Baked Vegetable Samosas

Right up there with naan, samosas are one of my favourite Indian side dishes. However, given that they are usually deep fried, I find myself shying away from then when I’m at Indian restaurants. Then, one day, I thought to myself, “Why not try making them at home with a healthier method?” These are probably my 4th or 5th iteration at Samosas, and I think I’ve got the baked samosa method honed well enough to share. Anyway, I hope you enjoy these savory filled pastries, and that you play around with seasonings, fillings, and even the shape of your samosas!

Time: 45-60 Minutes (most of which isn’t hands-on time)


  • For the dough: (quantities are for 6 samosas)
    • 1/3 Cup Flour
    • 3/4 tbsp Butter
    • Undisclosed amount of cold water
  • For the filling
    • Diced onion
    • Diced carrot
    • Frozen peas
    • Garam Masala (or make your own reasonable approximation with ground clove, ground cumin, paprika, turmeric, onion powder, mustard powder, and cayenne)


  • Cook your veggies
    • Melt a little butter (don’t need much) in a small pan, and add in your diced onion and carrot
    • Sprinkle your spices on to taste, stir in, and let sautee for a few minutes
    • Add your frozen peas, and sautee until they are cooked.
    • Set mixture aside in a bowl
  • Make your dough (same method as in the Quiche or Venison and Cheese Pasties recipes):
    • Pour your flour into the bowl of your food processor.
    • Cut your butter into small cubes, and toss in with the flour.
    • Pulse until the butter and flour are well mixed.
    • Add a little bit of the cold water, and pulse. Continue doing this little by little until the dough clumps together and is tacky but not too sticky.
    • Form your dough into a ball, wrap in plastic wrap, and stash in the fridge for 15-30 minutes to give the dough time to relax and cool back down.
  • Assemble:
    • Preaheat your oven to 350 degrees F, and line a baking sheet with foil, and give it a little oil spray.
    • Cut your dough into your desired number of samosas, and roll each into a ball
    • Using a rolling pin, flatten into circles
    • Spoon your veggie mixture onto your samosas
    • Wrap them to whatever shape you want. I went with a tortellini shape, and I honestly don’t know why I did that. Must have seemed like a good idea in the moment.
    • As you finish rolling each samosa, put it on your baking sheet, and when they’re all done, give them a quick spray with oil.
    • Bake for 15-20 minutes until they are crispy
    • Plate, devour, and enjoy!


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