These easy shrimp and potato baked samosas are a unique twist on your favorite Indian snack! The traditional potato mixture of the classic samosa filling is dressed up with tender and juicy shrimp, making this baked version an easy and delicious treat with a healthy twist. It is a very good baked samosa recipe and worth every second of prep time!
If samosas are on your must-order list at your favorite Indian restaurant, these easy shrimp and potato oven baked samosas will be the recipe you want to try next. The super savory filling is wrapped in a grocery store-bought spring roll wrapper and then baked up to a shatteringly crisp perfection (no deep frying required!). Serve them with Cucumber Herb Raita and they are the quick and easy homemade samosas of our dreams!
I've tested this recipe using various wraps, and found that spring roll wrappers were my shortcut preference. But if you have wonton wrappers, phyllo dough or even ready-made samosa dough, any of those options will work! The spring roll wrappers held the samosa stuffing well, and when brushed with oil, baked into a lovely, flaky crust. Spring roll wrappers are also easy to find in grocery stores, so your healthy samosa snack is just minutes away!
Ingredients for Easy Baked Samosa Recipe:
Fresh Onion, Garlic, Ginger: The holy trinity of Asian cooking! I use yellow onion, fresh garlic and grated ginger. Use whatever variation you have on hand, including white or red onion.
Curry Powder, Garam Masala, Cayenne Pepper: Indian curry powders contain a mix of spices, usually including ground cumin seeds and coriander seeds, turmeric, chili powder, ground mustard seeds and black pepper. Curry powder is not common in traditional Indian cooking, but it's a convenience spice mixture that makes flavoring Indian-inspired dishes simpler for the home cook. I add an additional serving of garam masala and cayenne pepper to round out the spice mixture and give the filling a deeply savory flavor.
Salt and Sugar: For flavor and balance. Substitute a bit of honey of your favorite sugar substitute in place of the sugar.
Shrimp: While vegetarian samosas are common in Indian cuisine, I have found beef and chicken samosas (or chamussas) to be wildly popular in Portugal, due to the Goan influence in the region. Adding shrimp to the samosa filling brings a tender and luxurious flavor to the samosa and makes it an unforgettable pescatarian treat.
Potato: I use a smashed Yukon gold potatoes (one large should be enough) in the filling - it's the perfect texture and flavor and holds everything together while letting our shrimp and spices shine. If you have any leftover Indian Potatoes, use those instead!
Fresh Lemon Juice: Super savory dishes need a balance of acidity to bring it all together. Lemon juice is the perfect solution! Substitute fresh lime juice, if needed.
Fresh Cilantro: Diced cilantro (coriander leaves) add beautiful freshness to the the richly-spiced filling. If cilantro isn't your thing, substitute diced chives or green onions.
Spring Roll Wrappers: Nothing fancy here, just grab a pack of spring roll wrappers at your local grocery store or Asian market. I split my stack of wrappers into strips of 3, but you can test a few sheets to see what size works best for you. Using two layers of wrapper for each samosa gives you the shockingly crisp shell you're looking for in life!
Neutral Oil: Baking the samosas makes this dish so quick and easy compared to deep frying our tasty treats. We use neutral oil brushed over our samosas and then bake on convection setting to achieve the perfectly crisp crust!
Full ingredient measurements and directions included in printable recipe card below.
Step by step instructions for easy baked samosa recipe:
Preheat oven to 400℉ (convection setting) or 425℉ regular. Line a baking tray with parchment and set aside.
Sauté diced onion, garlic and ginger in 2 tablespoons oil for 2-3 mins until fragrant.
Add curry powder, garam masala, salt, sugar and cayenne and bloom the spices for about a minute.
Then add diced shrimp and roughly smashed potatoes. Toss and cook for 3-4 minutes until the shrimp is cooked through.
Remove from heat. Add lemon juice and cilantro. Taste and adjust seasoning. Allow filling to cool a bit while preparing your samosa wraps.
Next, cut your spring roll wrappers into 3 equal strips. For extra crispy samosas, use two layers for each savory pocket. Then cover your stack of spring roll wrappers with a damp towel to keep them from drying out as you wrap and roll your samosas.
Stack two strips of spring roll pastry, then fold over one edge to form a triangular shape. Next, fold your triangle up towards the center of the pastry strip to make a cone shaped pocket. Fill the pocket with 2 tablespoons of the shrimp and potato tasty filling.
Finally, fold your samosa triangle over tightly, securing the flap with a brush of neutral oil. (If you are frying samosas, it’s best to use a little water and flour slurry, which is a much stronger glue. Because we are baking, a simple brush of oil will do the trick.)
Place samosas on the parchment lined baking pan. Using a pastry brush, lightly brush samosas on all sides with neutral oil. Bake in preheated oven for 13-15 minutes. Remove from oven and gently flip. Then return to oven for final 10-12 minutes and bake until golden brown.
Let samosas cool on sheet pan for a few minutes (they will crisp up even more!) Serve with Creamy Yogurt & Herb Raita for dipping.
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FAQ's and Serving Suggestions for these Delicious Baked Samosa Recipe:
Green peas and potatoes are a traditional combination in vegetarian samosas, so feel free to add a handful of frozen peas to the mixture. Finely diced or shredded carrots would be another good addition, along with diced green chilies (instead of cayenne powder).
To shallow-fry samosas, add about ½ inch of neutral oil to a large skillet and heat over medium-high heat. When sealing samosas, use a water and flour paste to close the spring roll sheets more tightly. Once oil has heated, add samosas to the pan and cook for 2-3 minutes per side, until golden brown and flaky. Monitor the heat to ensure the flaky spring roll wrappers don't burn. Once cooked, gently move the samosas to a cooling rack or a stack of paper towels to drain. Serve warm with raita dipping sauce!
For a dipping sauce, I love Creamy Cucumber Yogurt Raita - it's the perfect cooling dip for the spicy samosas. You can also find lovely store-bought chutneys to serve with your samosas. If you're making a full Indian-themed spread, serve with Baked Indian Salmon, white rice or Indian Potatoes and Raita.
To store, move leftover samosas to an airtight container and keep in the refrigerator for up to 2 days. To reheat, bake at 350℉ on a baking sheet until just heated through for best results.