Veggie Samosas Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Vegetable oil: Used in both the dough and for frying the samosas, giving them a crispy exterior.

Salt: Enhances the flavor of both the dough and the filling.

Water: Helps to bind the dough together.

Potatoes: Boiled and mashed, they form the bulk of the filling.

Peas: Adds a sweet and tender texture to the filling.

Cumin seeds: Provides a warm, earthy flavor to the filling.

Garam masala: A spice blend that adds depth and complexity to the filling.

Coriander powder: Adds a citrusy and slightly sweet flavor to the filling.

Turmeric powder: Gives the filling a vibrant yellow color and a subtle earthy taste.

When kneading the dough, ensure it is firm but pliable. This helps in achieving a crisp and flaky texture for the samosas. If the dough is too soft, it may absorb more oil during frying, making the samosas greasy. Additionally, when folding the dough into a cone shape, use a little water to seal the edges properly to prevent the filling from spilling out during frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the samosas healthier.

• vegetable oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor and is a healthier fat option.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins A and C.

• boiled peas - Substitute with edamame: Edamame provides a similar texture and is high in protein.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor with a slightly different spice mix.

• coriander powder - Substitute with ground cumin: Ground cumin offers a warm, earthy flavor that complements the other spices.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different mineral content.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used for cooking the filling.

• Allow the samosas to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the samosas in an airtight container lined with paper towels. This helps absorb any excess oil and keeps them crisp.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to regain their crispiness.
• For freezing, arrange the cooled samosas in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the samosas are firm.
• Transfer the frozen samosas to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat the frozen samosas directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until heated through and crispy.
• To maintain the best texture, avoid microwaving the samosas as it can make them soft and chewy.

• Preheat your oven to 350°F (175°C). Place the veggie samosas on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and the exterior is crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the samosas in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer using a microwave, place the samosas on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not keep the samosas as crispy.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the samosas in the skillet and cook for 2-3 minutes on each side, or until they are heated through and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the samosas on the toaster oven tray and heat for 10-12 minutes, or until they are hot and crispy.

• Mixing bowl: Use this to combine the flour, salt, and oil, and to knead the dough.

• Pan: Heat oil in this to cook the cumin seeds and the potato-pea mixture.

• Rolling pin: Roll out the dough balls into thin oval shapes with this tool.

• Knife: Cut the rolled dough into two halves using this.

• Small bowl: Use this to hold water for sealing the edges of the samosa cones.

• Frying pan: Deep fry the samosas in this until they turn golden brown.

• Paper towels: Drain the excess oil from the fried samosas on these.

• Measuring cups: Measure out the flour, oil, and water accurately with these.

• Measuring spoons: Use these to measure the spices and salt precisely.

• Spatula: Stir and mix the potato-pea filling with this tool.

Prepare the filling: Cook the potato mixture and peas in advance and store it in the fridge. This will save you time when assembling the samosas.

Pre-made dough: Use store-bought dough or spring roll wrappers to cut down on preparation time.

Batch cooking: Double the recipe and freeze half of the uncooked samosas. This way, you can fry them directly from the freezer next time.

Efficient rolling: Roll out multiple dough balls at once and cover them with a damp cloth to prevent drying out.

Quick frying: Use a deep fryer to ensure even and faster cooking of the samosas.