Skip to main content New<> this month
Get the Allrecipes magazine

Easy Baked Indian Samosas

Rated as 4.52 out of 5 Stars

"This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney."
Added to shopping list. Go to shopping list.


1 h 40 m servings 315
Original recipe yields 16 servings


{{model.addEditText}} Print
  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  4. Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  5. Bake in the preheated oven until samosas are golden brown, about 15 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 315 calories; 18.7 32.7 4.9 0 396 Full nutrition

Explore more


Read all reviews 25
  1. 33 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back ...

Most helpful critical review

Bad recipe. Tomatoes don't belong in Samosas. Pie crust was too heavy also. Waste of product and time.

Most helpful
Most positive
Least positive

This recipe was really great! My husband and I followed it to the letter and this is what we will do differently next time. We had way too much filling for the 4 pie shells, so we will cut back ...

I used egg roll wrappers instead of pie crust to keep the calories down, and brushed them with oil. Very good!

I made these to go with the sweet potato-carrot soup from this site, and they were great. I used a mix of regular and sweet potato, and used scant dashes of the cayenne and cardamom after readin...

Paste must be half oil half flour matching,with baking soda with salt (each on tea.s.ful for 2 glass of flour) and enough water until the patse didn.t become sticking to hands. Fry next in cons...

Excellent flavor. Takes a little while and creativity to make (putting them together) but totally worth it. Brought them to a New Years Indian themed meal and they were a hit with all ages!

I made these for a potluck, they were eaten very quickly, including by children. My Indian husband would have preferred more spice so if I make them for just us I'll likely add more spices. Ea...

First time making these - and they were awesome. As comparison had a take-out fried samosa at the same time and actually preferred this baked piecrust version. I followed the recipe to a T - v...

I made this to go with chicken tandoori, Indian carrot rice, mango chutney and pistachio rose ice cream. I have to say this was very tasty and a big hit! My family asked for seconds.

I love this recipe,they are sooo good