Baked Indian Samosas

Begin by submerging potatoes in a substantial container filled with salted water; heat until boiling point, then lower the temperature to a moderate level and let simmer for 20 minutes or so. Remove from heat and transfer the potatoes to a spacious container; mash them roughly, then put aside for now.

Next, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.

In a large, deep pan, heat some oil over a moderately high temperature; cook and stir the onions, coriander seeds, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in the hot oil until the onion is lightly browned, taking around 5 minutes. Take the pan off the heat and stir in tomatoes and peas; let it cool down a bit.

Now, mix this mixture thoroughly with the coarsely mashed potatoes that you set aside earlier. Make sure everything is well combined before putting it away for a while.

Take the pie crust and cut each one into 8 equal parts. Spoon the filling onto the wide end of each triangle; fold the corners over the filling to create a triangle-shaped hat. Press the dough together firmly to form a seal; brush some beaten egg whites over each samosa for extra protection. Arrange them neatly on baking sheets.

Finally, bake the samosas in the preheated oven until they turn golden brown, taking around 15 minutes or so.