Meal Prep · Indian
Samosa
Crispy, savory pastry pockets filled with spiced potatoes and peas, a beloved Indian snack.
Ingredients
Tap to check offMethod
Step-by-step- Prepare the Dough: In a large bowl, combine flour and salt. Add oil and rub it into the flour until it resembles breadcrumbs. Gradually add cold water, kneading until a firm, smooth dough forms. Cover and let rest for 30 minutes.
- Prepare the Filling: Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add grated ginger and green chilies, sauté for a minute until fragrant.
- Add turmeric powder, coriander powder, garam masala, and amchur. Sauté for 30 seconds, then add the mashed potatoes and green peas. Mix well, season with salt, and cook for 2-3 minutes, mashing lightly.
- Stir in fresh cilantro, mix, and remove from heat. Let the filling cool completely.
- Assemble Samosas: Divide the dough into 8-10 equal portions. Roll each portion into an oval shape, about 6-7 inches long and 4 inches wide. Cut the oval in half lengthwise to make two semi-circles.
- Take one semi-circle, moisten the straight edge with water. Bring the two ends of the straight edge together to form a cone. Press firmly to seal the seam.
- Fill the cone with 1-2 tablespoons of the potato filling. Moisten the top edges of the cone with water. Pinch the back seam to create a pleat, then bring the front and back edges together to seal the samosa into a triangular shape. Ensure it’s tightly sealed.
- Deep Fry: Heat oil in a deep pan or wok over medium-low heat. The oil should not be too hot, or the samosas will brown quickly on the outside and remain uncooked inside.
- Carefully slide a few samosas into the hot oil. Fry on medium-low heat, turning occasionally, until golden brown and crispy on all sides (about 10-15 minutes per batch).
- Remove samosas with a slotted spoon and drain excess oil on paper towels. Serve hot with chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal per samosa |
| Protein | 5-7 g |
| Fat | 15-20 g |
| Carbohydrates | 25-30 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked samosas in an airtight container. Reheat in an oven or air fryer for best crispiness.
Freezer Up to 3 months
To freeze cooked samosas: Let them cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. To freeze uncooked samosas: Assemble them, then freeze on a tray until solid before transferring to a bag. Fry from frozen, increasing cooking time.
Reheat Oven/Air Fryer
For best results, reheat cooked samosas in a preheated oven at 350°F (175°C) for 10-15 minutes or in an air fryer at 350°F (175°C) for 5-8 minutes until hot and crispy.
Chef’s Corner
- Dough Consistency: The dough should be firm, not soft. A firm dough makes for crispier samosas that don’t absorb too much oil. Rest the dough for at least 30 minutes.
- Low Heat Frying: Frying samosas on medium-low heat is crucial. This allows the crust to cook through and become flaky without burning, and prevents the filling from remaining cold.
- Seal Tightly: Ensure all seams are tightly sealed to prevent the filling from leaking out during frying.
- Cool Filling: Always use completely cooled filling. Hot filling can make the dough soggy and difficult to handle.
- Spice Adjustment: Feel free to adjust the spices and green chilies in the filling to your preferred level of heat and flavor.
