Baked Whole Wheat Samosas Recipe – Authentic Indian Potato Filling

Last Updated on 2 months by Neha Deshmukh

Baked Whole Wheat Samosas Recipe – Authentic Indian Potato Filling

Hey everyone! If you’ve ever craved that perfect, crispy samosa but wanted a slightly healthier twist, 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 as the fried kind, and honestly, so much easier. This recipe uses whole wheat flour and a flavourful potato filling, making it a comforting and satisfying treat. Let’s get cooking!

Why You’ll Love This Recipe

These baked whole wheat samosas are a game-changer. They deliver all the classic samosa flavour you love, but with a lighter, healthier feel. Baking instead of frying cuts down on the oil, and using whole wheat flour adds a lovely nutty flavour and extra fibre. Plus, the aroma that fills your kitchen while they bake is simply divine! They’re perfect for a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these delicious baked samosas:

• 2 cup whole wheat flour (240g)
• 1 teaspoon salt
• 5 tablespoon oil (75ml)
• 0.33 cup water (80ml)
• 250 grams potatoes (about 2 medium)
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon red chili powder
• 0.5 teaspoon coriander powder
• 0.25 teaspoon garam masala
• 0.5 teaspoon dried mango powder (amchur)
• 2 tablespoon coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour (atta) gives these samosas a lovely rustic flavour and a boost of nutrients. Don’t worry, it doesn’t make them heavy!

The potato filling is where you can really play with flavours. Amchur powder (dried mango powder) is a key ingredient in North Indian cuisine, adding a tangy, fruity note. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur really does add something special.

And about baking versus frying? Baking is a fantastic way to enjoy samosas without all the extra oil. It gives them a beautiful golden colour and a satisfying crispness.

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

1. First, in a large bowl, sieve together the whole wheat flour and salt. This helps to make the dough lighter.
2. Rub the oil into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This is a crucial step for a flaky crust!
3. Gradually add the water and knead to form a firm, smooth dough. Don’t add too much water at once – you might not need it all.
4. Cover the dough and let it rest for 30-40 minutes. This allows the gluten to relax, making the dough easier to roll.
5. While the dough rests, let’s make the filling. Boil the potatoes until tender, then peel and cube them.
6. In a pan, heat a little oil and sauté the cumin seeds until they splutter. Add the chopped green chilies and grated ginger, and cook for a minute until fragrant.
7. Add the red chili powder, coriander powder, garam masala, and amchur powder. Sauté for another 30 seconds, being careful not to burn the spices.
8. Add the cubed potatoes and mix well, ensuring they are coated with the spices. Cook for 5-7 minutes, stirring occasionally.
9. Finally, stir in the chopped coriander leaves and set the filling aside to cool.
10. Now, divide the dough into 7-8 equal pieces. Roll each piece into a disc, about 4-5 inches in diameter.
11. Cut the disc in half. Take one half and shape it into a cone, overlapping the edges and sealing them tightly with a little water.
12. Fill the cone with 1-2 tablespoons of the potato filling. Don’t overfill, or the samosas might burst during baking!
13. Seal the edges of the cone firmly, ensuring there are no gaps. This is important to prevent the filling from leaking out.
14. Repeat with the remaining dough and filling.
15. Preheat your oven to 180°C (356°F). Place the samosas on a baking tray lined with parchment paper.
16. Brush the samosas lightly with oil. This helps them to become golden and crispy.
17. Bake for 30-35 minutes, or until golden brown and crisp.

Expert Tips

Want perfectly crispy baked samosas? Here are a few tips:

• Crispy Crust: Brushing with oil is key! You can also try a light egg wash (if not vegan) for extra shine.
• Soggy Bottoms: Place the samosas on a wire rack placed inside the baking sheet to allow air to circulate underneath.
• Sealing Edges: A little water is your best friend! Make sure the edges are thoroughly sealed to prevent bursting.

Variations

Let’s get creative!

• Vegan Option: This recipe is already easily vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Reduce or increase the amount of green chilies and red chili powder to suit your taste. My friend loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: These are perfect for Diwali, Holi, or any festive occasion. My family always makes a big batch for Diwali.

Serving Suggestions

Serve these warm with your favourite chutney! Tamarind chutney and mint chutney are classic pairings. A dollop of yogurt also works beautifully.

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispness.

FAQs

Let’s answer some common questions:

• What type of oil is best for brushing the samosas before baking? Any neutral-flavored oil like vegetable, canola, or sunflower oil works well.
• Can I make the dough and potato filling ahead of time? Absolutely! You can make the dough and filling a day in advance and store them separately in the refrigerator.
• How do I prevent the samosas from opening during baking? Ensure the edges are sealed tightly with water.
• What is amchur powder and can I substitute it? Amchur powder is dried mango powder, adding a tangy flavour. You can substitute with a squeeze of lemon juice, but the flavour won’t be quite the same.
• Can these be air fried instead of baked? Yes! Air fry at 180°C (356°F) for 15-20 minutes, flipping halfway through.