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Vegan Samosas (Baked, Not Fried!)

Stanley Currier
Written by Stanley Currier

Samosas are a great dinner party appetizer, and leftover samosas make a perfect midday snack or lunch item. After you've made them once, they're easy and fun to experiment with, and you can add your favorite vegetables and spices to the filling.

This recipe is a healthy vegan version of classic Indian samosas. Instead of deep-frying them, save on your oil and health and bake them in the oven! Serve with your favorite tomato sauce or chutney, or eat as is!

Dough Ingredients

  • 2.5 cups flour
  • 1 cup warm water
  • 1/4 tsp. salt
  • 2 Tbsp. vegetable oil


  • 2 small potatoes, cubed
  • 1 cup squash, cubed
  • 1 cup cauliflower, cubed
  • 1 small can or 1/2 pack frozen peas
  • 1 small can corn
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. powdered cumin
  • 1/4 tsp. turmeric
  • 1/4 tsp. minced ginger
  • 2 Tbsp. vegetable oil
  • Salt to taste


The dough can be prepared in advance, and it's best to use your hands to knead. In a large bowl, mix the 2 tablespoons of vegetable oil into the flour until you can no longer see or feel the oil. Mix the salt into the warm water, and pour the water gradually into the dough, kneading with your hands. Once the dough is kneaded well, set aside in a plastic bag or plastic wrap for 20 minutes, then knead again.

While the dough is resting for 20 minutes, you can work on the filling! In a saucepan, warm the oil. Once it's hot fry the cumin seeds, cumin, turmeric and ginger for 30 seconds.

Add the potatoes, squash and cauliflower, and simmer on a low heat for 15 minutes. Add a few drops of water if the vegetables stick to the pan.

Once cool, add the peas and corn, salt to taste. You can also add a spoonful or two of fresh cilantro.

Assembling the samosas: Roll the samosa dough into 4-5 inch circles, and cut the circle in half with a knife. Using a bit of water, take your semicircle and make a fold in the shape of a triangle. Seal along the fold.

Put this cone carefully between your thumb and index finger and place a ball of the filling inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing, pinching the edges and folding over.

Once the samosas are assembled, cook at 350 Fahrenheit for 10 minutes on one side, then flip over and cook for 10 minutes on the other side.

This recipe makes about 20 samosas.

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