Spicy Vegetable Samosas

These spicy vegetable samosas are an easy treat for Indian food lovers! Hot, crisp and delicious – and no frying!\

Indian food lovers, I ask you: what could be better than a sumptuous platter of hot, crisp, spicy samosas? How about a sumptuous platter of hot, crisp, spicy samosas you made yourself, without assistance from a restaurant or frozen foods aisle, baked instead of deep fried and low in fat, sodium and cholesterol? These are so good you’ll want to share, but save plenty for yourself. You will feel awesome about treating yourself to these.

If you’re fairly new to Indian food or you find chili or jalapeno-level heat a little much, the seasonings I’ve indicated should work well for you. My Indian recipes tend to have a crossover aspect to them, as in, I spice them in ways I think most people can totally handle and enjoy, and I don’t add anything you can’t find in supermarkets. However, if you’re hardcore when it comes to hot n’ spicy, play with the flavors, add more of your favorites, and consider throwing in some hot chilis along with the vegetables.

Don’t forget to make some red pepper raita to go with your samosas! YUM!!!

Red Pepper Raita


  • 2 Tbs olive oil
  • Spices:
  • 1 tsp red or yellow curry powder
  • 1 tsp garam masala
  • 1/4 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • a scant 1/8 tsp - 1/4 tsp red pepper flakes, depending on how hot and spicy you like your samosas (I go with a level 1/8 tsp, which is plenty hot for me)

  • Vegetables:
  • 1 medium onion, chopped fine
  • 1 medium carrot, chopped fine
  • 2 medium potatoes, peeled and finely diced
  • 2 medium red bell peppers, diced
  • optional - 1 or more red or green chili peppers to taste, seeded and chopped fine

  • about 1 Tbs fresh ginger, grated (can substitute about 1/4 tsp dried ground ginger)
  • 1 tsp garlic powder
  • 1 cup water
  • about 1 1/2 cups green peas, fresh or frozen and thawed
  • 10 egg or spring roll wrappers (to make vegan, look in the freezer section of an Asian market for egg-free wrappers)


  1. Combine the oil and spices in a large nonstick skillet over medium low heat. Stir the spices around in the oil for about 2 minutes. Add the vegetables, raise the heat to medium and stir-fry for about 5 minutes.
  2. Stir in the ginger, garlic powder and water. Cover the skillet and simmer for about 10 minutes, stirring occasionally. You may need to turn the heat down a bit midway through the simmering. Stir in the peas and cook for a few more minutes until they're heated through. Take the skillet off the heat and let the samosa filling come to room temperature. You can speed this up by transferring the filling to another container.
  3. When you're ready to fill your samosas, position two racks in the middle of the oven and heat it to 375. Give two cookie sheets a pretty good coating of nonstick, and have a little container of water, a pastry brush and your wrappers ready.
  4. As you wrap the samosas, arrange them on the cookie sheets. You should be able to get 5 on each sheet without them overlapping. Thoroughly douse them with more nonstick spray to help them brown, then pop them into the oven for about 8 minutes. Get them out, turn them over to brown on the other side, and return them to the oven, switching rack positions, for another 8 minutes.
  5. You can eat them straight out of the oven, let them cool a bit first (which I like), or let them cool completely and then reheat them whenever you like. Reheat them at 350 for 5-8 minutes.