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Baked Vegetable Samosa Cups

Crisp little cups filled with spiced potatoes and peas — the flavour of samosas, made for a party.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 (24 cups)
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 24 wonton wrappers
  • Cooking spray
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic minced
  • 2 cups boiled potatoes diced
  • 1 cup frozen peas thawed
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Kashmiri red chili powder
  • 1 teaspoon amchur dried mango powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh coriander
  • Mango chutney for serving

Equipment

  • 24-cup mini muffin pan
  • cooking spray

Method
 

  1. Heat the oven to 375°F (190°C) and grease a 24-cup mini muffin pan with cooking spray.
  2. Press a wonton wrapper into each cup and spray lightly with cooking spray.
  3. Heat the oil in a pan and add the cumin seeds.
  4. Add the onion, ginger, and garlic and cook until the onion is soft.
  5. Add the potatoes, peas, and spices and cook for 3 to 4 minutes.
  6. Stir in the coriander and season with salt and amchur.
  7. Spoon the filling into the cups and bake for 15 to 18 minutes, until crisp and golden.
  8. Serve warm with mango chutney.

Notes

You can make the filling a day ahead and keep it chilled; assemble and bake the cups on the day so they stay crisp. Storage: Once baked, the cups are best served the same day; store leftover filling in the fridge for up to 2 days.