Baked Samosa Recipe with Enhanced Crust and Filling

Baked Samosa served with Indian tea

Air-fried or baked samosa recipe with enhanced crust and nutritious filling to make the whole snack experience delightful and healthy. This enhanced baked samosa recipe also allows for freezing samosa for extended time and fresh air-fry them when needed. We are one samosa lover family like many others. As always, here is my attempt to make this traditional and popular delicacy in a healthier way.

Ingredients for enhance baked samosa recipe beautifully arranges on a custom board

It took me a few attempts to perfect my enhance baked samosa recipe for baking. The most intimidating part of samosa is folding them into perfect triangles. In this baked samosa recipe I have tried to simplify that process as well by trying a new creative shape. Aren’t these looking pretty?

Ready to bake samosa on a baking tray lined with parchment paper

What is Samosa?

Samosa is so popular that it will be hard to find someone in this universe who is not familiar with them. Though Samosa dose not need any introduction, still let me give it a try. Samosa is a deep fried savory pastry filled with savory filling such as potato mixture, lentils or meat. Dough for samosa crust dough is usually made of all-purpose flour. Samosa tastes best when served hot with fresh cilantro mint green chutney and sweet & sour  tamarind chutney.

Baked samosa filled with spiced potato filling beautifully served with cilantro mint green chutney and chai.

Origin of Samosa

Very few people know that samosa did not originate in India, but instead traveled to India from middle east and central Asia with travelers and explore around medieval times. Their samosa were stuffed with minced meat, almonds, pistachios, walnuts and spices. Over the course of time, these samosas slowly got acclimatized to Indian vegetarian diet with spiced potato filling. However, like other, I am happy to say that these Samosa filled with spicy potato mixture are from my homeland of India.

Baked samosa filled with spiced potato filling beautifully served with cilantro mint green chutney and chai.

Can Samosa be baked?

Yes of course, samosa can be baked with some recipe modifications. In fact, the baked samosa taste even better than fried samosas and are light on tummy since it is not filled with saturated fats from deep frying. Another advantage of baked samosa is that you can freeze them ahead of time and just slide them in the pre-heated oven or air fryer when ready to indulge.

Baked samosa filled with spiced potato filling served in a baking tray with lined parchment paper with cilantro mint green chutney and chai.

Air-Fried Samosa – Can Samosa be Air-Fried?

Absolutely, this is a perfect recipe for air-fried samosas as well. Since, I was making a big batch I baked them in the oven to avoid the multiple rounds of air frying.  If I am trying to cook just few pieces I would prefer air-fried them instead heating up my whole oven. Temperature setting would be same as oven.

Assembled samosas ready to baked in a baking tray lined with parchment paper

Popular Regional Variations of Samosa

Samosa are popular by different names in in different region with some regional changes to the recipe. For example, in eastern India people call these Shingadas,  in Hyderabad it is popular by the name of Lukhmi and in further south the samosa are more like Portuguese Chamucas.  In North Indian, Samosa aka Punjabi samosa or Delhi Samosa are mostly filled with spicy potato mixture.

Process for assembling a samosa.

Enhanced Dough Recipe for perfect crust of Baked Samosas

The crust dough for samosa is traditionally made with all-purpose flour or maida. To make it little healthier, I have added whole wheat flour and almond flour into the dough mix. I was able to significantly reduce the amount of oil in the dough by adding almond flour. If you are allergic to nuts then just skip the almond flour and increase the quantity of oil. The flour ratio I used to make the dough is 1 cup of all-purpose flour; 1 cup of whole wheat flour; ½ cup of almond flour and 2 tbs of oil for every cup of flour exclusive of almond flour. The flakiness in the crust comes from the fat, aka moyen, and almond flour also has high ratio of fat in it.

Flour used in crust for Baked samosa recipe

Best potato filling for baked Samosa

In this baked Samosa recipe, filing consists of potatoes, paneer and green peas. For vegan version just skip the paneer. I have further enhanced the filling by adding mixed nuts and seeds (cashew, almond, pumpkin seeds and sunflower seeds) for additional crunchiness and increasing the nutritional value. If any family member is allergic to tree nuts or making them for a big get together, then best is to avoid them to be on safe side.

Prepared spicy potato filling for baked samosa

Splitting the Work over the Course of Two Days

Sometime, it can be hard to complete the whole baked samosa recipe in one go. You can prepare dough for crust few hours in advance or can keep prepared dough for maximum of one day in fridge. I personally don’t like to keep in the fridge as the dough for crust is supposed to be stiff. Keeping dough in the fridge would make it stiffer and more difficult to work with. The filling can be made in advance in refrigerate it for 2-3 days. If you want to break down the whole process in two parts, then prepare the filling first day and refrigerate it. Second day, prepare the dough for crust, fill the samosas and bake them.

Baked samosa fresh out of the oven

Are these Samosa Freezer Friendly?

This baked samosa recipe is perfect to make ahead of time. Just shape and fill them as per the instructions, arrange them on a baking sheet lined with parchment paper. Now place the baking sheet with unbaked samosa in freezer. Make sure to cover the baking sheet with cling wrap. Try to  keep the baking tray as straight as possible in the freezer. When ready to bake take out the baking sheet from freezer, remove the cling wrap and place it in the preheated oven. No need to thaw them before.

Ingredients For Baked Samosa Recipe

Ingredients for Baked Samosa Recipe

Dough for Baked Samosa Crust

From Pantry

Fours used in Baked Baked Samosa recipe

Ingredients for Spicy Potato Filling:


  • Potato Aloo – 200 gms/1 cup boiled and crushed
  • Frozen Peas– 100 gms/ ½ cup
  • Green Chillies – 2-3/1tsp diced
  • Ginger– 1 inch piece/1 tbs finely chopped/grated
  • Cilantro – 2 tbs chopped
Peas, poatoes and paneer ready to cook in a pan.


  • Paneer/Cottage cheese – 200 gms/1cup chopped into small cubes

From Pantry

  • Choice of Nuts & Seeds – ¼ cup chopped into small pieces
  • Oil – 2 tbs

Instructions for Baked Samosa Recipe:

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:

  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

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.

Potato ready to boil in am instant pot pan.

Prepare Dough for Baked Samosa

  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 crumble) – 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.