Veggie samosas are a delightful and popular snack that hails from the Indian subcontinent. These crispy pastries are filled with a savory mixture of spiced potatoes and peas, making them a perfect appetizer or party treat. Whether you're a seasoned cook or a beginner, this recipe is straightforward and sure to impress your guests.
Some ingredients in this recipe might not be commonly found in every household. For instance, garam masala is a blend of ground spices used frequently in Indian cuisine. If you don't have it at home, you can find it in the spice aisle of most supermarkets. Additionally, cumin seeds and coriander powder are essential for authentic flavor, so make sure to pick those up as well.
Ingredients For 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.
Technique Tip for Perfect Samosas
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to Samosas
How To Store or Freeze Your Samosas
- 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.
How To Reheat Leftovers
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.
Essential Tools for Making Samosas
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.
How to Save Time on Making Samosas
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.
Veggie Samosas Recipe
Ingredients
Samosa Dough
- 2 cups all-purpose flour
- ¼ cup vegetable oil
- ½ teaspoon salt
- ½ cup water as needed
Filling
- 2 medium potatoes boiled and mashed
- 1 cup peas boiled
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt to taste
- 2 tablespoon vegetable oil
Instructions
- 1. In a mixing bowl, combine flour, salt, and oil. Gradually add water and knead into a firm dough. Cover and set aside.
- 2. Heat oil in a pan, add cumin seeds, and let them splutter. Add mashed potatoes, peas, garam masala, coriander powder, turmeric powder, and salt. Mix well and cook for a few minutes. Let it cool.
- 3. Divide the dough into small balls. Roll each ball into a thin oval shape. Cut it into two halves.
- 4. Take one half, fold it into a cone shape, and seal the edge with water. Fill the cone with the potato mixture and seal the top edge.
- 5. Heat oil in a frying pan. Deep fry the samosas until golden brown. Drain on paper towels.
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