Baked – Samosas


Baked Samosa

About: Samosas are traditionally deep fried Indian snack but for diet purpose have chosen baking method.

Quantity: 10
Preparation time: 20min
Cooking time: 20min
Baking time: 30min


For dough:

  •          Wheat flour-1cup
  •          Olive oil-1tbsp
  •          Salt-pinch
  •          Carom seeds/Ajwain -1tsp
  •          Yogurt-1tbsp (optional)

For Filling:

  •          Onion-1num
  •          Peas-1/4cup
  •          Poha/ Flattened rice- 2tbsp (Soaked in water until soft)
  •          Chilli finely chopped -2-3num
  •          Ginger finely chopped -1 inch
  •          Garlic finely chopped – 4-5pods
  •          Coriander finely chopped – 2tbsp
  •          Chilli powder-1/2tsp
  •          Oil- 2tsp
  •          Salt-as required
  •          Turmeric- pinch
  •          Dry mango powder-1tsp


For stuffing:

  •          Heat oil in the pan and add cumin seeds. When seeds crackle add onion, ginger, garlic, chilli and saute for few minutes.
  •          Now add salt, chilli powder, green peas, dry mango powder and saute for another 2 minutes.
  •          Add chopped coriander and set aside until it cools down completely.

For Samosa sheets:

  •          Combine all the ingredients together in a bowl and add enough water to make a firm dough. Knead well and rest the dough covered with wet muslin cloth for 15-20min
  •          Take the dough and divide into 5 equal portion and roll out each portion into 6” diameter thin chapattis.
  •          Cook chapattis on the hot griddle till light brown spots appears on both sides (Optional step but makes Samosas crispier).
  •          Now divide this chapattis into 2 halves & make a cone shape for filling
  •          Stuff each cone with a portion of stuffing.
  •          Seal the edges with little water and keep aside.
  •          Repeat with the remaining chapatti halves and do the stuffing in the same manner.
  •          Arrange the stuffed samosas on the greased baking tray and bake in the pre-heated oven at 200deg (400f) for 20-25minutes.

Serve hot with ketchup / mint chutney.


  •          For the samosa sheet dough you can use melted butter or ghee instead of oil.
  •          Adding poha/flattened rice makes the stuffing to remain dry as the onion oozes out water.
  •          Make thin rolls for samosa sheet/chapatti

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on April 1, 2014, in Appetizers, Indian, International, Starters and tagged , , , . Bookmark the permalink. 1 Comment.

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