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Healthy Baked Vegetable Samosas

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These healthy baked vegetable samosas feature a crispy flaky crust and a savory spiced vegetable filling, offering a guilt-free alternative to traditional fried samosas. Perfect as a snack or appetizer, they are easy to make and crowd-pleasing.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 6 tbsp (85g) cold unsalted butter, cubed
  • 1/2 cup (120ml) ice-cold water, adjust as needed
  • 1/2 tsp salt
  • 1 tbsp vegetable or olive oil (for dough pliability)
  • 2 medium potatoes (about 300g), boiled and mashed
  • 1/2 cup (75g) green peas, fresh or frozen
  • 1 medium carrot, finely diced
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt and pepper to taste
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions

  1. Make the dough: In a large bowl, mix the all-purpose flour and salt. Add the cold, cubed butter. Rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice-cold water (start with 1/3 cup), mixing until the dough just comes together. Add more water, a tablespoon at a time, if needed. Form into a ball, cover with a damp cloth, and let it rest for 30 minutes.
  2. Prepare the filling: Heat 1 tsp oil in a non-stick skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions, ginger, garlic, and green chili; sauté until onions are translucent, about 3-4 minutes. Add diced carrots and peas; cook until tender, about 5 minutes. Stir in mashed potatoes, coriander powder, turmeric, garam masala, salt, and pepper. Cook for another 2 minutes. Turn off heat, add cilantro and lemon juice, then set aside to cool.
  3. Roll out the dough: Divide dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin oval about 6 inches (15 cm) long. Keep dough covered while rolling others.
  4. Shape and fill samosas: Cut each oval in half lengthwise to form two semi-circles. Fold one semi-circle into a cone shape by bringing straight edge corners together. Seal edge with a little water. Fill cone with 2 tablespoons of filling. Pinch and seal open edges to form a triangular pocket. Repeat with remaining dough and filling.
  5. Bake the samosas: Preheat oven to 400°F (200°C). Place samosas on a parchment-lined baking sheet. Brush each samosa lightly with oil. Bake for 25-30 minutes, flipping halfway through, until golden and crisp.
  6. Serve: Let samosas cool for 5 minutes before serving with chutney or yogurt dip.

Notes

Use cold butter to create a flaky crust. Rest dough for 30 minutes to relax gluten. Avoid overfilling samosas to prevent bursting. Flip samosas halfway through baking for even browning. For vegan option, substitute butter with oil. For gluten-free, use gluten-free pastry flour blend and add xanthan gum if needed.

Nutrition

Keywords: healthy samosas, baked samosas, vegetable samosas, crispy samosas, flaky crust, vegetarian snack, Indian appetizer, baked snacks

Find it online: https://junomeals.com/healthy-baked-vegetable-samosas-recipe-easy-crispy-flaky-crust-guide/