Delight your taste buds with these crispy and flavorful vegetable samosas. Perfect as an appetizer or a snack, these samosas are filled with a spiced mixture of potatoes and peas, wrapped in a golden, flaky pastry. Serve them hot with your favorite chutney for an irresistible treat.
If you're not familiar with garam masala, it's a blend of ground spices commonly used in Indian cuisine. You can find it in the spice aisle of most supermarkets. Additionally, make sure you have cumin seeds on hand, as they add a distinct flavor to the filling. All-purpose flour is a staple, but if you don't have it, you can easily find it in the baking section.
Ingredients For 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.
Technique Tip for Making Samosas
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to Samosas
How To Store / Freeze Your 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.
How To Reheat Leftovers
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.
Best Tools for Making Samosas
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.
How to Save Time on Making 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.
Vegetable Samosas Recipe
Ingredients
Samosa Filling
- 2 cups Potatoes boiled and mashed
- 1 cup Peas boiled
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt to taste
- 2 tablespoon Oil
Samosa Dough
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoon Oil
- 0.5 cup Water as needed
Instructions
- 1. Heat oil in a pan, add cumin seeds and let them splutter.
- 2. Add boiled potatoes and peas. Mix well.
- 3. Add garam masala, turmeric powder, coriander powder, and salt. Cook for 5 minutes. Let it cool.
- 4. In a mixing bowl, combine flour, salt, and oil. Add water gradually to form a dough. Knead well.
- 5. Divide the dough into small balls. Roll each ball into a thin circle. Cut in half.
- 6. Form a cone with each half, fill with the vegetable mixture, and seal the edges.
- 7. Heat oil in a pan and deep fry the samosas until golden brown.
- 8. Serve hot with chutney.
Nutritional Value
Keywords
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