Main Meals

Samosa Galette

Samosa Galette is a healthier version of samosa that is enjoyed in the form of galette. The crust for galette is vegan, fuss-free, and comes together easily. 

June is the perfect time to review goals we set for ourselves for this year. Can you believe that we are already six months in? I had casually listed eight goals for myself; out of which I have crossed five so far while the remaining are still a work in progress. One of the biggest thing was my ecookbook – 27, a project where I poured my heart and soul into…a challenge which I am proud of. The samosa galette recipe I am sharing today comes from the ecookbook with some minor changes. Thanks to everyone who supported it. The book is still available for purchase if you are interested.





If you don’t care about my goals (I won’t mind it), simply scroll down for the samosa galette recipe. Talking about goals, I did go on a weird diet namely whole30 (ps. week 1, week 2, week 3). I don’t know if I will do it again anytime soon but after that I have started incorporating more and more organic and clean foods into my life. Well, I have not been exactly great at creating fresh, seasonal recipes on the blog unless you count kale and chickpea salad and Leek, Green Apple, and Walnut Salad but I am pretty stoked about my travels so far.

Hello Austin, San Francisco (and meeting with a blogger friend), and a very short New York/Philadelphia trip. Future travels include Blog Brulee in Vermont and possibly Seattle and Austin again.





As I am typing this, one of my recent haul from the library, The Orchard of Lost Souls is staring at me. I have every intention to read all the books I get from the library but the problem is I try to read two or three books at a time which unfortunately leads me nowhere. Need to change that!

Here is a short time lapse video on samosa galette:

Sometime last year, I had a sudden desire to knit but I after of couple attempts, I completely neglected it. The yarn and needles have been begging for attention…the tutorial books are collecting dust which I am not proud of. Please send me some knitting vibes because I’d really like to crochet something cool by the end of this year. Overall, I am pleased with the way things are going with my goals, however, I need to really work on the following: get herbs for the patio, register for this half-marathon race, and constantly remind myself that I am also a graduate student!






Okay…now let’s talk about the samosa galette already; the crust is very forgiving – I am using olive-oil and a mixture of whole wheat pastry flour and all-purpose flour. For the filling, I am using essential ingredients of samosa , a popular Indian appetizer that is traditionally deep fried. In the book, I featured both sweet potatoes and white potatoes for the filling but here, I am using just the white kind.





If you are intimidated by the idea of home-made crust, I really encourage you to give this one a try. I have made this crust several times and it leaves me smiling and even more confident each time because it comes together so easily and it is 100% fuss free. Also, please don’t let the long direction and ingredients list discourage you. I agree, it is on the lengthier side but if you skim through it, you will find that it is fairly simple to put together. You make the dough, cook the filling, assemble everything into a galette then bake.





Galette is basically a free-form rustic tart with edges folded up around the filling, which can be sweet or savory.

I shared the samosa galette with my parents as a snack with mint and tomato chutney. Since my parents are used to eating the traditional samosa, it was really nice to see them enjoy the much simpler and healthier version of it.

if you are interested. This recipe is definitely a keeper when you need to entertain a crowd or simply want a healthier samosa without the fuss. If samosa is not your thing, you can still use the galette crust and use a filling of your choice.

Samosa Galette

Author: Dixya @Food, Pleasure, and Health

Serves: 3-4


  • For the crust

  • 100 grams whole wheat pastry flour

  • 100 grams all-purpose flour + more for dusting

  • 2 tablespoons olive oil

  • ½ cup ice cold water minus 2 tablespoon

  • 1 teaspoon red wine vinegar or lemon juice

  • 1 teaspoon cumin seeds (optional, I skipped it this time but it gives a nice flavor)

  • a pinch of salt

  • 1 tablespoon almond milk (for brushing the dough right before baking)

  • For the filling

  • 4 small potatoes

  • 1 tablespoon oil

  • 1/2 teaspoon mustard

  • 1 teaspoon coriander seed, crushed

  • ½ cup chopped onion

  • ¼ cup frozen peas, thawed

  • 2 garlic cloves, minced

  • 2 teaspoons ginger, grated

  • 1 cup baby spinach, chopped

  • 2 teaspoons cumin powder

  • 1 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1 tablespoon lemon juice

  • 3 cilantro leaves, chopped


  1. In a large bowl, combine flours and salt. Make a well in the center, add the olive oil and mix in with a fork. Slowly add water and vinegar to the mixture. Use your hand to mix everything together until it forms a smooth ball. Do not overwork the dough. Create a disk with the dough, wrap it in plastic wrap then let it rest for an hour.

  2. While the dough rests, boil water, salt, and potatoes until its fork tender in a saucepan. Once cooled, peel the potatoes and roughly chop them.

  3. Heat oil in a medium pan over medium heat. Add the mustard and coriander seeds and cook until they start to pop. Add onions to the pan and saute until it starts to brown. Add garlic and ginger and saute for a minute more.

  4. Stir in the cumin, turmeric, salt, potatoes, and spinach. Cook until heated through. Add the lemon juice and cilantro then season to taste with salt and pepper.

  5. Let the fillings cool completely.

  6. When ready, preheat the oven to 375F.

  7. Roll the dough to 1/8th inch and transfer into a baking sheet lined with parchment paper.

  8. Transfer the filling and gently spread it over the filling.

  9. Fold the pastry edge up and over to create a 2-3 inch border. Gently brush the top with milk.

  10. Bake for 45-50 minutes until slightly brown.

  11. Transfer the pan to a rack and let the galette cool. Serve it warm or at room temperature.

Did you set some goals this year? How are they going?

Filling ideas for the galette anyone?

Dixya Bhattarai

Dixya Bhattarai

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