RECIPE: Baked Vegetable Samosas

Tasty and healthy baked samosas. Eat them guilt free, with any chutney or sauce of your choice.


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Just a few weeks ago, I had this intense desire to make and eat some samosas. I don't know which was greater - the urge to eat samosas or to make them!! I had always wanted to try making samosas from scratch, but had never attempted to, thinking it was too tedious. Moreover, I hated deep frying stuff as I just couldn't stand the sight or the smell of all that oil!

Thus, I began to search the internet for recipes for baked samosas and was lucky enough to stumble upon this recipe by Chef Priya Ranjit at

The following is my adaptation of this recipe. The filling I have prepared is a basic potato bhajji that I often make. I only mashed it up a bit to make it easier to stuff the samosa wrapper. For the wrapper, I have tweaked Priya's recipe a little (as per my taste) but her pictorial instructions on how to fold the wrapper and are very useful and easy to follow. You can see them here.

Cooking time: (for the filling) 15 minutes
Preparation time: 15 minutes
Baking time: 30-45 minutes
Makes 10-12 medium samosas


For the Filling
2 medium potatoes
¼ tsp cumin  seeds 
¼ tsp mustard seeds
¼ tsp fennel seeds
5-6 curry leaves
¼ cup frozen peas
1 tsp garlic-ginger paste

1 large onions 
2-3 green chillies
¼ tsp turmeric powder
½ tsp chilli powder (optional)
Salt to taste 
Oil for frying
For the Wrapper
1 cup maida
1 tsp carrom seeds 
¼ tsp baking powder
3 tbsp Oil/Butter

¼ tsp turmeric powder (optional)
Salt to taste 
Water (as required)
1 egg (beaten)
  1. Prepare the dough for the wrapper by mixing together the maida, carrom/ajwain seeds, baking powder, salt, turmeric powder and oil. Add sufficient quantity of water and knead to a dough. The dough should be neither too firm nor too soft. Cover with a damp cloth and set aside for about 30 minutes.
    The prepared dough
  2. Peel and chop the potatoes into cubes. Defrost the frozen peas. Chop finely the Onion and green chillies.
  3. To prepare the filling, heat oil in a vessel and add the mustard, fennel and cumin seeds. When the seeds begin to sputter, add the chopped onion and fry till translucent. Add the green chillies and curry leaves and fry for two minutes.
  4. Next, add the garlic-ginger paste, chilli and turmeric powder and fry for a minute, adding very little water if necessary. (to prevent it from sticking to the base of the vessel)
  5. Add the chopped potatoes, the peas and salt along with some water. Cook till soft and almost dry and mash lightly.
    The prepared filling
  6. While the mixture cools, you can start preparing the wrapper from the dough that was set aside.
  7. Divide the dough into 5-6 balls of equal size and roll each of them into a circle using a rolling pin (like for a chapatti). Make them as thin and even as possible. 
  8. Cut the circle into two equal parts, to get 2 semi-circles (each semi-circle will give 1 samosa)
  9. Using water, join the two ends of the semi-circle to form a cone and place the tip of the cone into your fist, with the open pocket facing upward. 
  10. Take some filling and fill into the cone and seal the open end of the cone using water, by pulling one end of the dough onto the other end. Place the samosa onto a baking tray in a sitting position. 
    Samosas ready for baking
  11. Be very careful not to tear the dough during the wrapping and filling process. 
  12. After all the samosas are prepared, brush with beaten egg and bake in a pre-heated oven at 180 degrees C for 30-45 minutes or until golden brown. You can flip the samosas halfway through. (NOTE: IF you don't eat egg, brush the samosas with some oil instead.)
  13. Serve along with your choice of chutney or sauce. 
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.

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