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Love is in my Tummy

Plant-based flavor

August 1, 2016 By Tina Dawson 18 Comments

Mini ‘Baked’ Onion Samosas for two

Baked Onion Samosa

You cannot think of Indian street food without immediately thinking about Samosas. These savoury pastries are almost our version of hand pies. But they are traditionally deep-fried and the pastry is made with shortening and flour. My version of Mini ‘baked’ Onion Samosas are considerably low-fat, serves just two and is BAKED!

The story…

Back in India, there is a tiny Samosa stall right near my bus stop and every single day, when I come home from work, fresh batches of samosas would be frying in a huge vat of oil. There was always a bunch of customers at the store front (understandably) as the intense aroma of these delicious pastry parcels would assault anyone who walked by, forcing you to detour into the store for a bite.

Most days I’d resist the temptation, but then there were days when I’d probably had a skimpy meal; 8 p.m. and my stomach would be justifiably growling for sustenance. On those days, I took the shameless detour into the store and picked up a few samosas to take home. Granted, my place was a meager 5 minute walk from the store, and I wasn’t going to starve to death in that time, but I could never walk away without these samosas.

Mini Baked Onion Samosa 3

What made these Samosas special?

You see, these were unlike regular samosas – those bulky triangles filled with spiced potatoes and peas, crisp on the edges and soft everywhere else. These were mini samosas, hardly the size of your little finger, crisp with a delectable onion filling. Crunchy, sweet, soft, spicy, slightly greasy – it was so many things at once!

Baked Onion Samosa

My version is healthier!

The only reason I consider this a guilty indulgence was the part where it was deep fried. Take that part out, and it is quite good. So, that’s exactly what I did.

I replaced the samosa pastry with regular spring roll pastry, which makes for crisp layers over the filling. And you can bake this without oil too! Perfect for a quick evening indulgence without the inconvenience of making a lot!

To shape these, you cut the (store bought) square spring roll pastry into three equal pieces. Place a little filling on one end and fold by bringing one edge to the other side. Repeat until you reach the bottom and there’s just one more fold left. Moisten the final edge with water and seal closed.

Repeat until all the pieces are filled and shaped. All that’s left to do, is bake and eat!

Baked Onion Samosa

You can also make a large batch and freeze it for later, much like these awesome spring rolls! But since these can be made fresh so quickly, I don’t see a reason for a large batch, unless it was for entertaining guests!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.

Mini ‘Baked’ Onion Samosas

Created by Tina Dawson on August 1, 2016

Mini Baked Onion Samosa

  • Prep Time:10m
  • Cook Time:18m
  • Total Time:28m
  • Serves: 2
  • Yield: 6 mini samosas

Ingredients

  • 1 c sliced onions
  • 1/4 c poha (flattened rice flakes), raw
  • 1/2 tsp. red chilli powder
  • 1 pinch of turmeric powder
  • 1 pinch of cumin powder
  • 1/4 tsp. coriander powder
  • 3 -4 curry leaves
  • 2 tbsp. fresh coriander leaves
  • Salt, to taste
  • 2 sheets of thawed spring roll pastry
  • 1 tsp. oil + a little more to spray/brush on the samosas

Instructions

  1. In a small pan, heat 1 tsp of oil and sauté the onions with a pinch of salt until translucent.
  2. Add all the spices, curry leaves and adjust salt. Once the spices are fragrant and don't smell raw anymore, turn off heat.
  3. Add the raw poha and coriander leaves, stir and let cool completely.
  4. Preheat oven to 425°F/220°C. Line a small baking tray with foil/baking paper.
  5. Cut the two spring roll sheets into thirds to get a total of 6 pieces.
  6. Divide the filling between the 6 pieces equally and fold into triangles. Seal the edge with water or cornflour + water.
  7. Brush with oil / oil spray.
  8. Bake at 425°F/220°C for 10 minutes, flip over then continue baking for another 8 minutes.
  9. Cool slightly on a wire rack and serve with sweet chilli sauce / ketchup or just as is.
  • Print

 

Mini Baked Onion Samosa pin

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Filed Under: All Recipes, Appetizers, BAKED not Fried, Cuisines, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: baked, Indian snacks, oil-free, samosas, spring roll sheets, Vegan

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Reader Interactions

Comments

  1. Max says

    April 4, 2020 at 6:53 am

    The way you fold them reminds me of spanakopita also made in triangles & baked. Have you ever tried using filo dough instead of spring roll wrapper? I bet it would add another amazing texture to your samosa.

    Reply
    • Tina Dawson says

      April 13, 2020 at 9:08 am

      I haven’t, but yes, they would yield sinfully crispy samosas!

      Reply
  2. Ankita says

    August 5, 2016 at 10:02 am

    Thank you for this recipe..
    Could you please share if the poha that you used is dry one or soaked in water? I have just started cooking; thats why such a basic question. ? And samosas are my favorite. Thank you for sharing their baked avataar. Can we also use potatoe stuffing in it?

    Reply
    • Tina Dawson says

      August 5, 2016 at 10:22 am

      Hey Ankita! I used dry poha – it will absorb the liquid from the onions as it bakes. You can make these with any filling you like. If using potatoes, there is no need for poha, as it is starchy enough.

      Reply
  3. Andrea @ Cooking with Mamma C says

    August 2, 2016 at 12:53 pm

    I love that you took a favorite food and made it healthier. I also try baking some of the traditionally fried foods from my Italian heritage. Sometimes, it works really well!

    Reply
    • Tina Dawson says

      August 2, 2016 at 2:09 pm

      Right!!!!???? Sometimes I hate that guilt that scars precious food memories, and I am so glad when I could figure out a way to eliminate the guilt and still keep the memories!

      Reply
  4. Jenn @ Peas and Crayons says

    August 2, 2016 at 12:21 pm

    Love this healthified version for two! <3 DELISH

    Reply
    • Tina Dawson says

      August 2, 2016 at 2:08 pm

      Thanks Jenn!!!!

      Reply
  5. Jenn @ Peas and Crayons says

    August 2, 2016 at 12:21 pm

    I love this healthy tasty version of samosas! so up my alley!

    Reply
    • Tina Dawson says

      August 2, 2016 at 2:08 pm

      Thanks Jenn! Glad you like these!

      Reply
  6. swayam says

    August 2, 2016 at 11:32 am

    nice!! This is new to me..also pastry sheets make everything so so much easier. Love the onion filling

    Reply
    • Tina Dawson says

      August 2, 2016 at 2:08 pm

      Oh you’ll love this Swayam! And I cannot imagine a freezer without spring roll pastry! It is so versatile!

      Reply
  7. Anjali says

    August 2, 2016 at 10:24 am

    I love samosas, especially mini ones like this! Nice idea on the addition of poha, never tried that before!

    Reply
    • Tina Dawson says

      August 2, 2016 at 10:34 am

      The poha draws out the liquid from the onions as it bakes so no more sogginess!!!

      Reply
  8. Emma @ Supper in the Suburbs says

    August 2, 2016 at 10:09 am

    These are adorable!!! Mini food is instantly better 😛 though I think I probably eat more when they are tiny haha. Love this recipe but I will eat them all myself! No sharing!!!

    Reply
    • Tina Dawson says

      August 2, 2016 at 10:33 am

      I think so too, which is why this makes a super tiny batch. Just 6 tiny pieces to be shared between two!

      Reply
  9. Sheetal says

    August 1, 2016 at 11:40 pm

    Where Can i look for Springroll sheets..

    Reply
    • Tina Dawson says

      August 2, 2016 at 10:33 am

      Hey Sheetal! Where are you based out of? In the US, you can get it in any Indian grocery store in the Freezer section. In India, you’ll find them in specialty stores.

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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