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baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour |

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Tarla Dalal

 25 November, 2019

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Table of Content

About Baked Samosa down arrow
Ingredients down arrow
Methods down arrow
Like Baked Samosa, then down arrow
Dough for Baked Samosa down arrow
For the covering of baked samosa down arrow
For the stuffing for Baked Samosa down arrow
How to make baked samosa down arrow
Frequently asked question for baked samosa down arrow
Nutrient values down arrow

baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images.
 

Baked Samosa: A Healthy Twist on a Punjabi Favorite

 

The baked samosa recipe offers a guilt-free way to enjoy a classic Indian snack. While the traditional, deep-fried Punjabi samosa brings a rush of fun and excitement, it often comes with a small feeling of guilt. This modified recipe transforms the beloved snack into a Veg healthy Samosa that is just as exciting but significantly healthier. The key modification involves replacing the traditional refined flour (maida) with whole wheat flour (gehun ka atta) for the outer crust and using a baking technique instead of deep-frying.

 

Preparing the Wholesome Whole Wheat Dough

 

The health quotient of this baked samosa from whole wheat flour begins with the dough. In a deep bowl, combine the whole wheat flour, melted ghee, and a pinch of salt. Add just enough water to bring these ingredients together to form a firm dough. Unlike many doughs, this one is designed to be sturdy enough for the samosa shape. After mixing, the dough should be covered with a wet muslin cloth or a plate and set aside to rest for 15 minutes. This resting period allows the flour to hydrate, making the dough more pliable for rolling.

 

Crafting the Flavorful Samosa Stuffing

 

The stuffing, the heart of the samosa, is rich with classic Punjabi flavors. Start by heating the oil in a deep non-stick pan and adding the cumin seeds (jeera). Once the seeds crackle, add the star ingredient: boiled and mashed potatoes. Sauté the potatoes for 2 minutes to lightly toast them. Next, introduce the seasonings: ginger-green chilli paste, salt to taste, dry mango powder (amchur), and chilli powder. Finally, fold in the boiled green peas and finely chopped coriander (dhania). Sauté the mixture for another 2 minutes, then take it off the heat and allow the stuffing to cool completely.

 

Shaping the Samosa Cones

 

The technique for shaping these baked samosas is simple. First, divide the dough into 10 equal portions. Take one portion, roll it into a ball, and flatten it slightly between your palms. Use a little whole wheat flour for rolling, and roll each portion into a thin oval of 4 by 6 inches. Divide each oval into 2 halves. Take one half and form it into a cone. Stuff the cone with approximately 1 tbsp of the stuffing. To secure the filling, seal the edges carefully using a little water. Repeat this process with the remaining dough and stuffing to make a total of 20 samosas.

 

The Baking Process for a Crispy Finish

 

The baking process ensures the samosas are crispier and healthier than the deep-fried version. Arrange the assembled samosas on a greased baking tray. Use 2 tsp of oil to brush the oil evenly over all the samosas. This small amount of oil is vital for achieving a golden-brown, crispy exterior. Bake them in a pre-heated oven at 180∘C (360∘F) for 15 minutes. Then, turn them over and bake again for 15 minutes to ensure they are evenly crisp on both sides.

 

Serving Immediately for the Best Taste

 

The final instruction is the most important for the best experience: these baked samosas must be served immediately. While they are healthier and convenient to make—you can bake the samosas at one shot—they tend to get soft and soggy after a while. Serve the hot, crispy samosas right away with phudina chutney (mint chutney). This Veg healthy Samosa is a delicious compromise that allows you to enjoy the excitement of a classic without the excess oil.


So, once you turn them over half way through baking, prepare the chutney and put the kettle on the stove. As soon as the Baked Samosas are ready, serve them with tangy Green Chutney and garam Chai.

Enjoy baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with detailed step by step photos below.

 

Baked Samosa recipe - How to make Baked Samosa

 

Tags

Soaking Time

0

Preparation Time

20 Mins

Cooking Time

4 Mins

Baking Time

35 Mins

Baking Temperature

180°C (360°F)

Sprouting Time

0

Total Time

59 Mins

Makes

20 samosas

Ingredients

For The Baked Samosa Chapatis

For The Baked Samosa Stuffing

Other Ingredients For Baked Samosa

For Serving With Baked Samosa

Method

For the baked samosa dough
 

  1. Combine all the ingredients together in a deep bowl and add enough water to make a firm dough.
  2. Keep aside covered with a wet muslin cloth or a plate for 15 minutes.


For the baked samosa stuffing
 

  1. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
  2. Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
  3. Cool completely.


How to proceed to make baked samosa
 

  1. Divide the dough into 10 equal portions.
  2. Roll a portion into a ball and flatten them between your palms.
  3. Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling.
  4. Divide each chapati into 2 halves, make a cone from each half.
  5. Stuff each cone with approx. 1 tbsp of the stuffing.
  6. Seal the edges carefully using a little water.
  7. Repeat with the remaining dough and stuffing to make 19 more samosas.
  8. Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf)for 15 minutes.
  9. Turn them over and bake again for 15 minutes.
  10. Serve the baked samosas immediately with phudina chutney.

Baked Samosa recipe with step by step photos

Like Baked Samosa, then

 

    1. Like baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | Deep-fried snacks are always lip-smacking but, a healthier version made by baking them, makes them ideal for people dealing with various health-issues. Here are some popular snacks made by baking :  
Dough for Baked Samosa

 

    1. For preparing the dough for outer covering of Baked Samosa (Punjabi Baked Samosa), in a deep bowl, take whole wheat flour.
    2. Add the ghee. You can even make use of oil. The addition of fat moen/ moyen to dough helps in making the outer crust flaky.
    3. Add a pinch of salt.
    4. Use fingertips and make a crumble like mixture.
    5. Gradually add 1/3 cup approx. water to combine all the ingredients. If it binds well and forms a shape then the dough is ready to work. Knead to make a firm dough.
    6. Knead Baked Samosa dough using ¼ tsp oil till smooth.
    7. Keep aside covered for 15 minutes. Make use of a lid or damp cloth to cover the baked samosa dough.
For the covering of baked samosa

 

    1. For the covering of baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | divide the dough into 10 equal portions.
    2. Roll the portion into round balls and flatten them between your palms.
    3. Roll out each portion into 4:3 oval thin chapatis.
For the stuffing for Baked Samosa

 

    1. For the stuffing of baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | heat the oil in a broad non stick pan.
    2. Once the oil is hot, add the cumin seeds. You can even add coarsely crushed coriander seeds.
    3. When the seeds crackle, add the potatoes. We have boiled the potatoes in a pressure cooker and peeled & mashed them before adding.
    4. Mix well and sauté on a medium flame for 2 minutes.
    5. Add the ginger-green chilli paste, salt.
    6. Add the dry mango powder. If you don’t have aamchur, then add lemon juice to the baked samosa stuffing to make it chatpata.
    7. Add the chilli powder to the Baked Samosa filling. You can adjust the quantity as per the spice you can handle.
    8. Add the green peas to the Baked Samosa filling. The peas are boiled and whole, you can even coarsely crush them before adding.
    9. Add the coriander to the Baked Samosa filling.
    10. Add Salt to the Baked Samosa filling.
    11. Mix well and sauté the Baked Samosa filling for another 2 minutes. Cool completely.
How to make baked samosa

 

    1. For the baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | preheat the oven at 200º C (400ºF). Grease a baking tray with 1tsp peanut oil. You can even use ghee greasing.
    2. Divide each chapatti into 2 halves using a sharp knife.
    3. Make a cone from each half.
    4. Stuff the cone with approx. 1 tbsp of stuff of the Baked Samosa stuffing. While stuffing ensure that you are pressing it lightly with the spoon till the bottom of the cone and there are no air pockets in it.
    5. Seal the edges carefully using a little water. Keep aside.
    6. Repeat with the remaining chapati halves and stuffing to make 19 more whole wheat Baked Samosas.
    7. Arrange the atta ke samose on a greased baking tray.
    8. Brush the samosas with oil.
    9. Bake in a pre-heated oven at 200ºc (400ºf) for 20 to 25 minutes.
    10. Serve the baked samosa | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | hot with pudina chutney.
    11. Baked Samosa with Mixed Sprouts is my another favorite healthy snack.
Frequently asked question for baked samosa

 

    1. Q. Can i store baked samosa for 2 weeks?  A. It is not advisable to store the samsosas for such a long period of time! The potatoes and peas might become stale.
    2. Q. How to put the stuffing in baked samosa ? A. Stuff the cone with approx. 1 tbsp of stuff of the Baked Samosa stuffing. While stuffing ensure that you are pressing it lightly with the spoon till the bottom of the cone and there are no air pockets in it.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per samosa
Energy32 cal
Protein0.7 g
Carbohydrates4.2 g
Fiber0.7 g
Fat1.5 g
Cholesterol0 mg
Sodium1.7 mg

Click here to view Calories for Baked Samosa

The Nutrient info is complete

Your Rating*

user
Sneha

March 11, 2021, 2:57 p.m.

I tried this in microwave at 180? for 15 mins they became tooo crispy or hard I would say ..not soft at all the way I wanted...what would have gone wrong?

5 
user
Tarla Dalal

March 11, 2021, 2:57 p.m.

Hi Sneha, We have baked them in an OTG oven, microwave will make it hard....try in anoven or try a lower temperature and see...

user
Prerana Jain

Aug. 5, 2020, 8:07 a.m.

It turned out perfect for me. I want to make them for a occasion in large quantity so is there a tip if can bake them prior and then they turn out soggy I have only one 1 oven so what can I do that it doesn?t make them soggy for later use

5 
user
Tarla Dalal

Aug. 5, 2020, 8:07 a.m.

Dear Prerana, Thank you for your feedback. With our experience these samsosas will have to be baked and served immediately. With time they will turn soggy.

user
Foodie #522195

July 6, 2020, 6:22 p.m.

It is delicious and could be eaten guilt free.

5 
user
Tina Paripati

June 19, 2020, 2:35 p.m.

I tried it with a slight change and it turned out great. The little change was that I did not cook the cha patios on tava. Instead I directly made samosas of rolled chapatis, brushed them with olive oil and baked them in the oven till golden brown. It was very crispy and of course healthy too :)

4 
user
Anand

Dec. 8, 2018, 9:48 a.m.

My worst culinary disaster Turned out hard as rock and inedible I tried to follow recipe exactly and baked in convection microwave oven

5 
user
Radha Hoizal

Aug. 16, 2017, 8:49 a.m.

Tried this out and somewhat not so much happy with it.It did not appear as shown in the picture and moreover who are so much diet conscious it is ok for them, but for the rest we will have to compromise with the taste.It is not giving that taste which we get from the samosas which are deep fried!

3 
user
Foodie #639861

Aug. 17, 2016, 8:18 p.m.

Wht if we dont have the baking tray? Any other option to bake in microwave oven

5 
user
Tarla Dalal

Aug. 17, 2016, 8:18 p.m.

You can try and use a microwave oven , it shall take a lot of time and may not get very crisp.

user
Ria bera

March 28, 2016, 9:56 p.m.

Can I store this for two weeks?

5 
user

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