How to make Baked Samosa - A very famous Indian snack cooked in a different way samosa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat Flour, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Baked Samosa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Baked Samosa checkout Masala Khakhra, Puran Poli, Baked Chatpati Shankerpali, Kid Friendly Muffins . You can also find more Snacks and Starters recipes like Honey Grilled Chicken Sandwiches, Tangdi Kabab, jain misal, Kothimbir Wadi.

Baked Samosa Recipe Card

Baked Samosa

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baked Samosa Recipe

  • Whole Wheat Flour 1 cup

  • Potatoes 1/2 teaspoon

  • Salt to taste

  • Stuffing Potatoes cut into small pieces 2 medium

  • Green peas, blanched 1/4 cup

  • Cumin seeds 1 teaspoon

  • Ginger chopped 1/2 inch piece

  • Green chillies chopped 3-4

  • Red chilli powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Garam masala powder 1/12 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Mix the ingredients for the covering.

Step 2

Add five to six tablespoons of water and knead to a smooth, stiff dough.

Step 3

Let it rest, covered with a damp cloth, for 10–15 minutes.

Step 4

Heat a non-stick pan and lightly roast the cumin seeds.

Step 5

Add the ginger, green chillies and potatoes and stir. Add the red chilli powder, amchur, garam masala and salt.

Step 6

Stir well. Sprinkle over a little water and cook, covered, for 10–12 minutes. Add the blanched green peas and cook for 5 minutes on a low heat.

Step 7

. Add the coriander leaves and mix

Step 8

Let the mixture cool and divide into eight portions. Preheat the oven to 200° C.

Step 9

Divide the dough into four equal portions and roll them into balls.

Step 10

Then roll them into oval-shaped rotis . Cut them in half and dampen the edges with water.

Step 11

Shape each half into a cone and stuff it with the potato-and- peas filling.

Step 12

Seal the edges well. Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them every 5 minutes. Best had hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.