Baked aloo corn methi samosa Recipe

Cooking Directions

• STEP 1.Start by preparing the filling. Boil and mash the potatoes in a bowl.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for a minute.
• STEP 3.Add chopped fenugreek leaves and sweet corn kernels. Cook for a few minutes until the leaves wilt and the corn is cooked.
• STEP 4.Add the mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
• STEP 5.Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
• STEP 6.Take a sheet of filo pastry and cut it into 3 equal strips. Brush each strip with melted butter.
• STEP 7.Place a spoonful of the filling at one end of each strip and fold it into a triangle, continuing to fold until the end of the strip. Repeat with the remaining strips and filling.
• STEP 8.Arrange the samosas on the prepared baking tray. Brush the tops with melted butter.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the samosas turn golden brown and crispy.
• STEP 10.Remove from the oven and let them cool slightly before serving.
• STEP 11.Serve the baked aloo corn methi samosas hot with your favorite chutney or sauce.

Cooking Tips

• Make sure to seal the edges of the samosas properly to prevent the filling from leaking out during baking.
• You can add other vegetables like peas or carrots to the filling for added flavor and texture.
• If you don't have filo pastry, you can use puff pastry or even make your own dough.
• To make the samosas even more crispy, brush them with egg wash before baking.

Storage and Serving

• These samosas are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the samosas in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated samosas with chutney or sauce.