Healthy Baked Vegan Samosa (Whole Wheat)

Baked Samosa with step by step photos. This is a healthy version of samosa which is baked and made with whole wheat flour. A vegan samosa recipe.

I sometimes make them when we want to have a healthy recipe of samosa with ginger tea. This recipe of baked samosa, I have learnt in my home science college days and I still follow it. It gives me good results always.

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baked samosa recipe

Generally most Indian snacks like Kachori, pakoda, chips when baked do not taste like their fried counterparts. Of course goes without saying the fried ones are always tasty. But at times you want something light for the heart as well as for the stomach, especially with the most loved Indian snacks.

For now I only prepare samosas and papdis in the oven. I did not like the texture of pakoras made in the oven. May be when I develop a good recipe of pakoras that can be made in the oven, I will definitely add the recipe.

The texture of these baked samosas is not like the fried ones. These baked samosa are crisp, flaky but you won’t get the texture that happens when they are fried. I even tried a batch of these in the air fryer.

Honestly speaking the air fried ones were better as far as texture was concerned than the oven-baked ones. They tasted similar to the fried samosas, minus the oil. if you are looking for recipes that can be made in an air fryer, then just comment below on which air fryer recipe you would like to see on the website.

As mentioned above, I have used whole wheat flour in the samosa pastry. Of course you can use all-purpose flour (maida or refined flour or white flour) or a half-half of both whole wheat flour and all-purpose flour.

If you have an air fryer, then you can make them in the air fryer or else bake them in the oven. And if you want, you can even fry them. Do check this detailed Fried Samosa recipe, to know more about the frying tips. You can also check this Bengali version which is called as Singara.

Tips for making vegan samosa dough crust

  1. Enough fat or Moyen should be added to the flour. One of my friend had suggested 1/5th of fat to 1 part of flour in weight.
  2. The amount of water added depends on the quality and texture of the flour used. So remember to knead into a tight firm dough and add water in turns when kneading.
  3. Don’t roll the samosa crust too thick otherwise it will take too much time to bake it and it can become hard due to prolonged baking.
  4. Also don’t roll the crust too thin, as it won’t able to contain the potato stuffing.
  5. Do brush with some oil before you bake them.
  6. A pinch of baking soda does help in making the crust a bit soft.

Serve these vegan samosa hot or warm with tamarind chutney or mint chutney or even tomato ketchup.

How to make baked vegan samosa

A) preparing the pastry:

1. Sieve 2 cups whole wheat flour and 1 teaspoon rock salt in a mixing bowl. If there is too much of bran in the flour, then sift thrice. You can add salt as per your taste.

making baked samosa recipe

2. Now add 5 tablespoons oil. You can also add ghee (clarified butter) if you want.

making baked samosa recipe

3. with your fingertips rub the oil in the flour to get a breadcrumb like consistency.

making baked samosa recipe

4. the whole mixture should clamp together when joined. If not then continue to rub the oil in the flour.

making baked samosa recipe

5. Then add ⅓ cup water.

making baked samosa recipe

6. Begin to knead, adding more water if required. Depending on the quality of flour, you may need to add less or more water. If using all purpose flour, then less water will be required. For all purpose flour, just add 4 to 5 tablespoons water first and then add more water if required.

making baked samosa recipe

7. knead to a firm dough. Cover the dough with a moistened napkin or kitchen towel and keep aside for 30 to 40 mins.

making baked samosa recipe
Preparing stuffing for vegan samosa

1. Steam or boil 250 grams potatoes (about 3 medium to large potatoes) till they are thoroughly cooked. When the potatoes are warm or cool down, then peel and chop them in small cubes. You can also add ⅓ cup green peas to the filling.

making baked samosa recipe

2. crush 2 green chillies + ½ inch ginger coarsely in a mortar-pestle.

making baked samosa recipe

3. Heat 2 teaspoon oil in small frying pan. Add ½ teaspoon cumin seeds and saute till they splutter.

making baked samosa recipe

4. Then add the crushed green chili and ginger paste. Mix well.

making baked samosa recipe

5. Then add ½ teaspoon red chilli powder and ½ teaspoon coriander powder (ground coriander). Mix again.

making baked samosa recipe

6. Now add the potato cubes.

making baked samosa recipe

7. Mix the spices very well with the potatoes.

making baked samosa recipe

8. Now add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and salt as per taste. If you do not have dry mango powder, then add a few drops of lime or lemon juice. You can also add dry pomegranate powder instead of dry mango powder.

making baked samosa recipe

9. Mix everything again very well. Switch off the flame.

making baked samosa recipe

10. Lastly add 2 tablespoons chopped coriander leaves. Mix the coriander leaves with the aloo stuffing and keep aside. Check the taste and add more of the red chili powder, garam masala powder and dry mango powder if required.

making baked samosa recipe

Assembling, stuffing and baking samosa

1. After 30 minutes, knead the dough lightly again.

making baked samosa recipe

2. Make a log. Slice and divide the dough into 7 or 8 equal pieces.

making baked samosa recipe

3. Take a dough piece. Roll it on your palms and place it on a rolling board.

making baked samosa recipe

4. With a rolling pin, roll to a round or circle, keeping the thickness neither thin nor thick.

making baked samosa recipe

5. Cut with a knife or a pastry cutter through the center of the samosa pastry.

making baked samosa recipe

6. With a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.

making baked samosa recipe

7. Bring together the straight edge with one of its end overlapping a bit the other end. Press and seal the edges.

making baked samosa recipe

8. Press the edges well, so that they get sealed. It will look like a cone.

making baked samosa recipe

9. Now with a small spoon, stuff the potato filling in the cone. Pinch a part in the edge as shown in pic below. This helps them to stand when placed on a tray.

making baked samosa recipe

10. Press both the edges. Be sure there are no cracks. The edges should be joined very well.

making baked samosa recipe

11. So one piece is ready.

making baked samosa recipe

12. Prepare all samosa this way. As you go on making them, cover them with a kitchen towel so that the outer pastry does not dry out. Before baking, preheat oven at 180 degrees celsius for at least 15 minutes. Now keep them in a baking tray. I baked 6 of them in the oven and 10 of them in the air fryer.

making baked samosa recipe

13. Brush them with some oil.

making baked samosa recipe

14. Bake in a preheated oven at 180 degrees celsius for 30 to 35 minutes.

making baked samosa recipe

15. Bake till the crust is golden and crisp. I baked for 34 minutes.

making baked samosa recipe

16. Allow them to cool down a bit for a couple of minutes as they will be very hot. When they are hot enough to eat, then Serve these baked vegan samosas with your favorite chutney or with tamarind chutney or coriander chutney or tomato ketchup. You can also use these vegan samosas to make various other tasty recipes like Samosa pav or Samosa chaat or Samosa sandwich.

samosa recipe baked
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Baked Vegan Samosa

4.88 from 33 votes
These vegan samosas are a healthy version as they are baked and made with whole wheat flour.
baked samosa recipe, aloo samosa recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:35 mins
Total Time:1 hr 10 mins
Course:snacks
Cuisine:north indian,punjabi
Diet:vegan,vegetarian
Servings (change the number to scale):14 to 16 vegan samosa
(1 CUP = 250 ML)

Ingredients 

for samosa pastry

  • 2 cups whole wheat flour or 240 grams whole wheat flour
  • ¼ teaspoon ajwain (carom seeds) - optional
  • 5 tablespoons oil or ghee (clarified butter)
  • 1 teaspoon rock salt or add as required
  • ⅓ to ½ cup water for kneading or add as required

for stuffing

  • 2 teaspoons oil
  • ½ teaspoon cumin seeds
  • 2 green chillies + ½ inch ginger crushed to a paste in mortar pestle
  • 250 grams potatoes or 3 large potatoes or 2 cups chopped potato
  • cup green peas - optional
  • ½ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoons coriander powder (ground coriander)
  • ½ teaspoon amchur (dry mango powder) - or add as per taste
  • salt as required
  • 2 tablespoons chopped coriander leaves (cilantro leaves)

Instructions

making pastry

  • Sieve 2 cups whole wheat flour and 1 teaspoon rock salt in a mixing bowl. If there is too much of bran in the flour, then sift thrice. You can add salt as per your taste.
  • Now add 5 tablespoons oil. You can also add ghee (clarified butter) if you want.
  • With your fingertips rub the oil in the flour to get a breadcrumb like consistency.
  • The whole mixture should clamp together when joined. If not then continue to rub the oil or ghee in the flour.
  • Then add ⅓ cup water. Begin to knead adding more water if required. Depending on the quality of flour, you may need to add less or more water. If using all purpose flour, then less water will be required. For all purpose flour, just add 4 to 5 tablespoons first and then add more water if required.
  • Knead to a firm dough. Cover the dough with a moistened napkin or kitchen towel and keep aside for 30-40 mins.

making potato stuffing

  • Steam or boil 250 grams potatoes (about 3 medium to large potatoes) till they are thoroughly cooked. When the potatoes are warm or cool down, then peel and chop them in small cubes. You can also add ⅓ cup green peas to the filling.
  • Crush 2 green chillies + ½ inch ginger coarsely in a mortar-pestle.
  • Heat 2 teaspoons oil in small frying pan. Add ½ teaspoon cumin seeds and sauté till they splutter.
  • Then add the crushed green chili and ginger paste. Mix well.
  • Then add ½ teaspoon red chilli powder and ½ teaspoons coriander powder. Mix again.
  • Now add the potato cubes. Mix the spices very well with the potatoes.
  • Now add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and salt as per taste.
  • Mix everything again very well. Switch off the flame.
  • Lastly add 2 tablespoons chopped coriander leaves. Mix the coriander leaves with the aloo stuffing and keep aside.

assembling and stuffing vegan samosa

  • After 30 minutes, knead the dough lightly again.
  • Divide the dough into 7 or 8 equal pieces.
  • Take a dough piece. Roll it on your palms and place it on a rolling board.
  • With a rolling pin, roll to a round or circle, keeping the thickness neither thin nor thick.
  • Cut with a knife or a pastry cutter through the center of the samosa pastry.
  • With a brush or with your finger tips, on the straight edge of the sliced dough, apply some water.
  • Join the straight edge, overlapping the two edges a bit.
  • Press the edges well, so that they get sealed. It will look like a cone.
  • Now with a small spoon, stuff the potato filling in the cone. Pinch a part of the samosa cover and seal the base edges. This helps them to stand.
  • Be sure there are no cracks. The edges should be joined very well.

baking vegan samosa

  • Prepare all samosas this way. As you go on making them, cover them with a kitchen towel so that the outer pastry does not dry out. Before baking, preheat oven at 180 degrees celsius for at least 15 minutes.
  • Now keep them in a baking tray.
  • Brush them with some oil.
  • Bake in a preheated oven at 180 degrees celsius for 30 to 35 minutes, till the crust is golden and crisp. I baked for 34 minutes. Oven temperatures vary so do keep a check.
  • Allow them to cool down a bit for a couple of minutes as they will be very hot. When they are hot enough to eat, then serve these baked samosa with your favorite chutney.

Nutrition Info (approximate values)

Nutrition Facts
Baked Vegan Samosa
Amount Per Serving
Calories 114 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 273mg12%
Potassium 71mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 51IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 2mg13%
Vitamin K 2µg2%
Calcium 7mg1%
Vitamin B9 (Folate) 10µg3%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 65mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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45 comments/reviews

  1. I tried it with a variation of adding suji in the dough and couldn’t wait for half an hour..but still they turned good..just not as brown as yours even after 40 mins in microwave convection. Thanks for ur recipe4 stars

  2. Great recipe, Thank you!

    • Welcome Nina

  3. I am planning to buy air fryer can you suggest me which one is good .

    • Subasri, i really don’t know. i got pigeon brand air fryer as a gift and it is working well. but i have not used much.

  4. Hi…I really love your recipes.. could you kindly post a few recipes on air fryer like paneer pakoda , semolina Samosa etc5 stars

    • Thanks Lakshmi. I am planning to add some air fryer recipes for a long time. But the requested recipes listed is too long. So can’t commit.

  5. Can I use plain flour for this recipe instead of whole wheat flour?

    • yes, you can use plain flour.

  6. Hi I always follow ur recipies just wanna know I have bajaj otg 28littre can you please suggest me in which mode I should keep for baked samosa in bake, grill, toast or roti.? I am really confused when it comes to bake something like this samosa, or baked kachori or baked onion pakoda. Pls solve my query.

    • sujata, i also have bajaj OTG (35 litres). for baking you can either use the toast option (both elements heated) or only the bake option (bottom element heated). usually i use the toast option for samosa or any snack and even cakes, cookies too. i also bake cakes with the bake option. both work fine. just that with bake option, the top takes time in browning or gets less browned.

  7. Hi – thanks for the recipe. how do I make this in Philips Airfryer? What should be the temp and for how long should I airfry? Thanks!

    • temp can be 180 degrees celsius. baking time i cannot exactly tell. i baked for about 6 to 7 minutes.

      • Thank you!

        • Welcome Agopal

  8. I have Philip’s air fryer, how much time would it take in that?

    • it depends on the temperature you use. i kept for around 6 to 7 minutes. but just check once or twice while air frying.

  9. Could this recipe be made with gluten free flours, such as chickpea, quinoa, sorghum, rice or any combination of those. I miss samosas and would like to make a gluten free version.
    Also, I have tried many of your recipes and love them! Even made homemade dosas! Thanks so much for compiling all these wonderful recipes!5 stars

    • Welcome Joan. Thanks for your positive feedback. I have never tried. it can work but some hit and trials are needed to get the right proportions.

  10. Will try this for sure.

    • thanks.

  11. Hi mam
    I m having microwave oven( with convection mode). For above recipie , which mode should be used??? Grill or convection mode???
    Pl guide5 stars

    • anuja, convection mode. but do keep a check for the time as in convection mode, the baking is quick.

  12. ??

  13. Hi
    Many times thought to post but each time I felt u r at above of these comments but again it would b injustice not to mention that hw gud u r ….salute to ur efforts… U r the person next to my mom n mil whom I follow n always come out with flying colours… Thanks a tonne ?

    • thanks so much sweta for your kind words and positive views. your appreciation means a lot to us and you are welcome.

    • thank you very much sweta. i do not have any words to say. humbled as well as pleased 🙂

  14. Hello dear. .can I use all purpose flour and arrow rote flour in place of whole wheat flour

    • yes pratibha, you can use, but i would suggest only to use all purpose flour. no need to use arrow root flour as arrow root flour is used basically to bind or thicken gravies or soups.

  15. My Friend always keeps nagging about me being a foodie. I read through your recipes and cook them passionately, and to make it a first as well as successful attempt, I go through the comments even. And it works out so well! After the persistent nagging, I made him taste all the food I cooked(or baked) (secretly thanking you 😉 ), now it turns out to be, we both are foodies now. Moreover, when it comes to recipes, I scrutinize my search down to: “Paneer Paratha+Vegrecipesofindia”, “Black Forest Cake+Vegrecipesofindia”, “Samosas+vegrecipesofinida” etc. Such is the bond.. Thank you Dassana. You are a connoisseur of good food :*5 stars

    • very pleased to know this kajol, thanks for positive feedback and kind words. god bless you.

      • Exactly…even I do very much the same ..thanks a ton for all your hard efforts going towards healthy and yet tasty recipes

        • Welcome Lakshmi. Glad to know this. Thanks for your appreciation.

  16. All recopies are awesome thanks chef..4 stars

    • thank you sonia 🙂

  17. Thanku so much mam….

    • welcome suvidha and thank you.

  18. Hello Mam,
    Which brand of air fryer you are using?
    can u pls tell me how to keep vegetables fresh in refrigerator?

    • suvidha, i am using pigeon brand. actually it was gifted to us. i keep the veggies in a netted bag or a ziplock bag. greens like palak or methi or amaranth, i pluck the leaves and the keep them in a covered box. then bhindi, capsicum, carrots, beetroots, ginger i keep in ziplock bags. tomatoes – i rinse them and then keep open in the fridge in a tray. onions, garlic and potatoes are always kept out. cauliflower and cabbage, i keep in netted bags.

  19. Also baked them in my air fryer just like u mentioned….came out very good??

    • thankyou ashwini for your positive feedback.

  20. I like the recipe.
    can you please post some more recipes using an air fryer?

    • i will add some air fryer recipes. any specific recipe you are looking for?

      • Tikkis and namak paras- french fries from scratch – bread rolls – pizza

        • fine shweta. will try to add these. taken a note of them.