Baked Whole Wheat Samosa
A healthier take on the classic Indian snack! These samosas feature a crisp whole wheat crust and a savory potato and pea filling, all baked to golden perfection instead of fried. Perfect for a guilt-free indulgence.
For 4 servings
Prepare and rest the dough.
In a mixing bowl, combine the whole wheat flour, carom seeds, and a pinch of salt. Add 2 tsp of oil and mix with your fingertips until it resembles breadcrumbs. Gradually add water and knead into a firm, stiff dough. Cover with a damp cloth and let it rest for 20 minutes.
TIPA firm dough is key to a crispy samosa crust. Avoid making it too soft.Cook the aromatic base for the filling.
- Heat 1 tsp of oil in a pan over medium heat.
- Add the cumin seeds and let them splutter.
- Add the chopped onion and sauté for 2-3 minutes until translucent.
- Stir in the ginger paste, garlic paste, and green chili. Cook for another minute until the raw smell disappears.
Add spices and vegetables.
- Add the turmeric powder, coriander powder, red chili powder, garam masala, and dry mango powder. Sauté for 30 seconds.
- Add the green peas and a pinch of salt. Cook for 2-3 minutes until the peas are tender.
- Turn off the heat. Add the mashed potatoes and chopped coriander leaves to the pan.
Combine and cool the filling.
Mix everything together until well combined. Taste and adjust salt if needed. Transfer the filling to a plate and allow it to cool down completely.
TIPEnsure the filling is completely cool before stuffing to prevent the dough from becoming soggy and tearing.Shape the samosas.
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the rested dough into 4 equal portions.
- Roll one portion into a thin circle about 6 inches in diameter. Cut it in half to get two semi-circles.
- Take one semi-circle and form a cone by joining the straight edges, using a little water to seal.
- Fill the cone with about 2 tablespoons of the potato filling.
- Apply a little water to the top edges of the cone and pinch to seal it tightly. Repeat to make 8 samosas.
Bake the samosas until golden.
- Arrange the shaped samosas on the prepared baking tray.
- Lightly brush the tops of the samosas with the remaining 1 tsp of oil.
- Bake for 20-25 minutes, flipping them over halfway through the baking time.
- Continue baking until they are golden brown and crisp on both sides.
Serve hot.
Remove the samosas from the oven and let them cool for a few minutes before serving. They are best enjoyed hot with mint chutney or tamarind chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a flakier crust, make sure to mix the oil well into the flour before adding water.
- 2Do not overfill the samosa cones, as they might break open while baking.
- 3Ensure the samosas are sealed properly to prevent the filling from leaking out.
- 4For an even golden color, you can brush the samosas with a little milk before baking.
- 5These samosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or an air fryer to regain crispness.
Adapt it for your goals.
High protein
For a protein boost, add 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu to the potato filling.
kid friendlyKid friendly
Make it milder for kids by omitting the green chilies and red chili powder. You can add some sweet corn to the filling.
veganVegan
This recipe is naturally vegan. Just ensure you are using a plant-based oil.
gluten freeGluten free
To make this gluten-free, use a certified gluten-free all-purpose flour blend for the dough. Note that the texture of the crust will be different.
Why this is on our healthy list.
Lower in Fat and Calories
By baking instead of deep-frying, this recipe drastically cuts down on absorbed oil, making it a heart-friendlier choice that's lower in saturated fat and calories.
Good Source of Fiber
The use of whole wheat flour for the crust provides dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The combination of complex carbohydrates from whole wheat flour and potatoes offers a steady release of energy, keeping you full and energized for longer.
Frequently asked questions
Yes, baked samosa is a much healthier alternative to the traditional deep-fried version. Baking significantly reduces the amount of oil used, lowering the overall fat and calorie content. Using whole wheat flour also adds beneficial dietary fiber.
