Baked Samosa Whole Wheat Vegan

Why Bake Samosa

Sometimes we do want to have a non-fried and healthier version of popular fried Indian snacks like samosa. And why not? Healthy foods must be included in our diet. Instead of deep frying, these snacks are baked making them a healthier option to munch on. Thus this Baked Samosa recipe. I am eternally grateful to my cooking school days because it is where I learnt this particular recipe of Baked Samosa. It has always given me good results, and still continues to do so. Most Indian snacks like Kachori, pakoda, chips, etc., when baked, do not taste like their fried counterparts. Of course, it goes without saying the fried ones are always tastier. But at times you want something light for the heart as well as for the stomach, especially the ones that are the most loved Indian snacks. Hence, this Baked Samosa too. Adding to this, for now, I only prepare samosas and Papdi in the oven. I tried baking pakoda too but did not like the texture of those made in the oven. The day I will ace a good recipe of a baked pakora done in the oven, I will definitely share the recipe here.

About Baked Samosa Recipe

Obviously, the texture of this Baked Samosa is not like the fried ones. These baked ones are crisp, flaky but you won’t get the texture that is achieved when they are fried. As mentioned above, I have used whole wheat flour in the Baked Samosa pastry. Of course, you can use all-purpose flour (maida or refined flour or white flour) or half-half of both whole wheat flour and all-purpose flour. You could bake these whole wheat samosas and if you want, you can even fry them. If you love the traditionally made Punjabi samosa, do check this detailed recipe of the deep fried Samosa. It also has many tips on frying the samosa to get flaky and crispy texture. You can also check this Bengali version which is called as Singara. Serve the vegan samosa hot or warm with tamarind chutney or mint chutney or even tomato ketchup.

How To Ace The Samosa Dough Crust For Baking

Enough fat or ‘moyen’ should be added to the flour. One of my friends had suggested 1/5th of the fat to 1 part of flour in weight. The quantity of water that you will add will depend on the quality and texture of the flour used. So, remember to knead to a tight, firm dough and add water in turns while kneading. A pinch of baking soda does help in making the crust a bit soft. Avoid rolling the samosa crust too thick. Otherwise, it will take too much time to bake and it can become hard due to prolonged baking. Don’t roll the crust too thin, as it won’t able to contain the potato stuffing. Do brush the samosas with some oil before you bake them.

How to make Baked Samosa

Prepare Pastry

1. Sieve 2 cups whole wheat flour and 1 teaspoon salt in a mixing bowl. If there is too much of bran in the flour, then sift the flour thrice. You can add salt according to your taste.
2. Add 5 tablespoons oil. You can also add ghee, if you want.
3. With your fingertips, rub the oil in the flour to get a sand like like texture and consistency.
4. The entire mixture should clump together when joined. If not, then continue to rub the oil in the flour.
5. Next, add ⅓ cup water.
6. Begin to knead, adding more water, if needed. Depending on the quality of flour, you may need to add less or more water. If using all purpose flour, simply add 4 to 5 tablespoons water first and then add more water, if required. 7. Knead to a firm and tight dough. Cover the dough with a damp napkin or kitchen towel and set aside to rest for 30 to 40 minutes.

Prepare Potato Stuffing

8. Steam or boil 250 grams potatoes (about 3 medium to large potatoes) until they are thoroughly cooked and tender. You can cook the potatoes in a steamer pan, Instant Pot, stovetop pressure cooker or pot adding water as needed. When the potatoes are warm or cool down, peel and chop them in small cubes. Optionally if you like, add ⅓ cup green peas to the stuffing. Ensure to cook them with the potatoes. 9. Crush 2 green chilies and 1 inch peeled ginger coarsely in a mortar-pestle.
9. Heat 2 teaspoons oil in small frying pan. Add ½ teaspoon cumin seeds and sauté until they splutter.
10. Add the crushed green chili and ginger paste. Mix well.
11. Next, add ½ teaspoon red chili powder and ½ teaspoon coriander powder. Mix again.
12. Add the potato cubes.
13. Mix the spices very well with the potatoes.
14. Now, add ¼ teaspoon garam masala powder, ½ teaspoon dried mango powder and salt as per taste. If you do not have dried mango powder, then add a few drops of lime or lemon juice. You can also add dried pomegranate powder instead of dried mango powder.
15. Mix everything again very well. Turn off the heat.
16. Lastly, add 2 tablespoons chopped coriander leaves, mix well and set aside. Check the taste and add more red chili powder, garam masala powder and dried mango powder, if required.

Assemble

18. After 30 minutes, knead the dough lightly again.
19. Make a log. Slice and divide the dough into 7 or 8 equal pieces.
20. Take a dough piece. Roll it on your palms and place it on the rolling board.
21. With a rolling pin, roll to a disc, keeping the thickness neither thin nor thick.
22. Cut with a knife or a pastry cutter through the center of the pastry disc.
23. With a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
24. Bring together the straight edge with one of its end overlapping a bit the other end. Press and seal the edges.
25. Press the edges well, so that they get sealed. It will look like a cone.
26. Now, with a small spoon, stuff the prepared potato mixture in the cone. Pinch a part in the edge as shown in picture below. This aids in keeping the samosa upright when placed on a tray.
27. Press both the edges. Be sure there are no cracks. The edges should be joined very well.
28. So, one piece is ready.

Bake Samosa

29. Assemble, stuff and shape all the samosa in this manner. As you go on making them, cover with a kitchen towel so that the outer pastry does not dry out. Before baking, preheat oven at 180 degrees C/356 degrees F for at least 15 minutes. Now, keep them in a baking tray. I baked 6 of them in the oven and 10 of them in the air fryer.
30. Brush them with some oil.
31. Bake in a preheated oven at 180 degrees C/356 degrees F for 30 to 35 minutes.
32. Bake until the crust is golden and crisp. I baked for 34 minutes. Oven temperatures vary, so keep this point in mind. It can take less or more time for the baking to be complete in your time. Be sure not to overdo the baking as this can make the crust too browned and hard.
33. Allow them to cool down a bit for a couple of minutes as they will be very hot. When they are hot enough to eat, then serve Baked Samosa with your favorite chutney or with tamarind chutney or coriander chutney or tomato ketchup. You can also use these vegan samosas to make other tasty recipes like Samosa Pav or Samosa Chaat or Samosa Sandwich. Refrigerate any leftover samosa in an air-tight container for 1 to 2 days. Before serving, warm the samosas in an oven.  Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pani Puri Momos Recipe | Veg Momos Kathi Roll | How to make Veg Kathi Roll Dahi Papdi Chaat This Baked Samosa recipe from the blog archives was first published on June 2016. It has been updated and republished on May 2024.