These crispy baked samosas are packed with a warmly spiced potato and pea filling, built on a base of ginger, green chili, and a mix of cumin, coriander, and garam masala for real depth. The dough comes together simply with flour, a touch of ajwain for that signature aromatic bite, and oil rubbed in until it's smooth and pliable enough to fold into neat little cones. Baking instead of deep-frying gives the pastry a deep golden, crisp shell while keeping the filling tender and chunky rather than mashed smooth. A squeeze of amchur and a handful of fresh cilantro brighten the whole filling right before it goes into the dough. Serve them hot with tamarind or mint chutney for dipping, and you've got a satisfying, vegetable-forward appetizer or snack that fits right into a vegetarian spread. Every component here — dough, filling, and bake — is plant-based and easy to make ahead for a party platter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Make the dough: In a large mixing bowl, whisk together the flour, salt, and ajwain. Drizzle in the 1/4 cup oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly clumping breadcrumbs. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or wet. Knead briefly for 1 minute until smooth, then wrap tightly and rest at room temperature for 30 minutes.
Cook the potatoes: Place the cubed potatoes in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–12 minutes, until the potatoes are completely tender when pierced with a fork. Drain well and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
