Looking for Samosa recipe? Why not try this 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.
It took me a few attempts to perfect my enhance 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?
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.
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.
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.
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.
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.
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.
Some FAQs associated with this Baked Samosa Recipe:
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.
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.
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.
Yes, but it depends on the recipe. For Enhance Your Palate's samosa recipe please follow the instructions in recipe for freezing. 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.
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.
Baked Samosa Recipe with Enhanced Crust and Filling
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 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
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 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:
- First we’ll boil potatoes for the spicy potato filling.
- Second we’ll prepare the dough, while potatoes are getting boiled.
- Then we will prepare the spicy potato filling while dough rests. Use boiled potatoes from first step.
- Assemble the samosas to get them ready for baking or air frying
- 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.
Prepare Dough for Baked Samosa Recipe
- Take a large bowl and add all three flours, ajwain (carom seeds), salt, and oil.
- Mix well. Alternatively use stand mixer with dough hook and stir at lowest speed.
- 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.
- 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.
- 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
- By now, potatoes should have been boiled and natural release would be going on.
- While waiting for steam to release naturally from Instant Pot, chop green chilies, ginger, nuts and paneer.
- When potatoes are ready to use, peel the skin and mash the potatoes. Set aside.
- 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.
- 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.
- Add the boiled & mashed potatoes, chopped paneer and green peas to the pan. Mix everything together.
- Add salt, red chili powder, cayenne in case using it, coriander powder, garam masala and dry mango powder. Mix to combine.
- Lastly, add chopped cilantro. Remove pan from heat and let the filling cool down.
Shape & baking of Baked Samosa Recipe
- While the potatoes filling is getting cool, take out the rested dough on a flat surface. Knead the dough few more times using knuckles.
- Form one long log of dough.
- Divide the dough into 5 equal parts and keep aside.
- 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.
- With a rolling pin, roll it out around 8-9 inches in diameter and then cut it into 4 equal parts.
- 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.
- Now place one table spoon of potato filling making sure not overfilling it.
- 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.
- 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.
- For baking the samosa first preheat the oven at 350F and bake the samosa for 18 minutes.
- Then carefully flip all of the samosa and bake for another 6 minutes.
- Baking time and temperature, needs to be adjusted according to your oven.
Deepa Vinayy says
I'm such a Huge fan of your recipes and posts, they always fill me with happiness and warmth. I've always wanted to try your samosas with a twist. Finally made your Halloween special (beetroot coloured) Samosas. My daughter and I had so much fun making them. They turned out so well, baked, crispy, yummy and so much fun and exciting for guests too. Received many compliments thanks to you. More power to you
Charu Gupta says
really beautiful. I'm modifying filling for paneer based and using pre-rolled rotis but I love the aesthetic and less dough of these beautiful samosas. Thanks for sharing.
Rupali Agarwal says
Thank you for sharing your thoughts and rating. - Rupali
Hema says
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.
Rupali Agarwal says
Thank you for your amazing feedback Hema. Glad you enjoyed the recipe. - Rupali
Ananya says
Hi
Can i use the store bought samosa pastry?
Rupali Agarwal says
Yes you can, I have made these with puff pastry as well. So l guess it would work with samosa pastry sheets as well.
Thanks for reaching out!
Rupali
Shuchi says
If possible please share a video of folding process. Rest of the instructions are detailed thanks
Rupali Agarwal says
Sure! Next time I will make a video. Thanks - Rupali
Rashmi Kanwer says
Which air fryer you used for airfrying?
I am planning to buy can you please suggest.
By the way you are amazing cook.you inspired me for cooking this recipe and I will surely try this.
Thank you so much for sharing!
Hugs and kisses.....????
Rupali Agarwal says
Hello Rashmi, Thank you for your glowing feedback. Please use the attached link to the see the details of the Air-fryer I use. https://amzn.to/2yPBpZI Thanks - Rupali
Saloni says
Awesome recipe..will try tomorrow ?
Rupali Agarwal says
Thank you. I will wait for your feedback. - Rupali
Vaishali says
Any suggestions to make the dough gluten free ( I have gluten free all purpose flour and almond flour) , thanks!!
Rupali Agarwal says
Hello Vaishali, I have not personally tried using gluten free flour in this recipe, hence won't be able to comment. If you do try it, please let me know how it turns out. Thanks - Rupali
Betina Wheeler says
I was going to ask the same question. My daughter is celiac and she loves samosas so doesn't get to eat them anymore. What I have done with other recipes is used a store-bought G-F flour mix (I buy Complements at Safeway in Canada) and combine it with channa flour. It took a while to get the ratios right but we now make the best g-f shortbread with it. Do you think subbing out the two flours and keeping the almond flour for these would work?
Rupali Agarwal says
Chana flour (besan) has a strong flavor; samosa will taste great with chana flour crust, but different. Since you have already figured out the crust recipe, I suggest you go with that when trying the recipe the first time.
Thank you for reaching out with your query.
Deepa K. says
Those are very awesome looking Samosas.. never saw them like this before.. you have a great collection of recipes. Keep sharing.
Rupali Agarwal says
Thank you so much for the encouraging words. - Rupali
Aruna Patel says
I made these today and they came out really good. I took 1 1/2 cup of potatoes and 1 1/2 cup of peas and skiped paneer, since family does not like it.
Thanks for the recipe.
Rupali Agarwal says
Thank you for trying and leaving your feedback! Glad that recipe worked out in your favor.
Thank you
Rupali
Deepa Vinayy says
I’m such a Huge fan of your recipes and posts, they always fill me with happiness and warmth. I’ve always wanted to try your samosas with a twist. Finally made your Halloween special (beetroot coloured) Samosas. My daughter and I had so much fun making them. They turned out so well, baked, crispy, yummy and so much fun and exciting for guests too. Received many compliments thanks to you. More power to you
Rupali Agarwal says
Thank you so much, Deepa for sharing your experience!So happy to know that you enjoyed making samosas with your daughter and also the end result.
Rupali
Priyanka says
Hello Rupali,
Thanks for sharing.
I am planning to make this recipe for tomorrow. I am planning to make only maida dough.
Anyways my question is Can i make them today, spread on baking tray and cling wrap it and put it in fridge.
And bake them tomorrow around 5pm and reheat it in oven 20min before serving(7:30pm). Hope it ll not go hard or dry.
Thanks
Rupali Agarwal says
Hello Priyanka,
Make sure you add enough mowen to maida so that they don’t get hard.Yes you can keep them wrapped with cling wrap in the freezer, but I would suggest you to bake only once. Set your time accordingly so that you don’t have to reheat them again. That would be better.
Thank you
Rupali
Priyanka says
Thanks
Will update and share pics once done...
kpatel says
I want to try this recipe this weekend. What would be the replacement for almond flour?
Rupali Agarwal says
I add almond to enhance the texture nutritional profile and fat since it is rich in fat content. You can skip the almond flour and increase 2 tbs of oil instead to get the best results
Kalpana says
Can these be frozen after they are baked? If yes, best ay to reheat.
Thanks
Rupali Agarwal says
I have not froze them after baking so can’t say about that. But I did freeze them after assembly and wrapped the entire sheet with cling wrap. And followed the baking temperature given in the instructions. If you want to freeze after baked I would suggest you to bake half way first and then whenever you want to have them, then continue to bake until golden brown and hot from inside as well.
Rani says
Love the recipe and would definitely like to try but I to know how to air fry these at what temp and for how long?
Rupali Agarwal says
I know these can be Air-Fried but frankly I hate not done that. I would sugar you to follow the same temperature as baking but keep Checking on them after every few minutes. To avoid getting them over fried in air fryer.
Komal says
Tried this yummilicious recipe for a part last night and it was totally a hit. Guests were really amazed to see such a creative version of samosas and that too with less oil.
Thanks Rupali for such a lick smacking recipe?
Rupali Agarwal says
I am so glad that you enjoyed the recipe. Thank you for leaving your feedback and your experience. Thank you so much!