Baked Vegetable Samosas with Mint Chutney - Crispy & Spiced
Golden, crisp baked vegetable samosas with a warmly spiced potato and pea filling, served with a bright mint chutney - a lighter take on a beloved Indian street-food classic.
35Prep min
30Cook min
65Total min
Makes about 16 samosas (serves 4-6)Serves
IndianCuisine
There is something irresistible about a samosa - crisp, burnished pastry wrapped around a comforting, spiced potato and pea filling. This version is baked rather than deep-fried, so it is lighter but still wonderfully crunchy, with all the flavour of the classic.\n\nThe filling comes together quickly with pantry spices, and the pastry is a simple oil-and-flour dough that bakes up flaky and tender. Making them from scratch is satisfying and far more rewarding than anything from a freezer.\n\nServe them warm with a cooling green mint chutney for dipping, and they make a brilliant snack, appetiser or party finger food that happens to be completely plant-based.
Ingredients
- 2 medium potatoes (about 350 g), peeled and cut into 1 cm dice
- 1 cup (150 g) frozen green peas, thawed
- 1 small carrot, finely diced
- 1 tablespoon neutral oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds (optional)
- 1 small onion, finely chopped
- 1 green chilli, finely chopped (optional)
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt, plus more to taste
- Juice of 1/2 lemon
- A handful of fresh coriander leaves, chopped
- For the pastry: 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt (for the pastry)
- 1/3 cup (80 ml) neutral oil, plus extra for brushing
- About 1/2 cup (120 ml) cold water
- For the mint chutney: 1 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 1 green chilli, chopped (optional)
- 1 tablespoon lemon juice
- 1/3 cup (75 g) plain yogurt (dairy or coconut)
- 1/4 teaspoon salt and a pinch of sugar
Instructions
- Boil the diced potatoes in salted water for 8-10 minutes until just tender, then drain well and leave to steam dry in the colander.
- Make the pastry: mix the flour and 1/2 teaspoon salt in a bowl, rub in the oil until crumbly, then add water a little at a time and knead into a smooth, firm dough. Cover and rest for 30 minutes.
- For the filling, heat the oil in a pan over medium heat. Add the cumin seeds (and mustard seeds) and cook for about 30 seconds until they start to pop.
- Add the onion, green chilli, ginger and garlic and cook until the onion is soft and translucent, about 5 minutes.
- Stir in the ground coriander, ground cumin, garam masala and turmeric and cook for 30 seconds until fragrant.
- Add the peas and diced carrot and cook for 2-3 minutes. Add the drained potatoes, salt, lemon juice and chopped coriander, and mash lightly with a fork so the filling just holds together. Cook for 2 minutes, then cool completely.
- Heat the oven to 200 C (400 F) and line a baking sheet with parchment.
- Divide the rested dough into 8 balls. Roll each into a circle about 15 cm across, then cut each circle in half to make 16 semicircles.
- Brush the straight edge of a semicircle with a little water, fold it into a cone and pinch the seam to seal. Fill with 2-3 tablespoons of the cooled filling, then brush the open edge with water and press to seal into a triangular samosa.
- Place the samosas on the lined sheet, brush the tops with oil, and bake for 25-30 minutes, turning once halfway, until deep golden and crisp all over.
- Meanwhile, blend the mint, coriander, chilli, lemon juice, salt, sugar and yogurt into a smooth chutney (add a splash of water if too thick).
- Serve the samosas warm with the mint chutney.
Cook’s tips
- Cool the filling completely before assembling - a hot filling makes the pastry soggy and hard to seal.
- Keep the pastry covered while you work so it does not dry out.
- Do not overfill the cones; too much filling makes them burst in the oven.
- Seal the edges well with a little water so the samosas stay intact and crisp.
- Brush evenly with oil so the pastry browns and crisps rather than drying out.
Substitutions
- Swap the potatoes for sweet potato for a slightly sweeter filling.
- Add a handful of chopped cashews or raisins for extra texture and sweetness.
- Use filo pastry instead of the dough for a much thinner, crunchy shell (brush each sheet with oil).
- Make the chutney vegan with coconut yogurt or a squeeze of lemon and a little water instead of dairy yogurt.
Storage & reheating
Store cooled samosas in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 190 C for 8-10 minutes to bring the crisp back. The baked samosas also freeze well for up to a month; reheat straight from frozen.
FAQ
Why are my samosas not crispy?
A few things cause this: the filling was too wet, the oven was too low, or the samosas were crowded on the tray. Cool the filling fully, bake at 200 C in a single layer with space between each, and brush with oil.
Can I deep-fry these instead?
Yes. Heat oil to 180 C and fry the sealed samosas in batches for 3-4 minutes until deep golden and crisp. They will be slightly richer than the baked version.
Can I make the samosas ahead of time?
Absolutely. Assemble and seal them, then refrigerate on a lined tray for up to a day, or freeze them in a single layer. Bake from frozen at 200 C for about 35 minutes.
