Baked Vegetarian Samosas

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 03/30/21
Quick and Easy Baked Vegetarian Samosas recipe

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 28 mins
Total: 43 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
617 Calories
34g Fat
74g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 617
% Daily Value*
Total Fat 34g 43%
Saturated Fat 12g 62%
Cholesterol 0mg 0%
Sodium 569mg 25%
Total Carbohydrate 74g 27%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 5g
Vitamin C 4mg 19%
Calcium 26mg 2%
Iron 2mg 11%
Potassium 219mg 5%
*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 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 medium onions, minced

  • 1 tablespoon ground coriander

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • 1/2 pound potatoes, cut into 1/2-inch pieces

  • 10 ounces frozen peas, thawed and drained

  • 1/4 cup coarsely chopped cilantro

  • 1/4 tsp kosher salt and freshly ground pepper, to taste

  • 9 sheets frozen phyllo pastry, thawed

  • 2 teaspoons olive oil, more as needed

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Quick and Easy Baked Vegetarian Samosas ingredients

    The Spruce / Diana Chistruga

  2. 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.

    onions and oil cooking in a pan

    The Spruce / Diana Chistruga

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

    coriander, cumin, and cayenne with onions in a skillet

    The Spruce / Diana Chistruga

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

    potatoes, peas, and cilantro with onions and spices

    The Spruce / Diana Chistruga

  5. 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.

    phyllo dough cut into long pieces

    The Spruce / Diana Chistruga

  6. Place 2 or 3 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.

    wrap the potato and pea mixture in phyllo dough

    The Spruce / Diana Chistruga

  7. Fold in the left and right corners, then roll up again. Repeat until all pastry dough has been used.

    wrap the phyllo dough around potato and pea mixture

    The Spruce / Diana Chistruga

  8. Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

    Quick and Easy Baked Vegetarian Samosas on a baking pan

    The Spruce / Diana Chistruga

Tip

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

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