These easy Baked Shrimp and Potato Samosas are a unique twist on your favorite Indian snack! The traditional potato samosa filling is dressed up with juicy shrimp, making this baked version an easy and delicious treat with a healthy twist.
If samosas are on your must-order list at your favorite Indian restaurant, these easy shrimp and potato oven baked samosas will be the recipe you want to try next.
The super savory filling is wrapped in a grocery store-bought spring roll wrapper and then baked up to a shatteringly crisp perfection (no deep frying required!). Serve them with Cucumber Herb Raita and they are the quick and easy homemade samosas of our dreams!
Ingredients for this easy recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Shrimp: the shrimp are chopped before adding to the filling, so any size will do. No need to splurge on jumbo shrimp that will be diced!
Potato: I use smashed Yukon gold potatoes (one large should be enough) in the filling - but use whatever potato (or leftover mashed potatoes) you have on hand. If you have any leftover Indian Potatoes, use those instead!
Spring Roll Wrappers: the recipe calls for store-bought spring roll wrappers. I split my stack of wrappers into strips of 3, but you can test a few sheets to see what size works best for you. Using two layers of wrapper for each samosa gives you a shockingly crisp shell. After testing this recipe using various wraps, spring roll wrappers are my shortcut preference. But if you have wonton wrappers, phyllo dough or even ready-made samosa dough, any of those options will work!
Full ingredient list and measurements included in printable recipe card below.
Step by step instructions:
1. Prepare savory filling for samosas
Preheat oven to 400℉ (convection setting) or 425℉ regular. Line a baking tray with parchment and set aside. Sauté diced onion, garlic and ginger in 2 tablespoons of neutral oil for 2-3 minutes until fragrant.
Add curry powder, garam masala, salt, sugar and cayenne and bloom the spices for about a minute.
Then add diced shrimp and roughly smashed potatoes. Toss and cook for 3-4 minutes until the shrimp is cooked through.
Remove from heat. Add lemon juice and cilantro. Taste and adjust seasoning. Allow filling to cool a bit while preparing your samosa wraps.
2. Prepare wrappers
Cut spring roll wrappers into 3 equal strips. For extra crispy samosas, use two layers for each savory pocket. Keep your stack of spring roll wrappers covered with a damp towel to prevent them from drying out as you wrap and roll your samosas.
3. Fill samosas
Stack two strips of spring roll pastry, then fold over one edge to form a triangular shape. Next, fold your triangle up towards the center of the pastry strip to make a cone shaped pocket. Fill the pocket with 2 tablespoons of the shrimp and potato tasty filling.
Finally, fold your samosa triangle over tightly, securing the flap with a brush of neutral oil.
If you are frying samosas, it’s best to use a little water and flour slurry, which is a much stronger glue. Because we are baking, a simple brush of neutral oil will do the trick.
4. Bake samosas
Place samosas on the parchment lined baking pan. Using a pastry brush, lightly brush samosas on all sides with neutral oil.
Bake in preheated oven for 13-15 minutes. Remove from oven and gently flip. Then return to oven for final 10-12 minutes and bake until golden brown.
5. Serve
Let samosas cool on sheet pan for a few minutes (they will crisp up even more!) Serve with Creamy Yogurt & Herb Raita for dipping.
Looking for more savory hand pies?
FAQ's and Serving Suggestions:
Green peas and potatoes are a traditional combination in vegetarian samosas, so feel free to add a handful of frozen peas to the mixture. Finely diced or shredded carrots would be another good addition, along with diced green chilies (instead of cayenne powder).
To shallow-fry samosas, add about ½ inch of neutral oil to a large skillet and heat over medium-high heat. When sealing samosas, use a water and flour paste to close the spring roll sheets more tightly. Once oil has heated, add samosas to the pan and cook for 2-3 minutes per side, until golden brown and flaky. Monitor the heat to ensure the flaky spring roll wrappers don't burn. Once cooked, gently move the samosas to a cooling rack or a stack of paper towels to drain. Serve warm with raita dipping sauce!
For a dipping sauce, I love Creamy Cucumber Yogurt Raita - it's the perfect cooling dip for the spicy samosas. You can also find lovely store-bought chutneys to serve with your samosas. If you're making a full Indian-themed spread, serve with Baked Indian Salmon, white rice or Indian Potatoes and Raita.
As with anything fried, if the oil is too hot, samosas will brown too quickly on the outside, leaving the inside ingredients cool or undercooked. Alternately, if the oil is too cold, they will absorb the oil and be greasy. Baking your samosas makes the whole process easier!
To store, move leftover samosas to an airtight container and keep in the refrigerator for up to 2 days. To reheat, bake at 350℉ on a baking sheet until just heated through for best results.
Easy Shrimp and Potato Oven Baked Samosa Recipe
- Total Time: 40 minutes
- Yield: 14-16 1x
Ingredients
2 tablespoons neutral oil, plus more for brushing
1 cup yellow onion, diced fine
6 large garlic cloves, minced
2 tablespoons fresh ginger, grated
2 tablespoons curry powder
1 tablespoon Garam Masala
2 teaspoons coarse kosher salt
1 teaspoon sugar
¼ teaspoon cayenne
16 ounces raw shrimp, diced
1 Yukon potato (about 1 cup, roughly smashed)
2 tablespoons fresh lemon juice
¾ cup cilantro leaves, diced
16 spring roll wrappers
Instructions
- Preheat oven to 400℉ (convection setting) or 425℉ regular. Line a baking sheet with parchment paper and set aside. Sauté diced onion, garlic and ginger in 2 tablespoons oil for 2-3 mins until fragrant. Add curry powder, garam masala, salt, sugar and cayenne and bloom the spices for about a minute. Then add diced shrimp and roughly smashed potatoes. Toss and cook for 3-4 minutes until the shrimp is cooked through and the onions are tender. Remove from heat. Add lemon juice and cilantro. Taste and adjust seasoning. Allow filling to cool a bit while preparing your samosa wraps.
- Next, cut your spring roll wrappers into 3 equal strips. For extra crispy samosas, use two layers for each savory pocket. Stack two strips of spring roll pastry, then fold over one edge to form a triangle shape. Next, fold your triangle up towards the center of the pastry strip to make a cone shape pocket. Fill the pocket with 2 tablespoons of the shrimp and potato filling.
- Finally, fold your samosa triangle over tightly, securing the flap with a brush of neutral oil. (If you are frying samosas, it’s best to use a flour and water slurry, which is a much stronger glue. Because we are baking, a simple brush of oil will do the trick.)
- Place rolled samosas on the parchment lined baking pan. Using a pastry brush, lightly brush samosas on all sides with neutral oil. Bake for 13-15 minutes. Remove from oven and gently flip. Return to oven for final 10-12 minutes.
- Let samosas cool on sheet pan for a few minutes (they will crisp up even more!) Serve with Creamy Yogurt & Herb Raita for dipping.
Notes
Since the shrimp will be chopped before adding to the savory filling, any size shrimp will work!
I've tested this recipe using various wraps, and found that spring roll wrappers were my shortcut preference. But if you have wonton wrappers, phyllo dough or even ready-made samosa dough, any of those options will work.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer
- Method: stove top and bake
- Cuisine: Indian
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