Baked Onion Samosa Recipe – Authentic Indian Pastry Delight

Last Updated on 4 months by Neha Deshmukh

Baked Onion Samosa Recipe – Authentic Indian Pastry Delight

Hey everyone! If you’ve ever craved that perfect, flaky, and flavourful samosa but wanted a slightly healthier way to enjoy it, you’re in the right place. I remember the first time I tried to make samosas – it was a bit of a disaster! But after a lot of practice (and a few burnt batches!), I’ve perfected a baked version that’s just as delicious, and honestly, a little less fuss. This baked onion samosa recipe delivers all the comforting goodness of a traditional samosa, without all the deep-frying. Let’s get cooking!

Why You’ll Love This Recipe

These baked onion samosas are a total winner for a few reasons. First, baking means less oil, making them a lighter treat. Second, they’re surprisingly easy to make, even if you’re new to Indian pastry. And most importantly? The flavour is incredible! The crispy, layered pastry combined with the savoury, spiced onion filling is simply irresistible. Plus, you can make a big batch and freeze them for a quick snack anytime.

Ingredients

Here’s what you’ll need to create these delightful baked samosas:

• 2 teaspoon vegetable oil
• 0.5 teaspoon cumin seeds
• 300 grams onions, sliced
• 1 teaspoon salt (plus a little extra for the dough)
• 1 teaspoon red chilli powder
• 0.5 teaspoon garam masala
• 0.25 cup aval / poha (flattened rice)
• 1 cup maida / all purpose flour (for the pastry)
• 0.25 teaspoon salt (for the pastry)
• 0.25 teaspoon baking soda
• 2 teaspoon vegetable oil (for the pastry)
• 3 tablespoon maida / all purpose flour (for sealing)

Ingredient Notes

Let’s talk ingredients! A few things can make or break this recipe, so here are my tips:

• Aval / Poha – Flattened Rice: This is a key ingredient for that authentic samosa texture. It adds a lovely crispness to the filling. If you can’t find it, you can try substituting with fine semolina (rava), but the texture will be slightly different.
• Garam Masala Blend: Garam masala is a warm spice blend, and every family has their own version! Feel free to use your favourite store-bought blend, or even make your own. It really adds depth of flavour.
• Maida / All-Purpose Flour – Potential Substitutions: Maida gives the pastry that lovely flaky texture. If you’re looking for a whole wheat option, you can substitute up to 50% of the maida with whole wheat flour. Just be aware the pastry might be slightly denser.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these baked onion samosas:

1. Prepare the filling: Heat the oil in a pan over medium heat. Add the cumin seeds and sliced onions, along with 1 teaspoon of salt. Sauté for 2-3 minutes, until the onions are softened and translucent.
2. Add the red chilli powder and garam masala. Cook for another 2 minutes, stirring constantly to prevent burning.
3. Mix in the aval/poha. Stir well to combine everything. Remove from heat and let the filling cool completely. This is important – warm filling will make the pastry soggy!
4. Make the dough: In a large bowl, combine the maida, 0.25 teaspoon salt, and baking soda. Add the 2 teaspoons of oil.
5. Gradually add water, a little at a time, and knead to form a stiff dough. Knead for 2-3 minutes until smooth.
6. Assemble the samosas: Divide the dough into 8 equal balls. Roll each ball into a 3-inch round.
7. Layer two rounds with a little oil and a dusting of flour between them. Roll them out thinly – you want them almost paper-thin.
8. Cook the layered sheets on a hot griddle for about 10 seconds per side. They shouldn’t brown, just get a little firm.
9. Separate the sheets while they’re still warm. Cut each sheet into two equal triangles.
10. Form the cones: Fold the edges of each triangle inwards to form a cone shape.
11. Fill and seal: Fill each cone with a spoonful of the cooled onion mixture. Seal the edges with a little maida paste (mix 1 tablespoon of maida with a little water to form a paste).
12. Bake: Preheat your oven to 200°C/400°F. Brush the samosas with a little oil. Bake for 20-25 minutes, flipping them halfway through for even browning.

Expert Tips

• Don’t overfill the samosas, or they might burst during baking.
• Make sure the filling is completely cool before filling the cones.
• For extra crispiness, you can brush the samosas with a little milk before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee when making the dough.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for pastry. You might need to adjust the amount of water. My friend, Priya, swears by a blend with xanthan gum for the best results.
• Spice Level: Adjust the amount of red chilli powder to your liking. I usually add a little extra for a nice kick!
• Festival Adaptations: These are perfect for Diwali or Holi! You can add a pinch of asafoetida (hing) to the filling for a more festive flavour.

Serving Suggestions

These samosas are delicious on their own, but they’re even better with a side of mint-coriander chutney or tamarind chutney. A cup of hot chai is the perfect accompaniment, of course!

Storage Instructions

Leftover samosas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in the oven or air fryer to restore their crispness. You can also freeze unbaked samosas for up to 2 months.

FAQs

Let’s answer some common questions:

• What is Aval/Poha and can I substitute it? Aval/Poha is flattened rice, a key ingredient for texture. You can try fine semolina (rava) as a substitute, but it won’t be quite the same.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 2 days.
• How do I get the samosas crispy when baking? Baking at a high temperature and brushing with oil helps. You can also try baking them on a wire rack placed over a baking sheet.
• What is the best way to seal the samosa cones? A simple maida paste (flour and water) works wonders!
• Can I air fry these samosas instead of baking? Absolutely! Air fry at 180°C/350°F for 12-15 minutes, flipping halfway through.

Enjoy these baked onion samosas! I hope they bring a little bit of Indian flavour and joy to your kitchen. Let me know how they turn out in the comments below!