Crispy Baked Samosas

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I love samosas! They are my absolute favorite Indian snack, and my mom’s recipe is my all time favorite. She manages to get the perfect balance of flavor, texture, and crunch to her samosas, and they’re never so thick that you have to deal with filling falling out when you bite into one. When she came to visit I asked her to teach me how to make them, and now I get to share that recipe with you! I baked a batch of the samosas that we made together and I was pleasantly surprised to find that I enjoyed them even more than their fried counterparts.

Not only are these baked samosas quicker to whip up, but I found that I could enjoy more of them in one sitting without the frying oil adding the heaviness that all fried food does.

You can make these ahead of time and freeze them if you’re entertaining a crowd- just pop them on a baking tray in a single layer and bake as directed when you’re ready! No need to thaw, just add another minute or two to the baking time.

baked vegetable samosas
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Crispy Baked Samosas

Prep Time1 hour
Cook Time30 minutes
Course: Appetizer
Cuisine: Indian
Keyword: baked samosa, samosas, vegetable samosa
Servings: 40
Author: Anaga

Ingredients

  • 3 medium potatoes cubed
  • 4 carrots cubed
  • 1 cup peas
  • 1 tsp red chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp kasuri methi
  • 1 heaping tsp garam masala
  • 2 tsp salt
  • 20 uncooked tortillas
  • 1/4 cup flour + 2-3 tbsp water mixed together to form a paste

Instructions

  • Cook the vegetables until tender (I used the microwave but you can boil them in a pot on the stove as well).
  • To a large pot, add all of the spices and sauté for 1 minute.
  • Add in the vegetables and mix until well combined.
  • Sauté for 5 minutes, or until slightly browned.
  • Set aside to cool completely.
  • Cook each tortilla for 10 seconds on each side before cutting each one in half.
  • Add some paste to the curved edge of the tortilla half before folding half of the tortilla into a cone.
  • Fill with 1-1 1/2 tbsp of the potato mixture before adding more paste to the remaining half of the tortilla and folding over to form a triangle.
  • Make sure the edges are pressed together before laying on a plate.
  • Add 2-3 tbsp avocado oil to a rimmed baking sheet and place each samosa 1 inch apart.
  • Brush oil onto the top of each samosa before baking for 30 minutes at 325°F, flipping halfway.
  • Cool on the pan for 10 minutes before transferring to a rack.
  • Serve with green chutney and tamarind chutney and enjoy!