I've mostly made samosas as a group activity, in an assembly-line kind of thing. It's fun, and very rewarding at the end .

You don't need as much oil as you'd think. I use a wok, and if the oil temp is correct, not that much oil is absorbed. And then drain them well on kitchen paper.

I suppose they could be baked, but I don't think they would taste the same. People who regularly bake might have tips on how to set the temp and timing to get a similar effect.