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Baked Samosa Recipe with Enhanced Crust and Filling
4.7 from 78 votes

Baked Samosa Recipe with Enhanced Crust and Filling

This Baked Samosa Recipe features a multi-flour dough that includes whole wheat, all-purpose, and almond flour for a textured and enriched crust. The filling blends boiled potatoes with peas, paneer cubes, mixed nuts, and aromatic spices like cumin, fennel, coriander seeds, and dry mango powder. Baking yields samosas with a crisp exterior and a flavorful, savory filling enhanced by traditional Indian spices.

Prep Time
40 mins
Cook Time
24 mins
Total Time
1 hr 4 mins
Servings: 10 2 pieces
Calories: 306 kcal
Course: Side Dish, Breakfast, Appetizer, Snacks
Cuisine: Indian

Ingredients

Dough for Baked Samosa Crust
From Pantry
  • 1 cup whole wheat flour 140 gms
  • 1 cup all-purpose flour 130 gms
  • ½ cup almond flour 50 gms
  • 4 tablespoon neutral cooking oil generic cooking oil
  • ½ cup water or Milk
Spices
  • 1 teaspoon salt or as per taste
  • 1 teaspoon carom seeds Ajwain
Ingredients for Spicy Potato Filling:
Produce
  • 200 gms potato Aloo - 1 cup boiled and crushed
  • 100 gms peas ½ cup, frozen
  • 1 teaspoon green chilies 2-3 diced
  • 15 gms ginger 1 inch piece/1 tbs finely chopped/grated
  • 5 gms cilantro 2 tbs chopped
Dairy
  • 200 gms paneer Cottage cheese - 1 cup chopped into small cubes
From Pantry
  • 40 gms mixed nuts Choice of Nuts & Seeds - ¼ cup chopped into small pieces
  • 2 tablespoon neutral cooking oil generic cooking oil
Spices
  • ⅛ teaspoon asafetida Hing
  • 1 teaspoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon coriander seeds crushed roughly
  • 1 gm cinnamon stick ¼ inch piece roughly crushed
  • 1 gm black pepper 5-6 in number roughly crushed
  • 1 teaspoon salt
  • ½ teaspoon red chili powder cyenne – ½ tsp
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala
  • 1 tablespoon dry mango powder Amchur

Instructions

Overall Recipe Sequence
This recipe involves preparing multiple different components and then assembling them all to bake. Hence it can get confusing sometimes, where to start and what to do next. To keep it simple, broadly speaking:
    Cup of Yum
  1. First we’ll boil potatoes for the spicy potato filling.
  2. Second we’ll prepare the dough, while potatoes are getting boiled.
  3. Then we will prepare the spicy potato filling while dough rests. Use boiled potatoes from first step.
  4. Assemble the samosas to get them ready for baking or air frying
  5. Bake of air-fry the samosas
Boil Potatoes for Spicy Potato Filling
  1. Potatoes can be boil in pressure cooker or instant pot. Time needed to boil varies with the size of the potato. I have used medium size potatoes and boiled them for 15 minutes in Instant Pot. with natural pressure release on a trivet with 1 cup water in the bottom of the pot.
Prepare Dough for Baked Samosa Recipe
  1. Take a large bowl and add all three flours, ajwain (carom seeds), salt, and oil.
  2. Mix well. Alternatively use stand mixer with dough hook and stir at lowest speed.
  3. Rub the flour and oil in case making dough with hands or mix the flour at lowest speed setting in case of stand mixture. The oil should be well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated, the mixture resembles crumbly. Press some flour between your palm- it should form a shape (& not crumbl– means oil is enough and well incorporated.
  4. Now, start adding water, little by little and mix to form a stiff dough. It should just come together and form a stiff dough. I used around ½ cup of water here to get the right stiffness.
  5. Cover the dough with a moist cheesecloth/kitchen towel and let it rest until you are done making filling. I usually soak a cheese cloth in water and then squeeze out all the water and cover the dough with that. While the dough is resting, let’s move on to prepare filling for baked samosa.
Prepare Spicy Potato filling for Baked Samosa Recipe
  1. By now, potatoes should have been boiled and natural release would be going on.
  2. While waiting for steam to release naturally from Instant Pot, chop green chilies, ginger, nuts and paneer.
  3. When potatoes are ready to use, peel the skin and mash the potatoes. Set aside.
  4. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add hing, cumin seeds, fennel seeds and crushed coriander seeds.
  5. Let the seeds sizzle for few seconds and then add crushed cinnamon stick, black pepper, chopped nuts, ginger, green chili and saute for 1 minute.
  6. Add the boiled & mashed potatoes, chopped paneer and green peas to the pan. Mix everything together.
  7. Add salt, red chili powder, cayenne in case using it, coriander powder, garam masala and dry mango powder. Mix to combine.
  8. Lastly, add chopped cilantro. Remove pan from heat and let the filling cool down.
Shape & baking of Baked Samosa Recipe
  1. While the potatoes filling is getting cool, take out the rested dough on a flat surface. Knead the dough few more times using knuckles.
  2. Form one long log of dough.
  3. Divide the dough into 5 equal parts and keep aside.
  4. Take one piece of dough , keep the remaining dough portions covered at all times with a moist cloth or cling wrap else the dough will dry out and roll it between your palms to make a round ball, place it on rolling board and flatten it out by pressing with heal of your palm.
  5. With a rolling pin, roll it out around 8-9 inches in diameter and then cut it into 4 equal parts.
  6. Take one triangular part and apply water on the curvy edge/side. Then make two slits on rest of the two sides. Making sure not cutting through.
  7. Now place one table spoon of potato filling making sure not overfilling it.
  8. Bring one end of the watered edge in the middle and press firmly so that both layers get stick. Now bring the other end to the center and press again firmly. For more clear and details on folding checkout the pictures.
  9. First samosa is now ready. Repeat the same process with remaining pieces and rest of the dough. As you go making them remember to keep the filled samosa covered with kitchen towel so that the crust doesn’t dry out while you are working on rest of the samosa. Leaving some gap between them without overcrowd the baking sheet. You will get 20 samosas with this quantity.
  10. For baking the samosa first preheat the oven at 350F and bake the samosa for 18 minutes.
  11. Then carefully flip all of the samosa and bake for another 6 minutes.
  12. Baking time and temperature, needs to be adjusted according to your oven.

Notes

  • Replace almond flour with extra oil to accommodate nut allergies and keep dough tender.
  • Boil potatoes in a pressure cooker or instant pot to reduce cooking time.
  • Bake or air-fry samosas for a crisp crust with less oil compared to deep frying.
  • Include mixed nuts in filling for added texture and richness.

Nutrition Information

Calories 306kcal (15%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Sodium 481mg (20%) Potassium 214mg (5%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 150IU (3%) Vitamin C 7mg (8%) Calcium 137mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 2 pieces

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 27g 9%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 481mg 20%
Potassium 214mg 5%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 150IU 3%
Vitamin C 7mg 8%
Calcium 137mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.