Vegetable Samosa

It is quite hard to find someone who finds samosa unappetizing. Samosa is a scrumptious tea-time snack with chewy flavorful filling enclosed by crispy thin layers of pastry. Typically samosa is prepared by deep frying pastry sheets stuffed with spicy vegetables or minced meat. Lately, I switch to baked vegetable samosa as deep fried ones have always been my guilt pleasures.

samosa-main-1-scaled Vegetable Samosa
Baked vegetable samosa

Generally, dietitians advise weight watchers to abstain from deep fried foods. This is mainly due to the increase of calories up to 40% when the food is deep fried, whereas there is no significant 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:

samosa-baked-n-deepfried Vegetable Samosa
Oil-free baked samosa & greasy deep fried samosa

Vegetable samosa recipe:

samosa-1 Vegetable Samosa
Vegetable samosa

Ingredients:

  • 20 pastry sheets fitting for samosa
  • 1 carrot (medium sized)
  • 2 potatoes (medium sized)
  • A few pea pods
  • 1/2 tbsp of cooking oil
  • 1 onion
  • 5 garlic pods
  • A handful of fresh mint or coriander leaves
  • 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-4-scaled Vegetable Samosa

Samosa filling:

  • Wash carrot & potatoes, peel their skins and dice them.
  • Chop onion, garlic and mint leaves finely.
samosa-mep-scaled Vegetable Samosa
Preparing vegetables
  • Microwave diced carrot & potatoes along with peas for 4 to 5 minutes.
samosa-5-scaled Vegetable Samosa
Cooking vegetables
  • Heat a pan with oil in medium flame.
  • Add cumin seeds followed by chopped garlic & onion and saute until onion turn translucent.
  • Then 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.
veg-samosa-filling Vegetable Samosa
Vegetable samosa filling

Vegetable samosa preparation:

  • 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.
samosa-making Vegetable Samosa
How to stuff the filling
  • 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.
samosa-2 Vegetable Samosa
How to bake samosa

I usually ponder over the words calories, weight loss, dieting, etc. in the month of January, but the same words begin to sound like Greek & Latin by March. Perhaps the samosa shown below looks more delicious than the baked samosa at the end of the year. πŸ™‚

deepfried-samosa Vegetable Samosa
Delicious looking deep fried samosa

129 comments on “Vegetable SamosaAdd yours →

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  1. I love samosas! πŸ˜› This looked so good and no – it is not a tea time snack – it every meal snack πŸ˜› Homemade samosas would taste more yummy! πŸ™‚

  2. Your samosas look so crisp and delicious and inviting!
    I love samosas made using patti rather than the ones with maida dough. πŸ™‚ They turn out much more crispy and lovely!

  3. Wow….Megala ji the very sight of your samosa invokes hunger pangs within me. They look so yum and your presentation of the post is outstanding..explained so well, that you make it sounds like a child’s play.

  4. This preparation I understood, Megala but how to make the samosas base means from where u make the outside sheet means the crust. Who would not love eating a samosa, delicious presentation. Thanks.

    1. I used store-bought pastry sheet, and in no time I can prepare delicious samosa at home. πŸ™‚
      Thank you!

  5. This looks delicious!! I usually like to make samosa by adding both Mint and Coriander leaves. and it’s heaven..!!!

    1. Yes, it makes such a huge difference. Dietitian in our gym used to say so, specially for Indian snacks like samosa, vadai, etc.
      Thank you!

  6. Sounds healthy and tasty, Megala. Always a good idea to come up with ideas that one can try out without feeling like a fat potato after deep frying anything. Really, I cannot bring myself to dip food into a vat of oil! Love your recipes. The pesarat is my favourite I think. Btw I tried out paniyaram with the same batter and it was a flop. Any tips there?

    1. Yes, I do agree! πŸ™‚
      I’m so delighted to know that you tried pesarat, thank you so much.
      For paniyaram you may have to allow the batter to ferment for 3-4 hours, but make sure not to leave the batter for long hours. Hope this would help to make delicious paniyaram. Thanks for reading and leaving your comment.

    1. Yes, I do make samosa rarely, and I feel there is nothing wrong to treat ourselves with delightful treats once in a while. I find store-bought pastry sheets are far superior than home made dough in terms of texture.
      Thank you!

  7. Oh Megala, I do love a veggie samosa! And now, with your approval, I can have more!!! Yes? πŸ™‚
    If they are ‘baked’ it means I can have ‘double’ the quantity… Yes?….
    Well, maybe not. But, I’d sure love to… πŸ˜‰
    xoxoxo

    1. Yes, you are right, it is definitely not about encouraging immoderate snacking, but adopting healthy cooking practices. I appreciate your thoughts and your comment.
      Thank you so much! πŸ™‚

      1. Oh Megala; I do wish, sometimes, that we didn’t need to be so concerned about calories and over eating! Especially when your recipes are so delightful… πŸ™‚
        Have a wonderful weekend…
        xoxoxo

  8. I m a huge fan of samosa… it’s a totally a crowd pleaser? and yesss I make both versions…but fried version tho Mastttt??

  9. Looks delicious. ? Can you send some here? ? I make the samosa wraps at home, I do not like the ones available in the stores.

  10. Lovely presentation in the first photo. Speaking as a Registered Dietitian, the pastry sheets are high in calories alone. The number of baked samosa possible with a successful weight loss diet are limited to a few in a day.

    1. Yes, this is the reason I prefer baking over frying.
      Thank you so much for reading and sharing your valuable input as a dietitian.

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