This is an easy and low-in-calorie Baked Aloo Samosa Recipe. Instead of deep frying, you can now bake this delicious Indian pastry in the oven or an air fryer for a healthy samosa. I have included some great variations to make this samosa recipe to your liking.
I’m not going to deny that as a snack, fried samosas taste better than baked ones, it is the case with most deep-fried food, but at least now, you can enjoy samosas without feeling guilty about it.
The steps are easy to follow, and the ingredients are pantry staples and budget-friendly. These Baked Aloo Samosas taste great with chutney, ketchup, or your favorite dip.
🥘 INGREDIENTS FOR BAKED SAMOSA RECIPE
FOR THE DOUGH
Unsalted butter – We will use just two teaspoons. I thought of oil, but butter gives a better flavor.
Water – It’s best to use chilled water.
FOR THE FILLING
Potatoes – Boil the potatoes and mash them with a fork when cool. You can go for any potatoes but not sweet potatoes.
Onion – Using onion brings a hint of sweetness that goes well with the spices.
A blend of warm spices – Nothing fancy here, turmeric, garam masala, red chili powder, and other Indian spices.
Garlic and ginger - Use fresh ginger and garlic.
Ghee – You can go for cooking or olive oil. Unlike what most people think, ghee is good for you. But you can replace it with coconut oil or olive oil. I can show you how to make homemade ghee here.
Carrot and green peas – You can go for fresh or frozen, but finely chop the fresh carrots to cook fast.
🔪 HOW TO MAKE EASY BAKED ALOO SAMOSA
TO MAKE THE DOUGH
In a bowl, add the flour, salt, and butter. Rub them well between your fingers or palm.
The samosa dough shouldn’t be soft, so gradually add the chilled water and knead until you get a pliable dough that's a little stiff.
Divide the dough into 4 equal size balls, cover, and keep aside.
FOR THE SAMOSA STUFFING
Heat a frying pan and add 2 tablespoons of ghee. Add the onion and fry until translucent. If using fresh carrots, add them to the onion.
Add the mashed potato and cook for two minutes. Add the ginger, garlic, chili, and green peas. Cook on medium-high for two minutes.
Add the spices and cook the mixture on low heat for a minute. Cooking the spices on high heat will burn them and bring a bitter taste.
PREPARING THE SAMOSA
Take one ball and roll it out to 6 inches circle. (This dough won't need dry flour to roll).
Cut the circle in half. Take one-half and fold it into a cone. Seal along the fold.
Place the cone between your thumb and index finger. Fill the cone with the filling. It might take two tablespoons or a little less.
Wet along the edges of the dough with water and pinch to seal. Place them on a baking tray lined with parchment paper.
Brush or spray the samosas with oil and bake them in a preheated oven, 350F/180C, for 20 minutes until light brown. Or place them in an air fryer for 15 to 17 minutes at 350F.
💭 TIPS ON MAKING HEALTHIER SAMOSAS
- People consider ghee and butter the bad guys when discussing healthy food, but using them in moderation is good. Use butter to make the dough and ghee to cook the filling. Instead of ghee, you can use olive oil or coconut oil, but ghee will give a better flavor.
- It would help if you rested the dough after kneading. Resting the dough will make rolling it out easy and make it crunchy.
- Always use chilled water to knead this dough.
- It’s best to refrigerate the samosas for 10 minutes before placing them in the oven; it will create a beautiful flaky crust.
- You can skip the peas and carrots or replace them with paneer or cabbage of different flavors and have less cook time.
- When using fresh carrots, finely chop them to cook faster.
- Use frozen peas and chopped carrots for quick cooking and saving time.
- If you want to use Whole wheat flour, go for Indian Atta and not the regular whole wheat flour. Indian Atta has more flavor and gives a better texture.
♨️ DELICIOUS VARIATIONS
Paneer – Add paneer to the potatoes instead of peas and carrots.
Mushrooms – when frying the onion, add the chopped mushrooms.
Spinach – add chopped spinach to the onion when frying, then add the potatoes and spices.
Ajwain or cumin seeds – make the dough more flavorful by adding half a teaspoon of Ajwain or cumin seeds.
Coriander leaves - Chop a tablespoon of coriander leaves and add them at the end of cooking the filling.
💬 FREQUENTLY ASKED QUESTIONS
Yes. You can make the dough, wrap it in plastic, and place it in the fridge for three days or in the freezer for one month.
You can use shortening, but butter will give a better flavor, and it is healthier.
Yes, After shaping the samosas, you can place them in an airtight container and freeze them for up to 2 months. Air fry or bake the samosas while frozen; no need to thaw them.
Although you can, it's better to use my Punjabi Aloo Samosa Recipe for a real Punjabi samosas flavor instead.
You can serve it with my favorite ketchup, green chutney, mango, or mint chutney.
🍲 MORE INDIAN RECIPES YOU’LL LOVE
🌡️ STORING THE BAKED SAMOSAS
You can refrigerate the baked samosa in an airtight container or a Ziplock bag for 5 days.
Freezing these samosas is the best option. Place them in a Ziplock bag or a plastic freezer-friendly container, and they will keep for two months.
To reheat frozen samosas, pop them in the oven while frozen for a few minutes or place them in the air fryer to heat them. Microwaving the baked samosas might make them soft.
Baked Aloo Samosa Recipe
For the dough
- 1 cup all-purpose flour
- 2 teaspoon chilled unsalted butter
- ¼ cup chilled water might need more
- ⅛ teaspoon of salt
For the filling
- 300 gm boiled potato mash with a fork; this way you'll have some chunks of potato
- ½ cup green peas frozen or canned
- 1 medium carrot finely chopped
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 tablespoon ghee
- 1 teaspoon ginger paste
- 1 green chili finely chopped
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric powder
- Salt to taste
To brush the samosa
- 1 tablespoon oil
Making the dough
- In a bowl, add the flour, salt, and chilled butter. Rub the mixture together well.
- Samosa's dough shouldn't be soft, so slowly add enough chilled water to make a pliable dough. Knead the dough until combined, do not over-knead. The samosa dough should be a little stiff.
- Divide the dough into 4 balls. Cover and keep aside for 20 minutes.
Making the filling
- Heat a frying pan and add 2 tablespoons of ghee. Add the onion and fry until translucent. If you are using fresh carrots, add them with the onion.
- Add the potato and cook for two minutes on medium-high heat. Add the ginger, garlic, chili, green peas, and carrot (if frozen). Cook for two minutes.
- Add the spices and cook for a minute on medium-low heat.
Preparing the samosa
- Roll one ball out with a rolling pin into a 6-inch circle. (This dough won't need dry flour to roll).
- Cut the circle in half. Take one-half and fold it into a cone. Seal along the fold.
- Place this cone between your thumb and index finger. Fill the cone with the stuffing.
- Wet along the edges of the dough with water and pinch to seal. It is best to place the filled samosas in the fridge for 10 minutes before baking.
- Brush or spray the samosas with oil and bake in a preheated oven, 350F/180C, for 20 minutes. Or place in an air fryer for 15 to 17 minutes at 350F. Until golden in color.