Baked Curry Samosas

Baked Curry Samosas

Baked Curry Samosas

 Makes 12 samosas

Enjoy these irresistible flavor poppers as a quick snack or serve for satisfying, bite-size appetizers.  Or, double-up the scoop size for hearty, satisfying curry burgers.  Either way, these plant-based, gluten-free will be gone before you know it.


1.5 cups Yukon Gold potatoes, cubed (about 1-2 potatoes)

1.5 cup Cauliflower florets

15 ounce chickpeas (or about 2 cups cooked, no salt added)

2 tablespoons curry powder

1 tablespoon ginger, minced

1/4 teaspoon cayenne pepper (optional)

1/2 cup chickpea flour

1 cup peas, frozen and thawed

1/2 teaspoon salt

1 teaspoon lime juice

2 tablespoons chopped cilantro

To make samosa mixture: Combine potato, cauliflower, chickpeas, curry powder, ginger, cayenne, and about 1/4 cup of water in a small pot.  Cover and cook until cauliflower and potato are mash-ably soft, about 15-20 minuntes.  Use a wooden spoon or potato masher to mash the mixture.  Keep the lid off of the pot and cook the mixture another 5 minutes or so, just until excess moisture is cooked off and the bottom of the pot is dry.  Be careful not to burn the mixture.

Turn off the heat, add the chickpea flour, and stir well to combine everything thoroughly.  The flour should be absorbed into your samosa mix so that you no longer see any flour specks.  If your samosa mix still looks a little wet, add a couple extra tablespoons of flour.

To flavor and color your mixture: Add the peas, salt, cilantro, and lime juice to the samosa mix.  Stir well to incorporate, but be careful not to mash any of the peas.  Taste the mix to check for seasoning.  Add more salt, lime, or hot cayenne, according to your preferences.

To shape and bake your samosas:  Preheat your oven to 450.  Using a 1/4-cup scoop, shape your samosa mixture into small 3-bite circles.  Spread evenly on a silicon baking mat (aka a Silpat) or onto a mesh wire rack on a baking sheet.  You can also shape and freeze your samosas for later enjoyment.  Simply transfer right from the freezer to a pre-heated oven when ready to enjoy

Bake at 450 for about 20-25 minutes, or until golden brown around the edges.  Serve warm.


Servings: 6

Nutrition Facts per Serving (2 samosas)

Calories 147.95

Total Fat 2.07g 3%

Polyunsaturated Fat 0.82g 

Cholesterol 0mg 0%

Sodium 231.56mg 10%

Potassium 416.38mg 12%

Total Carbohydrates 25.76g 9%

Fiber 7.16g 29%

Sugar 4.79g 

 Protein 7.97g 16%


Vitamin A 627.1IU 13%

Vitamin C 20.6mg 34%

Calcium 48.59mg 5%

Iron 2.9mg 16%

Vitamin E 0.73mg 7%

Thiamin 0.2mg 13%

Riboflavin 0.11mg 6%

Niacin 1.16mg 6%

Vitamin B6 1.25mg 63%

Folate 141.66mcg 35%

Pantothenic Acid 0.43mg 4%

Vitamin K 16.02mcg 20%

Phosphorus 145.02mg 15%

Magnesium 52.61mg 13%

Zinc 1.25mg 8%

Copper 0.3mg 15%

Manganese 0.8mg 40%

Selenium 3.02mcg 4%