Baked Samosa Recipe : Healthy Version of Aloo Samosa!

Ever wondered that lovely samosas are tasty to eat, but are highly calorific for health? Here is the solution for your concern, we have the Baked Samosa Recipe – Healthy version of the fried samosas.  In this recipe, the samosas are baked and not fried. Also, the flour used to make the samosa pastry is whole wheat flour and not Maida. This is surely a snack worth trying, especially for all the health buffs.

Baked Samosa

  • Author:
  • Recipe Category: Snacks
  • Cuisine: Indian

Description: The Baked Samosa Recipe is the healthy version of the fried samosas. The samosas are baked and the dough is made from wheat flour instead of Maida.

Baked Samosa Recipe

Ingredients for Baked Samosa Recipe:

All the ingredients required for the Baked Samosa Recipe are commonly available in everyone’s kitchen. They are similar to that of the regular recipe but just for the healthy version we are using wheat flour to make samosa Patti instead of Maida. Whereas the samosa stuffing is the plain potato mixture with spice powders.

For Samosa Pastry (Samosa Outer):

  • Whole wheat flour (Atta) – 2 cups
  • Oil – 5 tbsp.
  • Carom seeds (ajwain) – ¼ tsp.
  • Water – ½ cup
  • Rock Salt – 1 tsp.

Note: You can use all-purpose flour as well to bind the samosa. You may also use the combination of whole-wheat flour and all-purpose flour. You can use ghee as well.

For Samosa Stuffing:

  • Potatoes (large size) – 3 units (300 grams)
  • Cumin seeds (Jeera) – ½ tsp.
  • Green Chillies – 2 pieces
  • Coriander Leaves / Dhania Patta (chopped) – 2 tbsp.
  • Ginger – ½ inch
  • Oil – 2 tsp.
  • Red Chilli Powder – ½ tsp.
  • Coriander Powder (Dhania powder) – ½ tsp.
  • Green Peas (Matar) – 1/3 cup
  • Dry Mango powder (amchur) – ½ tsp.
  • Garam Masala Powder – ¼ tsp.
  • Salt – as per taste.

Note: 3 large size potatoes will make 2 cups of chopped potatoes. You can crush the ½ inch ginger with chopped green chillies to make a smooth paste. Always use the homemade fresh spice powders and masala mix. It is easy to make Garam masala powder at home. Use Saffola oil when making samosa.

Steps for Baked Samosa Recipe:

It is simple to bake the samosa. The process of preparing dough, rolling the samosa pastry and filling the stuffing in the samosa cone remains same. But here in the baked samosa recipe, you have to keep your stuffed samosa in the baking tray to bake instead of frying. The baked samosas are much healthier than the regular fried samosa but not as tastier as fried ones!

Prepare Samosa Pastry (Samosa Outer Layer):

  • Take 2 cups of whole wheat flour (Atta).
  • With the help of sieve shaker, sieve the whole-wheat flour.
  • Add the clean whole wheat flour in the bowl.
  • Add 1 tsp. rock salt in that bowl.
  • Mix everything properly.
  • Now, add 5 tbsp. oil in the bowl.
  • Using your fingertips, rub the oil in the whole-wheat flour until the mixture clamp together when joined.
  • Keep doing it until to get a breadcrumb like consistency.
  • Now, add 1/3 cup of water to the bowl.
  • Start kneading the flour.
  • If needed, add more water in the bowl and continue kneading.
  • Knead to make a tough/firm dough.
  • As soon as you are done with the kneading process, cover the dough using a kitchen towel and keep it aside for 30 minutes.
  • Meanwhile, prepare for the samosa stuffing.

Note: Sift the flour more than once if there are many husks. Add less or more water based on the quality of the flour. You would need less water if you are using all-purpose flour.

Prepare Baked Samosa Stuffing:

  • Take mortar-pestle and clean it using a dry cloth.
  • Add 2 deseeded and chopped green chillies in it.
  • Add ½ inch chopped or grated ginger in it.
  • Now, crush them both into a paste.
  • Keep this ginger and green chillies paste aside.
  • Take potatoes and wash them nicely.
  • Cut potatoes into 4 pieces each.
  • Take a pressure cooker and place it on the stove.
  • Add potatoes in it.
  • Add 1/3 cup green peas in the cooker.
  • Now, add water for boiling the potatoes and peas.
  • Boil potatoes and peas until they are properly cooked.
  • Check by piercing fork in the potatoes.
  • If they are properly cooked, turn off the gas.
  • Now, let the potatoes cool down.
  • Once they are cooled enough to touch, peel the potatoes.
  • Keep the peeled potatoes aside.
  • Take a non-stick frying pan and place it on the stove.
  • Now, add 2 tsp oil in it and turn on the flame.
  • Heat the oil.
  • As the oil becomes hot, add ½ tsp. cumin seeds (jeera) in it.
  • Sauté them till they splutter.
  • Now, add the ginger-green chilli paste in the pan.
  • Mix it well and sauté.
  • Now, add ½ tsp. red chilli powder in the pan and mix it.
  • Add ½ tsp. coriander powder (Dhania powder) and mix again.
  • Now, add the boiled potatoes and peas in the pan.
  • Mix properly so that the spices are mixed with potatoes.
  • Now, in the mixture, add 1/4 tsp garam masala powder.
  • Also, add 1/2 tsp amchur powder (dry mango powder) and mix everything.
  • Now, add salt and mix well.
  • Taste the mixture and adjust the spices accordingly.
  • Add salt if required. Do not add too much garam masala powder.
  • After tasting and adjusting the salt, turn off the flame.
  • Add 2 tbsp. chopped coriander leaves (Dhania Patta) in the pan.
  • Mix it nicely and keep the stuffing aside.

Note: You can use either fresh or frozen pea. The fresh peas can be boiled with potatoes but the frozen peas need to get at room temperature. You can skip boiling frozen peas.

Assembling the Samosa Stuffing:

  • Uncover the dough after 30 minutes and proceed to assemble the samosa.
  • Knead the samosa dough again.
  • Now, take a small bit of the dough and roll in between your palms.
  • Make a small ball of it.
  • Place the dough ball on the rolling board.
  • With the help of a rolling pin, roll the ball.
  • Make sure the flattened ball is neither thin or thick.
  • Now, using knife or pastry cutter or pizza cutter, divide it into 2 parts from the centre.
  • Using your fingertips or a brush, apply water on the edges of both the sliced parts.
  • Now, join the straight edge and give it a cone-like shape.
  • Take a spoon and fill the samosa stuffing in the cone.
  • Now, press the edges of the samosa and seal them.
  • Check for cracks or other openings.
  • Make sure the stuffing is completely covered and there are no openings present.
  • Do the same process for all the samosas.
  • Once your raw samosas are ready, prepare for baking them.

Note: Cover the stuffed samosas with the cloth till you are stuffing the remaining samosas.

Making the Baked Samosa:

  • Pre-heat the microwave oven at 180 degree Celsius.
  • Keep it on for 15 minutes.
  • Place the samosas on the oven tray.
  • Apply oil over the samosa surface using a brush or your fingers.
  • Now, place the tray inside the oven (be careful while doing this)
  • Bake the samosa for 30 minutes at 180 degree Celsius.
  • Check if the samosa surface is crispy and golden.
  • If not, bake them for more 5 minutes.
  • Once they are crispy and golden, take them out of the oven.
  • Let the baked samosa cool to eatable temperature.

And healthy Baked Samosa’s are ready to eat. Serve them HOT!

Note: The time for baking the samosa may vary depending on the temperature of the oven. So keep checking the samosa, and if they are cooked then take them out.

Additional Information:

  • Calories: 100 calories
  • Total Time: PT60M
  • Serves: 12
  • Date Published:

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Samosas are among those pure Indian snacks which are cherished worldwide. They have the outer layer which is like a pastry wrapper. It is one the cone shape and filled with a spicy stuffing of veggies. The most common stuffing is the potato – peas with other Indian spices. You can twist traditional stuffing and tweak with the taste of samosa. The way to make samosa varies all over India.

You can prepare thick or thin samosa, small or large samosa, cone-shaped or flat samosas. Regardless of the shape of the Samoa, they all the similar spicy taste. The stuffing can also be made mild or spicy as per you choice. Nevertheless, the shape, the size, the taste, it is just one name “Samosa” which is enough to tempt you.

There is no one who does not like eating samosa. Everyone loves to eat hot samosas in snack drizzled with chutney! But many of us who are dieting or health conscious, do not prefer having much oily food. These baked samosa without oil are the perfect option for them. These hot steamed samosas need to be deep- fried. As little as 2 tsp. of oil is used to brush the samosa.

The thick outer layer is the famous way to make this street side snack. It helps in maintain the shape of samosa while frying. The thick layer also sustains the stuffing. But if you are baking samosa, then the thick layer is not helpful. It makes baking difficult and increases time. So the trick is to roll the layer thin and add little more fat to the dough. Though baking samosa is not as tasty as frying samosa but it is all worth for the health.

Important Points for Samosa Dough:

  • For the dough to be soft, you must add enough oil to the flour. (It is called moyan. For 1 kg of flour, you would need 250 grams of oil to properly bind the flour.)
  • Knead a tight dough. It should be one mass. Add the water is the sufficient quantity.
  • Roll the samosa crust very finely. It should not be too thick and nor too thin.
  • If it is thick, it would take much time to bake and would become hard.
  • If it too thin, it won’t be able to hold the samosa stuffing.
  • Before you keep the samosa to bake, you must brush some oil over the surface of samosa.
  • To make the softer crust of the samosa, try adding a pinch of baking soda.


  • You can prepare samosa is air fryer as well.
  • The amount of ghee or oil in the flour has to be proper otherwise the samosas will not be crispy.
  • To bake the samosa well, you keep the outer layer thin in size.
  • Keep a small batch of samosa to bake in the oven. When they are baked, check their texture and taste. If you like then keep the rest of the samosa to bake or else fry the remaining ones.
  • If you want, you can cook the rolled chapatti of dough on tava. After light brown spots appear on both sides, you can remove it from flame and cut in two halves to make a cone.
  • You can use butter to grease instead of oil. (Oil makes the samosa vegan.)
  • You can also add chopped grated carrots, shredded cabbage and chopped beet in the samosa stuffing.
  • You can make stuffing as per your taste. You can also use some dry fruits, or even add moon dal or grated paneer.
  • There is a difference in taste and texture when compared with the fried Aloo samosa.
  • You can add garlic if you like its strong taste and flavours.
  • If making for Jain friends, then use raw banana stuffing. Also, skip garlic and onions to make Jain Samosa.

Serving Idea for Baked Samosa:

  • The fried warm samosas can be eaten plain without any side accompaniments.
  • For those who prefer spicy can make samosa spicier with the bites of fried green chillies.
  • Serve these samosas warm with the fresh and hot homemade Coconut Kadhi.
  • If you like chatpata, then make the samosa Chaat and top it with the spicy Ragda.
  • The potato stuffing of the samosa can be little spicy, so pair baked samosa with the tangy tomato ketchup.
  • It is served hot along with a warm or chilled chutney of your choice.
  • You can dip the samosa in the cheese sauce or any type of salsa sauce as well.
  • The hot Masala Chai and the warm samosa is the pair made for each other.


The smell of the baked samosa is strong but not very much tempting. You can do some creative garnishing and make your samosa’s look attractive. Plate the samosa in a serving plate and garnish with:

  • Chopped Cilantro Leaves
  • Fried Onion Rings
  • Sliced Lemon
  • Fried Chillies
Quick Tip:
  • If you have a microwave with the convection mode, then keep the samosa to bake on the convention mode.
  • For the convection mode, keep checking the samosa as the baking is fast.
  • Do not use the arrowroot flour to make the samosa pastry.
  • You can store the leftover Aloo samosa stuffing and re-use it to make a sandwich.
  • To make the samosa gluten free, use Maida.
  • Thinner the outer layer of samosa, the better it would be to bake and easier it would be to eat them.
  • You can store the fried samosas as well as the stuffed samosa which are not fried.

If you prepare the thick outer layer of the samosa, and then keep to bake they would turn out to be little hard. So if you want to retain the thickness of the samosa and yet make them soft, then you can use the fermented dough. This way the samosa layer would be thick like original, yet they would still be really soft and highly delicious. This baked samosa recipe is an ideal option when you are looking for evening snack to have with a cup of tea.

All the Indian fried snacks can be prepared by baking but then there would be an alteration in taste and texture. Though the baked snacks are good for health but they can never beat the taste of fried snacks. In the rare times, you can consider baking these different snacks. They are hearty to have and light on the stomach. At times, we cannot resist eating some of our most loved snacks. So, here is the solution for that problem, whenever you feel to eat the fried snack, make their baked version.

Making in the oven changes not only the taste but also the texture. And thus there is variation in the texture of baked samosas when compared with the fried samosa. The texture is crispy and flaky but not exactly similar to what we get when we deep fry the samosa. The same is the situation with using the air-fryer. You can try to cook a small batch of samosa in the air-fryer. But still, here also the fried Aloo samosa will win over the baked and air-fried samosa.

Without the use of oil, the taste is also very much different. The healthy version of the Punjabi Aloo samosa can still be tried. To make it healthier, change the flour to the wheat flour instead of all-purpose flour. But again the taste, texture and the softness of the samosa Patti will vary. If you use all-purpose flour then you will get little close texture and taste to the fried one.

This baked samosa might lack the flavours of fried samosa, but it surely does have all the heartiness of a great samosa. Without frying, it also becomes an easier version of Punjabi Aloo samosa. The authentic taste of samosa is greatly missed, but it is quick to prepare with fewer efforts. Bake the samosa, eat healthy food and stay fit!

Can you Freeze Uncooked Samosa?

Yes! It is possible to freeze the uncooked samosa. You can freeze them for a long time! This baked samosa recipe the biggest added advantage of freezing uncooked samosa. You can prepare samosa ahead of time and store. It is the perfect recipe to make samosa before the party.

If you are planning to freeze the uncooked Samoa, then simply shape the samosas and stuff them. Arrange these stuffed samosas on the baking tray. You can apply oil or skip brushing the oil. Then store in a ziplock bag and keep in the freezer till they are frozen.

You can freeze these uncooked samosas until you’re ready. Now, whenever you want to eat samosa, take them out from the freezer and bake into preheated oven. You have to cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Since they are frozen, it may take some minutes more.

How long do you Fry/ Bake Frozen Samosas?

One of the great differentiating features of these delicious samosas from other Indian snacks is its crispy texture. It’s maintained regardless of whether they’re eaten fresh when prepared at home or reheated after some days.

1.   Fry the frozen Samosa

If you are re-heating the frozen samosa and deep frying then,

  • Pre-heat oil
  • Deep fry Samosas for 6 to 7 minutes
  • Wait till they golden brown.
  • Fry in small batches

If you are re-heating the samosa from thawed state, then

  • Thaw in microwave oven or keep at room temperature
  • Pre-heat oil in a pan
  • Deep fry Samosas till they become golden brown.
  • Flip and fry from both sides.

2.   Bake the Frozen Samosa

If you are baking the fresh and uncooked frozen Samosas, then

  • Pre-heat the microwave oven to 400° F.
  • Arrange samosas on a baking tray over a butter paper.
  • Lightly brush oil over these samosas.
  • Keep the samosa tray in the middle rack.
  • Bake for 30 minutes. Turn the samosas during baking.
  • Reduce heat if they begin to burn.
  • Remove the cooked samosa from the oven.
  • Let them cool a bit before serving.

If you are re-heating the already cooked frozen samosas then,

  • Pre-heat oven to 325°F.
  • Arrange the cooked frozen Samosas on a baking tray.
  • Keep the tray to bake on the middle rack.
  • Flip the samosas after a while to re-heat from both sides.
  • Continue to bake till they are completely baked.
  • Once cooked, take out from oven and let them cool.