Vegetable Samosas Recipe

Boiled and mashed potatoes: These form the base of the filling, providing a hearty texture.

Boiled peas: Adds a sweet and tender element to the filling.

Cumin seeds: Provides a warm, earthy flavor.

Garam masala: A blend of spices that adds depth and complexity.

Turmeric powder: Gives a vibrant color and subtle flavor.

Coriander powder: Adds a citrusy and slightly sweet flavor.

Salt: Enhances all the flavors in the filling.

Oil: Used for cooking the filling and frying the samosas.

All-purpose flour: Forms the dough for the samosa pastry.

Water: Helps to form the dough.

When forming the dough for the samosas, ensure it is neither too soft nor too hard. A well-kneaded, medium-firm dough will make it easier to roll out thin circles and achieve a crispy texture when fried. To prevent the samosas from opening up while frying, make sure to seal the edges properly by pressing them firmly or using a little water as glue.

• boiled and mashed potatoes - Substitute with boiled and mashed sweet potatoes: Sweet potatoes offer a slightly sweeter taste and similar texture, making them a great alternative.

• boiled peas - Substitute with boiled edamame: Edamame provides a similar texture and a slightly different flavor, adding a unique twist to the filling.

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

• garam masala - Substitute with curry powder: Curry powder offers a different but complementary spice blend that can add depth to the dish.

• turmeric powder - Substitute with saffron: Saffron provides a unique flavor and color, though it should be used sparingly due to its strong taste.

• coriander powder - Substitute with ground cumin: Ground cumin has a similar earthy flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• oil - Substitute with coconut oil: Coconut oil provides a similar cooking medium with a slight coconut flavor that can complement the spices.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour offers a healthier alternative with a slightly nuttier flavor.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with potentially more minerals.

• oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used in the same quantity.

• water - Substitute with vegetable broth: Vegetable broth adds additional flavor to the dough, enhancing the overall taste of the samosas.

• Allow the samosas to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled samosas on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to avoid them sticking together.
• Freeze the samosas on the baking sheet for about 1-2 hours until they are firm. This initial freezing helps maintain their shape.
• Once frozen, transfer the samosas to an airtight container or a resealable freezer bag. Label the container with the date to keep track of their freshness.
• For added protection against freezer burn, wrap each samosa individually in plastic wrap or aluminum foil before placing them in the container.
• When ready to enjoy, preheat your oven to 350°F (175°C). Place the frozen samosas on a baking sheet and bake for 15-20 minutes until they are heated through and crispy.
• Alternatively, you can reheat the samosas in an air fryer at 350°F (175°C) for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
• If you prefer to reheat them in a microwave, place the samosas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking for doneness.
• For short-term storage, keep the samosas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for best results.
• To maintain the crispiness of the samosas, avoid reheating them in the microwave if possible, as this can make them soft.

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

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and heat the samosas for about 5-7 minutes. This will keep them crispy without adding extra oil.

• If you prefer using a microwave, place the samosas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes. Note that this method might make the samosas less crispy.

• For a stovetop method, heat a non-stick pan over medium heat. Add a small amount of oil and place the samosas in the pan. Cover and heat for about 3-5 minutes on each side until they are warmed through and crispy.

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

• Pan: Used for heating oil and cooking the vegetable filling.

• Mixing bowl: Used for combining flour, salt, and oil to make the dough.

• Rolling pin: Used to roll the dough into thin circles.

• Knife: Used to cut the rolled dough into halves.

• Deep fryer: Used for deep frying the samosas until golden brown.

• Measuring spoons: Used for measuring spices and oil accurately.

• Measuring cups: Used for measuring flour and water.

• Spatula: Used for mixing the vegetable filling and handling the samosas while frying.

• Colander: Used for draining boiled potatoes and peas.

• Potato masher: Used for mashing the boiled potatoes.

• Tongs: Used for removing the samosas from the hot oil.

• Plate lined with paper towels: Used for draining excess oil from the fried samosas.

Prepare the filling in advance: Cook the potatoes and peas ahead of time and store them in the fridge. This way, you can quickly assemble the samosas when ready.

Use store-bought dough: Save time by using pre-made dough or spring roll wrappers instead of making your own.

Batch cooking: Double or triple the recipe and freeze extra samosas for quick meals later.

Preheat oil: Ensure the oil is hot before you start frying to reduce cooking time.

Use a food processor: Speed up chopping by using a food processor for the vegetables.