Samosas are a delicious and popular snack that combine a flavorful filling of spiced potatoes, peas, and aromatic spices, wrapped in a crispy and golden shell! Their preparation is EASY, allowing you to enjoy the satisfaction of a homemade meal bursting with savory goodness in no time.
Why you’ll love this recipe
- Bursting with flavor and texture! Samosas are packed with a flavorful combination of spices and vegetables. Surrounded by a golden, crispy shell, they create a taste sensation with every bite.
- Versatile and customizable. You can customize the filling of samosas to suit your taste and dietary preferences.
- Easy to enjoy on the go. Samosas are a convenient snack that can be enjoyed on the go, making them perfect for picnics, parties, or as a quick and tasty bite anytime.
Ingredients needed
- All-purpose flour. Forms the base of the samosa dough.
- Vegetable oil & water. Provide the wet components of the samosa dough.
- Potatoes. These serve as the main ingredient in samosas, providing a hearty and starchy base for the filling.
- Peas. Add a touch of sweetness and texture to the filling, balancing the flavors and enhancing the overall taste.
- Onion. Provides a savory and aromatic element to the filling.
- Garlic. Adds a pungent and robust flavor to the filling, enhancing its overall taste.
- Ginger. Creates a warm and zesty flavor to the filling, providing a subtle kick.
- Green chilies. Add heat and spiciness to the filling.
- Cumin seeds, turmeric powder & garam masala. Contribute a rich and complex flavor profile, enhancing the taste and aroma of the filling. These can be taylored to your liking.
- Fresh cilantro leaves. Add a fresh and herbaceous note to the filling, adding brightness and balancing the flavors.
- Lemon juice. Creates a tangy and refreshing component to the filling.
- Salt. To taste.
How to make Samosas
Step 1 – The samosa dough. In a large bowl, mix the all-purpose flour and salt. Add vegetable oil and mix until crumbly. Gradually add warm water and knead to form a smooth consistency. Cover and let it rest for 30 minutes.
Step 2 – Sauté the filling ingredients. In a pan, heat some vegetable oil over medium heat. Add cumin seeds and let them splutter. Then add onions, garlic, ginger, and green chilies. Sauté until onions turn translucent.
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Step 3 – Create the filling. Add turmeric powder and garam masala to your filling mix. Mix well and cook for a minute. Add mashed potatoes and cooked peas to the pan. Mix everything together until well combined. Cook for a few minutes, then remove from heat. Add fresh coriander leaves, lemon juice, and salt to the filling mixture. Mix well and let it cool.
Step 4 – Prepare the samosa shells. Divide the dough into small balls. Roll each ball into a thin circle, about 6-7 inches in diameter. Cut each circle in half. Take one half and fold it into a wide cone shape, sealing the new edge with a little water (but leaving a hole at the top for filling).
Step 5 – Fill and fry. Fill the cone with a tablespoon of the prepared filling. Seal the top of the cone by pressing the edges together firmly with a little water. Repeat for all the dough and filling.
Heat vegetable oil in a deep pan or fryer over medium heat. Once the oil is hot, around 350°F (175°C), carefully add a few samosas at a time and fry until golden brown and crispy. Remove with a slotted spoon or tongs and drain excess oil on a paper towel. Serve the samosas hot with your favorite chutney or sauce!
Tips to make the best recipe
- Properly seal the samosas. Ensure that the samosas are tightly sealed to prevent the filling from spilling. Use water to moisten the edges of the dough before sealing them together, pressing firmly to close.
- Keep the dough and filling balanced. Pay attention to the ratio of dough to filling. The dough should be thin enough to create a crisp outer layer, while the filling should be flavorful and well-spiced without being overly moist.
- Fry at the right temperature. Maintain the oil temperature around 350°F (175°C) for frying the samosas. This allows them to cook evenly, achieving a golden brown color and crispy texture. Avoid frying at too low a temperature, as it can make the samosas greasy.
- Serve fresh and hot! Samosas are best enjoyed when they are freshly fried and still hot. Serve them immediately after frying to retain their crispiness and flavor.
Storage instructions
To store: Allow them to cool completely at room temperature then place them in an airtight container or ziplock bag. They can be refrigerated for up to 3-4 days. When ready to enjoy, reheat them in an oven or air fryer to restore their crispiness. Avoid microwaving, as it can make them soggy.
To freeze: For longer-term storage, samosas can be frozen for up to 2-3 months. Wrap each samosa individually in plastic wrap or foil, place them in a freezer-safe container or bag, and store in the freezer. Thaw in the refrigerator overnight before reheating.
Recommended tools
- Slotted spoon or tongs. A slotted spoon or tongs will come in handy for removing the seitan from the cooking liquid.
- Cooking thermometer. Using a cooking thermometer is essential for this recipe. It ensures the ideal frying temperature, resulting in perfectly crispy and golden vegan onion rings.
Frequently asked questions
Yes, you can bake samosas for a healthier option. Preheat the oven to 375°F (190°C), brush the samosas with oil, and bake for about 20-25 minutes or until golden brown and crispy.
Yes, you can prepare the samosa dough in advance. After kneading the dough, cover it with a damp cloth or plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before rolling and shaping the samosas.
Yes, you can use store-bought dough or pastry sheets as a time-saving alternative. Look for vegan-friendly options like spring roll wrappers or filo pastry sheets. Follow the package instructions for usage and adjust the cooking time accordingly.
Yes, you can freeze uncooked samosas for later use. After shaping the samosas, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
Samosas
Ingredients
- 2 cups all-purpose flour for dough
- 1/2 teaspoon salt for dough
- 1/4 cup vegetable oil for dough
- 1/2 cup warm water for dough
- 2 large potatoes boiled and mashed
- 1/2 cup peas cooked
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon tumeric powder
- 1/2 teaspoon garam masala
- 1 bunch cilantro chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 cup vegetable oil 1 inch in pot
Instructions
- In a large bowl, mix the all-purpose flour and salt for the dough. Add vegetable oil and mix until crumbly. Gradually add warm water and knead to form a smooth consistency. Cover and let it rest for 30 minutes.
- In a pan, heat some vegetable oil over medium heat. Add cumin seeds and let them splutter. Then add onions, garlic, ginger, and green chilies. Sauté until onions turn translucent.
- Add turmeric powder and garam masala. Mix well and cook for a minute. Add mashed potatoes and cooked peas to the pan. Mix everything together until well combined. Cook for a few minutes, then remove from heat. Add fresh coriander leaves, lemon juice, and salt to the filling mixture. Mix well and let it cool.
- Divide the dough into small balls. Roll each ball into a thin circle, about 6-7 inches in diameter. Cut each circle in half. Take one half and fold it into a wide cone shape, sealing the new edge with a little water (but leaving a hole at the top for filling).
- Fill the cone with a tablespoon of the prepared filling. Seal the top of the cone by pressing the edges together firmly. Repeat for all the dough and filling.
- Heat vegetable oil in a deep pan or fryer over medium heat. Once the oil is hot, carefully add a few samosas at a time and fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon or tongs and drain excess oil on a paper towel. Serve the vegan samosas hot with your favorite chutney or sauce!
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