Baked Dhansak Flavored Veg Samosa
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About Baked Dhansak Flavored Veg Samosa
Baked Dhansak Flavored Veg Samosa is a delightful fusion snack that brings the irresistible aromas of Parsi cuisine into the beloved Indian samosa. Inspired by the timeless flavors of Kolah's Dhansak masala—a treasured blend featuring coriander, cumin, black pepper, cassia, and more—this recipe offers a bold, aromatic twist to traditional samosas, infusing them with the robust and warm notes characteristic of Parsi-Gujarati culinary heritage.
Traditionally, dhansak is a non-vegetarian dish paired with dal and brown rice, but here, the unique masala is reimagined in a wholesome vegetarian filling. Sweet corn, paneer, potato, and onion come together to create a mouthwatering stuffing that is both nutritious and satisfying. Baked instead of fried, these samosas offer a guilt-free indulgence—perfect as a tea-time treat for both kids and adults.
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Recipe Time & More
Ingredients
Stuffing
- 1 cup Sweet Corn (cooked 1 cup)
- 1 cup cottage cheese (Paneer, grated)
- 1/2 cup Potato (cooked and mashed 1/2 cup)
- 1/4 cup onion (finely chopped)
- 1/2 tbsp Red Chili Powder
- 1 tbsp Masala (dhansak)
- 2 tsp Lemon Juice
- 1 leaf Mint Leaves
- 1 leaf Coriander (Dhania)
- 2 pods Garlic
- 1 Ginger
- 1/2 tsp Cumin Seed (Jeera)
- 1 tbsp Oil
- 1.5 tsp Salt (or as per taste)
For Dough
- 1/2 cup Wheat Flour (Whole)
- 1/4 cup Semolina (Suji, fine)
- 1/2 tsp Carom Seeds (Ajwain)
- 1.5 tsp Salt (or as per taste)
- 1 tbsp Oil (hot)
- Oil (for applying)
- Water (as required)
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Instructions
- Grind together coriander leaves, pudina leaves, garlic pods, ginger pieces into fine paste. Keep this aside.
- Heat a pan, add oil, saute cumin, onion till golden.
- Add mashed potato, cooked sweet corn, mix well.
- Now add masala paste, red chili powder, dhansak masala, salt, lemon juice. Fry well.
- Now add grated paneer, mix well and cook for 1 minute. Cool this stuffing mixture.
- For dough
- First add wheat flour, fine semolina, ajwain, salt, mix well.
- Now add hot oil and rub the flour with fingers to form bread crumbs.
- Now add water and prepare stiff dough. The dough should be smooth and pliable.
- Keep this dough aside for 15 minutes closed with wet cloth.
- Preheat the oven at 190„ƒ for 10 minutes.
- Take small dough balls, roll them thin into small poories.
- Cut them into half, take one half, fold into cones, wet the edges with water.
- Stuff the dhansak veggie masala, close the edges by applying little water.
- Place the stuffed samosa on parchment paper lined baking tray.
- Apply little oil, bake in preheated oven at 190„ƒ for 40 minutes (approximately).
- After 10 minutes, bake the other side, apply little oil.
- Last 5 minutes, grill at 200„ƒ. Care to be taken not to burn the samosa.
- Remove from oven and serve hot with tomato sauce. It stays crisp for 1 to 2 hours. Samosa can be warmed in oven and served.
Recipe Notes
Oven temperature and time depends on individual oven settings.
The dough should be stiff and pliable.
For dough preparation, the oil should be very hot, to ensure sizzling on flour when poured on it.
The entire baking process depends on cooking of outer surface of samosa.
I prefer to make thin sheets of dough for even and fast cooking.
During the first half of baking, you can find raw colour of dough changing. Bake on all side for uniform baking.
Grilling at the end gives crispness to the samosa.
Applying oil at intervals also helps in baking.
Additional Tips
- For an extra crisp baked crust, brush the assembled samosas lightly with a mixture of oil and a touch of turmeric before placing them in the oven; this will enhance both color and crunch.
- To mimic the signature tang of dhansak, consider adding a spoonful of tamarind pulp or a sprinkle of dried mango powder (amchur) to the filling along with the lemon juice for a more layered sourness.
- If you prefer a vegan version, swap paneer for firm tofu and use a plant-based butter or oil in the dough; be sure to press the tofu well to prevent excess moisture in the filling.
- Baked samosas can be prepared in advance and reheated in a preheated oven at 180°C (350°F) for 5-7 minutes to restore their crunch before serving, making them perfect for entertaining.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 338kcal | Carbohydrates: 25g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 11.4g | Sodium: 1710mg | Fiber: 1g | Sugar: 3g
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Pavithra M Adiga
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I’m loving this recipe already!
Absolutely wonderful! Can’t wait to make it.
Such a delicious dish! Thank you.
Looks incredible! Thanks for the details.
This looks so inviting! I’m eager to try it.