You might also like these recipes for authentic Indian samosa, vegan keema samosa and samosa puff pastry squares. Who doesn’t love a samosa with a savory pea and potato filling? This spicy, crispy pocket is a favorite the world over, and makes great finger food or a snack. Jay loves samosas – “Y’know it’s my most favorite food in the world, mom!” – so I often get requests to make it. And thanks to this foolproof recipe for baked samosas I can say yes to him more often than not. Traditionally, a samosa is deep-fried, of course, but because I want this more everyday version to be healthier, I bake it. I also veer from the traditional stuffing of potatoes and peas and instead stuff my baked samosa with a spicy and just-as-tasty filling of chickpeas and potatoes. Contrary to what you may think if you’ve never made a samosa, these little creatures are rather easy to put together.
Why bake samosas?
Sometimes you just want a samosa and you want to keep it healthy. A regular samosa is deep-fried, so this baked samosa offers a delicious way to have your samosa and eat it too, without as many calories. The results are astonishingly good. Your wrapper won’t be as flaky and golden as the deep-fried version, but it’ll certainly be crispy enough and it’ll taste amazing.
Best flour for baked samosa wrapper
Always use all purpose flour (unbleached, if possible) for any samosa. I am all for subbing whole-wheat flour when I can in recipes, but for a samosa, you need the APF. A whole-wheat wrapper will never achieve the crunch and flakiness that a wrapper made with all purpose flour can. Roll out the samosa wrapper as thin as you can, without tearing it. That way, your samosas will be at their best when they come out of the oven – golden, flaky and crispy. Check to get new recipe updates by email.
Healthy filling for baked samosa
You can stuff anything in a samosa, but my filling of choice for these baked samosas is a spicy mix of chickpeas and potatoes. This makes the samosas even healthier than a traditional stuffing of potatoes and peas would.
Ingredients
Unbleached all purpose flour: Like I said above, resist the temptation to sub with whole wheat flour for best results. But if you absolutely won’t, use half whole wheat and half all purpose. Mind you that your wrapper won’t be as flaky. Vegan butter. You need the vegan butter for a flaky wrapper but coconut oil that’s solid at room temperature is an okay substitute. Carom seeds (ajwain). You really need these for authentic tasting samosas. Chickpeas: Use cooked chickpeas, canned or cooked from scratch are both fine. Potatoes: Any creamy potato like yukon or red potatoes would work. Garam masala. For spice and flavor. Chat masala. This has a lovely, tangy flavor that goes beautifully with the samosa. If you can’t source it, use lemon juice instead. Vegetable oil: Any neutral flavored vegetable oil like avocado, sunflower, grapeseed or peanut oil. Onions: These are amazing in the filling. Green chili peppers. Like serrano or jalapeno. Mince for the best results. Deseed if sensitive to heat, or use less. Ginger-garlic paste. For more deep and rich flavor. Cilantro: Minced, to stir into the filling for a pop of lemony freshness. Salt
Related recipes
Baked Vegan Keema Samosa (Indian-Style Meat Pie) Crispy Samosa Pastry Squares with Puff Pastry Sheets Baked Asparagus Pakoras Chickpea Mushroom Turnovers Chole Bhatura or Chana Bhatura
Recipe card
