Baked samosas are faster than fried ones. There, said it. You lose some of the crunch on the outside but you gain twenty minutes and a much cleaner kitchen. The whole wheat dough used here is sturdier than traditional maida dough, which makes it easier to fold and seal without cracking. The filling is a standard spiced potato and vegetable mixture, built with ajwain in the crust and amchur in the filling. Two sour notes at different moments. It works. Eat them hot with mint chutney. Cold samosas from a baked dough are noticeably better than cold fried ones.
How to Make Healthy Vegetable Samosas
The dough needs oil rubbed in first
Rub the oil into the flour before adding water. This is how you get a layered, slightly flaky texture instead of a tight, dense crust. Under-oiled dough bakes up hard. Add water slowly, a tablespoon at a time, until the dough just is ready. Let it rest for at least fifteen minutes before rolling.
Cook the filling dry
A wet filling will leak through the dough and cause the samosas to crack or burst in the oven. Cook off any excess moisture from the vegetables over medium-high heat before mixing in the potatoes. The finished filling should not be sticky or wet when you press it. 
Sealing the edges
Use a little water on your fingertip to seal the edges, then press firmly with a fork. This is especially important with baked samosas because there’s no hot oil to fuse the seal. A loose edge opens up during baking and the filling spills out. Brush the outsides with oil before they go into the oven for better color.
Healthy Vegetable Samosas
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Vegetarian
Description
A healthier twist on a classic Indian snack! Crispy baked pastries filled with spiced potatoes and veggies.
Ingredients
- 1 cups (237 ml) Whole wheat flour/Atta
- 2 tbsp oil
- 1/2 tsp Salt
- 1/4 tsp Ajwain
- Little water to knead
- 1 cups (237 ml) Vegetables chopped
- 1 Onion
- A small piece Ginger
- 1 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/2 tsp Dry Mango Powder/Amchur
- Salt
- Coriander/Cilantro leaves
- 1 tbsp oil
- 1/2 tsp Cumin seeds
- 1 cups (227 g) Boiled and mashed potatoes
Instructions
- Heat 1 tbsp oil in a pan, add cumin seeds, onion, and ginger; fry for 1-2 minutes. Add red chili powder, turmeric, and garam masala.
- Add chopped vegetables, a little water, cover, and cook.
- Add boiled and mashed potatoes and dry mango powder; mix well. Add coriander leaves and let cool.
For the samosa dough
- In a bowl, combine 1 cup whole wheat flour, salt, ajwain seeds, and 2 tbsp oil. Rub the oil into the flour until it resembles breadcrumbs.
- Add a little water to knead into a dough. The dough should be firm.
- Rest for 10 minutes, then grease your hands with oil and knead again.
- Divide the dough into equal-sized balls, roll into rounds, and cut in half.
- Place a tablespoon of the vegetable/potato mixture on one half of each dough round.
- Form into a cone shape; press the sides together to seal.
- Grease a baking tray with butter paper. Place samosas on the tray and lightly brush with oil.
- Bake in a preheated oven at 356°F (180°C) for 15 minutes, flip, brush with oil, and bake for another 15 minutes, or until done.
- Serve warm
Notes
- For a richer flavor, sauté the vegetables with a tablespoon of ghee instead of oil.
- To make ahead, prepare the filling and dough separately and assemble the samosas just before baking.
- If the dough is too dry, add a teaspoon of water at a time until it becomes pliable.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
