Baked filo samosas with carrot raita
Crispy vegetable samosas and a spiced dip
Baked filo samosas with carrot raita are filled pastry triangles that are served with an Indian-style carrot & yogurt dip.
A delicious vegetable samosa recipe that is vegetarian. Ideal as a snack, light lunch or as a sharing dish to take on a picnic.
An oven-baked samosa recipe that uses ready-made filo pastry, an easy-to-make spiced potato & spinach filling and a simple yogurt-based raita.
What is a samosa?
A samosa is a small sweet or savoury filled pastry. Although samosas are thought to have originated from the Middle East or Africa, it is the Indian-style savoury samosas that are the most well known.
Traditionally, an Indian samosa’s pastry is made from Maida flour and is like a shortcrust pastry in texture. Samosas can be made into various different shapes like triangles, cones and crescent moons.
An Indian-style savoury samosa is often filled with a spiced mixture of potatoes, peas and chilli. It is then deep-fried in vegetable oil and typically, samosas are served hot with chutney. Sometimes savoury samosas will be filled with meat, cheese or lentils but they always tend to be flavoured with spices such as chilli, cumin and coriander.
My version of this recipe uses store-bought filo instead of homemade pastry. I then fill the pastry with a veggie filling made of potatoes, spinach, onion and spices. The pastry is folded over the filling and made into small pastry triangles. Before the samosas are baked in the oven, they are generously coated with oil to ensure that they become nice and crispy.
The baked samosas go well with a carrot raita that is made by frying garlic and spices with grated carrot & combining this with some plain yogurt.
Filo, fillo or phyllo
Whether you call it filo, fillo or phyllo, this ultra-thin pastry is perfect for making samosas. I use chilled, ready-made filo pastry sheets that I grease with rice bran oil. The finished veggie samosas are beautifully crisp & flaky when they have been baked in the oven.
Store-bought filo pastry is such a versatile ingredient. Other types of dishes that you can use it in are:
- Filo cigars
- Filo cups
- Veg ‘sausage’ rolls
Working with filo pastry
An important thing to remember when you are making a recipe that uses filo pastry is to keep unused pastry covered with a damp tea towel or clingfilm so that it doesn’t dry out. Take out the amount of pastry sheets that you need and then cover the remainder of the filo until you need it.
Using a pastry brush, grease each sheet of filo with oil each time that you fold it so that the layers stick together and a crispy exterior is created when the samosas are baked.
Here is a step-by-step illustration of how to fold filo samosas:
- Step 1. Lay one sheet of filo pastry on a dry surface or board & brush it with oil.
- Step 2. Fold the pastry lengthways & brush it with oil.
- Step 3. Fold the pastry lengthways again & brush it with oil.
- Step 4. Take a heaped teaspoon of the filling and place it at the far right corner of the length of pastry.
- Step 5. Fold the pastry over the filling to form a triangular shape.
- Step 6. Continue to fold the pastry over right to left.
- Step 7. When you reach the end of the pastry, fold it over onto the triangle.
- Step 8. You should now have a triangle that is approx. 10cm x 8cm.
- Step 9. Place the finished samosas on greased baking trays and brush them with oil before baking them in the oven.
You should make baked filo samosas with carrot raita because they are:
- A flavourful, vegetarian snack or a light lunch.
- Freezer-friendly (samosas only) – make and bake the samosas & allow them to cool fully before freezing them.
- Budget-friendly – filo pastry with an inexpensive vegetable filling & a simple dip.
- Great to take on a picnic – make a batch of samosas and raita & eat them outdoors with your family.
Baked filo samosas with carrot raita’s main ingredients:
- Coriander, cumin, chilli flakes
- Frozen spinach
- Filo pastry
- Plain yogurt
Tips for busy cooks
Potatoes – use whichever type of potato that you have available. I use Australian Royal Blue potatoes in this recipe. I don’t peel them as I think their skin adds colour, texture and fibre to the samosas.
Spinach – I use chopped, frozen spinach in the samosa filling. You could use fresh, baby spinach instead if you have it. Alternatively, you can use whichever vegetable you like – such as peas, sweetcorn or chopped zucchini.
Filo pastry sheets – the chilled filo sheets that I use for this recipe are each approximately 44cm long by 27.5cm. If you can’t get pastry sheets that are a similar size, you can make the samosas bigger or smaller (depending on the size of your pastry sheets).
Black salt – you don’t have to use black salt if you don’t have any. Ground sea salt can be used instead.
Spices – I use dried spices to flavour the samosas but if you have fresh ginger, turmeric and chilli, you could use them instead.
Freezer-friendly (samosas only) – bake and fully cool the samosas before freezing them. When you want to reheat them in the oven, ensure that the samosas are fully defrosted first.
Raita – if you don’t have time to make the carrot raita, you could serve a store-bought dip with the samosas instead.
Rice bran oil – you can use any mild-tasting oil to coat the finished samosas before baking them. I use rice bran oil, but sunflower or canola oil could be used instead. Alternatively, you could use melted butter.
- Snack – enjoy one of these samosas with some raita for a mini-meal.
- Picnic – pack up some of these samosas and carrot raita to eat outdoors.
- Lunch – eat two of these filo triangles for a tasty midday meal.
- Starter (dinner) – serve one or two of these pastries & dip as a flavoursome entrée.
Indian-style filo pastry triangles & raita
Baked filo samosas with carrot raita are an Indian-inspired snack that is also great as a starter, a mini-lunch or a shareable picnic dish.
Crispy, spicy pastry triangles that are even tastier when you dip them into the cooling carrot raita.
Did you use spinach in your samosa filling or a different vegetable?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Looking for more Indian-inspired recipes? Try these dishes next:
Got leftover filo pastry? Try these recipes next:
Baked filo samosas with carrot raita
- 300 g potatoes cut into 1cm cubes *see Recipe Notes
- 2 tsp rice bran oil (reserve 1 tsp for raita) plus extra for greasing trays & coating samosas
- 40 g onion (approx. 1 small) peeled, quartered & sliced
- ½ tsp ginger ground
- 1 tsp coriander dried leaves
- ½ tsp turmeric ground
- 3 tsp cumin ground (reserve 2 tsp for raita)
- 3 tsp chilli flakes dried (reserve 2 tsp for raita)
- 40 g spinach frozen, chopped *see Recipe Notes
- Salt and pepper
- 18 filo pastry sheets (approx. 324g total weight) * see Recipe Notes
- 2 garlic cloves peeled & crushed
- 200 g carrot (approx. 2 large) coarsely grated
- 400 g plain yogurt
- Black salt ground *see Recipe Notes
Put the diced potatoes in a large saucepan of boiling water and cook them on a simmering heat for 10-15 minutes (or until a knife cuts through them easily). Remove from heat & drain.
While the potatoes are cooking, fry the onion, ginger, coriander and turmeric, 1 tsp of cumin and 1 tsp of chilli flakes in 1 tsp of oil in a frying pan for 1 minute. Add the frozen spinach, stir & break up the spinach and fry for 2 minutes. Add the potatoes once they are cooked. Season with salt and pepper. Stir and fry for 1 minute. Remove from heat.
Preheat the oven to 180°C fan. Grease two large baking trays with oil.
Transfer the samosa filling to a bowl and chill the mixture in the fridge for 15 minutes.
To make the samosas, take the filling and filo pastry out of the fridge. Lay one sheet of pastry out on a board or kitchen bench. Cover the rest of the pastry with a damp, clean tea towel. Using a pastry brush, lightly grease the pastry with oil. Fold the pastry sheet in half lengthways and grease it with oil. Fold it in half lengthways again and grease it again. Take a heaped teaspoon of the samosa filling and place at the far right end of the pastry. Take the right edge and fold it over to the left to create a triangle. Repeat this action until you get to the end of the pastry.
Brush each samosa with a generous amount of oil and place on the greased baking trays. Repeat the above step to make more samosas (until the filling runs out). Bake the samosas in the oven for 35-40 minutes or until golden brown in colour. Remove from the oven and transfer the samosas to a wire rack.
Make the carrot raita by heating 1 tsp of oil in a frying pan on a low heat. Add the garlic, 2 tsp of cumin and chilli flakes. Stir and fry for 1 minute.
Remove the excess liquid from the grated carrots by squeezing them in your hands over a bowl. Add the carrot to the garlic and spice mix. Stir and fry for 1 minute. Remove from heat and allow to cool slightly.
Put the yogurt in a serving bowl; add the spiced carrot mixture and some ground black salt. Stir the raita until all the ingredients are evenly combined.
To serve – the samosas can be eaten hot or cold. Serve them with a small bowl of carrot raita.
*Potatoes – use whichever type of potato that you have available. I use Australian Royal Blue potatoes in this recipe. I don’t peel them as I think their skin adds colour, texture and fibre to the samosas.
*Spinach – I use chopped, frozen spinach in the samosa filling. You can use whichever vegetable you like – such as peas, sweetcorn or chopped zucchini.
*Filo pastry sheets – the chilled filo sheets that I use for this recipe are each approximately 44cm long by 27.5cm wide.
*Black salt – you don’t have to use black salt if you don’t have any. Ground sea salt can be used instead.
This recipe makes approximately 18 samosas (approx. size 10cm x 8cm each).