GV comments: Samosas and pakoras are my favorite Indian restaurant appetizers, and they make great side dishes with a curry for a home dinner. I don't deep-fry at my house (almost started a kitchen fire the only time I tried it...), and I endorse a minimal-oil approach to cooking. Luckly baking works really well for samosas.
Making the outer dough from scratch takes a lot of time and, to me, the taste isn't that much better than shortcuts. This recipe calls for using store-bought pie crust. I prefer (vegan) spring roll wrappers, phyllo dough, or puff pastry. The good thing is that the filling is completely cooked, so when you are baking them you only have to worry about browning the crust to the right degree. I don't use an egg white on the crust, of course. If you want them shiny, you can mix a tablespoon of cornstarch in a tablespoon of cold water, then mix in another 1/2 cup of water, then microwave for 1-2 minutes or until thick.
You can even avoid the 1 tablespoon of oil in this recipe by microwaving or water-sautéing your vegetables. Otherwise I love the spicing and proportions of this recipe, and it's worked really well for me.
Timing: About 45 minutes
Affordability: Under $10 total
Nutrition: Mostly whole-food (white flour and, if you use it, oil are the culprits here)
Gluten-free, if you use a gluten-free pie crust for the outer shells