Baked Samosa Bites

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 20-25 mini Samosa bites 1x


For the Covering

  • 1 cup all Purpose Flour
  • 1 teaspoon Carom seeds (Ajwain)
  • 1/4 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Baking Soda
  • 4 Tablespoons Ghee (clarified butter)
  • 1/3 cup Water

For the filling – you can either make the traditional potato filling or any filling of your choice

  • 45 large Potatoes – well cooked, cooled, peeled & mashed roughly
  • 1/2 cup Peas, cooked (fresh or defrosted – just microwave or boil in salted water for 34 minutes)
  • 2 Tablespoons Oil
  • 24 Green Chilli, finely chopped (adjust for spice)
  • 1 inch Ginger, grated
  • 1 teaspoon Cumin seeds (jeera)
  • 1 teaspoon Aamchur powder (Dry Mango Powder)
  • 1 teaspoon Garam Masala Powder
  • 1/4 teaspoon Turmeric powder (haldi)
  • 23 teaspoons Salt (adjust to taste)
  • 1 teaspoon Coriander seeds, roasted and crushed (dhania)
  • 1 tablespoon Coriander leaves, chopped finely


  • Oil, to brush the Samosas
  • Chutneys or Ketchups to serve

Substitutes – It is best to use above ingredients. However, you can also use following substitutes –

  • All Purpose Flour — Wheat Flour (although the texture would differ)
  • Carom Seeds – Nothing or Cumin Seeds
  • Ghee – Softened Butter / Shortening / Oil
  • Aamchur powder – Skip (this lends a wonderfully tangy flavor that cannot be got by anything else!)


Step 1 – To make the dough

  1. Add flour, baking soda, salt, carom seeds and Ghee in a large bowl. Mix well until the Ghee is combined with the dough and resembles wet sand. Add water little bit at a time and keep mixing.
  2. Knead by hand to make a stiff and soft dough. Cover with a wet cloth and let it rest for a minimum of 30 minutes to 1 hour to help the gluten in the flour develop.
  3. Make equal sized dough balls and roll them well. Again cover with a cloth and rest for 10-15 minutes.

Step 2 – Meanwhile, make the filling

  1. Dry roast coriander seeds and crush them coarsely. – Or skip and use coriander powder
  2. Heat oil and add the cumin seeds. Once that splutters, add ginger, chilli, turmeric powder, aamchur powder, garam masala powder and mix for a second.
  3. Add the mashed potatoes and mix well. Add salt to taste and crushed coriander powder.
  4. Also add the cup of cooked peas. Mashed everything well together with a potato masher. Taste and adjust for seasoning.
  5. Add the chopped coriander leaves and mix well. Set it aside to cool.

Step – 3 Shaping the Samosa / Samosa Bites – Any 1 of the following 3 methods

Forming Traditional Conical Shape

  1. Take each ball of dough and roll into a thin, large round disk. There would be no need to add flour while rolling since this is a stiff dough. Cut each disk in the middle to make 2 semi circles. You can make 2 Samosas from each disk.
  2. Set one semicircle aside while you work on the other one. Apply some water with your fingers on all the edges to help stick better.
  3. Bring on end of the semi circle diagonally towards you and stick it on the dough, Similarly, bring the other end to the opposite direction and stick. This would make a cone.
  4. Open the cone and fill it with as much filling as you can manage.
  5. Seal the opening of the cone well. Set the prepared samosa aside on an oiled plate
  6. Continue to form all Samosas

Forming Calzone Shaped Samosa bites

  1. Roll each ball into a thin round disk. Add some of the filling on one half of the circle. Enclose the other half over the filling and seal the edges.

Forming Samosa Bites

  1. Take each ball of dough and roll into a thin long sheet. Cut the sheet into equal portions. Place 1 tablespoon of filling in the middle of each cut piece.
  2. Bring all edges to the center, pinch and roll into a ball.

Final Step 4 – BAKING

  1. Preheat oven to 200 C
  2. Grease a baking dish well and place all the samosas in it. Brush each one with some oil
  3. Bake at 200 C for 20-25 minutes or until the samosas have turned crispy and golden brown. You can flip them once in between.
  4. Serve Hot with your favorite chutney or sauce!


  1. Make sure the dough is stiff and not very soft.
  2. If required, flip the samosas half way through.
  3. Best to eat it hot. Once cool, it becomes soft. You can rebake at 200 C for 5 minutes to crispy it up again. Microwaving the samosas will make them hot, not crispy.
  4. If you can’t shape into traditional cone shaped samosas, fill and roll into balls or calzone for an easier version.