Question about Vegetarian Baked Samosa covering

by Jaya

Hi, I tried baking samosa for the first time.

I took baked samosas out of the oven but they were very hard to bite. The inside filling was soft and perfect but the outside was like a rock!

Could not even bite it, could you please tell me where I went wrong?

I would like to try making this again, please do reply at your earliest. Thank you.

Reply by Admin

Hi Jaya,

You have not written about the ingredients and the quantity you have used to make the covering dough for samosa. So I am just guessing about what may have caused the problem of the hard covering.

It could be any one or a combination of causes given below.

- The oven temperature may be too low while baking.

- The oven may not be preheated properly.

- If you did not add the required amount of fat(oil or ghee) while making dough, the covering may be hard.

- If you used the same measurements that we use for making fried samosa covering, and then baked those samosas, you may get hard samosas.

- For baking samosa, you will need to add some baking powder or yeast to the dough while kneading.

- Did you make the samosas immediately after mixing the dough? You need to rest/keep the dough for 20-30 minutes after kneading.

If you take care of the points mentioned above, I am sure you will get good samosas.

Let us know if you make samosas and how they come out.

Have a great day!

Happy samosa making!

Comments for Question about Vegetarian Baked Samosa covering

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Jul 11, 2014
Baked Vegetarian Samosa
by: Anonymous

Hello again, the Samosas were baked longer as I had checked them after 30 to 40 mins but the outer covering looked uncooked and raw to eat and did not brown at all, hence I baked it longer.

I am wondering if I tried to make the dough with all purpose flour instead of whole wheat flour, would it make a difference? I would however prefer the healthy option.

Another update to this, I had made these again using the baking powder as adviced and baked at 200°C for 32 mins, turning halfway. These tasted a lot better than first time but had still not achieved the softness ( outer covering was slightly on the hard side) I wanted.

Any further advice in this would be appreciated. I am not sure whether I should try making them using a different flour, would it make a difference in achieving the soft taste?

Jul 10, 2014
Baking samosa
by: Admin


Baking samosa for 50 minutes seems longer than necessary. That may have made the samosa covering hard as all moisture is removed. Next time, try for 25-30 minutes.

The samosa stuffing is already cooked. Only the covering needs to be baked.

You may add 1/4 tsp baking powder for 1 cup maida/plain flour.

Jul 07, 2014
Vegetable Samosa
by: Jaya

Thanks for your reply,the filling of the baked samosa used was made with mixed vegetables I had in fridge and I had no set measurements which I followed. I was however very happy with my filling when baked ( it was very soft and eatable) but it was not the same for the hard covering. The outside was very hard and impossible to bite.

I had used sufficient oil and the Samosa were baked in a preheated oven at 200°C for approx 50 mins. Oil was added in between while turning Samosa too. Also, the dough was left 20 mins to rest before I had made them.

I did not add baking powder or yeast to the dough as I am not sure of the required amount needed for the dough ( as I did not follow any measurement guide).

I hope I have provided all the required information for my query. Perhaps other readers could advice on further tips too.

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