Quick and Easy Baked Vegetarian Samosas

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 06/03/19
Close up of spicy vegetable samosas.

joannatkaczuk / Getty Images
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
45 Calories
1g Fat
8g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 45
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Protein 2g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditionally, samosas are a fried Indian snack food, but these easy baked vegetarian samosas can be eaten as an entree, or along with some other vegetarian Indian food sides, such as rice and dal. However, you prefer to eat your Indian samosas, be sure to serve them with a dipping sauce and enjoy your traditional Indian food meal.

This baked samosa recipe is vegan as well as vegetarian, and lower in fat than traditionally fried samosas.

Ingredients

  • 2 onions (minced)
  • 1 tbsp. coriander
  • 1 tsp. cumin
  • 1/4 tsp cayenne pepper
  • 1/2 lb. potatoes (chopped into 1/2 inch pieces)
  • 10 oz. peas (frozen, thawed and drained)
  • 1/4 cup cilantro (chopped fresh)
  • Salt and pepper to taste
  • 9 sheets phyllo pastry (thawed)
  • 2 tsp. olive oil (as needed)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.

  4. Add the coriander, cumin, and cayenne, and cook for another minute.

  5. Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.

  6. Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.

  7. Place two or three tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.

  8. Place each samosa on a baking sheet, and lightly brush the tops with olive oil.

  9. Bake for 20 minutes, or until lightly golden brown.

  10. Serve and enjoy!

Tip

  • You do not need to pre-cook the potatoes as long as they are chopped into small enough pieces.

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