Vegetable Samosa

It is quite hard to find someone who dislikes samosa, a scrumptious tea-time snack, with crispy thin layers of pastry covering chewy flavorful filling. Typically samosa is prepared by deep frying triangle shaped pastry sheets stuffed with vegetables or minced meat. But nowadays I switch to baked samosa as deep fried samosa have always been my guilt pleasures.

Generally dietitians advise weight watchers to abstain from deep fried foods, this is mainly because there is a possibility of about 40% increase in calories when the food is deep fried, whereas if the food is baked in an oven there is no change in calorific value before & after baking. So baking is the best alternate cooking method for preparing samosa particularly for calorie conscious people.

Now lets prepare guilt-free vegetable samosa:


  • 20 pastry sheets fitting for samosa
  • 1 carrot (medium sized)
  • 2 potatoes (medium sized)
  • A few pea pods
  • 1 onion
  • 5 garlic pods
  • A handful of fresh mint or coriander leaves
  • 1/2 tbsp of cooking oil
  • 1/2 tsp of cumin seeds
  • 1/2 tsp of red chilli powder
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of garam masala (or curry powder)
  • 1/2 tsp of salt

Samosa filling:

  • Wash carrot & potatoes, peel their skins and dice them.
  • Chop onion, garlic and mint leaves finely.

  • Microwave diced carrot & potatoes along with peas for 4 to 5 minutes.

  • Heat a pan with oil in medium flame.
  • Add cumin seeds followed by chopped garlic & onion and saute until onion turn translucent.
  • Add chopped mint leaves into the pan, then add chilli powder & turmeric powder and saute for few seconds.
  • Add microwaved vegetables, garam masala & salt and saute for a minute.
  • Remove from flame and keep aside.
  • We can refrigerate the filling for few days and bake another batch of samosa at any time.

Samosa making:

  • Preheat the oven at 200 degree Celsius.
  • Stuff the prepared filling into a pastry sheet to form a triangle shaped samosa as shown below.
  • Bake them for 25 to 30 minutes.
  • Turn them over in between enabling them to get cooked evenly.
  • Serve hot with tomato ketchup or mint chutney.

  • I smeared oil over baked samosa just for taking photos.
  • Actually I can bake up to 8 samosa in the same tray (11″ X 7″) as below.

I usually ponder the words calories, weight loss, dieting, etc. in the month of January, but the same words begin to sound like Greek & Latin by March, and perhaps the samosa displayed below look more delicious than baked samosa. 🙂


129 Comments Add yours

  1. Nice colour… I too love to have baked ones..

    1. Megala says:

      Thank you!

  2. deepa says:

    wow yummy….. i love ur presentation.

    1. Megala says:

      Thank you!

  3. miakouppa says:

    Love samosas!! will definitely give your recipe a try 🙂

    1. Megala says:

      Thank you!

  4. 3C Style says:

    Yes, we all like Samosa!!! Great presentation, Megala. Your Samosa looks so good.

    1. Megala says:

      Thank you! 🙂

      1. 3C Style says:


    1. Megala says:

      Yes, it was! 🙂

  5. Sneha Modi says:

    My fav tea time snack

    1. Megala says:

      Yes, we all like samosa! Thanks much!

  6. Susan Minich says:

    Makes me think about empanadas – I ate them happily every day in Argentina. These look wonderful!

    1. Megala says:

      Thank you! 🙂

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