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Baked Samosas

These baked samosas feature a crispy, flaky exterior made from puff pastry or whole wheat dough, filled with a hearty mixture of mashed potatoes, green peas, and aromatic spices. Instead of frying, they are baked until golden and crunchy, offering a healthier yet equally flavorful snack with a satisfying texture. Perfect for quick weekday treats or casual gatherings, they deliver the classic samosa experience with less oil and mess.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for dough
  • 1/2 teaspoon salt
  • 1/4 cup melted butter or oil
  • 3 large potatoes peeled and chopped
  • 1/2 cup green peas frozen, no need to thaw
  • 1 tablespoon curry powder to toast and deepen flavor
  • 1 teaspoon cumin seeds for tempering
  • 1/4 cup chopped cilantro fresh
  • 1 tablespoon lemon juice freshly squeezed
  • 1 packet puff pastry or whole wheat pastry chilled
  • 1 egg beaten (for wash) optional, for shine
  • to taste salt for filling
  • a few sprinkles sesame seeds for topping

Equipment

  • Rolling pin
  • Baking sheet
  • Pastry brush
  • Sharp knife
  • Saucepan

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prepare for baking.
  2. Mix the flour and salt in a bowl, then add the melted butter or oil. Knead with cold water until you form a smooth, firm dough. Cover with a damp cloth and let it rest for about 20 minutes.
  3. While the dough rests, boil the potatoes in a saucepan until tender, about 15 minutes. Drain and mash until smooth.
  4. In a skillet, heat a tablespoon of oil over medium heat. Add cumin seeds and let them crackle for about 30 seconds. Stir in the curry powder and cook until fragrant, about 1 minute.
  5. Add the mashed potatoes, green peas, chopped cilantro, and lemon juice to the skillet. Mix well, season with salt, and cook for another 2–3 minutes to meld the flavors. Let the filling cool slightly.
  6. Divide the rested dough into four equal parts. Roll each into a thin circle, about 20cm in diameter, dusting lightly with flour to prevent sticking.
  7. Cut each circle in half to create semi-circles. Dampen the straight edge with water using a pastry brush or finger.
  8. Place about 2 tablespoons of filling near the straight edge of each semi-circle. Fold over to form a cone, pressing the edges to seal tightly. Overlap the edges slightly and pinch to secure.
  9. Arrange the filled samosas on the prepared baking sheet seam side down. Brush the tops with beaten egg or milk for a shiny finish, then sprinkle with sesame seeds.
  10. Bake the samosas for 25–30 minutes, turning the sheet halfway through, until they are golden brown and crispy to tap. The aroma of spices and baked pastry will fill your kitchen.
  11. Remove the samosas from the oven and let them rest for 5 minutes on a rack to set the exterior. Serve warm with chutney or yogurt for dipping.

Notes

For extra crunch, brush the baked samosas with a little oil or plant-based milk before baking. You can prepare the filling and dough ahead of time, storing separately in the refrigerator for up to 24 hours. Freeze assembled samosas before baking for a future snack—bake directly from frozen, adding a few extra minutes.