Baked Samosas filled with potatoes and spinach (vegan)

Recipe for vegan, baked Samosas filled with potatoes and spinach. They are a served with a creamy Cilantro Lemon Dip. So good! I’ve also included a video below on how to fold them! :)

Samosas are little pastries with a savoury filling. They are typically fried, but I’m not a big fan of frying at home, so I opted for a baked version.

Samosas are usually served as an appetizer or snack, which makes them perfect to serve at parties as well. Looking for more crowd-pleasing party ideas? You definitely want to check out this post > 12 Vegan Drinks & Eats for your next Party <

There are also different forms and folding techniques, so you don’t have to necessary stick to the one I’ve used, but if you want to, I’ve included a little video of how I folded them below.

The black sesame seeds are completely optional, but if you want to make samosas with different fillings, you can mark them with black and/or white sesame seeds or sunflower seeds, so you’ll know which ones are which. I filled my baked samosas with potatoes and spinach – classic combo.

Baked Samosas filled with potatoes and spinach (vegan)

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins


18 spring roll wrappers*
water for sealing the wrappers
olive oil for brushing the samosas
black sesame seeds (optional)**
Ingredients for the filling:
2 1/2 cups chopped potatoes
2 red onions , chopped
1 1/2 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon curry powder
1 teaspoon olive oil


First prepare the filling:
  • Put the chopped potatoes in a large saucepan and add about 3/4 cup of water. Let it cook on medium heat (lid on the pan) until the potatoes are soft and the water has evaporated. If the potatoes are not soft enough and the water is gone, add more water and let it cook further.
  • Once the potatoes are soft, add the olive oil and chopped onions. Let it cook until the onions are golden-brownish. Reduce the heat and add the fresh spinach. Once the spinach wilted, season the filling with salt and curry powder. Let the filling cool off before filling them in the wrappers!

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