Baked Samosas

These oven baked samosas in egg roll wrappers are a lightened up, easy to make version of the traditional pastry wrapped and deep fried samosas.  Packed with potatoes, veggies and curry spices, these baked samosas make a great healthy vegetarian appetizer or snack.

Samosas have become a big thing over here. 

My 12 year old daughter has become obsessed with them, so we can’t keep buy them fast enough or keep them in the house long enough.  This I don’t mind though because samosas are such a great snack – I love that she loves to much on anything veggie.

Because of her newfound love, I decided to make her a batch of my baked samosas that I hadn’t made in YEARS. I had entirely planned to put some away in the freezer for later, but the whole batch was gobbled up in just 2 days.

Next time, I’ll have to double the batch.

Putting these baked samosas together is made easier by trading the traditional dough wrapper for something a bit unconventional – egg roll wrappers. I love using these because I don’t have to make and fuss with dough – it’s such a time saver!

I hate the mess of deep frying things in oil, so oven baking is a good way to reduce the mess made and also make a dish a bit healthier. Winning!

How to Make Baked Samosas

Start by heating a large non-stick skillet to medium low heat, then saute the onions, carrots, garlic and ginger for 5 minutes, or until the veggies are soft.

Add the frozen peas, garam masala, curry powder, and cumin to the skillet and cook for another minute or two.

Add the mashed potatoes and chopped cilantro to the skillet and season well with sea salt and fresh ground pepper then mix the veggies well into the mashed potatoes to form the samosa filling.

Heat the mixture for a couple of minutes more, then transfer to a bowl to begin building your samosas.

Working one wrapper at a time, place the wrapper in front of you and fill one half of it with a large spoonful of filling.

Spread the filling out close to the edges of the wrapper in the shape of a triangle.

Run a wet finger along the edges of the wrapper then fold the empty half over top of the filling and press to seal.

To keep the samosas from drying out while you fill the rest of them, place them under a damp kitchen towel.

When you have filled all the samosas, line a large baking sheet with parchment paper and heat your oven to 350℉.

Use a brush to cover both sides of each samosa with oil, then place them in a single layer on the parchment lined baking sheet.

Bake the samosas for 12-15 minutes turning them once half way through.

Dietary Considerations and Accommodations

This recipe for baked samosas is suitable for the following diets:

• vegan
• vegetarian
• dairy free

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More recipes you’ll love!

If you like this recipe for baked samosas, you might want to check out some of our other awesome vegan recipes:

• Banh Mi Summer Rolls
• Tofu Tikka Masala
• French lentil soup

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5 from 5 votes

Baked Samosas

Easy oven baked vegetarian samosas with egg roll wrappers instead of dough.

Course Appetizer

Cuisine Indian

Keyword baked samosas

Cook Time 12 minutes

Servings 12 samosas

Calories 120kcal

Author Courtney

Ingredients

• 3 cups mashed potato
• 3/4 cup frozen peas
• 3/4 cup diced carrots
• 1/2 onion diced
• 1 tbsp finely diced fresh ginger
• 1 clove garlic crushed
• 1.5 tsp garam masala
• 1.5 tsp cumin
• 1/2 tsp curry powder
• 1/4 cup diced cilantro (leaves and stems)
• sea salt and fresh ground pepper to taste
• 12 egg roll wrapper
• cooking oil

Instructions

• Heat your oven to 425℉

To make the samosa filling:

• Heat a non stick skillet to medium low and add the carrots, onions, garlic and ginger.
• Saute until the veggies begin to soften, about 5 minutes.
• Add the frozen peas along with the garam masala, cumin and curry powder. Cook for a minute or two
• Add the mashed potato and chopped cilantro to the skillet and season well with sea salt and pepper.
• Mix the veggies well
• Working one wrapper at a time, add a large spoonful of the veggie mixture onto one half of the egg roll wrapper then using a wet finger ru

To fill the wrappers:

• place an eggroll wrapper in front of you positioned like a diamond shape.
• Add a large spoonful of samosa filling to one half of the diamond, then wet the edges of the wrapper with a finger dipped in water before closing the samosa by folding the wrapper in half and pressing firmly on the seams.
• Place the wrapped samosas under a damp kitchen towel while you continue to build the rest of the samosas so the wrappers don't dry out.

To cook the samosas:

• Line a large baking sheet with parchment paper
• brush both sides of the samosa with a bit of cooking oil before arranging on the tray
• Bake for 12-15 minutes, turning once halfway through

Notes

• calorie information provided is approximate