Baked Wheat Flour Samosa

Samosas are a very popular snack / appetizer in the Indian subcontinent, South-East Asia, the Mediterranean and Africa. In India, not a single festive occasion is considered as complete without a platter of hot samosas being served to guests. Indian samosas are usually vegetarian, stuffedย with a savory potato filling and is served with tamarind chutney or mint-coriander chutney. However outside India, samosas with non-vegetarian fillings are quite popular with either minced chicken beef or lamb.

Samosas are normally fried but “baked” samosas have their own good charm. They are healthy hence one can indulge guilt-free. I personally do not prefer fried snacks, but then it is my personal choice. Generally people love fried snacks as they taste and smell delicious but they do contain a whole lot of calories. I remember during my childhood unlike others I never had a huge inclination towards samosas, the main reason being that they are too oily and heavy. This version of baked samosas just suits my taste buds. They are fresh, healthy, aromatic and not too heavy on the tummies.

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Make it a tad bit healthier by using wheat flour for the samosa dough instead of plain flour. This recipe is just as fragrant and flavorful as the normal fried samosas, but these baked ones for sure will not take you for a guilt trip! And you will definitely keep coming back for more. ๐Ÿ™‚


For dough –ย 

Wheat flour – 1 cup

Oil / ghee – 1 tbsp

Salt – as per taste

Water – for kneading the dough

For the potato filling –ย 

2 large rustic potatoes

Hing / Asafoetida – 1 tsp

Turmeric powder – 1/2 tsp

Coriander seeds – 1 tsp

Cumin seeds – 1 tsp

Chilli flakes – 1 tsp

Amchur powder / Mango powder – 1/2 tsp

Coriander / cilantro leaves -finely chopped

Salt – as per taste


Prepare the dough.ย 

Add the wheat flour, oil and salt into a mixing bowl.


Mix well all the ingredients till everything is thoroughly combined.


Knead with little water at a time and make a stiff dough.


Keep this dough aside to rest.

For the potato filling –ย 

Boil the potatoes until soft. I usually prefer to leave the skin on as potato skins impart a unique flavor to the filling. However you could remove the skin if you want to.

Mash up the potatoes.


Dry roast the cumin seeds and coriander seeds until aromatic. Be careful not to burn them.


Coarsely grind the roasted cumin and coriander seeds into a fine powder using a mortar and pestle. You can always pulse it in a grinder.


The roasted spice mix givesย the filling a unique flavor specificallyย found in Indian samosas.

Heat 1 tsp oil in a pan.

Add the asafoetida and turmeric powder. Stir for a few seconds.


Add the mashed potatoes and mix well. Add the chilli flakes, salt, amchur powder and roasted spice blend of coriander and cumin seeds.


Mix well and saute for around a min. Add finely chopped coriander leaves. Mix and switch off the flame.


The spicy potato filling is ready for stuffing.


Preparing the samosas-ย 

Divide the dough into equal portions. Mine could yield 6 equal portions of dough balls which will make 12 samosas.

Take one dough ball and roll it out into a moderately thin (not too thin) disc.


Now cut the discย in the middle with a knife.


Take some water in a bowl. Add water to the edges. The water here acts as a gluing agent.


Now round the straight edge so that it takes a cone shape. Press the sides to seal the ends.


Place a small portion of the filling into the cone.


Now seal the ends by pressing gently with your fingers.


Preheat your oven at 200 degree Celsius.

Place the samosas on a baking tray lined with a parchment paper.


For glaze, gently brush both sides of the samosas with some oil.

Those are the little hands of my LOย helping me brush up the samosas with oil. ๐Ÿ™‚ โค


Pop it into the oven at 200 Degree Celsius for 20 mins.

After 20 mins, the baked samosas will be ready.


Plate it up!

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Serve piping hot samosas fresh out of the oven with your favorite chutney. Enjoy!!




105 thoughts on “Baked Wheat Flour Samosa

    1. That sounds like a great idea. I have never tried it with mango puree though. It is never added into samosas in India. ๐Ÿ™‚ But if you do, please put up a post and the pics. Would love to see how it turns out with mango puree ๐Ÿ˜€ However if you do not have mango powder, you could also omit it out, samosas will still taste as great. These are the savory versions. If you add mango puree, it will be somewhat sweet-flavored. Great idea though! Love it. ๐Ÿ™‚

      Liked by 1 person

  1. These look so yummy and I like the way you take pictures every step. I don’t eat Indian food often because I only got it in a restaurant, but now that I found your blog I’m going to get to just make it myself and know it’s healthy too ๐Ÿ˜€

    Liked by 1 person

  2. Lovely. Like you, I rarely eat fried foods of any description, and these samosas look perfect. I would like them best hot, but I’m sure they would still taste good cold. Your step by step recipe is great, too. ๐Ÿ™‚

    Liked by 1 person

    1. Thanks so much Millie. You are absolutely right ๐Ÿ˜ƒ. These samosas will taste as yummy when they are cold. The baked version is a savior for the health conscious people who go guilt less meals. I hope you enjoy it as much as we did. Thanks๐Ÿ˜ƒ

      Liked by 1 person

  3. Generally, we are not able to get enough of Indian cuisines on blogs, but I really liked the way you’re carrying the Indian food globally. I wish someday, I could venture into radiating my Maa’s recipes to the world! And will be needing your help for the same!

    Liked by 1 person

  4. It’s so nice that you have a helper. I love samosas but I make them rarely and when I do … frying is the way to go. (Or I go and buy some at the Indian grocery store.)

    Although the potato, pea and paneer filling is very good, I’ve been known to make a spicy ground beef version too.

    Liked by 2 people

      1. I’ve only ever posted my spicy mattar paneer filling.

        Here’s the beef or lamb filling recipe.

        Beef Samosas – enough filling for 32 appetizer sized samosas

        1 pound regular ground beef (or lamb)
        1 medium onion, finely chopped
        1 – 2 cloves garlic (or 1 1/8 tsp garlic powder)
        1 – 1 1/2 tsp salt
        1/2 – 1 tsp ground coriander
        1/2 – 1 tsp ground cumin
        1/2 – 1 tsp ground ginger
        1/4 tsp black pepper
        1/2 tsp sweet paprika

        Brown ground beef, onion and garlic in a 9-10″ frying pan until the beef is lightly browned. Drain any excess liquid. Stir in the salt, coriander, cumin, ginger, pepper and paprika until well distributed. Cool.

        Prepare pastry. Divide into fourths and each fourth into fourths. Roll out into a 5″ circle. Cut circle in half. Form each half circle into a cone and fill using about 1 tsp of beef filling in each samosa. Make sure the edges are well sealed. Cover with a large cloth if making the samosas before deep frying (350-375 deg F) so they don’t dry out.

        Liked by 1 person

      2. That’s so cool. I am sure these samosas will be lip smacking!! I will try one very soon with ground lamb filling. My family is gonna love it! Checked out the one with matar paneer filling too. Great recipe๐Ÿ˜€

        Liked by 1 person

  5. Thanks for the follow. Reading your blog I find we have something in common. Although I’m Canadian, I have lived in India and Singapore like you, two places which have had a great influence on my taste and style of cooking. I usually bake my samosas too, but I would love to give this filling a try. Luckily, I have all the ingredients so no excuses!

    Liked by 1 person

    1. Thanks Hilda. Your blog is lovely! Glad to know that you have had an influence of these 2 countries on your style of cooking. That’s a beautiful thing we have in common along with our love for food. Do try this filling. It is popularly used in Indian samosas! Thank you so much. Eager to read your yummy recipes in future๐Ÿ˜Š

      Liked by 1 person

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