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Nothing beats my traditional Indian Samosas, especially with the healthier twist I've given them. They're the ultimate blend of classic flavors and wholesome goodness. These flaky samosas are stuffed with a spicy-sweet mix of potatoes, onions, and split peas, all tucked inside my perfectly crisp homemade pastry.
Samosas are one of my few Indian fried treats that I just can't get enough of. They might " look like" my vegan empanadas, but honestly, the flavors of my samosas? Totally unbeatable. Sorry, empanadas, still love you though. Ha!
My husband is somewhat of a samosa connoisseur, he loves them even more than I do! Anytime we're at an Indian restaurant, he never skips the samosas. It's perfect for me because I get to nibble on the crispy pastry crust, honestly, it's SO good! One day, I decided to recreate this favorite at home with a healthy twist, and it turned out even better than the restaurant version.
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🥘 Ingredients
My Indian samosas are made with simple, everyday ingredients you can easily find at any grocery store. Here's what you'll need:
The Filling
Green or Yellow Split Peas: I usually grab these from the bulk section or with the dried beans at the grocery store. Just make sure to rinse them thoroughly before using, they're a key ingredient.
Yukon Gold Potatoes: I love using Yukon Golds because they're so creamy and perfect for samosas. Just finely dice them for the filling.
Spices and Aromatics: This recipe is all about bold Indian flavors, so I use green chiles, fresh ginger, coriander, garam masala, a touch of salt, and plenty of fresh cilantro. These spices really bring the samosas to life!
Samosa Dough
Flour: I typically use all-purpose flour for the best texture, but if you want a healthier option, I recommend white whole wheat flour. It's higher in fiber and still works great!
Yogurt: I use Greek yogurt to tenderize the dough. Its acidity helps relax the gluten in the flour, making the dough easier to work with.
Oil: Olive oil adds a beautiful flakiness to the dough, especially when frying. You'll need a little extra if you're frying, but it's worth it for that perfect texture!
🔪 How To Make
It might seem like a lot of work, but making my baked Indian samosas is actually easier than you think, I'll guide you through it step by step.
Cook Split Peas: I start by combining the split peas and water in a medium saucepan. Then, I bring it to a boil, reduce the heat, cover, and let it simmer until the peas are tender, usually about 35 to 45 minutes. Once they're done, I drain them and set them aside.
Cook Potatoes: boil the potatoes with a teaspoon of salt until they're perfectly tender. Then, I drain them and set them aside, ready for the filling.
Prepare The Dough: I combine the flour and salt in a medium-sized bowl, then make a little well in the center. Into that, I add the yogurt and oil, mixing everything until it comes together into a ball. If the dough feels a bit dry, I add water, ½ tablespoon at a time, until it's just right.
Knead Dough: I turn the dough out onto a lightly floured surface and knead it until it's smooth and elastic, this usually takes about 2 to 3 minutes. Then, I cover the dough and let it rest for 30 minutes while I prepare the filling.
Make The Filling: I start by heating 1 tablespoon of extra virgin olive oil in a heavy skillet. Then, I add the onions and cook them, stirring frequently, until they turn translucent. Next, I toss in the ginger and chili, stirring for another minute to bring out their flavors. Finally, I add the coriander, garam masala, and salt, cooking and stirring for about 30 seconds to let the spices bloom. The aroma at this point is incredible!
Combine Other Filling Ingredients: I transfer the cooled potatoes to a mixing bowl and mash them with a potato masher until smooth. Then, I add the cooked split peas, the flavorful onion mixture, and freshly chopped cilantro. I mix everything together thoroughly and adjust the seasoning to taste. Once it's perfect, I set the filling aside, ready to stuff the samosas.
Preheat Oven: If I'm baking the samosas, I start by preheating the oven to 350°F (180°C). Then, I line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prep Dough: On a lightly floured surface, I roll out the dough into a rectangle about 12 x 18 inches. Then, I cut it into 3-inch squares, perfect for folding into samosas.
Add Filling And Fold Samosas: I place about 1 tablespoon of filling in the center of each square. Using my fingers, I moisten the edges of the dough with a bit of water, then fold it diagonally to create a triangle. Finally, I press the edges firmly together to seal in all that delicious filling.
Finish Samosas: I arrange the samosas on the prepared baking tray, making sure they have a bit of space between them. Then, I lightly spray all sides with cooking spray to help them crisp up beautifully in the oven.
Bake: I pop the samosas into the oven and bake them for 20-25 minutes, until they're lightly golden and perfectly cooked through.
Let Cool And Serve: I transfer the freshly baked samosas to a warm serving dish and let them cool slightly before serving.
Note: If you'd like to fry these samosas, heat 1 inch of oil in a heavy skillet until it is hot but not smoking, about 350° to 380° Fahrenheit. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
📖 Variations
I love how easily customizable my Indian samosas are, and these are my favorite variations of the recipe.
Try Chickpeas: I sometimes swap out the split peas for an equal amount of chickpeas, it's a 1:1 replacement. If I use canned chickpeas, there's no need to cook them, which saves me a ton of prep time!
Add Different Vegetables: While traditional samosas use potatoes and peas, I love experimenting with other veggies. Cauliflower, broccoli, or green beans work wonderfully! I just replace the potatoes with about 1 to 1.5 cups of my favorite veggies.
Try Paneer: Paneer and spinach are such a classic combo! Sometimes, I replace the split peas and potatoes with 2 cups of diced paneer and 1.5 cups of cooked spinach, it's a delicious twist.
🍽 Serving Suggestions
For me, keeping it simple and traditional when serving these samosas is a must, and these are my absolute favorite ways to enjoy them.
Chutney: I'm obsessed with pairing my samosas with red and green chutneys. The red chutney is sweet with a hint of spice, while the green chutney is usually bold and very spicy. I usually pick mine up from the Indian store, I haven't tried making them from scratch yet, but it's definitely on my to-do list! 😉
Mains: Serving my Indian samosas alongside my chana masala or my vegan Tikka masala is always a winning combo in my house. These dishes are true classics that never fail to impress, it's like bringing the restaurant experience straight to the dinner table.
Soups: I love pairing samosas with my creamy and comforting spicy Indian lentil soup.
🧊 Storage Directions
Refrigeration: When I need to store samosas in the fridge, I loosely wrap them in foil or plastic wrap and keep them for up to 2 days.
Freezing: For longer storage, I wrap the samosas in foil and seal them in a freezer-safe bag, making sure to squeeze out all the air before sealing. I label the bag with the contents and date, they'll stay good in the freezer for up to 6 months.
Reheating: When I'm ready to reheat, I transfer the frozen samosas to the fridge to thaw overnight. Then, I pop them on a parchment-lined baking sheet and bake at 350°F for about 10 minutes. They come out perfectly warm and crispy!
❓Recipe FAQs
Can I make this gluten-free?
You can try using all purpose gluten free flour as a 1:1 substitution for all purpose flour. While I haven't tested this variation myself, but I do think it should work (noting that the texture of the samosa pastry may change with this substitution).
How spicy is this recipe, and how can I adjust the spice level to my preference?
This recipe is not too spicy, in terms of "heat", but does have a good spiced flavor from the coriander and garam masala. My kids enjoyed these samosas and didn't find them too spicy at all. If you'd like a spicier version, just add a pinch of cayenne pepper into the filling and adjust to taste.
What should I do if my dough keeps tearing when I roll it out?
There are a few things you could try if your dough keeps tearing. First, try letting it rest longer. Cover it with a damp cloth and let it rest for another 15-20 minutes to relax the gluten. Then, check the dough's moisture level - if it's too dry it'll crack and tear. And finally, make sure you don't roll the dough out too thin and if a tear happens, pinch the dough together with your fingers, or use a small amount of water to seal the tear. Then roll lightly to smooth it out.
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