the skin and slice.
• In a pan / kadai add little oil.
• Temper with whole dhaniya / coriander seeds.
• Add chopped onion and ginger garlic green chili paste.
• Once they sautéed well add all the masala powders mentioned in the filling ingredient list.
• Add the green peas and corn, saute till they turn tender (they don’t take much time to cook).
• Finally add the cubed potatoes and saute for 3- 5 minutes in medium flame so the masalas coats well with potato.
• Switch off the flame and add the lemon juice.
• When they cool completely, add shredded cheese (reserve some to top on the samosa cups later) and mix well.

Baked Samosa Cups Assembly and Baking Instructions

• Roll the dough using rolling pin and using circle cookie cutter or any cup (refer video) cut and stack the dough and make sure it fits in the muffin cup.
• Don’t forget to stretch the dough a bit.
• In a butter or oil greased muffin pan, arrange the samosa dough.
• You can apply some butter on the edges of the unbaked samosa cups.
• Add the filling and top it with reserved cheese.
• In preheated oven bake at 375 F for 15 minutes or till they turn light brown.
• Depends on the Maida / APF flour you may get color variation in your samosa cups, I use unbleached flour always.
• The super flaky and crispy Samosa cups are ready to enjoy 🙂

Recipe Card

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Baked Samosa Cups

Prep Time

30 mins

Cook Time

15 mins

Resting Time

30 mins

Total Time

45 mins

 

Course: Appetizer

Cuisine: Indian

Servings: 8

Author: Sangeetha Priya

Ingredients

For the Dough

• Unbleached All Purpose Flour / Maida - 2.5 Cups
• Ajwain or Carom seeds - 1/2 tsp
• Salt - 3/4 tsp
• Ghee or Melted Butter - 4 Tbsp
• Cold Water - 1/2 Cup Plus 1 Tbsp if needed
• Oil or Melted Butter - 1 Tbsp to grease the muffin pan and brush the sides of the dough
• Sharp Cheddar Cheese - 1/3 Cup you can use Mozzarella as well

For the Filling

• Boiled Potatoes - 3 Medium Size
• Corn and Green Peas - 1/2 Cup
• Lemon Juice - 1/2 Tbsp
• Onion - 1 Medium
• Red Chili Powder - 2 tsp
• Garam Masala Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Chat Masala Powder - 3/4 tsp
• Whole Dhaniya - 1/4tsp Optional
• Ginger Garlic and Green Chili Paste - 1 Tbsp

Instructions

How to prepare the Dough for Samosa Cups

1. In a mixing bowl add flour, ajwain and salt.
2. Add melted butter or ghee in to the flour mixture.
3. Incorporate the fat in the flour as shown in the video.
4. Gradually add cold water in batches.
5. Don't make the dough too wet, when they are rolled together that's it ie make a stiff dough, then only it holds the shape.
6. Keep covered and rest it for 30 minutes in refrigerator (meanwhile you can prepare the filling) .

How to prepare the filling

1. Boil the potato to make in to cubes (don't overcook it turn mushy at the same time don't under cook, I pressure cook with enough water for a single whistle).
2. Also once cooked let them cool completely, later peel off the skin and slice.
3. In a pan / kadai add little oil.
4. Temper with whole dhaniya / coriander seeds.
5. Add chopped onion and ginger garlic green chili paste.
6. Once they sautéed well add all the masala powders mentioned in the filling ingredient list.
7. Add the green peas and corn, saute till they turn tender (they don't take much time to cook).
8. Finally add the cubed potatoes and saute for 3- 5 minutes in medium flame so the masalas coats well with potato.
9. Switch off the flame and add the lemon juice.
10. When they cool completely, add shredded cheese (reserve some to top on the samosa cups later) and mix well.

Samosa Cups Assembly and Baking Instructions

1. Roll the dough using rolling pin and using circle cookie cutter or any cup (refer video) cut and stack the dough and make sure it fits in the muffin cup.
2. Don't forget to stretch the dough a bit.
3. In a butter or oil greased muffin pan, arrange the samosa dough.
4. You can apply some butter on the edges of the unbaked samosa cups.
5. Add the filling and top it with reserved cheese.
6. In preheated oven bake at 375 F for 15 minutes or till they turn light brown.
7. Depends on the Maida / APF flour you may get color variation in your samosa cups, I use unbleached flour always.
8. The super flaky and crispy Samosa cups are ready to enjoy 🙂

Complete Video Tutorial

Tips and Variations

1. If you are not using the leftover samosa dough and making this samosa cups from scratch , do skip carom seeds.
2. Instead of ghee add melted butter and do work with the dough as making Pie crust.
3. Also you can reduce cold water and add sour cream or yogurt to the dough, do refer my reduced fat pie dough HERE.
4. Feel free to add your desired veggies.
5. Don’t make the dough too soft, if happened adjust with flour to right consistency.
6. Also make sure the filling is dry otherwise the cups turn soggy.
7. You can add 2 more Tbsp of butter if you wish.