Crispy Baked Samosas with Fresh Cilantro Chutney Recipe

Vegan samosas made with rice paper wrappers are an easy, baked version of the classic snack. These gluten-free bites are filled with spiced potatoes and peas and pair perfectly with a bright green chutney. Crisp on the outside and full of flavor, they make a fantastic appetizer or party treat.

These baked samosas deliver restaurant-style flavor with less effort. Using rice paper wrappers eliminates the need to make dough and avoids added flour or oil, so they’re quick, light, vegan and gluten-free.

The filling is classic: tangy, seasoned potatoes mixed with green peas and Indian spices. The rice paper gives a delicate crisp without deep frying, making homemade samosas easy and approachable.

Ingredients for Healthy Samosas

• Rice paper wrappers: Choose wrappers made from rice and cassava/tapioca. They’re usually available in major grocery stores or from specialty food retailers.
• Potatoes: Yukon Gold work well for a creamy mash, but any potato (or even sweet potato) is fine.
• Green peas: Frozen peas are convenient and add color, texture and nutrients to the filling.
• Onion: White, yellow or red onion all work; dice small for even cooking.
• Garlic: Adds savory depth to the filling.
• Spices: Turmeric, cumin, cinnamon, chili powder, black pepper and salt—simple spices that build authentic samosa flavor.

How to make samosa filling

Scrub the potatoes; peeling is optional. Cut into large dice and place in a small saucepan. Cover with water, bring to a boil, then reduce heat and simmer uncovered about 20 minutes, until the potatoes are fork-tender but not mushy.

Heat a heavy skillet over medium. Use 1–2 tablespoons water or a little olive oil to sauté the onion until it begins to soften. Add garlic, turmeric, chili powder, cinnamon, salt and pepper and cook, stirring, about 1 minute, until fragrant. Turn off the heat and let the spice mixture rest while the potatoes finish.

Drain the potatoes and add them to the pan with the sautéed onions and spices. Gently mash with a fork and fold the potatoes into the onion mixture until combined. Fold in the peas and, if desired, a sprinkle of fresh cilantro. The filling should be well seasoned—taste and adjust spices before assembling.

Once the filling is mixed, gather your tools and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment and have a shallow dish of water, a wooden board, kitchen scissors and rice paper wrappers ready.

• Prepare a rimmed baking sheet lined with parchment.
• Have a wooden board to assemble on and a shallow dish with water for softening the wrappers.
• Keep a dish towel nearby to dab excess moisture and kitchen scissors to cut the wrappers.
• Rice paper wrappers and the prepared samosa filling.

How to prepare samosas for baking

Dip one rice paper wrapper into the water dish: 5 seconds on one side, flip and submerge about 10 seconds more. It should become pliable but not overly sticky. Lightly tap the wet wrapper on the towel to remove drips, then cut it in half to form two half-moons.

Place one half-moon (flat cut side up, rounded side down) on your board. Spoon a heaping tablespoon of filling into the center. Work quickly before the wrapper becomes too sticky.

Fold the top right corner down toward the bottom curve, then fold the top left corner down toward the right to form a triangle. Finally, fold the bottom edge up to seal the samosa so all edges are closed.

Place each sealed samosa on the prepared baking sheet. They may shrink slightly but will largely hold their shape, so spacing can be relatively close. Bake at 400°F for 20 minutes, flip the tray, then bake another 10 minutes until crisp and golden. Serve warm.

How to make green chutney

While the samosas bake, blend the chutney: combine cilantro, mint, jalapeño, fresh ginger, lime zest and juice, cumin, salt and maple syrup (or honey) in a food processor or blender. Pulse until smooth, adding 1–2 tablespoons of water at a time until you reach the desired consistency. Taste and adjust lime, sweetener or heat to preference. Store in the refrigerator in a sealed jar for up to three weeks.

Debra’s Pro Tips

• Have all supplies at hand before wetting the rice paper—once moist it becomes sticky quickly.
• Keep a towel nearby to dry your fingers or the wrappers as you work.
• Expect a short learning curve when folding rice paper; if a wrapper becomes too soggy, remove the filling and start again.
• Use larger rice papers if you want full-sized dinner samosas instead of appetizer-sized ones.
• Adjust the seasoning of the potato filling to taste before assembling.
• Baked samosas are best fresh from the oven; you can prepare them ahead but finish baking just before serving.
• Turmeric can stain towels and surfaces—use a towel you don’t mind discoloring when handling the filling.

More Healthy and Fun Appetizer Recipes

If you make this recipe, please consider leaving a rating and a comment. If you share photos on social media, tag @dkhealthcoach and use the hashtag #debraklein to show how yours turned out.

📖 Recipe

Baked Samosa Recipe

Light and crisp homemade samosas baked in rice paper wrappers. Vegan, gluten-free and served with a refreshing green chutney.

Prep Time 15 mins

Cook Time 40 mins

Course Appetizer

Cuisine Indian

Servings 2 dozen

Calories 65 kcal

Ingredients

• ½ lb Yukon Gold potatoes
• 1 onion, small dice
• 2+ cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp chili powder
• ¼ tsp cinnamon
• ½ tsp sea salt
• Black pepper, to taste
• 1 cup frozen peas
• Optional: 2 Tbsp fresh cilantro
• 12 rice paper wrappers

Green Chutney

• 2 cups cilantro, woody stems removed
• 1 cup mint leaves
• 1 lime, zested and juiced
• 2 Tbsp honey or maple syrup
• 1 Tbsp fresh ginger, diced
• 1½ tsp cumin
• 1 tsp salt

Instructions

1. Cut potatoes into large dice, place in a saucepan, cover with water and cook until tender, about 20 minutes. Drain.
2. Sauté onions in 1–2 Tbsp water, veggie broth, or oil for 3–5 minutes until soft. Add garlic, turmeric, chili powder, cinnamon, salt and pepper and cook until fragrant. Remove from heat.
3. Add drained potatoes to the pan and roughly mash with a fork, mixing them into the onion and spice mixture. Fold in the peas and cilantro if using. Taste and adjust seasoning.
4. Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Fill a shallow dish with about ¼” water. Have a towel, wooden board and kitchen scissors ready.
5. Dip a rice paper wrapper in water for 5 seconds, flip and submerge about 10 more seconds until pliable. Dab to remove excess water and cut in half to form two half-moons.
6. Place a heaping tablespoon of filling on each half-moon. Fold top right corner down, then top left corner to form a triangle. Fold the bottom edge up to seal. Repeat until all filling is used (about 24 appetizer samosas).
7. Arrange samosas on the prepared baking sheet. Bake 20 minutes, flip, then bake another 10 minutes until crisp. Serve warm with cilantro chutney.

Cilantro Chutney

1. Combine all chutney ingredients in a food processor or blender and blend until smooth.
2. Taste and adjust lime, sweetener or heat. Add water, one tablespoon at a time, until you reach the desired consistency.
3. Store in a sealed jar in the fridge for up to three weeks.

Notes

POTATOES: Yukon Gold are recommended for their creamy texture, but any potato will work. Exact amounts are flexible—adjust spices if using larger potatoes.

RICE PAPER WRAPPERS: Each wrapper is cut in half to make two samosas, so 12 wrappers yields roughly 24 appetizer-sized samosas.

Nutrition

Serving: 1

Calories: 65 kcal

Carbohydrates: 14 g

Protein: 3 g

Fiber: 3 g

Sodium: 213 mg

Nutrition estimates were calculated with online tools. For precise values, calculate using the exact ingredients you use.