Baked Potato Samosas

Baked Potato Samosas are a delicious and healthier twist on the traditional deep-fried Indian samosa. Filled with a spiced mashed potato filling and wrapped in a crisp golden pastry, these samosas deliver all the comforting flavors of the classic snack — but with much less oil.

If you love flaky, savory snacks, but prefer a lighter cooking method, this baked version will quickly become a household favorite.

Whether served as a festive appetizer, an evening tea snack, or a quick grab-and-go treat, these samosas bring warmth, spice, and irresistible texture in every bite.

Why I Love This Recipe

I love this recipe because it delivers the authentic taste of samosas without the heaviness of deep frying. The pastry still turns perfectly crispy and flaky, and the potato filling remains flavorful, aromatic, and satisfying.

Another huge bonus is how customizable the recipe is — you can add peas, paneer, cheese, mixed vegetables, or even substitute fillings for vegan or gluten-free variations.

These samosas also reheat beautifully, making them ideal for prepping ahead or freezing for later. Once you try them, you’ll realize how versatile and practical they are — perfect for busy days and special occasions alike.

Why It’s a Must-Try Dish

• Healthier Version of a Classic Favorite: No deep frying, yet still delicious.
• Great for All Skill Levels: Even beginners can follow the steps easily.
• Perfect for Freezing: Make once, bake as needed — great for planning ahead.
• Crowd-Pleaser: Everyone loves samosas — from kids to adults.

If you’re craving comfort food without guilt, this is a must-try recipe.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 25–30 minutes
• Total Time: 50–55 minutes
• Servings: 12 samosas
• Calories (per samosa): Approx. 140–160 calories
• Course: Appetizer / Snack
• Cuisine: Indian

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 3 tbsp oil or melted ghee
• ½ tsp salt
• ½ tsp ajwain (carom seeds) — optional but recommended
• ½ cup water (adjust as needed)

For the Potato Filling:

• 3 medium potatoes, boiled and mashed
• ½ cup green peas (optional)
• 1 tbsp oil
• 1 tsp cumin seeds
• 1–2 green chilies, finely chopped
• 1 tsp ginger paste
• ½ tsp turmeric
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp ground coriander
• ½–1 tsp amchur (dry mango powder) or 1 tsp lemon juice
• Salt, to taste
• Fresh coriander, chopped

For Assembly:

• 2 tbsp milk or oil for brushing
• Sesame seeds for garnish (optional)

Cooking Directions

1. Prepare the dough and rest it.
2. Make the spiced potato filling and let it cool slightly.
3. Roll the dough, cut into semicircles, and shape into cones.
4. Fill each cone with potato mixture and seal.
5. Bake until crisp, golden, and fragrant.

Step-by-Step Preparation Method

Step 1: Make the Dough

1. In a bowl, add flour, salt, oil/ghee, and ajwain.
2. Rub between palms until the flour becomes crumbly.
3. Add water gradually and knead into a firm yet smooth dough.
4. Cover and rest for 15 minutes.

Step 2: Prepare the Filling

1. Heat oil in a pan.
2. Add cumin seeds, green chilies, and ginger.
3. Add spices (turmeric, chili powder, garam masala, coriander powder) and sauté.
4. Add peas and cook 1–2 minutes.
5. Add mashed potatoes, salt, and amchur.
6. Mix well and cook for 2–3 minutes.
7. Add chopped coriander and let filling cool.

Step 3: Shape the Samosas

1. Divide dough into small balls.
2. Roll each ball into an oval shape.
3. Cut it into two halves to form two semicircles.
4. Shape each semicircle into a cone and seal edges with water.
5. Fill with potato mixture and close tightly.

Step 4: Bake

1. Preheat oven to 200°C / 390°F.
2. Brush samosas with milk or oil.
3. Bake 20–25 minutes, flipping once halfway, until golden and crispy.

How to Serve

Serve hot with:

• Mint chutney
• Tamarind chutney
• Tomato ketchup
• Yogurt dip
• Chai or coffee

These samosas also pair perfectly with party platters and lunch boxes.

Recipe Tips

• Keep dough firm — soft dough will make shaping difficult.
• Don’t overfill — samosas may open during baking.
• Brush with oil for extra crispiness.
• Let them cool slightly after baking — the crust becomes even flakier.

Variations

• Paneer Samosas: Add crumbled paneer to the potato filling.
• Cheese Samosas: Add mozzarella or cheddar for a melty center.
• Mixed Vegetable Samosas: Include carrots, beans, or corn.
• Spicy Samosas: Add crushed chili flakes or chili oil.
• Vegan Samosas: Use oil instead of ghee and plant-based milk or skip brushing.

Freezing & Storage

• Refrigerator: Store baked samosas for 3–4 days in an airtight container.
• Freezer: Freeze uncooked shaped samosas for up to 2 months.
• Reheating: Bake frozen samosas at 200°C / 390°F for 20–25 minutes — no thawing needed.

Special Equipment Needed

• Rolling pin
• Baking tray
• Parchment paper
• Pastry brush

FAQ

1. Can I air-fry the samosas?

Yes — air fry at 180°C (360°F) for 15–18 minutes.

2. Can I use store-bought wrappers?

Absolutely — spring roll wrappers or puff pastry sheets work great.

3. Why is my dough cracking?

It may be too dry — add 1–2 tsp water and knead again.

4. Can I make gluten-free samosas?

Yes — use gluten-free flour or rice flour dough.

Conclusion

Baked Potato Samosas are the perfect blend of comfort, flavor, and wholesome goodness. They are easy to prepare, healthier than traditional samosas, and wonderfully customizable. Whether you’re making them for a family snack, special event, or weekly meal prep, these samosas will always be a hit. Try them once, and they’ll quickly become a signature recipe in your kitchen.