Baked Potato Samosas with Light Cilantro Lemon Dip

Baked Potato Samosas with Light Cilantro Lemon Dip

One of my favorite Indian dishes is their Potato Samosa, so here I made my own healthier version using oversized Egg Roll Wrappers with potato, peas, and carrot filling!  Rather than deep frying, the Samosas are baked in the oven so they are lower calorie.  To pair with the Samosas, I made a light and refreshing cilantro and lemon dip.  Perfect dish for vegetarians who are looking for a hearty meal that is satisfying!


  • Wonton Skins
  • Potatoes (3 large Idaho, cut into chunks)
  • Frozen Peas & Carrots (1.5 cups)
  • Curry Powder for Potato Filling (1 to 1.5 tablespoon)
  • Salt for Potato Filling (1 teaspoon)
  • Pepper for Potato Filling (1 teaspoon)
  • Olive Oil For Potato Filling (4 tablespoons)

For Cilantro Dip:

  • Cilantro (2 bundles)
  • Garlic (3-4 cloves)
  • Lemon (juice of 3 lemons)
  • Rice Vinegar (2 tablespoons)
  • Olive Oil (2/3 of cup)
  • Salt (1 teaspoon)
  • Pepper (1 teaspoon)
  • Red Hot Pepper Flakes (1/2 teaspoon)

Ingredients you will need:



1) Thaw out 2 cups of frozen peas and carrots, and leave aside.


2) Peel the potatoes and slice them into large chunks.


3) In a large pot, place potatoes and add water.  Once the water starts to boil, then simmer cook the potatoes in medium heat for 10 minutes, and the potatoes should be done.


4) While the potatoes are cooking, prepare your cilantro dip.  Slice off the cilantro stems, which you can throw away, and wash leaves.  Also, peel your garlic.


5) In a blender, add cilantro leaves, garlic, salt, pepper, red hot pepper flakes, rice vinegar, juice of lemons, and olive oil.  Blend unit smooth consistency.  Keep cilantro dip aside.


6) Once the potatoes are cooked, then drain the water and return the potato to the same pot.  Under low fire, with a masher, start mashing the potato.  Once potatoes are mashed, add curry powder, salt, pepper, and olive oil.  Mix well so all the spices and oil cover the potato.  Finally, add the thawed peas and carrots and fold into potato carefully.  Now the potato filling is ready.


7) In a cutting board, place one sheet of wonton wrapper and a bowl with water.  Dip your finger into water and spread the water on the 2 side edges (like an “L” shape) of the wrapper.


8) With a spoon, take about 2 portions of the filling and place in the center of the wrapper.  Carefully lift one corner of the wrapper and fold in half.  With your fingers, make sure to press down so all the air bubble is removed.  The filling will produce between 16-18 Samosas.


9) Place cooking foil on baking sheet.


10) Place olive oil in a bowl and dip brush in it.  Brush olive oil on top of Samosa.  Carefully flip Samosa, and brush olive oil on the bottom side.  Place Samosas with olive oil on baking sheet with foil.


11) Preheat oven to 325 degrees.  Place Samosas in oven and bake for 30 minutes.  When done, the sides and bottom of Samosas will be crispy golden brown.


12) Eat with the cilantro dip over the Samosas.


Recipe makes about 16-18 Samosas:



  1. Heather Auckram says

    Thank you Moon. Another tasty and nourishing food to help me restore my life and teach my children a better way to live. Your site is well appreciated by many of my friends here in New Zealand.

    • Moon Cho says

      You’re welcome, Heather, and so glad to hear from someone in New Zealand!!! I am sooo wanting to visit your beautiful country. Stay blessed and many love to you and your family!

  2. Gee says

    Thank you very much for this recipe. I honestly never thought of using wonton or egg roll skins with mashed potatoes before. Great and healthier idea!