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These vegan baked samosas are a delightful twist on a beloved Indian snack, offering all the familiar savory flavors without the heaviness of frying.
Using spring roll wrappers keeps them light and crispy, while the classic potato and spinach filling delivers a satisfying balance of comforting starch and nutrient-rich greens.
This recipe is naturally plant-based, providing fiber and essential vitamins like A and C, plus iron from the spinach, all in a low-calorie package (just 79 kcal each).
The modest protein and fiber content make these samosas a wholesome snack or appetizer that won’t leave you feeling weighed down.
Baking instead of frying reduces saturated fat and keeps preparation simpler and cleaner, making it an excellent choice for everyday cooking or meal prepping for parties.
The accompanying cilantro lemon dip adds a fresh, zesty contrast that brightens the dish further, turning this into a crowd-pleasing, health-conscious treat perfect for gatherings or casual snacking.
Must-Have Tools for Perfect Results
Spring Roll Wrappers
These thin, pliable wrappers create the perfect delicate yet crispy shell for the samosas. Their ease of folding and quick baking time makes them ideal for light, healthier appetizers, and they double as a versatile staple for various wraps or rolls.
Large Saucepan with Lid
Essential for cooking the potato filling evenly and gently steaming the spinach. A good-quality saucepan ensures even heat distribution, preventing burning while softening the potatoes perfectly.
Baking Sheet with Parchment Paper
Provides a non-stick surface that allows the samosas to bake evenly and crisp up without sticking. Its large surface area is perfect for batch cooking and easy cleanup.
Pastry Brush
Used to evenly coat the samosas with olive oil before baking, this tool helps achieve a golden, crispy exterior. It’s also great for glazing or oiling other baked goods for a professional finish.
Mixing Bowls
For organizing ingredients and holding the filling during assembly. Durable, easy-to-clean bowls keep your workspace efficient and tidy.
Baked Spinach and Potato Samosas
Equipment
- 1 large saucepan with lid
- 1 Baking Sheet
- Pastry brush
- Mixing bowls (2–3)
- Measuring spoons
Ingredients
- 18 spring roll wrappers ensure they are vegan
- Water for sealing the wrappers
- Olive oil for brushing the samosas
- Optional: Black sesame seeds for garnish and marking different fillings
For the filling:
- 2 ½ cups diced potatoes
- 2 medium red onions finely chopped
- 1 ½ cups fresh spinach leaves roughly chopped
- ½ teaspoon salt
- ¼ teaspoon curry powder
- 1 teaspoon olive oil
Instructions
- Cook the Potatoes: Place the diced potatoes in a large saucepan and pour in about ¾ cup of water. Cover the pan with a lid and cook over medium heat, allowing the potatoes to soften. Check occasionally, adding a little more water if necessary, until the potatoes are tender and most of the water has evaporated.
- Sauté the Onions: Once the potatoes are cooked through, stir in the olive oil and add the chopped onions. Continue cooking, stirring occasionally, until the onions turn a soft golden brown, releasing their natural sweetness.
- Wilt the Spinach: Reduce the heat to low and add the fresh spinach to the pan. Stir gently until the spinach wilts and combines with the potato and onion mixture. Season the filling with salt and curry powder, mixing well to distribute the flavors evenly. Remove the pan from heat and let the filling cool completely before assembling.
- Prepare the Wrappers: Preheat your oven to 400°F (200°C). Set up a clean workstation with the spring roll wrappers, a small bowl of water for sealing, the cooled filling, olive oil, optional sesame seeds, and a baking sheet lined with parchment paper.
- Assemble the Samosas: Take one spring roll wrapper and fold it in half to form a rectangle. Using a clean finger or brush, dampen the edge with water to seal. Fold the wrapper into a cone shape, filling the cone with about 1–2 tablespoons of the potato-spinach mixture. Seal the open edges firmly with water, ensuring the samosa is tightly closed.
- Brush and Garnish: Place the assembled samosas on the prepared baking sheet. Lightly brush each one with olive oil to promote golden browning during baking. If desired, sprinkle black sesame seeds on top to add a subtle crunch and help identify different fillings.
- Bake to Perfection: Bake the samosas in the preheated oven for 15 to 20 minutes, or until the edges are crisp and golden brown. Remove from the oven and allow them to cool slightly before serving.
- Serve: Enjoy these samosas warm, ideally paired with a fresh, tangy cilantro lemon dip or your favorite vegan chutney for a flavorful snack or appetizer.
Notes
- Wrapper Tips: For best results, use frozen spring roll wrappers and keep them covered with a damp towel while working to prevent them from drying out and cracking.
- Filling Variations: Feel free to experiment with fillings—lentils, peas, or mixed vegetables work beautifully. Mark different fillings by sprinkling sesame seeds of different colors on top.
- Make-Ahead: You can assemble the samosas ahead of time and refrigerate them, baking just before serving for fresh crispness.
- Oil Alternative: Olive oil works well here, but you can also use melted coconut oil or avocado oil for brushing.
- Serving Suggestion: A creamy cilantro lemon sunflower seed dip pairs excellently, adding a fresh and tangy contrast to the warm, spiced samosas.
Chef’s Secrets for Crispy Perfection
Achieving perfectly crispy baked samosas hinges on a few important techniques.
First, keeping your spring roll wrappers moist but not soggy is essential—cover them with a damp towel while working to prevent cracking.
When sealing the samosas, use just enough water to secure the edges firmly without soaking the dough.
Brushing the samosas evenly with olive oil before baking encourages golden browning and adds subtle richness.
For the filling, cook the potatoes gently until tender, and let the mixture cool fully before assembling; this prevents the wrappers from becoming soggy.
Finally, bake on parchment-lined sheets spaced apart to ensure even air circulation and consistent crispness.
These small tips elevate the samosas from good to restaurant-quality every time.
Serving Suggestions to Impress Guests
These baked samosas are incredibly versatile and shine as appetizers or party snacks.
Serve them warm alongside a vibrant cilantro lemon sunflower seed dip or a traditional mint chutney to add a refreshing tang.
For a heartier spread, pair them with a crisp cucumber raita or a light tomato salsa.
They also work wonderfully with a simple side salad of fresh greens tossed in lemon vinaigrette, balancing the rich filling with bright, fresh flavors.
Offering different fillings marked by sesame seeds allows guests to sample a variety, making your party platter even more enticing.
Whether for casual snacking or festive occasions, these samosas always impress.
Storage Tips for Freshness and Flavor
To keep your samosas fresh, allow them to cool completely before storing in an airtight container.
They maintain their best texture stored at room temperature for up to 24 hours.
For longer storage, refrigerate them for up to 3 days, though the exterior may soften slightly.
Reheat gently in a preheated oven at 350°F (175°C) for 8–10 minutes to restore crispness.
For freezer storage, place the samosas on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 1 month.
When ready to eat, bake straight from frozen at 400°F (200°C) for about 20 minutes.
Avoid microwaving, as it tends to make the wrappers chewy rather than crispy.
Frequently Asked Questions (FAQs) About Samosas
Q1: Can I use homemade dough instead of spring roll wrappers?
Absolutely! Traditional samosa dough made from flour and water can be used, but spring roll wrappers save time and provide a lighter, crispier texture. If you prefer homemade dough, roll it thin and handle carefully to avoid tearing.
Q2: How can I make the filling spicier?
Add finely chopped green chilies or a pinch of cayenne pepper to the filling while cooking. Adjust spices like garam masala or chili powder to your heat preference for a customized kick.
Q3: Are these samosas gluten-free?
The recipe as written uses spring roll wrappers that usually contain wheat flour, so not gluten-free. For gluten-free samosas, seek out rice paper wrappers or make gluten-free dough alternatives.
Q4: Can I prepare the samosas in advance?
Yes, you can assemble samosas a few hours ahead and refrigerate them uncovered for up to 4 hours before baking. This helps the wrappers dry slightly for better crisping.
Q5: What other dips pair well with these samosas?
In addition to cilantro lemon dip, traditional mint chutney, tamarind sauce, or even a spicy yogurt-based raita complement samosas beautifully, enhancing their flavors with cooling or tangy contrasts.
This recipe is inspired by elephantasticvegan and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.