Check out this recipe of Baked Samosas


For the Chapatti:                             

Whole wheat flour

Melted ghee          




Cumin seeds       


Ginger green chili paste        


Dried mango powder           

Chili powder                           

Green peas                            




½ cup

¼ cup

to taste


1 tbsp

½ tsp

1 ½ cup

1 tsp

to taste

1 tsp

½ tsp

6 tbsp

1 ½ tbsp


For the baked samosa dough:

  • Combine all the ingredients together in a deep bowl and add enough water to make a firm dough.
  • Keep aside covered with a wet muslin cloth or a plate for 15 minutes.

For the baked samosa stuffing:

  • Heat the oil in a deep non-stick pan and add the cumin seeds.
  • When the seeds crackle, add the potatoes and sauté for 2 minutes.
  • Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
  • Let it cool completely.

How to make baked samosa:

  • Divide the dough into 10 equal portions.
  • Roll a portion into a ball and flatten them between your palms.
  • Roll out a portion of the dough into an oval of 4 by 6 using a little whole wheat flour for rolling.
  • Divide each chapatti into 2 halves; make a cone from each half. Stuff each cone with approx. 1 tbsp of the stuffing.
  • Seal the edges carefully using a little water.
  • Repeat with the remaining dough and stuffing to make 19 more samosas.
  • Arrange them on a greased baking tray, brush 2 tsp of oil evenly over all the samosas and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
  • Turn them over and bake again for 15 minutes.
  • Serve the baked samosa immediately with pudina chutney.     - Alekhya Reddy