Samosa Recipe

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

Oil: Used in both the dough and the filling, it helps to create a flaky crust and sauté the spices.

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

Water: Necessary for forming the dough.

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

Peas: Boiled and mixed with the potatoes for added texture and flavor.

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

Garam masala: A blend of spices that gives the filling its distinctive taste.

Coriander powder: Adds a citrusy note to the filling.

Chili powder: Provides a bit of heat to the filling.

Salt: Adjusted to taste, it balances the flavors in the filling.

Oil: Used for frying the samosas until they are golden brown.

When forming the dough into a cone for the samosas, ensure that the edges are well-sealed by pressing them firmly together with a bit of water. This prevents the filling from leaking out during frying and helps achieve a crisp, golden-brown exterior.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the samosas.

• oil - Substitute with ghee: Ghee provides a richer flavor and is traditional in many Indian recipes.

• salt - Substitute with sea salt: Sea salt can enhance the flavor more effectively due to its mineral content.

• water - Substitute with buttermilk: Buttermilk can make the dough softer and add a slight tangy flavor.

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

• boiled peas - Substitute with edamame: Edamame adds a unique 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 provides a different but complementary spice blend.

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

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different layer of umami flavor and saltiness.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the samosas to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled samosas in an airtight container. Line the container with paper towels to absorb any excess oil. Store in the refrigerator for up to 3 days.

• To freeze samosas, arrange them in a single layer on a baking sheet. Ensure they are not touching each other. Place the baking sheet in the freezer for about 1-2 hours, or until the samosas are firm.

• Once frozen, transfer the samosas to a freezer-safe bag or container. Label with the date and contents. They can be stored in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 350°F (175°C). Place the frozen samosas on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat samosas in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 10-12 minutes, shaking the basket halfway through.

• For a quicker option, reheat samosas in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may result in a less crispy texture.

• To maintain the crispiness, avoid reheating samosas in the microwave for too long. If needed, finish them off in a preheated oven for a few minutes to regain their crunch.

• 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. Preheat the air fryer to 350°F (175°C). Arrange the samosas in a single layer and cook for 5-7 minutes, shaking the basket halfway through for even heating.

• 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 with a lid and cook for 3-4 minutes on each side until they are heated through and crispy.

• If you’re in a hurry, you can use the microwave. Place the samosas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as others.

• For a steam reheat, place the samosas in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method keeps the filling moist but may soften the outer crust.

• Mixing bowl: Use this to mix the flour, salt, and oil together to form the dough.

• Measuring cups: Essential for accurately measuring the flour, oil, and water.

• Rolling pin: Roll out the dough balls into circles before cutting them in half.

• Knife: Cut the rolled dough circles in half to form the samosa cones.

• Frying pan: Heat oil in this to fry the samosas until they are golden brown.

• Spatula: Use this to turn the samosas while frying to ensure they cook evenly.

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

• Potato masher: Mash the boiled potatoes to the right consistency for the filling.

• Measuring spoons: Measure out the spices accurately for the potato filling.

• Pan: Cook the potato and pea mixture with spices in this.

• Spoon: Stir the potato mixture while cooking to ensure even distribution of spices.

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

Prepare the filling: Make the potato mixture a day ahead and store it in the fridge.

Pre-made dough: Use store-bought pastry sheets to save time on making the dough.

Batch frying: Fry multiple samosas at once to reduce cooking time.

Efficient rolling: Roll out the dough all at once, then cut and fill the samosas in batches.

Quick cooling: Spread the cooked filling on a baking sheet to cool it faster.