Baked Samosa (Whole Wheat & Vegan)

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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.

Preparation Time: 45 minutes
Cooking Time: 25-30 minutes
Total Ready Time: 1 hour 15 minutes

Ingredients:

For the Dough:

  • 1 ½ cups whole wheat flour
  • 2 tablespoons vegetable oil or melted coconut oil
  • ½ teaspoon caraway seeds (optional, for extra flavor)
  • ½ teaspoon salt
  • Water (as needed, approximately ½ cup)

For the Filling:

  • 2 medium potatoes, peeled and diced
  • 1 cup green peas (fresh or frozen)
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder (adjust according to taste)
  • Salt to taste
  • Fresh cilantro, chopped (optional, for garnish)
Instructions:
  1. Prepare the Dough:
    • In a large mixing bowl, combine the whole wheat flour, salt, and caraway seeds (if using).
    • Add the oil and rub it into the flour using your fingers until the mixture resembles coarse crumbs.
    • Gradually add water, a little at a time, mixing with your hand or a spoon, until the dough starts to come together.
    • Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour; if too dry, add a small amount of water.
    • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes to relax and become more pliable.
  2. Prepare the Filling:
    • Place the diced potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain well and set aside.
    • In a large skillet or frying pan, heat the vegetable oil over medium heat.
    • Add the cumin seeds and mustard seeds to the hot oil. Sauté for about 30 seconds or until they start to sizzle and pop.
    • Add the turmeric powder, ground coriander, garam masala, chili powder, and salt. Stir for about 30 seconds to allow the spices to release their aromas.
    • Add the boiled potatoes and green peas to the skillet. Mix thoroughly to coat the vegetables with the spices. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through. Adjust seasoning if needed.
    • Remove the skillet from heat and let the filling cool. Optionally, stir in chopped fresh cilantro for added freshness.
  3. Assemble the Samosas:
    • Preheat your oven to 375°F (190°C).
    • Divide the rested dough into small balls, roughly the size of a golf ball.
    • On a floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.
    • Cut each circle in half to form two semi-circles. Take one semi-circle and form a cone shape by folding it over and sealing the edge with a little water.
    • Fill the cone with the prepared potato and pea filling. Pinch the open edge to seal the filling inside and form a triangular shape. Make sure the edges are well sealed to prevent the filling from leaking out during baking.
    • Place the assembled samosas on a baking sheet lined with parchment paper. Brush lightly with vegetable oil for a golden and crispy finish.
  4. Bake the Samosas:
    • Bake in the preheated oven for 25-30 minutes, or until the samosas are golden brown and crispy. Flip them halfway through the baking time to ensure even browning.
  5. Serve:
    • Allow the samosas to cool for a few minutes before serving. They are best enjoyed warm and can be served with tamarind chutney, mint-coriander chutney, or any other dipping sauce of your choice.

Enjoy your wholesome and delicious baked samosas!

I'm Mageswari, and as a content writer, I specialize in creating content for food blogs. I have always been passionate about food, from trying out new recipes to exploring different cuisines from around the world.

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