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Vegetable Samosas Baked Not Fried Easy Crispy Healthy Snack Recipe

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A healthier version of the classic Indian street snack, these vegetable samosas are baked to crispy perfection instead of fried, making them a guilt-free, flavorful snack packed with veggies and spices.

Ingredients

Scale
  • 2 medium potatoes (about 400g / 14 oz), peeled and diced
  • 1/2 cup frozen peas (75g / 2.6 oz), no need to thaw
  • 1 medium carrot (about 70g / 2.5 oz), finely diced
  • 1 small onion (about 70g / 2.5 oz), finely chopped
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder (optional)
  • 1/4 cup fresh cilantro, chopped
  • 10 sheets phyllo dough (or spring roll wrappers as substitute)
  • 1/4 cup olive oil or melted butter (60ml / 4 tablespoons) for brushing
  • 1 tablespoon lemon juice
  • Salt to taste

Instructions

  1. Prep the vegetables: Peel and dice potatoes into small ½ inch cubes. Finely chop onion, grate ginger, mince garlic, and dice carrot finely.
  2. Cook the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook onions until soft and translucent (3-4 minutes). Add ginger and garlic, cook 1 minute until fragrant.
  3. Add diced potatoes, carrots, and frozen peas. Stir well to combine.
  4. Sprinkle in cumin, coriander, garam masala, chili powder (if using), and salt. Mix thoroughly to coat vegetables with spices.
  5. Add about 2 tablespoons water, cover and cook for 6-8 minutes, stirring occasionally, until potatoes are tender but not falling apart.
  6. Remove from heat and stir in chopped cilantro and lemon juice. Adjust salt and chili powder to taste. Let filling cool completely.
  7. Prepare the phyllo: Unroll phyllo dough and keep covered with a damp towel. Take one sheet, brush lightly with oil or butter, place another sheet on top and brush again to layer two sheets.
  8. Cut layered phyllo sheets lengthwise into 3-inch wide strips.
  9. Place a heaping tablespoon of filling at one end of each strip. Fold corner over filling to form a triangle, continue folding triangle along the strip until end. Seal the last flap with a little oil.
  10. Preheat oven to 400°F (200°C). Arrange samosas seam side down on parchment-lined baking sheet. Brush tops with oil or butter.
  11. Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Do not overfill samosas to avoid bursting during baking. Brush phyllo layers generously with oil or butter for a golden, crispy crust. Let filling cool completely before assembling to prevent soggy pastry. Use a non-stick pan to avoid burning spices. Freeze assembled unbaked samosas on a tray before transferring to freezer bag for easy make-ahead snacks.

Nutrition

Keywords: vegetable samosas, baked samosas, healthy snack, Indian snack, crispy samosas, vegetarian samosas, easy samosas, baked not fried

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